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|Posted on August 2, 2010 at 1:22 AM||comments (0)|
|Posted on July 10, 2010 at 1:41 AM||comments (0)|
You can also make the rice in a pressure or donabe rice cooker. Follow manufacturer’s instructions for cooking brown rice. The amount of water will vary depending on the cooker you use.
|Posted on July 1, 2010 at 1:56 AM||comments (0)|
If I get to choose one vegetable to have in the fridge to munch on, it is not a carrot or celery but kabocha squash. I cook the cut pieces of Kabocha in a light syrup, just long enough to give them a hint of sweetness. The syrup is drained so the kabocha is never sugary sweet or mushy. I often serve this dish with soba to supplement the Vitamin A. Soba offers the rest of the good stuff.
1/4 of small to medium size Kabocha squash
2 cups water
3/4 cup sugar
Cut the kabocha squash in bite size pieces. Bevel the corners.
Bring the water and sugar in a medium size saucepan. Add the Kabocha
and bring to a boil over medium heat. Then lower heat and simmer for 12-15 minutes until the meat is cooked. Test with toothpick.
Drain the syrup. Serve in a bowl.
Keeps for a week in the fridge.
|Posted on June 4, 2010 at 1:40 AM||comments (0)|
|Posted on May 31, 2010 at 11:00 AM||comments (0)|
|Posted on May 3, 2010 at 3:51 PM||comments (0)|
Flour ratio: 40% Dattan Flour, 40% Buckwheat Flour 20% All-Purpose
I finally got around to making Dattan Soba at home. Of the 50kg of buckwheat flour that I brought back from Japan, I had 5 kg of Dattan buckwheat from China. I didn't expect to like Dattan when I was first introduced to it. People warned me that Dattan tastes bitter and medicinal. But it did not hit my tastes buds in that way at all. I love the grassy flavor and the mustardy color of this buckwheat. You feel healthy just looking at it.
Dattan soba is prized in China and Japan for its medicinal properties. Dattan is grown by the Yi tribes inhabiting in the highlands of Sichuan and Yennan province. This soba has almost 100 times more Rutin than normal buckwheat. The popularity of Dattan has slightly cooled off in Japan but there are people who eat this soba and drink its tea regularly to stay healthy. The Yi tribe who eat Dattan everyday is said to have no adult lifestyle related diseases.
I make a mild Dattan soba by mixing the flour with standard Japanese buckwheat and all purpose flour. You don't taste the bitterness but there is a hint of grass in the flavor. It is best eaten cold or as a salad. I used vegetables I found in my fridge - tomato, avocado, enoki mushrooms and scallions. Any salad vegetable goes with soba.
4 servings of fresh soba noodles but recipe calls for a ratio of 40% dattan flour, 40% Japanese soba flour and 20% all-purpose flour. See instructions below. Or use1 bag dried soba noodles, and cook them according to package instructions.
1 avocado peeled, pitted and sliced vertically, about 1/4 inch wide
1 tomato, sliced thinly, 1/4 inch wide
1 bag of enoki mushrooms, ends removed
Yuzu or lemon rind, a small sliver for each person
Wasabi to serve at the table (optional)
Dipping sauce (here is the link to a quick dipping sauce)
1-2 tsps olive oil or sesame oil to taste (optional)
Make the dipping sauce first and keep it chilled.
To make Dattan soba noodles by hand, use boiling water, instead of water , as called for in the standard recipe I provided. Use a paddle to mix the hot flour. When the water is incorporated into the flour and cooled down, then use your hands to mix the flour and proceed according to the soba recipe. Cook the noodles just before serving the dish. Add some oil to the noodles. (optional).
Slice the vegetables.
Arrange the soba noodles on a plate and arrange the vegetables and Yuzu on top. Pour the sauce at the table, just before serving. Serve with wasabi (optional).
Option: You can use other vegetables of your choice - sauteed shitake mushrooms, asparagus, lettuce, spinach, etc.
|Posted on January 16, 2010 at 7:23 AM||comments (0)|
1 cup dried hijiki, hydrated
3 -4 dried shiitake mushrooms, hydrated
1 large or 2 small pieces Age (deep fried tofu pouches) optional
2 medium carrots, peeled and sliced into matchsticks, 1/8 thick
1 tsp peeled and thinly sliced ginger
2 tbls roasted sesame oil or vegetable oil
2 tbs mirin
1 tbs sake
1 tsp sugar or honey (optional)
1/4 cup soy sauce, or to taste
Salt if needed
Garnish: 1 tsp roasted sesame seeds (optional)
Soak hijiki in cold water to cover for at least one hour. Drain. Rinse a couple more times to remove impurities.
Hydrate shitakes in cold water to cover, about 20 minutes. Slice shitakes into 1/8 inch pieces. Reserve soaking liquid for the stock if you like.
Put oil in a frying pan over medium-high heat. Stir fry the carrots, age, mushrooms and ginger first for 2-3 mintues.
Add the hydrated and drained hijiki. Stir a couple times; add the stock or shiitake soaking liquid, mirin, sake, sugar and soy sauce. Stir, turn heat to simmer, and cook, stirring occasionally, about 10 minutes until most of the liquid is evaporated. Mixture should not be soupy or dry. Taste, and make adjustments with soy sauce, sugar and salt, if needed.
Serve as a salad or appetizer, about 1/3 cup servings per person. Garnish with roasted sesame seeds.
|Posted on December 24, 2009 at 6:40 PM||comments (0)|
|Posted on December 12, 2009 at 7:41 PM||comments (0)|
Kimpira Ninjin - Kinpira gobo
I found some rare heirloom carrots at the Farmer's market. This maroon carrot in particular was a beauty. It happened to even match what I was wearing- my hand knit sweater from Uruguay. I wanted to wear the carrot around my neck!
I knew these carrots would be delicious cooked with a little butter but then I was thinking, how about stir-fried Kinpira-style, with a little red chili pepper to spice it up? Usually, Kinpira is made with carrots and burdock but I wanted to try it with just carrots.
A little too thick but what the heck.
The carrots came in odd shapes, so it wasn't easy to peel them but I did the best I could. Then came the slicing. Even worse. With Kimpira, I should have sliced them more thinly but I relaxed and some came out rather thick. The maroon carrots had a beautiful yellow interior. I sauteed the sliced carrots in sesame oil for a few minutes until they became tender, and then seasoned them with soysauce, mirin and sugar. The maroon carrots lost their bright red color in the cooking and turned beige. The yellow carrots were nutty and the most flavorful of the three. The cracked red pepper gave the dish a nice spice, the roasted sesame seeds another layer of texture and toasty flavor. It was a nice dish.
5 cups of carrots, peeled and sliced into matchsticks, 1/8 inch thick. (mine were thicker
because the carrots had odd shapes)
2 Tbls of soysauce or more to taste
1 Tbls mirin
1 Tbls sugar or less, depending on the natural sweetness of the carrots
1 Tbls sake
3 Tbls Roasted sesame oil
Red cracked pepper
Roasted ground sesame seeds
Over mediumm heat, saute the carrots for 3 minutes, until they are tender. Add the seasonings and cook for another 3-5 mintues, until the carrots absorb most of the liquid. Taste to see if it needs more seasoning. Adjust sparingly with soysauce, and other seasonings.
As a garnish, the cracked red pepper will give it a zing! It's nice too with roasted sesame seeds.
|Posted on December 7, 2009 at 4:20 PM||comments (1)|
|Posted on December 4, 2009 at 10:12 PM||comments (0)|
Mix the flour into the egg mixture, and not the egg mixture into
the flour. This makes a crispier batter.
|Posted on December 3, 2009 at 9:31 PM||comments (0)|
The Burdock root can grow to 3 feet (1 meter) long.
Burdock tastes like a cross between a potato and an artichoke. It is particularly enjoyed for its crunchy texture. Burdock has a naturally brown color like a potato and the good earthy flavor is all in the skin, so don't shave or peel the skin all off. Gently scrub to remove the dirt and hairy roots.
These Burdock roots, GOBO, in the picture measure nearly 3 feet long. How can they grow so long? And for me the frequently raised question is how do I get these home from the market? It's always a challenge with the longer ones. You can buy water packed, peeled and shaven burdock but the flavor is inferior to fresh burdock, and contain additives, so I don't recommend them. When I get home, I cut the Burdock root in half, wrap it in a wet day old newspaper (Not the FOOD section!) and plastic to keep them fresh in the fridge. When Burdock roots are old, they get pulpy, shriveled, and tough. Make sure you find one that feels thick, firm and flexible. The fresher they are, the crispier the texture. You can eat them raw when they are very very fresh. Burdock improves digestion and is full of fiber.
|Posted on December 2, 2009 at 11:13 PM||comments (0)|
|Posted on December 1, 2009 at 12:50 PM||comments (0)|
|Posted on November 30, 2009 at 12:43 PM||comments (0)|
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the tofu and the shitake mushrooms and simmer for a couple of minutes.
Add the enoki mushrooms and cook for another minute.
In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.
Pour the soup into individual bowls.
Serve with chopped mistuba or chives.