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Midnight Diner Shinya Shokudo (深夜食堂) Vegan Tonjiru

17/02/2022 Leave a comment


ビーガン豚汁

Vegan Tonjiru Soup

Inspired by Midnight Diner

Shinya Shokudo (深夜食堂)

Tonjiru is a classic winter dish which is popular all over Japan when the weather is cold. Some people call it Butajiru (豚汁)

As you know I am in love with the Japanese series  ‘Midnight Diner.’ And “Midnight Diner Tokyo Stories”. I have already made lots of the recipes on my website inspired by the episodes making them more suitable for a ＶＥＧＡＮ diet and talk more in-depth about the characters and meals.

The owner (known as Master) only has 4 things on his menu: Pork and Vegetable Miso Soup (Tonjiru), Beer, Sake and Shochu. However  Master will cook anything on request so long as he has the ingredients.

As Tonjiru is the only food actually on the menu on the opening sequence of the start of each episode you will see “Master” prepare this meal.

Tonjiru translates to “pork” (ton) “soup” (jiru)

The soup is full of seasonal root vegetables and to replace the meat I added torn konnyaku and sliced aburaage. It’s a perfect miso soup on a cold day. Why not cosy on down at home with a  nourishing bowl of root vegetable miso soup and watch episodes of Midnight diner to warm the soul while the soup warms your body.

If you would like to read more about this check out the rest of my midnight diner series here on the website.

Here is what went into my soup.

You will need to make a kombu shiitake dashi by soaking them in water over night. Discard the kombu and take out the shiitake and slice them ( I used three shiitake).

Then prepare all your veggies this is what takes the time but after this it’s quick to make. I used carrot, daikon, Gobo, satoimo, lotus root, komatsuna, satsumaimo, aburaage, konnyaku.

I bought Gobo ( burdock root with the soil still on it so I gave it a wash and scrub, sliced it and put it in water so it didn’t go brown.
Slice lotus root into chunks and again leave to soak in water.

Peel satoimo ( taro potato and soak in water ) you can leave the skin on the satsumaimo ( Japanese sweet potato ) if you wish just slice and soak in water. This helps to remove the starch.

Cut your carrot and daikon into wedges and set aside.

Drain the konnyaku and rinse under running water then rub a little salt into it, tear into pieces and simmer in boiling water for ten minutes.

When it’s done drain and add to a pan this  is your pork substitute. Sauté the konnyaku in a little toasted sesame oil for a few minutes then add sliced shiitake, carrot, daikon, drained lotus root and Gobo.

Sauté and then add your kombu dashi. I normally make around 500ml of dashi to top up with 500ml of water. Take a piece of aburaage and pour boiling water over it to remove excess oil. Slice it into strips and add this also to your pan. Add a dash of mirin and tamari or soy sauce, gently mix and then simmer with the lid on.
In another pan I add the drained potatoes and cook those in water at the same time. I find potatoes easily get damaged as they knock about with other veggies so I cook them separately and add them at the end.

Just keep an eye on the water level as they simmer and top up the liquid with either dashi or water as needed. When the potatoes are not quite done add them to the pan to finish with the rest of the veggies.
When the veggies are tender, turn off the heat and with a ladle add one tablespoon of miso to a ladle ( I used an organic red miso ) brown rice miso or barley miso would be nice also. Lower the ladle half way into your soup and with another spoon start to mix liquid with miso. This helps break down the miso so it’s not all in one clump.

Add some chopped greens of choice like komatsuna which are Japanese mustard greens or you could use something like choysum. These will wilt in the hot broth.
Serve up into your bowls. Can be eaten like temple food with simply rice and pickles.


When people finish their day and hurry home, my day starts. My diner is open from midnight to seven in the morning. They call it “Midnight Diner”. Do I even have customers? More than you would expect……

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Greenery Day Green Curry

03/05/2021 Leave a comment

Greenery Day (midori no hi) みどりの日 also known as Arbor Day on the 4th of May is part of a string of holidays and celebrations over a week long period in Japan called Golden Week. It is a day when people like to celebrate nature and the environment.  They might visit a local park or flower garden maybe to view the wisteria or azalea that are flowering at this time. In fact the old name for May is Satsuki meaning azalea. Last year I had planned to be in Japan at this time to see them both, I cannot believe another year has gone by. When we can all safely travel again we definitely won’t be taking it for granted any more! Other festivities could be planting trees and seeds, it is also the time when the first tea leaves are harvested. I have a few posts on here about Greenery Day with some more recipes you can check out.

This year I made a green curry using some lovely Hourensou spinach

(this is an Asian spinach which has much bigger leaves ) just use what ever spinach you can easily get where you are.

You will need: 3/4 of canned coconut meat from a can of coconut milk  ( don’t shake the tin just use the harder meat at the top) the lighter milk can be used for another recipe.
Spinach enough to yield around one cup when cooked down.
1 teaspoon maple syrup or sweetener of choice.
2 teaspoons of hot curry powder
a pinch of salt and a drizzle of tamari

Cook down the spinach in water, then drain off most of the water leaving a little at the bottom of the pan ( keep the drained water in a jug just in case you need to add more later).

Then add the coconut meat, it will melt in the warm water, give it a stir then add the rest of the ingredients. Transfer to a blender or use a hand held blender like I did and blend until smooth adding a little spinach water or milk from the coconut if needed, depending on how thick you want your curry.
Return to the heat in a pan ( if you want to thicken the curry you can add 1-2 teaspoons of kuzu root to a bowl and add a teaspoon of the coconut milk or cold water to make a slurry then add this to your curry when heating).
Now you can serve up your curry however you like. With rice and maybe some roasted peppers and marinated tofu and shiitake.

I added 1 teaspoon of maple syrup, 2 teaspoons lemon juice, 2 teaspoons tamari and 2 teaspoons of sesame oil to a bowl. I gave it a mix and poured it over tofu chunks and sliced shiitake. I marinated it for half an hour then popped it in the oven to roast. Other toppings were coriander, sliced cucumber and tomato, sliced red chilli and some blanched snow peas.

 

Blog, Spring Food

Live by the (Shun) 旬 The philosophy of Seasonal eating part 2 Spring Equinox

20/03/2021 Leave a comment

When you see Sansai 山菜 on a menu in Japan it is a sign that Spring has arrived! When people think of Spring in Japan of course the beautiful Sakura is the first thing that comes to mind, but delve a little deeper and there is something emerging from the soil towards the warm spring sunshine up in the mountainous regions. A variety of edible wild green shoots start to push through the soil these are nature’s bounty known as “Sansai”. People can forage for these edible treasures to use in Japanese cuisine. Often seen in Shojin Ryori Buddhist temple food. Nowadays you can see cultivated varieties  also in the supermarkets of Japan. Although thought to be many varieties these are the most commonly used ones.

(thank you to my friend Masami Instagram (veggylife_m  in  Japan for the images) udo, nanohana  and warabi 

Kokomo (こごみ　屈) Ostrich Fern can also be (Kogomi or zenmai ) known as fiddleheads 

Fuki no tō (ふきのとう　蕗の薹)

Yomogi (よもぎ　蓬)

Nanohana (なのはな　菜の花)

Wasabina (わさびな　山葵菜)

Take no ko (bamboo shoots)  (たけのこ　竹の子) 

Yama udo (やまうど　山うど)

Shungiku (しゅんぎく　春菊)

Field Horsetail 土筆 

Warabi (bracken shoots ) (蕨)

Below are some lovely young wasabi leaves and flowers in season at the moment, you can buy them from the Wasabi Company the link is either down the side or at the bottom of the page depending on your browser. They are delicious in salads or pickled in vinegar.

I have often been intrigued by these vegetables not only because of the shape of them but every spring there is an explosion of people in Japan cooking them and sharing their creations on Instagram.
I did manage to get some precooked packages of sansai vegetables and also some lovely other ones fresh from the Japanese vegetables growers I use Nama Yasai Farm.

Shungiku ( edible chrysanthemum leaves )

So using a mixture of fresh and packaged sansai I wanted to create three  meals you can make easily using what ever you can find. Even if you cannot get mountain vegetables you can use other vegetables for instance : Udo is also referred to as Japanese mountain asparagus so I will be using asparagus instead.
You may also be able to find the parboiled sealed packet variety of bamboo shoots ( I do not recommend the tinned variety as they have other ingredients added).

Nanohana is related to the broccoli family and is the young shoots of the rapeseed plant so I suggest using tender stem broccoli instead. The boiled packet of mountain vegetables I got from the Japan centre has bracken, bamboo shoots kikurage, enoki and nameko mushrooms and carrots.
The first meal is a simple rice bowl with these vegetables mixed in known as Sansai maze Gohan. If your using the packaged vegetables they are precooked and ready to use just drain and rinse under running water.


All you need to do is cook up some rice I recommend adding a little mirin and soy sauce to the liquid you cook your rice in . You could also use kombu dashi . Just soak a piece of  kombu in water over night. Rinse your rice as normal and put in your cooker or pot. Add kombu dashi and 1 tablespoon of soy sauce and mirin to each cup of rice used. This will add a nice flavour to your rice. Once the rice is cooked mix in your vegetables Maze Gohan means mixed rice . If you are using other vegetables steam them before mixing in except leaf vegetables which can be just mixed straight into the hot rice. I added some extra shimeji mushrooms and strips of aburaage ( fried tofu ).

The rice also can be used to make onigiri. This is an omusubi (meaning gently pressed not squeezed).


The next is a country style meal originating from Tsugaru region Aomori prefecture. A nutrious soup with miso or just a soy sauce broth with mountain vegetables and other vegetables added like carrot, gobo and daikon. Also to give the soup extra sustenance deep fried tofu (aburaage ) or freeze dried tofu (Koya-dofu) is added.  This soup is called Kenoshiru. The vegetables are normally cut into chunks and as well as tofu sometimes beans like fava or lima are added. Just use a kombu dashi again for your broth. I sautéed in sesame oil then simmered  any uncooked vegetables in dashi  first then add tofu and any precooked veggies. Finally add your miso or soy sauce and any greens which ever you prefer.

Served up with some warm crusty homemade fresh bread spread with shio-koji tofu (see post for recipe) and some tsukemono, there are pickled wasabi flowers in there.

The final meal you could try is Ankake Mountain Vegetables. Ankake basically is a thick starchy sauce, this dish uses the mountain vegetables with dashi, soy sauce and potato starch from Hokkaido.

This is nice served either with rice or udon noodles a typical dish from Iwate prefecture or Kyoto style with some tofu. Cook up any uncooked veggies first maybe add daikon and carrot other mushrooms like shiitake or shimeji to a pan and sauté with a little sesame oil then add in dashi around 2 cups simmer until your uncooked vegetables are almost ready then add your precooked veggies, and  any leaves like shungiku or mustard greens and aburaage strips (fried tofu cut into strips ) finally to your dashi add tamari or soy sauce and mirin a tablespoon of each also a little ginger juice is nice too. Now turn off the heat.  Mix a few teaspoons of potato starch into a bowl with some water to form a slurry this is called katakuriko and gradually add this to your pan. Now turn the heat back on and carry on simmering and stirring until the sauce becomes thicker. Add a final dash of sesame oil for extra flavour.

I added a sprinkle of mizuna flowers for extra colour. Served with rice, tsukemono, Japanese potato salad and a Botamochi for dessert.

As we now look forward to longer days and the chill of winter turns into warmer weather with the Spring Equinox or Shunbun we could make a popular wagashi made at this time in Japan called Botamochi, in the Spring named after the tree peony Botan, in the autumn the same wagashi is called Ohagi named after the clover bush hagi.

The equinox is a Buddhist festival in Japan known as Higan or in the spring Haru no Higan, at this time the wagashi maybe taken along with flowers or incense to ancestral graves as offerings. The wagashi is eaten to call to the ancestors for protection of the rice fields. The confection is made from pounded sweet Mochi rice with a red bean filling. They are often rolled in kinako ( soy bean flour ) or ground black sesame, some are reversed so the red bean paste is on the outside. If you would like to make these for yourself please check out my previous posts for Ohagi and Botamochi.

As the wheel of the year is turning once more seasonal bounty ingredients in Japan include sansai ( list above), asparagus, spring cabbage, new potatoes, broads beans, broccoli, shiitake and wasabi.

I hope no matter where you are in the world you can think about your own Shun ingredients see also my first post on this (Live by the Shun the philosophy of seasonal eating part 1 Winter ) and make some seasonal foods for yourself.
Happy Spring Equinox!

 

 

 

 

 

 

 

Blog, Spring Food

Chirashi sushi Scattered Sushi for Hinamatsuri

02/03/2021 Leave a comment

On March 3rd in Japan it is Hinamatsuri a special girls day festival held every year for parents to celebrate their daughters if they have them and pray for their health and happiness. It is the second in the five seasonal festivals this one also known as peach blossom festival or dolls day. The peach blossom are blooming at their peak now and ceremonial dolls are displayed in households.

There are many traditional foods that are eaten on this day for instance, hina-arare bite sized crackers, a fermented sake drink called shirozake, strawberry daifuku, Sakura Mochi, Temari sushi, kompeito small candy sweets, Dango and inari sushi to name a few. You can find out more about these in previous years posts. This year I have decided to make a special sushi known as Chirashi Sushi or Chirashizushi. This starts with sushi rice, lovingly preparing the sushi rice as normal washing it thoroughly  until the water runs clear and then cooking it in my rice cooker. When it was done I added ume plum vinegar to keep in with the theme of the blossoms at this time carefully mixing it in and fanning it cool. Then scattering over  some organic toasted sesame seeds to set the base for the rest of the toppings. Some of the ingredients were prepared in advance like sliced lotus root, cut into flower shapes and pickled in shiso vinegar for a week before hand. Chirashi Sushi  translates to scattered sushi. You will often find the one made for Hinamatsuri decorated with lotus root and slices of omelette, known as kinshitamago, I made a vegan omelette and this was my first topping. Then I scattered some kiriboshi (dried daikon) that had been soaking in warm water to reconstitute. It is tradition to add fish like salmon roe, crab meat and maybe shrimp but as I am making a vegan sushi I added, peas, sliced shiitake, snap peas, pickled daikon flowers and carrot flowers, preserved salted Sakura and shredded nori known as kizami nori.

This is the perfect meal to make and share at a party or gathering.
In Osaka Chirashi Sushi is known as Barazushi or Gomoku Sushi sometimes topped with unagi eel. In Tokyo it is known as Edomae taken from Edo and features an assortment of sashimi.

It is also traditional to make a clear clam soup known as ushio-jiru to go with a Hinamatsuri meal. As I wanted a vegan soup I made a similar clear soup known as Suimono. Starting with a cold water dashi the day before with kombu kelp, dried shiitake and Yuzu peel then the next day discarding  the kombu and slicing the shiitake adding  just mirin, tamari and a little salt to the broth. Pouring it over silken tofu (kinugoshi) and adding pretty fu flowers,with a few other ingredients bamboo shoot, shiitake, broccoli stem and mitsuba. The flavour is very delicate but full of umami.

To make the meal extra special some seasonal desserts, pink tofu dango topped with a rhubarb sauce, Sakura Mochi and a white peach sherbet jelly from the Japanese wagashi shop Minamoto Kitchoan.

Happy Hinamatsuri ????? I hope you can make a special meal or something to celebrate the beginning of spring even if you do not have a daughter.

Blog, Winter Food

Hachinohe Senbei-Jiru & Suiton

02/12/2020 Leave a comment

As we dive deeper into colder days the winter micro season on the 7th of December with Sora samuku fuyu to naru meaning “cold sets in winter begins” starts. This is a time to start thinking of cosy home cooked meals with seasonal ingredients to feed the soul and warm the body.
Have you heard of a dish called Senbei-Jiru? It’s a country-style rice cracker stew sometimes known as wafer soup, from the northern prefecture of Aomori in the city of Hachinohe.

This dish dating back to the Edo period uses something called Nambu-senbei crackers. They are made from wheat and salt and are formed  into thin round shapes before toasting.

They can be eaten on their own or as a snack or in this case they are dropped into a soup before serving. The soup varies but always has seasonal vegetables and mushrooms in either a soy sauce or miso broth. The wafers absorb the flavour and when In the soup take on a dumpling like texture. This is how the soup known as “Suiton” evolved from this to Senbei-Jiru, as the crackers can be stored dry for a long time.  Suiton is a soup commonly known as Hitsumi is an earthy vegetable soup with dumplings made from rice or wheat flour sometimes known as Hatto-Jiru or Dango-Jiru.

I decided to make one base miso vegetable soup and try it three ways.

The soup can be any seasonal vegetables with a kombu dashi, like potato, daikon,carrot and kabocha then mushrooms I used shiitake. The soup normally has some meat so I used strips of aburaage instead ( deep fried tofu ) I love this in broth as it soaks up all the lovely flavours. I then added some miso. I used a combination of organic Japanese brown rice miso and white miso paste by Clearspring.
For the Suiton you need dumplings 1/2 cup of all purpose flour mixed with 1/4 cup of water and a little salt. Mix into a dough and form into balls. Drop the balls into the cooked soup when they float to the top they are ready. Serve with some chopped green onions or chopped greens like komatsuna.

I was lucky enough to be sent some nambu-senbei from Japan so in my second dish I added these just before serving.

However like many of you who can’t get the authentic thing why not just try using wheat crackers the type you would use for cheese. I tried these ones.

The second part of the winter micro season starts on the 12th of December and is Kuma ana ni komoru meaning bears start hibernating in their dens.  Maybe that’s something we also do in away. We stay inside on cold dark days. It’s a time to cosy up under a blanket or in Japan something called a kotatsu which is a low level table draped with a thick blanket with a heater underneath. The perfect place to eat your nourishing soup which ever way you choose to prepare it.

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Moon viewing and celebrating autumn

30/09/2020 Leave a comment

As the shades of autumn are becoming even more apparent now with fields turning as golden as the evening light. It is an important time in Japan for the rice harvest. The first of October is known as world sake day “Nihonshu no Hi” and is the New Year’s Day of  Sake. It marks the first day of the sake making season as it is a time when the rice is gathered from the fields to start the production into sake.
The morning sky is laced with the fish scale cirrocumulus clouds and I can understand why the Japanese call them Uroko gumo (uroko meaning scale)

There is a bountiful harvest of foods the most popular in Japan at this time being sweet potato, chestnut, mushrooms, pumpkin and edamame. Mixing some of these with rice is one way to enjoy both at the same time, also using seasonings like soy sauce and mirin.

As the evenings darken we draw our attention to the moon. One such event in Japan is known as Tsukimi or Jugoya  which is a moon viewing festival that dates back over a thousand years.

This year it falls on October 1st to coincide with the sake new year. It is custom to drink sake at tsukimi and eat the foods of the season. Another food that is popular to eat is Dango. Round rice dumplings in the shape of the full moon. Piled into a pyramid shape they are made as offerings at this time.

People may decorate their houses with susuki ススキ (pampas grass) . Pampas grass symbolises the coming of autumn and was once used to thatch roofs and feed animals.

Near the well known Heian shrine in Kyoto tucked away is the Shinto shrine Okazaki, dedicated to childbirth and conceiving, the symbol of the shrine is a rabbit and you will find many statues and images of rabbits there.

Another symbol of Tuskimi is the rabbit, this is because unlike some people who see a face in the moon the Japanese see an image of a rabbit in the moon pounding Mochi with a huge mallet.

You can find more information on previous posts I have made  by searching Otsukimi or microseason posts 15 or why not take a look at my autumn recipe section there you will find takikomi gohan a mixed rice dish, or lots of ways to enjoy Kabocha.

With many festivities cancelled this year this is one that you can definitely enjoy either on your own or with family.
Happy moon viewing.

Blog, Spring Food, Summer Food

Soba Sushi Rolls

19/04/2020 Leave a comment

I decided to try to make sushi rolls but instead of using rice, I used soba noodles. I thought I would share with you how I made them.
First decide on your filling, I decided to use shiitake mushrooms using dried shiitake.


After soaking them in warm water, remove the shiitake but keep the water as this makes a great dashi for miso soup.

Slice the shiitake and this time I used a teriyaki sauce by clear spring, which I just sautéed in a little toasted sesame oil.

You can use anything you like for a filling tofu, veggies etc, like cucumber, avocado, carrot, asparagus etc.
Take one bundle of dried soba noodles and tie them at the top with string. Heat a pan of water until boiling and drop in your soba, cooking them until done. Drain the soba keeping on the string and wash them well in cold water.

Lay the noodles flat on a clean towel and dab them gently with kitchen towel to absorb any excess water off the noodles. Then sprinkle the noodles with sushi vinegar. I used the clear spring sushi seasoning.

Cut the string off the soba and section into two.

Take one sheet of nori and place this with the rough side up towards you on a sushi mat.

Lay one half of your noodles on the nori and spread them out, add your fillings and then cover with the remaining soba noodles.


Roll the soba just like you were making normal sushi. Cut the sushi with a sharp knife and arrange on a plate. Sprinkle with sesame seeds and make a dipping sauce. I made a citrus ponzu with Yuzu juice a little of the shiitake stock and tamari.
I think this a nice refreshing sushi and I want to try making them with somen next time.

 

 

Autumn Food, Blog, Winter Food

Shiitake & Miso Risotto

18/11/2019 Leave a comment

I had lots of shiitake mushrooms that needed using up, so I decided to create this creamy comforting risotto.
Use one rice cooker measuring cup of Japanese sushi rice, wash well and leave to soak for a few hours then use your rice cooker measuring cup to measure out x4 cups of hot water ( around 500ml ) add this to a jug with half a vegetable stock cube and one tablespoon of sweet white miso and dissolve. Add your soaked rice to a rice cooker or pan and add half your stock, put your rice cooker on cook or cook your rice in a pan.
Slice what ever mushrooms you like a mix of shiitake, maitake and oyster is nice. Melt some vegan butter and sautéed until the mushrooms are cooked.
When the rice cooker clicks over add the sautéed mushrooms and the remaining stock and put it back on cook. Keep stirring a few times. When it’s done a second time stir in some soy cream and add salt and pepper to taste. Also nice with some chopped parsley and vegan Parmesan. I made my own by pulsing hemp hearts and nutritional yeast. Serve with some nice warm crusty or sourdough bread.

Blog

Kitsune Soba

06/09/2019 Leave a comment

I’m really missing Japan . So much so that my heart aches for the place. I do not feel like I fit it to my life in the UK but I always feel I belong when I’m in Japan. It’s like feeling seriously home sick for a place that isn’t your home. I’m hoping this will help. Kitsune soba.

So simple but the secret behind the perfect kitsune soba starts with the  broth. Full of umami flavour,start with kombu kelp,and dried shiitake. Soak over night and then simmer for 10 mins and then discard the kombu . Take out the shiitake and squeeze the water out into the kombu water and put aside. When you heat your dashi add tamari and mirin. Kitsune soba or udon is named kitsune meaning fox after the deep fried fox fur colour of the tofu, others say that the foxes favourite food is aburaage . You may know the shrines inari and inari sushi comes to mind. Foxes are the spirt guardians or ( okami ) of these shrines and you may often see shops selling fried tofu near the shrines.

You can use soba noodles or udon just cook the soba noodles and rinse and put into the hot dashi broth when ready to serve. Also served with chopped green onions and the shiitake which has been sautéed in toasted sesame oil. Just add aburaage and some grated daikon if you like. For extra comfort food I made a yaki onigiri.

( as an extra umami flavour I like to add a slice of Yuzu peel when I’m heating up my broth ) I just sliced the peel off a Yuzu fruit and froze it and anytime I want to add Yuzu peel to a broth I just drop a slice  in. These kind of meals really take me back in spirit . 

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

Japanese Style Breakfast Iridofu

03/04/2019 Leave a comment

A Japanese style breakfast 

和風の朝食

Iri-dofu 炒り豆腐,ごはん, みそ汁

Iri  means stir fry and Dofu is tofu . It’s more like a scramble than a fry with minimal oil. Also the tofu pieces are kept a little larger. It’s a delicious healthy meal full of protein and a great meal for breakfast.

Soak two-three dried shiitake over night ( this will also become stock to use in the cooking process ) 

Blanch a block of tofu for a few mins in boiling water then drain and pat dry with a clean towel. Break up your tofu into different size pieces.

Squeeze out the water in your shiitake and slice. Slice thinly carrot and snow peas . Add a little toasted sesame oil to a pan and add your veg and tofu . In a pan add 1 tablespoon of soy sauce or tamari,the same in mirin and two tablespoons of mushroom stock and warm through add 1 tsp of sugar and dissolve . Pour this over your tofu and veg and sauté

Serve with miso soup and rice with pickles for a traditional style vegan Japanese breakfast . 

 

Blog, Winter Food

Japanese Year Of The Boar Osechi

08/01/2019 Leave a comment

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

Tonyu & Miso Nabe

24/11/2018 Leave a comment

Tonyu means soy milk in Japanese and nabe is a kind of one pot dish.

This thick and creamy nabe is full of vegetables and tofu it is comforting and filling but also healthy.

Its so quick to make all you need to do is prepare what vegetables you want to use.

I used napa cabbage,kale,leek,broccoli,carrot,pumpkin,tofu and a selection of Japanese mushrooms.

Start by steaming the vegetables first that take the longest so the carrot and the pumpkin and leave things like the kale and broccoli until the last minute.

In a pan add two cups of kombu dashi (leave a piece of kombu submerged in water over night or simmer for 15 mins) and two cups of soy milk,add one tablespoon of mirin and bring to a gentle simmer. Add your miso about two tablespoons and gently stir in.

Pour your broth into a large pot and add your vegetables and tofu. Serve with rice. (If you have a donabe pot like this one you can cook them all together in the same pot, just add your broth and vegetables pop on the lid and simmer )

A perfect meal for a cold day but so easy to make.

Autumn Food, Blog

Tofu Baked With Kabocha & Miso And A Simple Oden

04/11/2018 Leave a comment

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.