Tag

Yuzu

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Yuzu Citrus Granola Energy Balls

I love whipping up a batch of these energy balls for a healthy snack I can grab on the go or just sit and chill with one with a tea.

I like to add Japanese Yuzu citrus to these it gives them a refreshing flavour. I finished them off by rolling them in granola for extra crunch but you could just as easily roll them in chopped nuts or coconut or rolled in matcha or kinako giving them even more of a Japanese taste .

You will need a food processor add to this 100g of ground almond flour + two more tablespoons , to this add a pinch of Himalayan pink salt and a cup of raw cacao powder, give it a pulse to blend then add two tablespoons of Yuzu citrus and set your blender working and start to drop in pitted medjool  dates . I normally get organic ones in a 200g box. The dates are your sweetener. Keep blending until all your dates are in . Your dough should press together . If it’s too dry add a little more Yuzu juice to wet add a little more almond flour. Pick up heaped tablespoons of the mixture and roll them in your hands into a ball . Then roll them in your chosen topping. Store in the fridge for up to a week in a sealed container. Enjoy !

Blog, Spring Food, Summer Food

Yuzu & Black Pepper Tofu With A Crispy Coating

This is a really simple way to jazz up some pieces of tofu. In a bowl add two tablespoons of rice flour then add two tablespoons of Yuzu juice. Then add some fresh cracked black pepper and stir. Add enough water to make a thick consistency.

Take your pieces of chosen tofu that have had the water pressed out and dip the tofu in the mixture. In another bowl add some nutritional yeast flakes and roll your tofu in them after you have dipped your tofu in the Yuzu mixture. Bake in a moderate oven until golden.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Green Burger & Citrus Coleslaw

This green burger is great to make with what ever greens you have in the fridge. To start with you will need one cup of cooked beans I used 1/2 tin of broad beans but you could use edamame or peas if you like . Then I gathered together some greens cabbage,kale,broccoli and spinach just a handful of each . Chop them up quite fine and steam them until tender. I also threw in the half a tin of broad beans to soften. Add this to a food processor with some herbs and spices. I used some fresh chopped mint and basil along with a dash of paprika. Give this a process but not to much then add two-three tablespoons of vegetable soup. I actually used the winter greens soup from Tideford organics for this but you can use homemade or tinned soup. Give it another process and empty into a bowl . Then add a teaspoon of matcha powder and a tablespoon each of pumpkin seeds and sunflower seeds and mix in. Then start to add some flour a little at a time I used oat flour but chick pea ( gram flour ) will work well too. When it becomes more of a dough make two balls and flatten them out . Don’t make your burgers to thin. Mine made two burgers. Add some oil to a pan and cook them on both sides until golden.

Serve with fries and salad.

An excellent accompaniment to my green burger is my citrus coleslaw.

First grate half a bulb of fennel and one carrot into a bowl. Slice thinly some red cabbage and add this to your bowl. Then make your dressing in a separate bowl  or in a jar add the juice of 1/2 a blood orange ( normal orange will do ) and one tablespoon of Yuzu juice ( you can buy the juice in bottles at Asian supermarkets). To this add one teaspoon of white miso paste and a teaspoon each of mirin and tamari. I like to use a jar as you can put the lid on and give this a mix by giving it a good shake. Pour your dressing over the shredded vegetables then add one to two tablespoons depending on how creamy you like your coleslaw of vegan kewpie Japanese mayonnaise or any mayonnaise you wish. Give this a mix. Finally I like to add a few raisins and flakes of almonds (optional)

 

Blog, Winter Food

Japanese Year Of The Boar Osechi

Happy New year . It’s 2019 and the year of the boar ( inoshishi) the final animal in the zodiac cycle. The boar is honest and helpful,they are affectionate and kind to loved ones.

It is traditional in Japan to make a special meal for New Year called Osechi . I have covered this is previous posts and the symbolism behind it but thought it would be nice to just share a few of the recipes with you.

Below is my Osechi,which consisted of Onishime,kuro-mame,Kuri-Kinton,Namasu,shojin steak and simmered kabocha. Also served with Ozoni and some yatsuhashi I brought back from Kyoto on my last trip to Japan.  If you would like to make simmered kabocha you can find this in a previous recipe.

Kuromame are Japanese black beans cooked in sweet syrup and are traditionally eaten at this time.

Kuromame (黒豆) which literally translates to black bean are black soy beans cooked in a sweet syrup.

First wash your black soy beans you will need around 100g then soak them in water over night. The next day add them to a pot with water and add 80g of organic granulated sugar with a tablespoon of tamari or soy sauce and a pinch of salt. Bring to the boil then gently simmer for around three hours. Let them cool in there own juice and then refrigerate.

Eating kuromame also is considered good for your health for the new year.  

Onishime or simmered vegetables

Another traditional meal . First you will need to prepare a dashi stock, I leave a piece of kombu and a dried shiitake in water overnight then put this in a pan and simmer,then remove the kombu and discard,remove the shiitake to use in your meal. Then add mirin around 3 tablespoons to three cups of dashi and 3 tablespoons of tamari and 1 tablespoon of sugar.

Prepare all your vegetables. shiitake,,bamboo shoots,taro,carrot,shiitake,daikon,freeze dried tofu ( Kouya Dofu ) and lotus root. The lotus root is very significant as it represents a happy future with out obstacles. Add the vegetables to your dashi except the snow peas and carrots ( I like to blanch these and add them at the end) . Cover with a drop lid ( or otoshibuta )

Simmer until your vegetables are tender. This dish is often served in a new year bento box called Jubako.

It is custom to make Ozoni for breakfast on New Year’s Day. This year I made it with a citrus twist and added Yuzu peel in my dashi when I made the miso broth. If you would like to know more about this dish see previous post Ozoni .

I will be updating my travel section this year with places that I visited on my last trip to Japan.  Places of interest, and restaurant reviews. If you are planning a trip to Japan why not take a look at my travel section for some ideas of things to do .

I also have lots of new ideas for dishes so why not subscribe so you never miss a post this year. Thankyou to you all for all your support both on my website and on Instagram. I hope you all have a happy and healthy 2019!

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, Blog

Daikon Tsukemono

This sweet and spicy simple daikon pickle is known as Su-Zake a Japanese term used for vegetables pickled in rice vinegar. Tsukemono means pickled things . Also known as Namasu ( Nama meaning raw) this can refer to raw vegetables and seafood slightly pickled in vinegar. Where as sunomono are just foods dressed in vinegar.

This is a quick pickle that lasts a few days in the fridge and is perfect for the shojin ryori cuisine . Just steamed rice, miso soup and tsukemono for a traditional meal. Pickles are used to cleanse the palate and can be used between courses like in the elaborate kaiseki cuisine.

Peel and slice your daikon ( around a six inch piece ) in to half rounds.

In a pan add 2 tablespoons of rice vinegar,1 tablespoon of mirin,2 tablespoons of organic caster sugar and a pinch of salt. Heat gently until the sugar has dissolved. I was lucky enough to have fresh Yuzu peel which I have frozen in the freezer so I added a few pieces to the heated liquid and a little chopped red fresh chilli pepper. You could use unwaxed organic lemon peel if you wish.

Add your daikon to a jar and pour in your sugar mixture . Give it a good shake to evenly coat the daikon and leave in the fridge over night. I actually gave mine a few more shakes at regular intervals. You will have a lovely crisp pickle you can add to salad or as a side dish to your 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

Kinako & Yuzu Oaty TrayBake With Blueberries

These blueberry tray bake slices are so delicious and using the nutty kinako and citrus yuzu gives them a wonderful flavour. So tasty warm or cold with vegan cream or ice cream. They make a great dessert or a quick snack. 

Line a square pan with parchment paper and set aside. In one bowl add 1 cup of oats ( I use gluten-free ) 1/4 cup of kinako soy bean flour,1/4 cup of almond flour,a pinch of salt,1/4 teaspoon of baking powder,1/3 cup of coconut palm sugar,1/3 cup of coconut butter ( melted ) mix together. In a separate bowl add a cup of fresh blueberries,1 tablespoon of maple syrup or (rice syrup),1 tablespoon of potato starch ( I use Japanese potato starch from Hokkaido but you can also use cornstarch) and one tablespoon of yuzu juice. Mix together . 

Tip the oat mixture into the pan and press firmly ( I often cover with plastic wrap and give it a good press down then top the oats with the blueberry mixture and make in a moderate oven for around 30 mins. Remove and let it completely cool before cutting. It may help to put it in the fridge to cook faster. 

Cut into bars and enjoy . 

I switched things up a bit and added some strawberries and sprinkled on some coconut.

Why not try some spiced peach or banana .?

Blog, Summer Food

Tofu & Yuzu Dessert Pots

These perfect little pots are just the thing when you want a delicious healthy dessert.

Made with a raw base first you will need to throw in a blender a handful of each of walnuts,almonds,pumpkin & sunflower seeds,cranberries,oats and optional flax meal and  hemp seeds,you can even put in some cacao powder to make it chocolate if you wish . Blend you base ingredients and spoon out into your desired pots,then press down firm to push all the base ingredients together making a little hollow in the middle. Add a few raspberries or what ever fruit you like into the hollow.

Now make your tofu mousse topping. I used 3/4 of a carton of organic ClearSpring silken tofu you can use what ever silken tofu you can buy. Add this to your blender with one tablespoons of melted coconut butter and two tablespoons of yuzu juice. If you can’t find yuzu juice you could use lemon juice. Blend this all together and spoon out on top of your base and fruit. I then put mine in the freezer for 20 mins to set. Take them out and add a heaped teaspoon of sweet beans. You don’t have to add the sweet beans but it really gives the dessert that japanese flavour. Add some chopped crystalized yuzu peel a raspberry and a little mint,then chill until you need them later.

 

 

Blog, Summer Food

Breakfast Tofu & Yuzu Mousse With Fruit Compote

A light and refreshing mousse which is wonderful for breakfast or as a dessert.

In a blender blend together two tablespoons of soy yogurt,two tablespoons of yuzu or lemon juice,100ml of soy milk,3/4 block of silken tofu,one ripe banana and one tablespoon of soft or melted coconut butter. Blend and pour into your chosen bowls or glasses and refrigerate. You can do this the night before so it’s ready in the morning .

To make the fruit compote I used a handful of raspberries and blueberries and one tablespoon of yuzu juice and one tablespoon of maple syrup. Heat gently until the fruit is cooked. Depending on if you want a warm or cold compote on your mousse either make the night before and refrigerate or make in the morning to spoon onto your mousse. I also topped mine with matcha granola. For the recipe just search matcha or matcha granola.

 

 

 

Blog, Spring Food

White Day Tofu Yuzu Flavour Donuts

In Japan on Valentine’s Day is the day that girls buy the guys gifts on March 14th this is known as white day and the roles are reversed.

I decided to make these tofu yuzu flavour donuts dipped in white chocolate to celebrate white day in Japan.

Being made of tofu the donuts have more of a fudge texture but are really delicious and with only a food processor and a few simple ingredients they are really simple to make.

All you need is a block of silken tofu,add this to your food processor and then add two tablespoons of sweetener ( I used maple syrup but rice syrup works just as well ) three tablespoons of pure yuzu juice ( if you can’t get this you could use lemon juice instead. Give it a process . Then add one teaspoon of baking powder and half a teaspoon of baking soda and give it another process. Leave the food processor running and keep adding tablespoons of oat flour until you get a nice batter consistency about twelve to fourteen should do.

Wipe some coconut oil around your donut pan and spoon in the mixture this made 6 donuts.

Place in a moderate oven and bake for 15-20 mins after this time take them out and if you cannnot see a hole just go round the hole with a tooth pick then place back in the over for a further ten mins.

Remove and allow to completely cool (before removing, you may need to loosen the edges carefully with a spatula or flat knife.)

Place a bowl over a pan of simmering hot water and break up two bars of vegan white chocolate and melt in the bowl. Then dip your donuts into the melted chocolate . When they are all done I added a little chopped crystalized yuzu peel for decoration. Place in the freezer for 20 mins to set after which time you can take them out and keep in the fridge.

Delicious enjoyed with a matcha tea.

Happy white day !

Blog

Ozoni (New Year ~Japanese Soup)

Part of the Osechi Ryori new year food in japan is Ozoni.
Eaten for breakfast on New Year’s Day ( Oshogatsu ) this is the Kansai style ( western japan ) Kyoto/Osaka which Is a white miso based soup with toasted mochi. I used Saikyo Miso which is a sweet miso paste from Kyoto also I added yuzu peel,daikon,carrot,komatsuna and tofu. This style normally has a round toasted mochi where as Kanto has a square mochi ( I only had round mochi ) .


The other style of Ozoni is the Kanto/Tokyo style ( eastern japan ) this is a clear based soup made with dashi known as Osumashi I added some pretty yaki fu to mine along with the toasted mochi and vegetables . I had this soup as part of my Osechi Ryori with my jubako bento box. Made with kombu shiitake dashi and added tamari and mirin,other ingredients could be chicken,fish cake and other fish and seasonal vegetable according to which area of japan you are from.

Of course mine was totally vegan

There is also Tottori Prefecture soup which is a red bean soup and toasted mochi like zenzai (oshiruko)

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!