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Tofu

Autumn Food, Blog

Halloween Tofu Dessert

28/10/2023 Leave a comment


This is how you can make a delicious pumpkin spiced dessert using Japanese authentically made soft Shizenno Megumi tofu by Dragonfly Foods, www.dragonflyfoods.com

If you haven’t already read the story behind this tofu why not check out my blog post Introducing Shizenno Megumi Tofu.

Have you ever used tofu to make desserts? The soft variety of the Shizenno Megumi tofu is perfect for whipping up desserts mousses and smoothies in no time and gives them a wonderful creamy texture.

I decided to use this tofu to make a seasonal Halloween themed pumpkin spice  Kabocha mousse with some Shiratama tofu dango ghosties.

Makes x2 large desserts or x4 small

For the Kabocha pumpkin spice mousse you will need:

x1  block of soft Shizenno Megumi Tofu

tofu drained and dried with kitchen towel then cut in half. Use one half for the dessert.

x1 half of a  Kabocha squash with seeds scooped out.

x1 tablespoon of maple syrup

x1 tablespoon of melted coconut butter

(I always use the odourless coconut butter by Tiana).

x1-2 teaspoons of Pumpkin spice or your own spice blend try nutmeg cinnamon ginger clove allspice etc

For the ghosties:

Shiratamsko

1/4 of the tofu

Also black sesame paste, soy yogurt and pomegranate seeds to decorate.

( Shiratamako 白玉粉 ) is glutinous rice flour made from mochigome, Japanese short-grain glutinous rice. The Shiratamako comes in coarse granules and I find it’s better to grind this into a finer powder using a motor and pestle or Japanese suribachi. It is the main ingredient in many Japanese wagashi (Japanese confectionery).

Method:

Steam the Kabocha and leave to cool

Drain the tofu and wrap in kitchen towel, cut in half then half the other half into 1/4

Scoop the flesh out the Kabocha leaving the flesh and add this to a food processor or blender. Add 1/2 the tofu and maple syrup coconut butter and spices. Blend until creamy and smooth and tip out into your chosen bowls and pop them into the fridge while you make your ghosties.

Add about 2-3 tablespoons of ground Shiratamako to a bowl and add a 1/4 piece of tofu. Cream the tofu and shiratamako together it needs to be the consistency of an ear lobe. Add more shiratamako and tofu if needed to get the desired dough.

Knead the dough and then form into a log shape

Cut into pieces and form each piece into a ball and then pinch to make a tail.

Boil a pan of water and drop the ghosties into the boiling water wait until they float then leave a further 1-2 mins. Scoop them out and drop them into ice water to cool.

Take the tofu pumpkin spice Kabocha mousse from the fridge and drop a few ghosties ontop.

Decorate with black sesame paste soy yogurt and pomegranate seeds if you wish.

Happy Halloween 👻 Continue reading…

Autumn Food, Blog

Mushroom & Shimi-dofu Dobin Mushi (steamed in a teapot)

06/10/2023 Leave a comment

Flavours of Fall

Fall /Autumn is the season of the rice harvest in Japan and of seasonal produce like sweet potatoes, chestnuts, persimmons and mushrooms.

In Japan Matsutake mushrooms which grow under pine trees are especially prized. Matsu= pine Take= mushroom. They have a pungent earthy aroma with a meaty texture, however they are extremely expensive with some going for ¥14,000.00 around £70-£80 just for one single mushroom making them one of the most expensive ingredients in the world.


One of the ways that Matsutake is enjoyed is by gently steaming in a Dobin teapot 土瓶. The idea is to appreciate the intensely flavourful broth in which the mushrooms are cooked by tipping out the cooking liquid first into a small sipping choko cup 猪口.

There are four parts to a Dobin teapot the pot itself where the food is placed which comes with a detachable handle, a saucer on which the teapot sits, and a choko cup.
As Matsutake are so expensive and also not available to me I decided to show you how to savour the flavours of fall by making this umami rich seasonal dish.
Dobin= teapot and Mushi= steamed so this is how we make Dobin Mushi (steamed in a teapot) 土瓶蒸し.

First I want to talk about ingredients I will be using with my mushrooms. You do not want to add anything that will take away from the aroma of the mushrooms you are using so do not use strong flavoured vegetables like onions, you can add if you like some ginkgo nuts to add extra colour and finish with some green vegetables like watercress or mitsuba. For the broth a good quality kombu kelp is needed along with salt and some sake.


To make the meal more filling I’m going to be adding shimi-dofu. Shimi-dofu 凍み豆腐 is tofu that has been frozen then thawed and pressed. The result is a completely different texture of the tofu which becomes more like a sponge and is perfect for soaking up the aromatic broth.

To make Shimi-dofu place a pack of tofu still in its original water in the freezer and freeze until completely hard.


Then remove from the freezer and leave to defrost (I normally do this over night, along with making a kombu dashi). When the tofu is completely defrosted take it out of its container and slice into pieces. I then like to wrap the tofu in a cloth and press out as much liquid as i can. Wrap again in a clean dry cloth and leave to dry out for a few hours. The tofu I used was the Shizenno Megumi tofu by dragonfly foods which I have spoken about in a previous post.

The kombu I used was rausu kombu from Hokkaido which creates a flavourful dashi that is rich in minerals and will enhance the umami of the meal. You will need to use one piece of kombu soaked in as pure water as you can over night like filtered water. Rausu normally comes in a roll so I cut off a piece about two-three inches.
You have your tofu and your dashi now you need your mushrooms. You can use what ever mushrooms you like but try to use ones that have a good earthy flavour like shiitake and maitake mushrooms. I’m lucky that I can visit a Japanese grocery store that imports Japanese grown mushrooms so I chose to use organic shiitake, maitake and shimeji mushrooms.

Place your mushrooms on a plate and sprinkle with salt and sake and gently rub it into the mushrooms. Cut a few small squares of kombu and place these in the bottom of your Dobin or teapot. To steam the teapot the Dobin has a removable handle so if you are using a normal teapot make sure it can fit in a steamer with the lid on. Add a splash of sake and a few slithers of citrus rind.

Place a piece of tofu in the Dobin and stuff as many mushrooms inside as you can. I added some ginkgo nuts as well.

Pour boiling water into a pan and place the steamer basket onto the top of the pan. Place your dobin into the steamer basket and pour the kombu dashi into the dobin until it’s full and place the lid on the dobin and then the lid on the steamer. Steam for ten minutes.


While it’s steaming cut a lime or citrus in half and gather a little greens to wilt in the dobin when it’s cooked. Just before serving lift the lid slightly and poke in your greens close the lid on the dobin to steam a few more minutes.
Put the detachable handle on the dobin and lift out of the steamer onto the dish.

Enjoy straight away, by first pouring some of the dashi into the choko cup and enjoying a few cups of broth.


Then open the lid smell the aroma of the steam from the fragrance of the mushrooms. Add a squeeze of citrus sudachi, yuzu or lime and using chop sticks pick up the morsels of mushrooms. To stop any drips from the food use the choko cup in your other hand.



I think this is a perfect way to welcome the changing seasons. No wonder the Japanese call autumn “Shokuyoku no Aki” Autumn the season of appetites.

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

Tofu Taco Crumble introducing “Shizenno Megumi Tofu”

14/07/2023 Leave a comment

Meet Shunzo Horikawa managing director of Shizenno Megumi Tofu.

Shunzo arrived in the U.K. in April 2022 from the parent company Hikari Miso (you may been using this lovely organic miso already) which they had been making since 1936. Born in Kawasaki his first job out of university was working for House Foods America one of the largest Tofu manufacturers in the world and in 2019 joined Hikari Miso Co Ltd. Dragonfly Foods Tofu original brand since 1984 was bought by Hikari Miso in 2015 and decided to upscale production capacity by shipping massive equipment made in Japan and set up a new purpose built facility for making tofu in Devon in 2017.

Shunzo started to travel back and forth from Japan to Devon to help with supporting the production of tofu. In 2022 Shunzo moved to Devon with his family to start a new challenge with the Dragonfly team. “Shizenno Megumi” means natures best, the brand was started to follow the traditional style of tofu making in Japan. Working as a parent company with Dragonfly Foods in Devon they are BRC A+ soil association approved. Using Nigari as a coagulant the tofu requires intensive control to coagulate the rich soymilk. Nigari naturally promotes umami and sweetness, Nigari derived from the Japanese word for “bitter” is a product created through harvesting sea salt and letting the water evaporate. Nigari contains a high concentration of minerals such as magnesium, potassium, calcium, iron, copper, zinc, selenium and chlorines. The delicate soft tofu is hand crafted in Devon using Japanese techniques by a small group of passionate members bringing traditionally made Japanese style tofu to the U.K.

I was so humbled when I was approached by Shunzo who asked me to try out their range of Shizenno Megumi tofu. The range is firm, super firm and soft tofu. So what can we use each tofu for you might wonder. The soft tofu is wonderful cut into cubes and used in miso soup, Shunzo even recommends using it in smoothies and desserts. The super firm is good for dishes like a grilled sandwich or anything that might require the tofu to keep its shape in frying or sautéing.
I have decided to use the firm tofu to bring you a versatile recipe for a kind of taco style vegan mince that can be used in so many ways.
Let’s get started using Shizenno Megumi tofu !

Tofu Taco Mince

You will need:

x1 pack of Shizenno Megumi firm tofu (open the pack drain the water and wrap in a cloth or kitchen towel top with a weight and leave for an hour to drain) I use my heavy cast iron Japanese teapot lol.

You will also need:
1 cup of walnuts pulsed in a food processor to fine crumbs.

Spices: x1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, x1 teaspoon of mixed herbs, x1 teaspoons of cayenne pepper.

x1 tablespoon of nutritional yeast

x1 tablespoon of toasted sesame oil

x2 tablespoons of tamari or soysauce

x2 tablespoons of tomato purée

x1 tablespoon of miso paste

A dash of chilli oil and vegan Worcestershire sauce

Method:

Unwrap the tofu, place into a bowl and mash it with a fork.
Add the pulsed walnuts and the rest of the ingredients and give it all a good mix.

Line a baking sheet with parchment paper and spread out the mixture.
Place in a preheated moderate oven and bake for 30 minutes, then take the baking sheet out of the oven and give the tofu mixture a good mix round and spread it back out again. Place the tray back in the oven for 10 minutes and repeat again until all the mixture is dried out. Now your tofu taco mixture is ready to use.

How to use:

The tofu mixture can be used in a multitude of ways but keeping things Japanese here are three ways you can use it.

The first is soboro don そぼろ丼.
This meal is classed as Japanese comfort food. Normally beef Mince and scrambled eggs on top of fluffy rice. This is another perfect way to use the soft tofu, as you can use this to make the scrambled eggs part, to make it a vegan meal. Like before drain and wrap the soft tofu but do not weight it. Leave it to stand for 30 minutes to drain then add to a bowl and mash it with a fork, add x1 teaspoon of turmeric, x1 tablespoon of nutritional yeast and x1 teaspoon of ground kala namak black salt (this will give it a slight egg flavour). Give it all a mix and lightly scramble it in a frying pan. Just add a flavourless oil like coconut oil to the pan then wipe clean so the egg mixture is not sitting in oil. Cook some Japanese rice. You will have made enough tofu taco mince for many meals, I like to section mine out into sealable containers and freeze it as needed. Spoon some rice into a bowl and top one half of the rice with warmed through tofu taco mince and the other  half scrambled tofu. It is customary to add green vegetables like peas or beans in the middle.

Second meal idea is of course taco rice

(takoraisu) タコライス.

Taco rice is a Japanese fusion meal from Okinawa, normally consisting of taco ground beef on a bed of rice with lettuce, tomato and cheese. It owes its existence to the military presence in Okinawa in the 1960’s. Nowadays it’s a firm Japanese favourite. I have already got a few different recipes for taco rice on here so you could also check those recipes. This one was just lettuce rice and the taco mince on top. I made a delicious salsa for this one using roasted tomatillos, blistered pardon peppers and sliced myoga ginger.

Tomatillos, padron pepper and myoga salsa:

I had just recently acquired some tomatillos that come wrapped in a papery inedible husk which you must remove first.

Wash them and slice into halves or quarters depending on the size. Toss lightly in olive oil and a little sprinkle of salt and roast in the oven.

While that’s being done toss some padron peppers in a little olive oil and blister them on high heat in a pan.

When they are done leave to cool. Slice one small red onion and one bulb of myoga ginger and add to a bowl.  Myoga ginger can be found in some Asian super markets I have seen it in Ichiba in London and I buy mine from a Japanese store called Natural Natural in London. Myoga ginger doesn’t taste like ginger and is an edible flower bud. Add to this the juice of half a lime and 1/4 teaspoon of salt. Give it a mix and let it rest. When your tomatillos are ready leave to cool and chop finely your padron peppers then add both into the bowl with the onion and myoga. Finally add some chopped coriander and give it all a final stir.

Assemble your taco rice and add your salsa on top.

The final way I recommend using your tofu taco mince is with a creamy and flavourful Tantanmen ramen 坦々麺.

You will need 1 cup of shiitake dashi (leave a a dried shiitake in water over night)

First you will need to make goma dare this is the base of your sauce.

Add to a bowl x1 tablespoon of Neri goma (white sesame paste) if you have not got this you can use tahini. To this x1 tablespoon of white miso paste. Then add x1 tablespoon of light soy sauce, x1 teaspoon of brown rice vinegar, x1 teaspoon of chilli oil and x1 teaspoon of mirin.
Give it all a good whisk and put aside.


You will also need a packet of vegan ramen and toppings.

My toppings were vegan tofu taco mince, steamed bean sprouts, chingensai (pakchoy), Hokusai (Chinese cabbage), sweet corn, pea shoots, sliced pickles, lotus root, padron peppers and chilli threads. Choose what toppings you like and prepare these in advance.
When you’re ready start to cook your ramen. Add to a pan 1 and a 1/2 cups of soy milk 1 cup of shiitake dashi and 1/2 a cup of water. Add your goma dare mixture and start to heat it gently stirring to combine.

When your ramen is ready drain and divide into two bowls and pour over your sesame soy milk. Drizzle with extra chilli oil for heat. Add your toppings and you’re done.

Just on a final note you can add extra things accordingly to your tofu taco mince depending on what you’re making. You could add extra tomato purée or tomato passata to make a bolognaise sauce for pasta or maybe  sautéed onions chopped mushrooms or peppers.

And now a treat for you Shunzo has very kindly given me an exclusive discount code for you to use on their website to purchase their delicious tofu. Just head over to www.dragonflyfoods.com click shop choose your items and put them in your cart, check out and input the promo code TOKYOPONY20 under coupon code on the delivery and payment section. This will take 20% off your bill. This offer will run until the 11th of August 2023.
Have fun in the kitchen.

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

The Makanai: Cooking for the Maiko House Vegan Tonjiru & Yudofu

19/05/2023 Leave a comment

The Makanai: Cooking for the Maiko House

舞妓さんちのまかないさん A series on Netflix about Food & Friendship set in a Maiko house in Kyoto.

Photo Credit: The Makanai: Cooking for the Maiko House, 2023. Netflix

From acclaimed filmmaker Hirokazu Kore-eda

Adapted from the manga series “Kiyo in Kyoto”by Aiko Koyama,

Season 1 episode 8

“Carnival”

Part 1 “Yudofu” 湯豆腐

In this episode we see lots of different Japanese cuisine being eaten by the characters from deep fried oysters and spaghetti to udon.
In one of the scenes we see Yoshino and Koji eating Yudofu at Nanzenji Yachiyo. Many places in the series can be visited if you are travelling to Kyoto. Or if you have already been it’s fun to pick out places that you might recognise. I will go into this further in my final blog that goes with the series.
Yudofu is a speciality of Nanzenji serving up seasonal appetisers of hot water tofu, sesame tofu, soup, rice and pickles. Thanks to centuries of preparation by Buddhist monks in Kyoto, the dish is emblematic of Zen cuisine, which focuses on cooking natural foods with simple techniques. At Japanese restaurants, the hot simmered tofu is served in the centre of the table where diners can serve themselves.

In a previous blog I used momen (firm) tofu but this time I decided to use silken tofu known as kinugoshi which seams more popular to be used in Kyoto for Yudofu.
Kinugoshi Tofu (絹ごし豆腐) has a smooth texture like silk so it’s named kinugoshi (in Japanese, kinu 絹 literally means silk).

Yudofu is  a simple nabe (鍋) hotpot, using a handful of classic Japanese ingredients. It’s healthy, light and packed with nutritious umami flavour. Japanese hot pot is usually cooked in a clay pot called donabe (土鍋), however if you do not have one at home, you can make it in a regular pot.
All you need to do is simmer tofu in water konbu (昆布, kelp) and then eat it with a tsuyu dipping sauce and various condiments known as yakumi 薬味. I talk about yakumi in another blog post, but basically they are used to bring out the umami of a particular dish, some of the most common are chopped green onion, schichimi pepper, shiso, oroshi daikon (grated daikon), sesame seeds and grated ginger. Yudofu is about one of the simplest forms of Japanese cuisine you can make, it is sometimes referred to as boiled tofu, although it is actually cooked at just below boiling to avoid the bubbles breaking apart the fragile silken tofu pieces.

To make Yudofu you will need a piece of dried konbu kelp left to soak in water for a few hours. One – two cartons of silken tofu drained and left on kitchen towel to absorb liquid. Also if you would like to add some greens like watercress or mizuna that’s nice also.
You will also need your Yakumi any of the ones listed above.
Also you will need a dipping sauce. I find the tsuyu already made up by Clearspring is so easy to use just dilute and you’re ready to go. Why not add a citrus variation by making a ponzu by adding some Yuzu juice or sudachi juice. If you want to make your own simply add 4 tablespoons of soy sauce and 1 tablespoons of mirin to a bowl and dilute with some kombu dashi, adding a little citrus juice is definitely recommended.
Put your dashi with the kombu in a donabe or pot turn on the heat and when you see bubbles take out the kombu. Now gently add your silken tofu in one whole block. I find the silken tofu when heated firms up a little and is easier to cut. This is easier than cutting it into square and trying to pick it up and putting them individually in the pot. Let the silken tofu simmer gently with the lid on for the tofu to warm through. Don’t let it boil as this will break apart the tofu. Cut trough the tofu whilst still in the pot into squares. Add any greens to wilt in the hot water I think watercress works well or mizuna.  With a slotted spoon or ladle transfer to your serving dish. Serve with your sauce poured over and Experiment with flavours by adding condiments of choice.

Part 2 “Vegan Tonjiru”

We see Kiyo coming back from buying groceries walking over the Sanjo-Ohashi bridge (you can see Starbucks in the background).

This is one of my favourite Starbucks to visit for a morning coffee as it has views over the Kamo River.
Kiyo returns to the house to make tonjiru a classic comforting dish which translates to pork (ton) soup (jiru). The soup is full of seasonal root vegetables. She makes it while the characters are practicing for “Obake” a seasonal annual performing carnival event involving geiko and maiko houses.
Again we see a crossover of meals to the series Midnight Diner. Tonjiru is one of only four items actually on the menu there. You can find my step by step recipe for vegan tonjiru on the Midnight Diner recipe collection using other vegetables like burdock and lotus root and adding aburaage instead of pork. The tonjiru in the Makanai has simpler ingredients, so I have made it again using fu (wheat gluten) instead of the pork this time.

For the vegetables I wanted to make it as near to the original one Kiyo made so I used onion, carrot, daikon, green onion, taro ( satoimo), konnyaku and miso.

photo minus the daikon as I forgot to put it in the photo.

In the episode we see Kiyo using a spoon to cut the konnyaku, she then rubs in salt before simmering in hot water to remove the smell.
She says in the episode “you can’t have tonjiru without konnyaku, it has a very unique texture, it’s healthy and can change a lot depending on how you cook it”.



Vegan Tonjiru:

First you will need a kombu dashi by soaking a piece of kombu in water over night. Peel the satoimo (taro root) and soak in water to remove the starch. Cut the daikon and carrot into wedges, slice an onion and green onion and set aside. Soak some wheat gluten in warm water to reconstitute. Drain a pack of konnyaku and rinse in water I cut this in half to use the other half in something else. You can keep it in the fridge in a jar with water changing the water every day for up to a week. Cut pieces of konnyaku using a spoon and rub the pieces with salt, drop the pieces into boiling water and simmer for 15 minutes drain and rinse in cold water before adding to a pan. Squeeze out the liquid from the fu and add to the pan with drained satoimo  along with all the root vegetables except the green onion. Sauté in some toasted sesame oil.

Add 500ml of water to the vegetables and the same in kombu dashi. Gently mix and simmer with the lid on until the vegetables are tender adding more dashi if needed.
Turn off the heat and add a tablespoon of miso. You can use what ever miso you like but earthy ones like brown rice or barley work well. To add the miso either ladle some of the broth and mix in to the ladle before adding it to the vegetables or use a misokoshi . I have recommended this before for adding miso to broth which you can buy from www.hatsukoi.co.uk.

Finally add your chopped green onion and spoon in to a bowl to serve.

 

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

The Makanai: Cooking for the Maiko House A Japanese Style Breakfast & Caramel Bread Pudding

10/03/2023 Leave a comment

The Makanai: Cooking for the Maiko House

舞妓さんちのまかないさん

A series on Netflix about Food & Friendship set in a Maiko house in Kyoto.

Photo Credit: The Makanai: Cooking for the Maiko House, 2023. Netflix

From acclaimed filmmaker Hirokazu Kore-eda

Adapted from the manga series “Kiyo in Kyoto”by Aiko Koyama,

season 1 episode 3

“Taboo”

Part one: A Traditional Japanese Breakfast.

Have you ever visited Japan and been served a Japanese breakfast maybe in a “traditional Japanese inn with tatami floors and an onsen communal bath”?

A Japanese traditional breakfast normally consist of rice, miso soup, tsukemono (pickles), a main meal like grilled salmon and some side dishes like tamagoyaki ( Japanese rolled omelette) and gomaae.

Waking up early before anyone else, Kiyo sets to work on making one such meal for the girls breakfast in the Maiko house. She puts on her apron and ties back her hair in preparation. She greets the dashi stock that she made the night before as she opens the lid on the pot “ Hello there and good morning”. 

First she starts to slice okra to make a simple side dish with sesame “Okra Gomaae”.

This side can also be made with green beans or spinach. Kiyo doesn’t cook the okra where as if I was using green beans or spinach I would blanch them first.

Goma 胡麻 means sesame and Ae 和え means to dress. To make this you can toast and grind your sesame seeds but for ease in the morning I like to use Surigoma which are already toasted and ground . Slice your okra with diagonal cuts like Kiyo did and place to one side. Add to a bowl two tablespoons of surigoma and to that add one tablespoon of soy sauce or tamari and one tablespoon of sugar, mix well into a paste, then add your okra to combine and your done. You might wonder about the raw okra but believe me this side dish is lovely and crunchy with out the slime of cooked okra.


Next Kiyo makes a simple miso soup with silken tofu and cherry tomatoes using a special sieve to dilute the miso with out clumps called a Misokoshi. I love mine and they are available to buy from www.hatsukoi.co.uk 

Kiyo opens her rice cooker and fluffs up the rice, then starts on grilling the salmon.

Obviously we want to make a vegan version of this so this takes a little preparation starting the night before with marinating some tofu.

To make your marinade:

Add to a jug or bowl, x1 tablespoon of shredded nori (kizami nori), x2 tablespoons of brown rice vinegar, x2 tablespoons of tamari, x2 tablespoons of sesame oil, 1/4 teaspoons of liquid smoke, x1 tablespoon of beetroot juice, x1 tablespoon of coconut palm sugar, a one inch piece of peeled and grated fresh ginger and a 1/4 teaspoon of chilli flakes. Leave this to soak for a few hours and then pour the liquid out through a sieve. Pour the liquid into a dish for your tofu to sit in.

Prepare the tofu:

You need to get the water first out of a block of firm tofu. You can do this by pressing it or you can steam it for five minutes or microwave for one minute wrapped in a paper towel. Let the tofu cool, then cut the piece of tofu in half and slice the top of each piece at an angle making a wedge shape. Make diagonal slices in the tofu be careful not to cut all the way down.

Place into the marinade turning it over a few times and then leave over night cut side down.

In the morning remove the tofu and place a piece of cut nori to fit  the uncut side of the tofu then lightly dust in starch and fry on all sides in a pan with hot oil. Remove and put to one side.


You will notice kiyos breakfast consist of two other sides as well as quick pickles.

Another popular side dish is hijiki no nimono simmered hijiki seaweed salad.

First soak two tablespoons of dried hijiki seaweed in hot water for 30 minutes.

You will also need to remove the oil residue from a piece of aburaage, to do this put your aburaage in a sieve and pour hot water over it then blot with kitchen towel, after that slice into thin strips and put in a pan. Drain a can of precooked soy beans or if you can’t get soy beans something similar (I used cannellini). Put half the beans in the pan with the aburaage. Julienne or grate one carrot and add this to the pan. Drain the hijiki and add this to the pan. Give everything a quick stir fry in a little sesame oil, then add to the pan, x1 teaspoon of dashi powder, x2 tablespoons of mirin, x2 tablespoons of tamari or soy sauce and 100ml of water. Simmer for about five minutes until all the water has gone. Place to one side.


I also made a vegan tamagoyaki using a vegan omelette mix called “Nomelette” which you can purchase from www.sunandseed.com. I made up the desired amount instructed to make one omelette and added a piece of nori before rolling it then cut it into slices.

Finally no Japanese meal can be without tsukemono or quick pickles called asazuke made with salt or vinegar and they are super easy to make. Just add chunks of carrot, cucumber and daikon to a zip lock bag. Then if you want to make salt pickles known as shiozuke just add a few teaspoons of salt and rub the salt into the vegetables. I like to use Japanese salt from Okinawa but I understand this is not easily come by. Do this at the start of making you meal in the morning and then they will be ready to serve when everything else is done.

Kiyo served her Japanese breakfast with onigiri rice balls so I decided to do the same with my breakfast.

I had just recently received this beautiful solid ash wooden serving box containing mino ware plates and dishes that fit inside. It is called a Hibino Modern Shokado Bento Box. I love how this can be used from using the dishes and plates that come with the box or adding your own. The lid can be also used as a tray. If your interested in this it is from www.musubikiln.com

I thought this would be the perfect way to serve this very special breakfast.

A further note in this episode:

Kiyo goes grocery shopping at the local market, she buys silken tofu and is delighted to find daikon radish grown in Aomori. The store owner points out that the leaves attached are edible. If your lucky enough to ever find this you can lightly blanch the leaves or stir fry them  or why not try my furikake recipe found in my “Live by the Shun” blog for summer.


Part 2 Caramel Bread Pudding also known as  (Pan Pudding)

パンプディング, pan means bread in Japanese. 

Tsurukoma one of the girls in the Maiko house is upset to find her caramel pudding missing from the fridge. It was just an ordinary caramel pudding from the convenience store, but Maiko are not allowed to enter when their hair is done so she would have to wait all week for another.

It’s early morning and Kiyo is washing rice, Tsurukoma comes down before anyone else is awake requesting bread for breakfast, but there is only one slice. What can be done with it ? As Tsurukoma was so upset over her missing caramel pudding, Kiyo sets out to make her a caramel bread pudding.

The bread pudding is made with shokupan 食パン Japanese milk bread. Even if it is available for you to purchase it is very rarely vegan as it’s made with milk and butter.

If you follow my shokupan bread recipe you can make your own.

The next problem with  making the bread pudding are the eggs used. So I decided to give the new liquid egg vegan substitute a try called “scrambled oggs”

To make vegan Caramel Bread Pudding:

Preheat your oven to 165 dregrees C

You will need a gratin dish greased on all sides with vegan butter.

You will need one slice of shokupan around 3/4 inch thick cut into six  pieces. Add this to your gratin dish leaving space in between.

In a bowl add  100ml of vegan egg mixture to that add two tablespoons of sugar, 3/4 of a cup of soymilk, 1/2 a teaspoon of vanilla essence and a pinch of salt. Whisk up the mixture and pour half over the bread and let it soak in then add the rest. I actually sprinkled a little nutmeg on the top of mine but that was just personal taste. Put your gratin dish in the oven and bake until golden brown around 30-40 minutes ( keep and eye on it.)  

During the episode Kiyo receives a parcel from her grandmother it’s a heavy cast iron pan called Tetsuko. Tetsu meaning iron in Japanese. She uses this to make the caramel sauce. I had recently bought some oat syrup by Clearspring when I tried it I thought how much it tasted like caramel so I decided instead of making a caramel sauce to warm up a tablespoon of the oat syrup and swirl that onto of the bread pudding when I removed it from the oven.

This pudding is just as delicious as one made with diary and eggs, it melts in the mouth and feels luxurious and comforting at the same time. Crispy on the outside and soft inside. Like Tsurukoma did in this episode just take a spoon and dive straight in.

More recipes to come in my next The Makanai blog.

If you haven’t already watched it yet

The Makanai: Cooking for the Maiko House is available for streaming on Netflix.

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

The Makanai: Cooking for the Maiko House Season 1 Episode 2 Vegan Oyakadon

25/02/2023 Leave a comment

The Makanai: Cooking for the Maiko House

舞妓さんちのまかないさん A series on Netflix about Food & Friendship set in a Maiko house in Kyoto.

Photo Credit: The Makanai: Cooking for the Maiko House, 2023. Netflix

From acclaimed filmmaker Hirokazu Kore-eda

Adapted from the manga series “Kiyo in Kyoto”by Aiko Koyama,

Season 1 Episode 2

“Guardian Spirit”

Ms Sachiko the house Makanai had to take leave and the girls of the Maiko house are getting sick of ordering take out, so when one of them nearly sets the kitchen on fire Kiyo steps in and offers to be the Makanai. This was the first time Kiyo had expressed the will to do something herself. The girls wonder what will the meal be. One thinks it will be Omurice another raw egg with rice. Sumire points out Kiyo is making Yakodon. They all watch eagerly as Kiyo cooks the onions, meat and egg, she spoons rice into a bowl and tops it with the yakadon egg mixture. “Enjoy everyone” says Kiyo “Ookini” say the girls as they dive into their ordinary but delicious rice bowl, “It’s so tasty it’s comforting”.
You will notice this word is said a lot throughout the series “Ookini” is a regional Kansai dialect meaning thank you and is most often used in Kyoto.

Vegan Oyakodon 親子丼

Vegan chicken & egg rice bowl

Oyakodon (親子丼) translates to parent-and-child (oya-ko) rice bowl (don) being as the dish is made of chicken and egg. It is one of the meals classed as “Japanese home cooked comfort food” This meal is also traditionally served on Mother’s Day in japan. So again has that connection to home.

As this was the first meal kiyo served the house I wanted to make a vegan version. 

Recipe for Oyakadon inspired by The Makanai:

Makes one donburi.
Prepare your rice and set to cook.

For this recipe we are using one carton of silken tofu to replace the egg mixture.

To replace the meat I decided to use soy protein pieces depending on the size I used around six pieces rehydrated in water cut into strips and then marinated in a tablespoon each of tamari and mirin with water.
You will also need 1/2 an onion cut into thin strips. I also decided to add some tender stem broccoli for colour, and some sliced shiitake mushrooms.

Method:

Drain your tofu and add to a food processor to this add a heaped teaspoon of turmeric and two teaspoons of potato starch. To make an egg flavour you will need to add a teaspoon of powdered kala namak (Himalayan black salt)

The one I have is in its rock form, if you have this you need to grind it into a powder. Add this to your tofu mixture with some black pepper to taste. Process until nice and smooth.

Squeeze the marinade from the soy protein and add to a pan with a little oil, along with the onion and shiitake. Sauté until cooked then pour in your egg mixture. Make sure you keep moving it around so it doesn’t stick. The egg mixture will thicken. Add finally your broccoli if you wish.


Spoon your rice into a bowl and top with the egg mixture, maybe garnishing with some chopped green onion or a few mizuna leaves.

Amulet in the House “Beware of Fire” & Umeboshi Onigiri

Kiyo has a conversation with Ms Sachiko on the phone as she was worried about taking the responsibility of Makanai away from her. However Ms Sachiko is relieved as the commute was becoming too much for her. She points out over the phone about an amulet. It is a paper talisman from Atago Shrine which lasts for one thousand days. It is said if you make the pilgrimage to obtain the amulet from the shrine on a set day each year your fortune will triple and the gods will protect the house from fire for a thousand days. Kiyo decides to be a fully fledged Makanai she needs to make the journey up the mountain to collect the talisman.
Kiyo makes onigiri rice balls with salted pickled plums called umeboshi that are wrapped in crispy nori to take with her. There is a recipe on my Midnight Diner series of recipes for this. Some recipes do cross over, probably because both series have those Japanese home style cooked meals.

Kiyo stops to rest and ends up sharing her onigiri with a family with a young child. Finally Kiyo gets the amulet and on her return Sumire is waiting for her and hands her a gift from the mother of the house, an apron ! Kiyo calls her grandmother to tell her the news.
“From here on out I am the makanai”

More recipes to come in my next The Makanai blog.

If you haven’t already watched it yet

The Makanai: Cooking for the Maiko House is available for streaming on Netflix.

 

 

 

Blog, Spring Food

Hatsu-uma 初午 & Making Inari Sushi

06/02/2023 Leave a comment

 

So what is Hatsu-uma ? (初午) this is the first ”horse” (午) day of February this year it fell on February 5th 2023.

The twelve signs of the animal zodiac in japan refer to animals, using the numbers 1 to 12  instead of numbers. 1=子(mouse), 2=丑  (ox), 3=寅 (tiger), 4=卯(rabbit), 5=辰 (dragon), 6=巳 (snake), 7=午(horse), 8= 未 (sheep),  9=申 (monkey), 10=酉 (rooster), 11=戌 (dog),12=亥(boar). The date is represented  by repeating the cycle of these. Although the festival used to be held on the first day of the horse after the beginning of spring (according to the lunar calendar) in ancient times, it is now generally accepted that the festival is held on the first day of the horse in February.

The festival is based on the legend that the deity of Fushimi Inari-jinja Shrine in Kyoto, Inari who is the protector of grains,descended from heaven to the top of Mount Inari on this day in the Nara Period (710-794). Because of this people worship the deity at inari shrines across the country on this day. Of which there are about 3,000 throughout Japan.

If you love japan and its culture you may know or have even visited the Fushimi Inari Shrine in Kyoto. It’s very popular with tourists. Fushimi Inari Shrine (伏見稲荷大社, Fushimi Inari Taisha) is an important shinto shrine in southern Kyoto. It is famous for its thousands of vermilion torii gates which lead into the wooded forest of the sacred Mount Inari.

On Hatsu-uma day, Inari shrines all over the country hold “Hatsu-uma Festival” to pray for the harvest before starting the spring farming season.

Have you noticed when ever you visit an Inari shrine you see statues of foxes? Well this is because in Japan, people thought that foxes were guardian gods an invisible spirit animal that was the messenger of Inari, the god of good crops. It is believed they descended to the villages from early spring until autumn for the farming season, then they would return to the mountains at the end of the harvest. You will see statues of the foxes holding a bundle of rice that symbolizes a good harvest, a scroll that represents learning and art, and a jewel that represents wealth. This shows that the Inari Shrine is believed to bring fertility, academic and artistic progress, and business prosperity.

One of the favorite foods of foxes is supposed to be deep-fried tofu and because the fox is the protector of the rice fields people started to stuff rice in to fried tofu pockets known as aburaage (油揚げ) to give as offerings. This was to show gratitude for good crops towards the Inari god. These rice tofu pockets are known as “Inari Sushi” or “Oinari-san,” いなり寿司.

It is custom to eat three pieces of inarizushi on Hatsu-uma Day since each of the characters in the word “inari” (いなり) represents a good omen: “I” means long life, “Na” means that you will make a name for yourself, and “Ri” means that you will make a profit.

Why not try making Inari sushi (稲荷寿司, いなり寿司), or Inarizushi yourself they are delicious for bento and can easily be eaten at work or a picnic. Made from tofu pockets that are cooked in a dashi-based broth, then stuffed with seasoned sushi rice.

Did you know there are different ways to fill the tofu pockets according to different regions of japan. In the Kansai region (Kyoto, Osaka and Kobe areas) inarizushi is triangular to look like the shape of fox ears. while in the Kanto region (Tokyo and surrounding areas) it’s made to look like a bale of rice.

Prepare your sushi rice.
Use one and a half rice cooker cups of sushi rice and wash well until the water runs clear. Then leave in a sieve for ten minutes this will help the air get to the rice and make it fluffy. Then add your rice to your rice cooker or pan and add two and a half rice cooker cups of water and let it soak while you prepare your aburaage.

How to make Inari sushi (稲荷寿司)

I used two packets of Inari which contains two rectangular pieces which you then cut in half.

First you will need some aburaage, you can normally find this frozen in Asian grocery stores. In the U.K. you can find it at the japan centre and natural natural in London along with some supermarkets. Check out your nearest Asian grocery store.

As they come frozen first defrost them. Roll a chop stick over the surface then cut each fried tofu into half. Gently part the tofu to make pockets.

As the tofu has been fried you need to remove the oil. First boil your pockets in water for five minutes then drain and wash with cold water. Gently squeeze out the water, I then like to dab mine with kitchen towel to remove any remaining oil.

Now you need to season the tofu pockets with a sweet and savory dashi-based broth.

In a pan add one cup of dashi stock (I left a piece of kombu and a dried shiitake mushroom in 500ml of water over night then removed them. You can use the remaining dashi for something else it will keep for a few days in the fridge.

To the dashi add one cup of water three tablespoons of tamari or soy sauce one tablespoon of mirin and and 1/3 cup of granulated sugar. Add your pouches and simmer for fifteen minutes adding a dropped lid called a otoshibuta (落し蓋) if you have one. The otoshibuta ensures that the broth/sauce is evenly distributed, making sure all the ingredients absorb all the delicious flavors. If you don’t you can use a lid that’s slightly smaller than your pan to go inside.

Put your rice on cook.

When your aburaage are cooked leave in the broth to soak up all those lovely flavours until your rice is done.

Prepare your sushi seasoning. sushizu 寿司酢

To make sushi vinegar mix 3 tablespoons of rice vinegar, 1 tablespoon of mirin, 1 tablespoon of sugar and 1/2 teaspoon of salt. Mix well to dissolve.

When your rice is cooked let it steam for a further ten minutes. Remove the tofu pockets from the broth and gently squeeze out the liquid.

Tip out your rice into a bowl or if you have one a a Hangiri Wooden Sushi Rice Mixing Bowl made from cypress wood. Drizzle sushi vinegar evenly on top of cooked rice and gently fold the rice repeatedly with a rice spatula without smashing grains. Add toasted white sesame seeds to the sushi rice. You can then fan the rice to cool it down. Wet your hand and make barrel shaped rice balls to fill your tofu pockets.

Take each pocket and put a rice ball inside be very careful as the aburaage is delicate. Push the rice to the bottom. You can then fold over the tofu to seal the pocket and turn it over or roll the edges round so you keep the pocket upright.


Eat at room temperature and enjoy on the day of making, serve with pickles and sushi ginger. 

Blog, Spring Food

Mother’s Day in Japan Haha no Hi 母の日

06/05/2022 Leave a comment


How do Japanese people celebrate Mother’s Day ?

Mother’s Day was once combined with the celebration of the Empress’ Kojun birthday who was the mother of Akihito (Japan’s emperor at the time). Her birthday was celebrated on the 6th March 1931. It wasn’t until 1949 that the Japanese decided to align the holiday to be on the same date as other countries being on the second Sunday of May, which means this year, it will fall on Sunday 8th May. Unlike the U.K. which has their Mother’s Day back in March.

In Japan, mother’s day is called ‘Haha no hi’; the word ‘haha’ is the informal term for your own mother – much like we use the word ‘mum’! The formal term for mother in Japanese is ‘Okaasan’.

Japanese children use this day to show their love and appreciation, and to give presents to their mothers. It has now become one of the busiest days of the year for restaurants and shops.

The most common gift on Japanese Mother’s Day are carnations especially the red or pink variety. In Japan it is a symbol of a mother’s purity, sweetness and endurance.

Throughout Japan, businesses and well-known department stores decorate their window displays with carnations although the carnations is not native to Japan, their symbolism has become a popular choice for Mother’s Day.

Other gifts given on Mother’s Day could be carefully drawn kanji calligraphy, personalised arts and crafts, clothing or Lacquerware jewellery boxes.

This Fukunishi Sobe Chrysanthemum Aizu Lacquer Two Tiers Jubako Bento Box from musubikiln, could easily be used to store treasured items .

Mothers are celebrated for their home cooking in Japan. The memory and uniqueness of one’s own mother’s food is encapsulated in the term ‘ofukuro-no-aji’ or ‘that unforgettable taste of one’s own mother’s cooking.’ I have talked about this in another of my blog posts, “Natsukashii & Ofukuro no aji” A taste of home. 

On Mother’s Day children often rise early to greet their mothers with flowers and breakfast. Mother’s Day in Japan is symbolically associated with eggs, so whipping up an egg-based Japanese dish is a way  to celebrate! Some egg dishes include Oyakodon A chicken and egg rice dish which literally translates as ‘parent-and-child-donburi’. Chawanmushi (savory steamed egg custard) Tamagoyaki (Japanese egg omelet or Omurice ( omelette over rice)

However if your vegan you could easily make something similar by substituting the eggs for tofu. There are now quite a few egg replacements on the market but I still like to use tofu and I think  it also makes it a little more authentic for a Japanese meal. 

How about making a tofu scramble to surprise your mother for a special breakfast. 

or my omurice recipe for a delicious lunch you could even make a special afternoon tea with vegan egg shokupan sandwiches. 

A special meal could be something like chirashi sushi a scattered vegetable sushi that you could make pretty by using flower shaped vegetable cutters and adding vegan scrambled eggs. 

If you are in the U.K. you could surprise your mother with a Japanese Mother’s Day for an extra special gift. If you are celebrating this day on the same day as japan why not include some carnations in your gift or make a Japanese themed meal.

Greet her in the morning with

Ohayōgozaimasu Happī haha no hi

Good morning happy Mother’s Day.

Haha itsumo arigatou – Mum, thank you for everything.

How to make tofu vegan omurice オムライス

A classic Japanese comforting home cooked dish, popular among children and adults-alike.

Add to cooked rice some sautéed chopped vegetables of choice like bell peppers, mushrooms, broccoli, sweetcorn etc then place back in your rice cooker on warm.

Then make your omelette batter.

Half a block of silken tofu, 2/3 cup of plant based milk,2 table spoons of nutritional yeast,1/2 teaspoon of turmeric,1 tablespoon of potato starch, salt and pepper and a teaspoon of ground Kala namak also known as Himalayan black salt this will give your omelette a slightly eggy flavour. Blend all this together in a food processor .

Spoon the mixture on to some parchment paper that’s been cut to fit your frying pan ( skillet) and spread it out. This is my non stick no oil tried and tested way to make my tofu omelette.  I find it easier to cook on one side, adding a lid over it while it cooks, then to turn it top the mixture with another sheet of parchment paper slide it from the skillet and on to a plate and then flip it over back onto your skillet.

Spoon your vegetable rice onto a plate and top with your omelette .

In Japan you often see this dish topped with tomato ketchup.

Alternatively you can leave the omelette in the pan and spoon the rice onto half the omelette then fold over the rice with the other half and slide off the parchment paper onto a plate .

 

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, Winter Food

Christmas food in Japan & Vegan KFC

16/12/2021 Leave a comment


Christmas in Japan seams to arrive over night. No sooner has the last pumpkin lantern been put away than you wake up the next day and Christmas has arrived. In every store the Christmas music is playing and everywhere is decked in the most beautiful Christmas lights.

Christmas in Japan is not a religious holiday but more a time for couples to enjoy a romantic walk and take pictures together under  twinkling lights.

Other things enjoyed are German style Christmas markets  or having a romantic meal in a restaurant.
The gift giving is again more about couples than family which is saved in Japan for new year.
Think Christmas food and to many “vegan” it might be a nut roast with lots of veggies and Christmas pudding but in Japan there are two very prominent foods.
The first is Christmas Cake or “Kurisumasu Keki” They are not the rich fruit cake and marzipan style cakes we know in the U.K. but are made of a light sponge with a cream filling. They are round and topped with the fruit of the season in Japan Strawberries! The red and white symbolises the flag of Japan and this colour combination known as Kouhaku are the colours of good fortune in Japan where as in the U.K. those colours are not lucky.  There is even an emoji for it on your smart phone. ?

The next is the biggest Christmas meal with 3.6 million families sharing a KFC Christmas Bucket. After World War II the Japanese economy started to take off and there was a huge interest in western style food. Over seas food chains started to open like Baskin Robins and Mister Donut with the first KFC opening in Nagoya in 1970, by 1981 there were over 300 stores . After a very successful launch of a marketing campaign in 1974 “Kentucky for Christmas” the popularity of having KFC for a Christmas meal began. It is now so popular you either have to order six weeks in advance or wait in long queues for hours to get it. You will often find a life sized Colonel Sanders waiting for you dressed up like Santa who has a striking resemblance to the man him self.


Maybe the reason KFC is so popular is because it is not unlike karaage another fried chicken meal coated in panko breadcrumbs which is also a favourite food of Japan and is also a meal you can share with family or friends.  The meal pulls in 6.9 million yen in Japan but many chicken lives are lost. So being vegan I decided this year I was going to make my own KFT Christmas bucket “Kentucky Fried Tofu

You can easily find a seasoning recipe on the internet but i didn’t  want the expense of buying lots of spices so I went for a Cajun spice in my local supermarket.
You will need to freeze two 300g blocks of firm tofu and then defrost it then freeze and defrost again. After this time take it out of its packaging and press out the liquid under a weight soaking up any remaining with a paper towel. Break up the tofu into large chunk pieces.
You will then need two cup of vegetable stock . Place your broken pieces of tofu in a dish and pour over the stock and let it marinade. While your tofu is marinading add to a bowl 1 1/2 cups of soy milk  and 2 tablespoons of brown rice vinegar, this makes the soy milk thicker (set this aside). In another bowl add 1 1/2 cups of plain flour and three tablespoons of your Cajun spice. I also added a few teaspoons of mixed herbs and some ground black pepper. Now you will need a cup of some kind of corn flakes. I decided to use gluten free Mesa Sunrise which has a combination of corn and quinoa flakes along with buckwheat amaranth and flaxseed. However you can just use run of the mill cornflakes. Crush up the cornflakes and mix them into the  Cajun flour.
Take your marinated tofu and squeeze out the liquid then take each piece and submerge it in the soy milk then roll it in the Cajun spice flour. Coat each piece then palace on a plate.
Heat up some cooking oil ( I used sunflower ) around two -three cups in a pan. Add some kitchen towel to a plate and fry your tofu in hot oil until golden brown for around 5 mins . Fry a few at a time and place on your plate.
I decided to equal out the fried food with a delicious healthy salad . I also recommend the vegan mayonnaise by the wasabi company which comes in three flavour Yuzu, wasabi and miso  ( perfect for dipping).

As this year again draws to a close it is another year of uncertainty and we still don’t know if travelling to Japan will resume next year. With that in mind for many of us we are missing Japan more and more. I find making food connected to Japan helps me feel closer some how. Why not give making some Japanese food a try or start planning making an Osechi for new year. You can find lots of inspiration on my web pages. Just search “New Year” .
Merry Christmas “ メリークリスマス

Summer Food

Vegan Unadon (Eel Rice) 鰻丼

27/07/2021 Leave a comment

Doyo-no-Ushi-no-Hi 土用の丑の日 falls this year in Japan on the 28th of July. This is a day when it is tradition to eat unagi (freshwater eel) starting in the Edo period. Apparently this is said to help give relief from the fatigue of intense summer heat and humidity  during the Japanese summer. Unaju is one of the most traditional popular ways to eat it. Grilled eel served with a sweet sticky soy sauce glaze and sansho pepper placed on top of steamed rice  and served in a lacquerware box called Jubako.

Also called Unadon when placed in a bowl of rice short for unagi donburi.

The over consumption of eel has made it endangered but illegal fishing still goes on. So why not make a vegan version instead. Over the years I’ve made vegan versions using eggplant and tempeh, this year I made a vegan eel using tofu and taro potato.

First make your sauce add to a pan two tablespoons of mirin, one tablespoon of sugar and one table of sake and heat gently to dissolve the sugar then add two tablespoons of tamari or soy sauce. Simmer on a low heat to reduce and set aside.

You will need to use firm tofu for this. Drain a pack of tofu from its liquid wrap in a paper towel or muslin cloth and microwave for one minute, this will help to dry out the tofu without pressing. Mash the tofu then tip it into the middle of a cotton cloth so you can use to it to squeeze out the liquid, a nut milking bag is especially good for this.

Squeeze out as much liquid as possible then tip the tofu into a bowl and set aside.

I used three peeled and grated taro potato as a binder. It has a sticky texture when grated. I used a Japanese Kyocera ceramic grater to grate it fine, they are also perfect for grating ginger and daikon so definitely well worth adding to your Japanese kitchen utensils.


Add this to your tofu along with a teaspoon of salt and a teaspoon of kombu dashi powder or grated kombu. I used a Japanese Oroshigane wasabi stainless steel grater to do this. If you do not have either grater try to use a fine grater setting. Mix to combine. Finally add a tablespoon of Japanese potato starch and mix together.


Then cut two pieces of nori and place shiny side down. Spread the tofu taro mixture over the nori, I pushed a chopstick into the middle to make it look more authentic but you don’t have to do this. Add a shallow layer of oil to a frying pan and cook tofu side down until golden.

If you like make your nori crispy by flipping it over.
Place your warm cooked vegan eel on to steamed rice and drizzle over your sweet soy sauce glaze . Finally finish with a sprinkle of sansho pepper.  Serve if you like with miso soup and simple pickles.

 

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

Kabocha Aburaage Crispy Fried Pockets

24/06/2021 Leave a comment

I started making these after using aburaage pockets to make my Tofish recipe. These Kabocha stuffed pockets are dipped in a Yuzu batter then rolled in a senbei crumb. Senbei are Japanese rice crackers, you don’t have to use senbei you can use Panko or just normal bread crumbs if you can’t get Japanese senbei.

First you will need your stuffing. You can use Kabocha Japanese pumpkin or butternut squash or similar. Cut your pumpkin in half I normally just use half a pumpkin to make two portions. Scoop out the seeds then steam your pumpkin and when it’s tender scoop out the flesh from the skin. Let it cool and mash it.
You will need one large  slice of deep fried tofu (aburaage) Cut in half.

Stuff the pockets with the pumpkin then seal the ends by just pinching together, the pumpkin will help it stick but the batter and senbei will also help to seal it.
If your using senbei for your crispy crumb coating put around three in a airtight sealed bag and smash them with a rolling pin until they are crumbs then tip them out onto a shallow bowl or plate.
Next make a batter with two heaped tablespoons of plain all purpose flour. Add a tablespoon of Yuzu juice ( lemon as an alternative) then keep adding a small amount of water until you get a thick batter smooth batter.

Heat up some neutral oil in a non stick pan ( I use Tiana coconut butter) you could use Sunflower oil or rapeseed oil maybe. Add enough to make a shallow layer in the pan, you don’t need to deep fry them only shallow fry. By all means if you do have a deep fat fryer you can drop them in that.
Dip the aburaage in the batter then coat the whole pocket in senbei crumbs.


Drop gently into your oil and cook on both sides until golden.

Remove from the oil and place on a piece of paper towel to soak up any excess oil.

I like to slice mine crossways into triangles.

These are delicious served hot or cold with a dip like vegan mayonnaise, and are perfect for bento.
They go really well with a nice salad for a main meal.


 

 

Blog

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.