Tag

Tamari

Autumn Food, Blog

Chard & Tofu Rolls With Roast Vegetables

This colourful dish is created using rainbow chard but you could just as easily use cabbage. First roast some vegetables i used fennel,carrot,beetroot and tofu. Add these to some foil with some bay leaves and make a parcel and roast until tender. Steam some leaves and they them out flat. Fill with your roasted vegetables and tofu and roll them up and secure with a tooth pick . Make a broth of tamari,kombu dashi and mirin and warm in a pan. Arrange your filled chard in a bowl and pour over your broth. Why not decorate with some steamed carrot that has been cut into leaf shapes.

Perfect served with rice and a soup on a cold day.

 

Autumn Food, Blog

Simmered Kabocha (Kabocha no Nimono)

This meal was so flavourful and it made me feel like autumn had truly arrived . Using Kabocha (Japanese pumpkin) this is a typical simple seasonal dish in Japan.

Make some kombu dashi by soaking a piece of kombu in water over night. Then the  next day discard the kombu.

First cut a large wedge ( around a quarter of a large pumpkin ) and take out the seeds,place on a plate in the microwave for a few minutes to soften (this will make it easier to cut and also cut down your cooking time). Take out your pumpkin from the microwave and cut into equal wedges and lie skin side down in a pan. Add enough kombu dashi to cover along with 1 teaspoon of sugar,1 teaspoon of mirin and 1 teaspoon of tamari or soy sauce. Give the pan a swirl and cover with a low drop lid or otoshibuta if you have one. Simmer the pumpkin until tender. Place a few pieces of pumpkin in a dish and ladle over your sweet dashi broth.

I served this with Nasu Dengaku. I cut a whole eggplant in half length ways and then scored a deep grid pattern into the flesh. Get a pan with hot oil and pan sear on both sides. I mixed two miso pastes together a sweet white miso and a more rustic brown rice miso with a little mirin. Then I added this to the top of the eggplant and placed it in the oven. It turned out so delicious. The flesh was so tender but the miso was slightly crispy .

It made for a perfect Teishoku meal with miso soup,yaki onigiri and a persimmon tofu mousse for dessert.

Autumn Food, Blog

Tofu Baked With Kabocha & Miso And A Simple Oden

This was a perfect autumn Teishoku meal.

First cut a piece of firm tofu in half and wrap in a paper towel to soak up any moisture. In a bowl add two tablespoons of steamed and mashed kabocha then add a tablespoon of sweet white miso and mix together. Remove the towel from the tofu and place on some parchment paper on a baking sheet. Coat all sides with the pumpkin mash except the bottom. Sprinkle with sesame seeds and bake until the coating is crispy. This will be crispy on the top but fluffy inside.

I served the tofu with sautéed purple sweet potato pieces and steamed kale in a sesame sauce. The sauce was white sesame paste,mirin and tamari.

With this I also made an oden style one pot soup. You can read more about this in one of my winter recipes just search Oden.

This one was made by soaking kombu and a shiitake to make a dashi,for a few hours. I then removed and discarded the kombu and sliced the shiitake. Added the shiitake back into the pot along with tamari,mirin,shimeji,aburaage,chunks of daikon and leaf shape carrots .I also added a few pieces of Yuzu rind I think this makes such a difference to the flavour. Yuzu is hard to come by in the UK. If we manage to ever get it it’s imported over from Japan and is very expensive. Normally sold at the Japan centre in London. If I’m lucky enough I buy one and take off the rind and slice the rind into pieces,I then freeze it to be dropped into stews when ever I choose. So because it’s frozen it’s well worth the investment. Everything is then simmered on a low heat until the daikon is tender,and everything and soaked up the lovely favours.

Serve with mixed grain rice and salad . There was also a warm amazake and roasted tiny satsuma orange. I had never thought of roasting an orange until I was watching a program about fire festivals in Japan at which they roast Mikan in the fires. I just popped mine in the oven with the skin still on and then peeled it after. The orange was small just enough for one mouthful but how sweet and warm the orange became . Give it a try.

Now the weather is getting colder why not make a Japanese oden to warm you up on an evening. Just simple ingredients but you will be surprised how flavoursome this dish is.

Autumn Food, Winter Food

Soy Milk Miso Ramen

This creamy ramen dish feels so decadent but is so quick and simple to make. First you will need dashi stock . Soak a piece of kombu and one dried shiitake in water over night then remove . Now prep your vegetables you can use what ever you like. I also pan seared some tofu and mushrooms . Now add some grated ginger to a pan with some toasted sesame oil and fry for a minute then add Kombu Dashi about 1 cup heat on a low heat. Now add 1 tablespoon each of mirin and soy sauce or tamari if gluten free and two heaped teaspoons of white miso paste and 1 cup of soy milk. Stir on a low heat to dissolve the miso.

Cook your ramen noodles these take just a few mins . Add these to a bowl and pour over your miso soy milk broth. I topped mine with pan seared tofu and maitake mushrooms, steamed komatsuna,baby corn,red onion and bean sprouts. Drizzle with some chilli oil for extra spice and add some toasted sesame seeds.

Perfect when you don’t have much time to cook but want a satisfying meal .

 

Blog, Summer Food

Poached tomato

These Japan inspired poached tomato make a refreshing side dish to a summer meal. First score a cross shape in the bottom of a large not too over ripe tomato.

Then add into boiling water until you can see the skin start to come away .

Then drop your tomato into iced water,take out of the water and peel away the skin.

Place your tomato in a shallow small dish . Make a dressing of x1 teaspoon of tamari,Mirin,Yuzu juice . Grate some daikon radish with a Japanese ceramic ginger grater ( this is called a Kyocera ) the juice will collect around the grated daikon pour this into your dressing.

Pour your dressing over the tomato and top with the grated daikon,a few sesame seeds and chopped green onion and chill well in the fridge.

Perfect to add to your teishoku set meal .

Blog, Summer Food

Raw Taco Meat Inspired By Japan

I was inspired by Rawsouk ロースークKumagaya,Saitama Japan to make this raw taco meat. It makes a great alternative to using soy mince but is just as versatile and so tasty. Here is the recipe and lots of ideas of how to use it.

You will need 1/2 cup of walnuts and 1/2 a cup of mixed sunflower seeds and pumpkin seeds soaked over night.

Drain the nuts and seeds and add these to a food processor. Add to this 1/4 red onion finely diced,1 tablespoon of lemon juice,1 teaspoon each of cayenne pepper,paprika and chilli powder,1 finely chopped eryngii mushroom or two or three normal mushrooms,1 tablespoon of nutritional yeast,a few slices of sindried tomato some salt and pepper and 1 tablespoon of tamari. Process all of this in short bursts scraping the sides until you get a nice mince consistency ( do not over process you don’t want a mush ).

This is your raw taco meat base.

Now you can use this for numerous meals what you have made should be enough for three meals.

The first is a raw zucchini noodle with raw mince ( to the mince just add tomato purée or pasata if you want more of a bolognese sauce). You could also add this to normal spaghetti.

Use your mince for burritos or as an ingredient in burrito bowls.

Raw romaine burrito or veggie wraps.

Japanese taco rice ( see taco rice recipe for more info on this)

What I love is a semi raw chilli bowl. It’s semi raw because the black and kidney beans are cooked. Just add beans,chopped red and green bell peppers,chopped zucchini, some chopped chillis and sweetcorn.

Serve with rice or cauliflower rice to keep it more raw,quacamole and salad.

I also think this could be used for a raw lasagne and Soboro don. How will you use yours?

 

 

Blog, Spring Food

Teriyaki Shiitake Sushi Burgers

I decided to make these delicious sushi burgers I made them quite small so they were almost like sliders. The difference between these and my rice burgers is that you use seasoned sushi rice and do not cook the rice on top in a pan.

First make your sushi rice and season the rice ( I like to use the Clearspring brand sushi seasoning it makes things really easy.)

Then decide how big you want to make them and choose a small bowl and place clingfilm wrap inside. Then put some rice into the bowl and press down making burger buns.

Then make your teriyaki shiitake. Slice up some shiitake mushrooms and sauté in a little toasted sesame oil. Make your teriyaki sauce I used tamari,mirin and maple syrup. Add this to your mushrooms and reduce down.

After you have made all your tops and bottoms you can fill your sushi burgers. I first spread some vegan kewpie mayo on the bottom of the rice then added sliced cucumber then lettuce,red pickled cabbage,sliced avocado and a square of toasted nori, then I added the teriyaki shiitake mushrooms. Topping it with another burger rice bun a sprinkle of black sesame seeds and some dried kombu. I served these with soy sauce,pickled ginger and wasabi.

Perfect for a Hanami picnic or for entertaining guests.

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Blog

Toshikoshi Soba ( Year End Soba noodles )

On New Year’s Eve ( oh-misoka ) some Japanese people like to eat Toshikoshi Soba. Toshikoshi means end the old year and enter the new year.
A hot bowl of buckwheat noodles eaten to symbolise good luck for the new year a head and it is also said to let go of hardships from the year.
I made a simple kombu dashi with shiitake,mirin and tamari and had this with my buckwheat noodles and topped it with aburaage ( fried tofu ) chopped green onion and yuzu peel.
Minasama shin-nen akemashite ometetou gozaimasu ( happy new year to everyone)

皆様、新年あけましておめでとうございます!

Winter Food

Steamfried Brussels Sprouts with miso

Brussels sprouts are the perfect winter seasonal vegetable.

These panfried ones have lots of flavour start by cutting each Brussels sprout in half . Add a little oil to a hot pan and sear the flat side . Meanwhile make a sauce with 240ml of veg stock,1/2 tablespoon of grated ginger,2 tablespoon of mirin,1tablespoon soy sauce and four tablespoon of white miso paste and whisk.

The amount of sauce you need depends of how many Brussels you have so use your judgement.

Pour the sauce into the pan and cover to steam the Brussels sprouts. Then add shimeji mushrooms and crumbled yuba ( if you can’t get yuba you could maybe add some crumbled tofu)

Finally before serving add some yuzu rind (or lemon) and a sprinkle of sesame seeds.

Lovely served on rice .

 

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

Miso baked beans on toast

After having my own retail shop for over 18 years a few weeks ago I ended up having to close. After a few weeks of being slightly lost I decided to start doing a market stall . The weather was so cold that all I wanted was a hot quick comforting meal. Everyone loves beans on toast so I decided to make my own using cannellini (navy beans) .

Heat a little oil and sauté some finely chopped onion until soft ( I used one large shallot then add one tablespoon of tomato purée,one cup of organic pasata,one tablespoon of tamari,a teaspoon of chipotle powder or smoked paprika,a sprinkle of dried thyme and a teaspoon of coconut palm sugar. Give this a stir then add a cup of drained and rinsed cannellini beans and a heaped  teaspoon of sweet miso paste.

Heat until hot and spoon on to fresh toast. Add some fresh black pepper and maybe some grated melted vegan cheese if you like ( you could place this under the grill to melt )

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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.