Tag

Sesame Oil

Summer Food

Brown Rice Amazake Ice Cream with Kinako

09/06/2023 Leave a comment

The weather is starting to heat up and what could be more enjoyable on a hot summers day than a delicious ice cream. Well this one is not only dairy free but is made with brown rice amazake. I’m using the one from Clearspring which you can find from health stores or on line.

The amazake is made in Japan by using time-honoured production processes and just three organic ingredients, water, whole grains and salt. A koji culture converts the carbohydrates from the whole grains into simple sugars to make it naturally sweet and creamy.
I was inspired by ohsawa Japan cooking school to make this ice cream it’s so simple and delicious and takes little effort.

You will need :

x1 jar of brown rice amazake

x2 tablespoons of kinako (soy bean flour) plus more for sprinkling on your final ice cream to serve.

x2 teaspoons of white sesame paste (or tahini)

x2 tablespoons of good quality soy milk (I like bonsoy)

a pinch of salt

x2 teaspoons of toasted sesame oil

Method:

Push the amazake through a fine sieve to collect the grains ( I used my misokoshi ) I have talked about this a few times for making miso soup ( available to buy from www.hatsukoi.co.uk) Using this will ensure you have a nice smooth texture. Do not throw the grains they are nice to add to a morning porridge or over night oats.

Add your amazake to a bowl and add everything else except the toasted sesame oil. Give everything a mix then finally whisk in the oil until it’s well combined.

Add your mixture to a container and chill well in the fridge.

Take it out to soften slightly before serving. Dust with kinako powder.

Why not pour over some kuromitsu to make it extra special.
Kuromitsu is a Japanese sugar syrup similar in taste to molasses. It’s typically made from unrefined kokuto and is an ingredient you will find as an accompaniment to many Japanese summer desserts like Anmitsu, Warabi Mochi and Kuzukiri.

It is made by extracting the juice of fresh sugar cane and crystallising it. It contains minerals like potassium and iron that are removed normally during refining. This sugar is mostly made in Okinawa and the people there refer to it as “life medicine” which is food that makes you feel good. You can buy kokuto in sugar granules or cube form. Kokuto is easily bought on line.

To make Kuromitsu for this dessert:

25g or 2 tablespoons of kokuto

25g of unrefined sugar

25ml water

Method:

Boil up in a pan once boiling reduce the heat to a simmer until it thickens and dissolved (takes just a few minutes).


Pour into a small jug or bowl for pouring and set aside to cool. You may find it goes very thick just add a little hot water and stir to desired consistency. You can keep any left over in a jar in the fridge to use next time.

Let’s enjoy summer with Japanese vegan food

Blog, Winter Food

Comforting Winter Stew Donburi With Tofu & Miso

29/01/2022 Leave a comment


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

12/06/2017 Leave a comment

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.