Tag

Shiitake

Blog, Winter Food

Damako Nabe ( Rice ball Hot Pot )

From the mountainous  region of Tohoku comes this local dish which is perfect for cold winter days.

After cooking your rice mash it and then sprinkle with potato starch and roll into balls then set aside.

Use a dashi stock for the broth I always like to make one in advance with kombu kelp and dried shiitake. Just place them in water for a few hours then take them out and add mirin and tamari.

The vegetables I used were leek,taro,carrot,mixed mushrooms spring onion,nappa cabbage,komatsuna and daikon radish.

Place your vegetables in your donabe pot with your dashi stock except the leafy greens.

Then simmer your vegetables and add your rice balls the rice balls soak up all the lovely juices.

You could also add tofu or yuba if you wanted.

If you do not have a donabe pot you could steam your vegetables or add them to a cooking pot.

Finely add your leafy greens when everything else is tender and a sprinkle of shichimi pepper.

A hot, healthy,cosy dish for a cold winter evening.

 

Blog, Winter Food

Bifun Soup

As the weather is turning considerably colder I find myself craving soups, stews and nabe ( hot pots ). This one is especially good for keeping those colds at bay with warming ginger and spices.

First I made a stock I used one litre of vegetable stock in a pan and I added to that a tablespoon of tamari,some sliced ginger,half an onion cut into four large pieces,a star anise and half a stick of cinnamon. I put this on a gentle simmmer for about 20mins.

In the mean time I pan seared some tofu and sautéed some shiitake mushrooms. I steamed some broccoli,komatsuna,baby corn,snap peas and bean sprouts. Chopped some mint,coriander basil and sliced a red chilli pepper.

I then cooked my bifun ( rice vermicelli noodles) for a few mins and then drained them in cold water to stop them from cooking further.

Then I drained the liquid on the broth and discarded the rest.

I placed the noodles in a bowl added my stock and the rest of the toppings. Finally I added a wedge of lime,chilli oil,a teaspoon of smooth peanut butter and a sprinkle of sesame seeds.

 

Autumn Food, Blog

Kenchinjiru

Kenchinjiru is a hearty warming soup which originates from the Kencho-ji temple in Kamakura. This is my version of this Shojin Ryori Zen Buddhist dish. Full of root vegetables and crumbled tofu in a kombu,shiitake,tamari and miso broth.

Soak one piece of Kombu kelp and two dried shiitake mushrooms in a 1 litre jug of hot water. Leave for a few hours then discard the kombu and slice the shiitake for later.

Add some toasted sesame oil to a pan and sauté your root vegetables I used :lotus root,gobo ( burdock),carrot and daikon radish. Then add your dashi stock. Then add some crumbled tofu a tablespoon of tamari and mirin and shiitake and simmer until all the vegetables are cooked.

Ladle a cup of stock and dissolve one heaped tablespoon of miso and add to the soup. Do not boil the soup as this will destroy the enzymes of the miso.

Just before serving add any leafy green vegetables I used komatsuna and also snap peas.

Serve in a deep bowl and garnish with some sansho pepper to schichimi togarashi .

A wonder winter warmer.

 

Blog, Summer Food

Shiitake Brown Rice & Miso Burgers

I have been experimenting making burgers for a while but now I have a favourite recipe I want to share with you using some Japanese ingredients.

This recipe make three or four good size burgers and they freeze well so they are good to have on stand by when you don’t want to cook.

First cook one cup of brown rice until al dente . I cook brown rice like pasta.

Next in a food processor add one cup of drained chick peas to this add one heaped tablespoon of brown rice miso, 1/4 cup of finely grated carrot,1tablespoon of tamari or soy sauce,1 tablespoon of nutritional yeast,1tablespoon of brown rice vinegar and some fresh black pepper. And blend.

Next finely chop 1/4 cup of red bell pepper and 1/4 of red onion,1cup of shiitake mushrooms  finely chopped and add this to a pan and sauté in a little toasted sesame oil until soft. Add this to the already processed ingredients and blend again.

Tip the ingredients into a bowl and add your cooked brown rice and some chopped parsley and mix together.

I find the easiest way to shape the burgers is with plastic wrap. Take a sheet and add about three heaped tablespoon of your ingredients and shape into a ball then press down to form a burger shape . Place your burger shapes on parchment paper and brush with a little tamari and sprinkle on some shichimi pepper for extra spice. If you don’t have any you could use cayenne pepper.

Bake in the oven until golden .

I have served my burgers in pitta breads or even made Japanese Moss burger type rice buns.

Serve with what ever relish you like here I served some with butternut squash fries and Japanese vegan kewpie Mayo which were delicious.

Autumn Food, Blog

Macrobiotic Soup With Miso Buckwheat & Lima Beans

In the U.K. Where the weather is very changeable we very rarely get much in the way of hot summers,so it’s a good idea to make meals with a macrobiotic approach. Not only eating what’s in season but eating for the temperature. So when the summer weather is more like mid Autumn why not make a nourishing warming soup. This is a good one as we head off in to Autumn and you can change the vegetables you use accordingly.

To make the stock for the soup I used kombu good for the thyroid as its high in iodine, you just add a piece of dried kombu to water and gently heat for ten minutes then take out the kombu ( this can be chopped and used in salads if you wish)

I also used miso in this soup a good source of iron,calcium,potassium and B vitamins and beneficial bacteria and enzymes. Miso helps to stimulate the digestion and energise. No wonder people in Japan start the day with it. Make sure your miso is GMO free and organic and unpasteurised.

I added a grain to this soup you could use things like brown rice, quinoa,millet,amaranth or barley . In this one I’m choosing to use buckwheat. Buckwheat is a rich source of protein a very nutritious grain which is also gluten free.

Adding a bean of some kind really gives it extra sustenance  and also adds to it being macrobiotic. You can choose what ever you wish in this soup I’m using butter beans also known as Lima beans rich in protein,fiber and B vitamins.

Lots of veggies like carrot,potato,burdock,kale,shiitake and daikon and butternut squash when in season kabocha pumpkin would be wonderful also.

Maybe top with some fresh chopped herbs and a few pieces of tofu if you like.

Just what you need to curl up with on the sofa as the nights start to draw in.

Autumn Food, Blog

Creamy Miso Mushroom Stroganoff

This wonderfully creamy mushroom stroganoff is made with out cream or alcohol but that doesn’t mean it’s not tasty it’s so good and you could add it to the top of rice or why not stir it into pasta or noodles it makes a great sauce.

Start by getting a selection of mushrooms I used oyster,maitake,eryngii and shiitake . Slice bigger mushrooms and leave some smaller ones whole add them to a pan and sauté in a little coconut butter with some finely diced onion.

In a jug add a heaped  teaspoon of white miso paste and add a cup of not quite boiled water and dissolve the miso.  Then pour this into your pan of sautéed mushrooms . Next make a kuzu slurry of 1/2 teaspoon of kuzu with the same water and put this into your sauce mixture. Finally add one heaped teaspoon of vegan cream cheese. Stir this until the sauce becomes thick and the cheese has melted. Add a bit more water if your sauce is to thick . For extra flavour you can add a dash of each of vegan Worcestershire sauce and tamari. When your ready to add to your desired topping chop some parsley and mix in just before serving.

This time I made it extra healthy by having this with zucchini and butternut squash noodles.

What will you have with yours ? Maybe pie and mash ?

 

Blog

Miso Soup & My Bento

Oh my goodness I nearly got blown away this morning the wind is quite scary .
Warming up with a miso soup and my bento .
I made onigiri and I had some of those sweet potato okara balls from last nights dinner left over so put in a few of those along with a grilled shiitake and mochi cheese,salad and fruit.
ここの天気はとても風が強く、嵐があります??
私の弁当
みそ汁,
おにぎり,サツマイモとおからのボール,焼きシイタケと餅チーズ,サラダとフルーツ。

Blog

Nabe (Hot Pot)

To night I made a nabe ( hot pot ) I was so cold at work to day it felt like it got right into my bones so needed a hot broth to warm me up .
I used a shiitake kombu broth with a little mirin tamari and a little ginger and yuzu juice .
The vegetables I used were carrot,napa cabbage,burdock root,daikon radish,shiitake mushroom,aburaage,
yaki fu,bean sprouts and some lovely tofu. I’ve been using some great organic tofu just recently by @tofooco available at Tesco . I topped it with a little chicory . It felt like I was having a lovely Japanese style dish

Blog

Inari Sushi

Inari sushi
いなり寿司
Seasoned Japanese rice with @clearspringuk sushi seasoning then filled pockets of aburaage topped with :
1:Hijiki and furikake
2:Cucumber and pickled ginger
3:Clearspring Umeboshi
4:Black sesame seeds and sliced shiitake
5:Avocado and ginger

Some edamame on the side.

I picked the little fox up at the Inari shrine in Kyoto .

Blog, Winter Food

Kenchinjiru

This is a traditional Zen Buddhist shojin Ryori cuisine which originates from the Kencho-ji Temple in Kamakura .  Jiru means soup and Kenchin is derived from the temple name.

This soup is full of umami flavour using kombu,shiitake mushroom,toasted sesame oil and tamari ( or soy sauce )

The soup consists of root vegetables in a shiitake kombu stock ( you can also add miso if you wish .) This soup also has tofu it is said that you tear the tofu into the soup instead of cutting the tofu as it is supposed to be divided equally between the residents of the temple regardless of status.  This dish contains no onion,devout Buddhists believe that onion is not good for your peace of mind so not good for meditation.

First make you stock

I normally leave a piece of konbu to soak over night in water the konbu comes with a white powder on its surface do not wash this off as this adds to the flavour just simply wipe with a cloth.  ( for this recipe I used 3 cups of  konbu stock and 1 cup of shiitake stock .

After you have soaked your konbu place the water and konbu in a pan and turn on the heat remove the konbu just before the water starts to boil.  Make shiitake stock by soaking a few dried shiitake in one cup of water for around 20 mins ( place a small bowl over to submerge the shittake to stop them from floating.  After 20 mins take out the shiitake and slice them and add the stock to the konbu soaked water .

Now you need to prepare your vegetables

You can use a variety for vegetables Burdock root,daikon radish,carrot,lotus root,taro komatsuna  or any leafy green vegetable,you can also add konnyaku (konjac) but I just used tofu in this recipe . I didn’t use burdock root as I couldn’t find any and I didn’t use taro .

chop your vegetables and add about a tablespoon of toasted sesame oil to a deep pan sauté your root vegetables for a few minutes then add your stock  but do not add your leafy greens until the soup is nearly ready to serve.  Simmer until the vegetables are tender then add 1 tablespoon of tamari or soy sauce and one tablespoon of mirin .

take a block of drained tofu and crumble it into the soup in large pieces  and finally add your chopped leafy greens .

Now your soup is ready

 

 

 

 

 

Blog, Winter Food

Oden (winter stew)

In the winter in Japan you can often walk in to stores and find lots of things simmering in piping hot stock for you to choose and have a hot meal . This is called Oden . I made my own oden winter stew.

It is traditional to use a donabe pot but if you don’t have one you can use what ever you have .

First make your broth to simmer your vegetables in I used water that had been soaked over night with a piece of kombu kelp about 1 litre add to this some mirin and tamari ( or soy sauce) about one tablespoon .

In your donabe set out your veggies I used sliced daikon ,tofu,bamboo shoots,lotus root,tofu sausage,shiitake mushroom and aburaage parcels filled with cabbage bean sprouts and vegetables. These pouches are called kinchaku or fukuro.

If you do not have a donabe you can use another pot or even a steamer and arrange them after.  If you decide to use a steamer steam your vegetables and make a separate broth to add your vegetables to after . I prefer to cook the vegetables in the broth as they soak up the flavour.

Pour in your stock and simmer your pot on low with the lid on if it looks like the water is running low add a little more stock.

When your vegetables are tender take a little stock and in a bowl add a little miso . Dissolve the miso and then pour this over your vegetables to finish.

I would of liked to of added a few other things that I didn’t have but I’m glad with how it turned out.

Served with rice it was a delicious filling meal for a cold winter evening

 

Blog, Winter Food

Hoto “Houtou” thick noodle soup

Hoto or Houtou is a miso soup with thick flat noodles which is a speciality of Yamanashi prefecture Japan.

It can made made in a pan or donabe pot .

To make the noodles you will need

160g of all purpose flour

70 mil of tepid water

salt

Put your flour in a bowl with a pinch of salt add your water little by little until you get a dough. Knead well and spread out your dough to a few mm thickness on a flour surface or parchment paper.  Cut out long thick noodles .

In a large pot / pan add your vegetables I used

daikon,carrot,kabocha,taro,shiitake add enough water to cover and simmer vegetables until tender.

Then add any leafy greens like cabbage or komatsuna .

ladel a little of the liquid and add a heap teaspoon of your choice of miso a miso with a nice earthy flavour is good like barley or brown rice or a Hatcho miso.  Dissolve the miso and add it to your pot of vegetables

Finally if needed add a little more hot water and add your noodles . I found that it’s good to lay your noodles on the top of your vegetables and pop on a lid to steam them for 5 mins .

If you have made this in a donabe pot you can simply eat it straight from the pot or ladle out into bowls .

This nabe miso hot pot dish makes a great winter warmer.