Tag

Sesame Oil

Blog, Winter Food

Comforting Winter Stew Donburi With Tofu & Miso


Everything goes better with rice right ?
Well this Lima bean and tofu sausage Nabe definitely does, but equally comforting spooned on top of mashed potato or served with warm crusty bread. However you decide to have this delicious winter stew it’s sure to warm and nourish you.
Start with some tofu sausages I used some organic ones made by Taifun. I brushed them lightly with toasted sesame oil then rolled them in some sage, thyme and rosemary and set them under the grill to cook.

When they are done slice them into chunks and set aside.
In your donabe pot or other cooking pot, sauté  half a diced onion, one diced carrot and  one of each diced red and green bell pepper in a little sesame oil or olive oil. Add your sausages and then add two tins of chopped tomatoes, a tablespoon of tomato purée  one tin or carton of Lima beans (butter beans), two cups of vegetable stock and a dash of red wine if you have it and a dash of tamari or soy sauce. Then add a dash of cayenne pepper and a sprinkle of fennel, mustard and coriander seeds and some salt and pepper. Put the lid on your pot and let it simmer until every thing is tender.  While it’s cooking cook your rice if your having it with rice.
When your stew is done mix in a heaped teaspoon of brown rice miso  this will give it lots of depth of flavours, add some chopped fresh parsley and a squeeze of citrus.


I managed to get some fragrant bergamot lemons which just add a lovely freshness to the sauce.
Spoon over warm rice or dunk right in there with that crusty bread.

Perfect for a cold day to warm you up.

Blog, Summer Food

Soba Noodles With Crunchy Vegetables & a Spicy Peanut & Miso Dip

Noodles and stir fried veggies always make a quick meal. So are great to make in the week when you don’t have much time to cook.
First make your dip,in a bowl mix together one tablespoon of peanut butter a teaspoon each of mirin,brown rice vinegar,maple syrup,miso and tamari add 1/4 teaspoon each of hot chilli pepper and paprika and a tablespoon of water. (If you prefer it more citrus you could add lime instead)

Cook your soba noodles as the packet instructs drain and rinse I keep mine in a sieve with a bowl of cold water under until I’m ready to stirfry them.

Chop up your veggies I used a mix of bell peppers,snow peas,sliced shiitake mushrooms and shimeji mushrooms,sliced asparagus,chopped komatsuna,asparagus,broccoli,carrot and bean sprouts.
(You can use what ever veggies you want)
Add a little toasted sesame oil into a hot pan and throw in your veggies and stirfry them quickly then drain your noodles well and throw them in and make sure you stir the veggies in well . If you do not want to add more oil and you find the noodles sticking just add a little water.
Throw in some crunchy tamari roasted soy beans last minute before plating .
I like to dip my noodles but if you prefer you can mix in the sauce when your stirfrying.