Tag

Schichimi

Autumn Food, Blog

Okayu Japanese Rice Porridge

This comforting healing dish is easy to digest,simple and filling. In Japan it is often made if you are recovering from an illness or not feeling well.

I have made two types of Okayu one for breakfast and one a little more savoury which you could have for dinner.

Both use a 1-5 ratio using one rice measuring cup of rice to five cups water or liquid.

There are lots of toppings you can use like Umeboshi,sweet potato,chopped green onion and nori.

I used my rice cooker to make these but you can just as easily use a pan if you don’t have a rice cooker.

Breakfast Okayu

Wash one rice measuring cup of rice and place this in your rice cooker or pan with five cups of water . Then add about one tablespoon of ginger juice . I use a Japanese ginger grater to finely grate the ginger and then squeeze out the juice. Let this sit to soak for about 30 mins.

Add a little salt and start to cook your rice it normally takes about 30mins.

I topped mine with grated ginger, rice malt syrup and some sesame seeds. I also added a splash of soy milk for extra creaminess.

Savoury Okayu

Wash the rice and then add 5 cups of hot water ( not boiling) to a jug with one tablespoon of white miso paste and dissolve. ( if you like instead of miso you can use vegetable stock ). Pour this onto the rice in your pan or rice cooker and let sit for 30 mins. After this time start to cook your rice.

While your rice is cooking prepare your toppings . I pan seared some maitake mushrooms  roasted some Hokkaido pumpkin and chopped some green onion.

When your rice is done spoon into a bowl and add your toppings and maybe a sprinkle of schichimi and sesame seeds.

There is also a special Okayu that people have in Japan on the 7th of January for health for the coming year ( see my winter post Nanakusa-Gayu ( seven herb soup).

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

Baked Tomatoes With Spicy Soy Mince

First slice the tops off your tomatoes then scoop out the insides.

I used Clearspring organic soy mince which is dry so you just add a little hot water to it and leave it to soak for 10 mins. While that’s soaking sauté some finely chopped onion and shiitake mushrooms in a little coconut butter then add your soy mince with a splash of vegan Worcestershire sauce and tamari. I like to spice mine up with some shichimi spice you could add chilli powder or cayenne pepper if you don’t have it.

Next fill your tomatoes with the mixture.

Top with panko bread crumbs and vegan cheese and bake in a hot oven until the tomatoes are soft and the cheese is melted.

Top with chopped basil

I served mine with a buckwheat pasta and salad

How will you serve yours?

 

Blog

Onigirazu

I made onigirazu using the new vegan quorn crispy fillets they worked so well . A rice and nori sandwich with a tonkatsu style filling . I spread the fillet with Dijon mustard and tonkatsu style sauce and topped it with chopped romaine . I also had spicy schichimi edamame . I received some lovely nori sheets from my friend Shohei they were so delicious thank you