Category: Japanese food recipes

Categories
dairy free gluten free Japanese food recipes plant based Vegan

DIY Chickpea Miso: A Soy-Free Umami Paste

Hello and welcome to my blog! Whether you are a regular reader or a newcomer, I am thrilled to have you here. This blog is a space for me to share my passion for food, cooking, and all things culinary with others who share my love of delicious cuisine.


Today, I want to share with you how to make miso without soy so let’s start!
Miso is a traditional Japanese seasoning made from fermented soybeans, along with other grains such as rice or barley, and salt. The mixture is then left to ferment for a period of time, which can range from a few months to several years, depending on the desired flavour and consistency.
Miso has a complex, umami-rich flavour that can range from mild and sweet to strong and salty, depending on the type and length of fermentation. It is often used as a flavouring agent in soups, marinades, dressings, and sauces, and is a staple in Japanese cuisine.
Whether you are a seasoned miso enthusiast or a newcomer to this delicious seasoning, there are countless ways to incorporate miso into your cooking and enjoy its rich, savoury flavour and numerous health benefits.

However, miso can be difficult to find or may not be suitable for those with soy allergies or intolerances. In such cases, chickpea miso can be a great alternative. It has a similar taste and texture to traditional miso but is slightly sweeter and milder. It is also a great source of plant-based protein and other nutrients.

Here are some reasons why you should consider using chickpea miso:
1. It is soy-free: For people who have soy allergies or intolerances, chickpea miso is a great alternative as it is completely soy-free.

2. It is high in protein: Chickpea miso is an excellent source of plant-based protein. Chickpeas are a great source of protein, and when fermented, their protein content becomes even more accessible to the body.

3. It is easy to make: Chickpea miso can be made at home with just a few simple ingredients. All you need are cooked chickpeas, Koji (a type of mould used in fermentation), and salt.

4. It adds depth to dishes: Just like traditional miso, chickpea miso adds depth and umami to dishes. It can be used in soups, marinades, dressings, and more.
5. It is versatile: Chickpea miso can be used in a variety of dishes. It can be used in traditional Japanese dishes or in other cuisines such as Indian or Mediterranean.

What you need
Tin of chickpea (I use organic one): you don’t have to cook chickpea.
Koji: Japanese shops or online (search Koji)
Salt: I use organic sea salt

What is KOJI?
Koji (麹 in Japanese) is a type of fungus that is used in the production of various traditional Japanese fermented foods, such as sake, miso, and soy sauce. It is a filamentous fungus that belongs to the Aspergillus oryzae species and is known for its ability to produce enzymes that break down complex carbohydrates and proteins.
Koji is cultivated on steamed grains, such as rice, barley, or soybeans, in a warm and humid environment. The Koji mould grows on the grains and breaks down their starches and proteins, transforming them into simpler sugars and amino acids. This process is crucial for the flavour and aroma development of fermented foods, as well as for their preservation and nutritional value.
Koji has been used in Japan for centuries and is considered an essential ingredient in many traditional dishes. It is also gaining popularity in other parts of the world as a versatile and natural flavour enhancer and a source of beneficial enzymes and nutrients.

What kind tools you need
In this case, I used a can of chickpeas already cooked. If you want to use dried chickpeas, a pressure cooker or large pot would be helpful.
A food processor is useful for pasting chickpeas.
I recommend a large container for miso, an enamelled or glass jar.

Making miso tips

Making miso at home can be a fun and rewarding experience, but it can also be a bit tricky if you’re new to the process. Here are some tips to help you get started and make the best possible miso:
1. All tools used are sterilised with boiling water.
2. Start with quality ingredients: The quality of your ingredients will have a big impact on the flavour and texture of your miso. Use high-quality, organic chickpeas and other grains, and make sure your salt is free of any additives or anti-caking agents.
3. Follow a recipe: There are many different recipes for making miso, so it’s important to find one that works for you and follow it closely. Make sure you measure your ingredients carefully and follow the instructions for each step.
4. Be patient: Miso takes time to ferment, so it’s important to be patient and let the process happen at its own pace. Depending on the recipe, miso can take anywhere from a few months to a few years to fully mature.
5. Taste as you go: As your miso ferments, taste it periodically to see how the flavour is developing. This will help you to adjust the seasoning and fermentation time as needed.
6. Store your miso properly: Once your miso is ready, store it in a cool, dark place, such as a pantry or refrigerator. Make sure it is covered tightly to prevent air from getting in, which can cause spoilage.
7. Wipe around the lid alcohol before covering with a lid to prevent mould from growing.
With these tips in mind, you’ll be well on your way to making delicious, homemade miso that you can enjoy in a variety of dishes. Experiment with different types of grains, seasonings, and fermentation times to find the perfect flavour for your palate. Good luck and happy fermenting!

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How to make chickpea miso at home

Chickpea miso is a type of fermented condiment made from chickpeas, salt, and koji rice.
Course Fermented food
Cuisine Japanese
Keyword chickpea miso, fermented food, Koji, soy free miso
Prep Time 30 minutes
Author grazing wombat

Equipment

  • 1 Foor processor

Ingredients

  • 1 tin Organic cooked chickpea 400g
  • 300 g Koji
  • 100 g Organic sea salt

Instructions

  • Sterilize the glass jar, lid, blender, and bowl with boiling water.
  • Open the tin of the chickpeas and strain the water but don’t throw out the water.
  • Put the chickpeas into a blender and blend well. If you need more moisture, use the strained water. (I added half of the water this time)
  • Put the chickpea paste into a bowl.
  • Add the koji and salt into the bowl and mix well by hand. Be sure to wear gloves.
  • Roll into balls.
  • Place the miso balls in a preserving container that has been sterilized by boiling.
  • Air inside the balls will cause mould to form so compress them into the storage container as if you were throwing them in, and then pack them in one by one, pressing down from the top to flatten them out.
  • Wipe off any remaining dirt on the inside of the container and around the lid with kitchen or other paper moistened with rubbing alcohol. Since it will be stored for a long period of time be very careful here!
  • To prevent air from touching the miso, wrap tightly with plastic wrap. Place a bag of salt or similar between the miso and the lid to serve as an inner lid. Finally, tightly cover the lid, and you're done.
  • Store in a cool, dark place and homemade miso will be ready in six months to a year.

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Categories
dairy free Dinner menu gluten free Japanese food recipes plant based Vegan

How to make Chickpea Tofu + 2 Tofu Recipes

Hello.

I would like to share with you a very easy way to make tofu.
This tofu is made from chickpeas, not soybeans.
Once the chickpeas are soaked for a day, the rest can be done in about 15 minutes.
Of course, you need time to cool and set the tofu, but it will do so in about an hour.

So, what is tofu?
Tofu is basically made from soybeans and Nigari. After the soybeans are soaked in water overnight, crushed and boiled, they are strained through a cloth-lined container. The strained liquid is soy milk. The residue on the cloth is Okara. Tofu is completed when the soy milk is mixed with Nigari and allowed to set. It is a very simple process, but it is surprisingly difficult to set the mixture evenly, as the mixture begins to set as soon as the soy milk and Nigari are mixed. Because of the need to be efficient and produce large quantities for the market, the detailed types and methods of making tofu vary from manufacturer to manufacturer, but the mechanism for the production of tofu is basically the same

What is Nigari
Nigari is the liquid that remains after salt is crystallised from seawater. It is named “Nigari” because of its very bitter taste. Its main ingredient is magnesium chloride. When “magnesium chloride” is listed as an ingredient in tofu, it is actually Nigari.
Good news!
This time, you don’t need Nigari
Just chickpeas and water.

Tip for this recipe
Always wash dried chickpeas to remove dust and dirt before soaking them in water as the chickpeas are put in a blender with the water.

Chickpeas taste better if they are soaked in filtered water for a day.

The hardness of the chickpea tofu depends on your preference and 2 cups of water for those who prefer it hard, 3 cups for those who prefer it soft.

It is easier to use a cotton cloth to squeeze the chickpeas through a blender, separating them into chickpea milk and okara (chickpea pulp).

Always stir the chickpea milk while it is simmering over medium heat.
Cook until chickpea milk is custard-like.

When setting the tofu in the refrigerator, do not cover while it is hot as it will sweat and water droplets will enter the tofu.
Once the tofu has cooled to a certain degree, cover it with a lid and allow it to set.
This chickpea tofu is heat-sensitive and should not be cooked.

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Chickpea Tofu

Easy to make but taste is so fresh
Course Appetizer, Main Course
Cuisine Japanese
Keyword Gluten free, plant based, soy free, Vegan
Prep Time 1 day
Cook Time 15 minutes
2 hours
Servings 2 people
Author grazing wombat

Equipment

  • 1 Mixser

Ingredients

  • 1 cup Dried chickpea
  • 3 cup Filtered water

Instructions

  • Wash the dried chickpea and soak in 3 cups of filtered water for 1 day.
  • Put the filtered water into a blender and mix until white, smooth and creamy.
  • Place a bowl under a colander lined with a cotton bag. Pour the into the colander separating the pulp from the chickpea milk.
  • Pour the milk into a pot and turn the heat to mid.
  • Stir the milk until a custard like consistency.
  • Turn off the heat and pour into a takeaway container.
  • Place the tofu into the fridge for 2 hours.
  • Once cool, cover the container with a lid.

Video

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Chickpea Tofu with Avocado and Wasabi topping

The rich, full-bodied avocado, fragrant shiso leaves, and wasabi soy sauce go well together and are delicious.
Course Appetizer
Cuisine Japanese
Keyword easy to make, plant based, soyfree, Vegan
Prep Time 5 minutes
Servings 1 people
Author grazing wombat

Ingredients

  • ½ each Chickpea tofu
  • ½ each Avocado
  • 2 tsp Lemon Juice
  • 2 tsp Soy sauce
  • ¼ tsp Wasabi tube
  • Shiso leaves Garnish

Instructions

  • Cut avocado in to bite-sized pieces and put into a bowl.
  • Add lemon juice, soy sauce, and wasabi into the bowl and mix well.
  • Cut shiso and add as well.
  • Slice the tofu and top with the avocado.

Video

 

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Chickpea Tofu Caprese

Dairy free Caprese so vegan can eat it !
Course Appetizer
Cuisine Italian
Keyword dairy free, plant based, soy free, Vegan
Prep Time 5 minutes
Servings 3 people
Author grazing wombat

Ingredients

For Dressing

  • 1 tbsp Olive oil
  • 4 tsp Lemon juice
  • ½ tsp Salt
  • A pinch Pepper

For Caprese

  • 1 each Tomato
  • ½ each Chickpea tofu
  • A pinch Salt
  • Basil leaves Garnish

Instructions

For dressing

  • Put olive oil, lemon juice, salt and pepper into a bowl and mix well. This will be the dressing.

For Caprese

  • Remove the tomato core and slice.
  • Slice the tofu
  • Place alternately the tofu and tomato on a plate.
  • Dust a pinch of salt on the tofu and tomato.
  • Pour on the dressing and garnish with basil.

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Categories
dairy free gluten free Japanese food recipes plant based Vegan

Recipe Challenge – How to make Gluten Free Soba noodles

Hello! This time I would like to show you how to make soba noodles, a familiar dish in Japan, but we’ll be making soba noodles for those of you that are gluten-free. In Japan, Soba, buckwheat noodles, are made from a mixture of at least 30% buckwheat flour and 70% wheat flour but for this recipe I use 100% buckwheat flour or buckwheat flour and gluten-free flour.

Making soba is a very delicate job and success will depend on controlling the environmental conditions.

 

What do you need for soba noodles
Buckwheat flour
Gluten free flour
Water

What do you need for soba soup
Dashi stock (if you are vegan use Kombu dashi or shiitake mushroom dashi powder)
Sake
Soy sauce
Sugar

What tools you’ll need
Rolling pin
A big, wide bowl
Flat board
Dough cutter. You can get a special soba one but I use a regular rectangular one (it works fine!)
Knife for soba, if you don’t have one use a regular knife.

Tip for making soba noodle
When making soba noodles, it is easier to make soba noodles with a mix of gluten-free flour than with 100% buckwheat flour.

How much water you need to add to buckwheat flour is not constant throughout the year. It needs to be adjusted slightly depending on the season and the environment at the time of making the soba. My recipe says 80-85ml but don’t just add all the water at once.

If you are concerned, add water in several stages (first 1/2 of the total volume, then the remaining 1/2, fine-tuning as needed to gradually find the optimum amount of water required.

The method of boiling is also important. Bring a large pot of water to a boil. Sift off the batter and add the buckwheat noodles, breaking them up as you go. Once the water boils, adjust the heat so that the noodles swim by themselves.
Let them rise to your liking (1 to 2 minutes). Cool the soba in cold water at once, and then fir fry the soba to remove the rough heat and sliminess. Plunging the noodles into ice water will tighten them and give them a firm texture.

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2 types soba noodles

Gluten free Soba noodles
Course dinner, Lunch
Cuisine Japanese
Keyword Buckwheat flour reciep, Gluten free, plant based, soba recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings 2 people
Author grazing wombat

Equipment

  • 1 Rolling Pin
  • 1 Dough cutter

Ingredients

With gluten free flour

  • 105 g Gluten free flour
  • 45 g Buckwheat flour
  • 80-85 ml Filtered water Cold
  • Starch For dust

For 100% buckwheat flour

  • 150 g Buckwheat flour
  • 80-85 ml Filtered water cold
  • Starch For dust

For soba soup

  • 400 ml Filtered water
  • 3 g Dashi powder Kombu or mushroom dashi powder
  • 1 tbsp Sake
  • 1.5 tbsp Soy sauce
  • 1.5 tsp Sugar

For cooking soba noodles

  • Boiling water
  • Soba noodles

Instructions

For gluten free flour and buckwheat flour

  • Sift the buckwheat and flour together mixing well. Add 1/2 of the water and mix using your hands. Move your hands in a spiral motion, stirring the flour.
  • When the mixture is evenly distributed, add the remaining water, stirring well, 2 to 3 times. As the water permeates the powder, the colour of the powder will gradually change.
  • Remove the powder from your fingers. If left in place, the powder will dry and then become mixed in, causing it to break off.
  • If there is not enough water, catch water in your hand and add to the mix. Continue mixing, being careful not to add too much. Gradually, the flour will form dough. When enough water is added the dough will hold together. When the powder disappears from the surface of the dough, you’re good to go.
  • Knead the dough into a single ball. Knead well so that the flour is evenly distributed.
  • The dough becomes smooth, and the surface becomes shiny. Continue kneading until the dough has no more cracks and the surface is smooth.
  • While pushing out the air inside, rotate the balls along the edge of the bowl to form a conical shape.
  • Place the tip of the cone down and press it flat with both hands.
  • Sprinkle flour on a table.
  • Place the dough on top. Sprinkle a little flour on top of the dough and press down with your hands to flatten
  • Next, using a rolling pin, roll the dough from the front of the centre of the dough forward.
  • Repeat rolling several times while rotating the dough to form a circle. Stop at the front so as not to crush the edges. It should be about 7 mm thick at this stage.
  • Make a rectangle while stretching with the rolling pin until 1mm thick.
  • Sprinkle more flour to prevent the dough from sticking together and fold carefully.
  • Use a cooking cutter to cut while adjusting the thickness to your liking.
  • After cutting, break off the pieces by hand to prevent them from sticking together and place them in a box or airtight container. Please eat it as soon as possible, as it will deteriorate over time and become ragged.

For 100%buckwheat flour

  • Sift the buckwheat flour and stir well.
  • Add 80ml of water and mix using your hands. Move your hands in a spiral motion, stirring the flour. Mix from outside to inside.
  • Do not try to put it all together at once but build the ball gradually.
  • When the dough becomes somewhat shredded, gather it up in one piece and force the air out while kneading.
  • Firm kneading will give the noodles a strong hold.
  • Do not knead too much or it will not hold together.
  • Make flat and cut uniformly.

For soba soup for 2 people

  • Pour the 400ml of water into a pot and turn heat mid.
  • Add dashi powder, sake, soy sauce, sugar into the pot and boil.

For cooking soba for 2 people

  • Boiling water in a big pot.
  • Add the soba and cook for 1min 30 seconds.
  • Pour the soba into a strainer, rinse with cold water, then put into bowls.
  • Pour in the soba soup and add shallots.

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Categories
Dinner menu Japanese food recipes Lunch plant based Quick and easy Salad Vegan

Three plant based, main or side dish recipes using Okra

Hello.
It’s getting hotter!
In summer, you want something refreshing to eat, don’t you? So this time, I would like to introduce three dishes using okra. Okra is low in calories but packed with nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps blood clotting. Antioxidants are natural compounds that help fight off molecules called free radicals that damage cells.

The first dish is pickled okra.
Fermented pickles are rich in probiotics, which improve digestion and prevent stomach upsets.

What you need
Okra
Rice vinegar
Garlic cloves
Grains of pepper
Dried Chills
Dill (dried) or bay leaves

Tip for this recipe
Always sterilize bottles by boiling.
Do not wipe disinfected bottles with towels. Bacteria will stick to them.
The okra we bought this time was quite black on the outside.
By rolling the okra on a chopping board, the hairs on the okra are removed and the colour becomes brighter after boiling.
After the okra has been boiled, it should be rinsed with water and dried well.
When the pickled mixture cools down, cover and store in the refrigerator for 2 days before eating. It will be fine in the refrigerator for about one month.

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Okra pickles

Pickled okra is very refreshing and can be used as in salad or as a side dish.
Course Appetizer, pickles
Keyword easy to make, healthy, pickels, plant based, quick, Vegan
Prep Time 15 minutes
Servings 1 Jar
Author grazing wombat

Ingredients

  • 180 g Okra
  • A Pinch Salt for okra
  • 2 each Garlic
  • 1 each Dried chilli
  • 1 cup Filtered water
  • 100 ml Rice vinegar
  • 2 tsp Sugar
  • 2 tsp Salt
  • 15-20 pieces Whole pepper

Instructions

  • Sterilize bottles with boiling water. Do not wipe with towels.
  • Sprinkle salt on the okra and roll them on the chopping board.
  • Wash the okra in water and drain.
  • Place 1 cup filter water and 100 ml rice vinegar in a saucepan and over a medium heat.
  • Add sugar and salt into the vinegar and bring to the boil to dissolve.
  • Once the vinegar has boiled, turn off the heat and let cool.
  • Pack the okra into the bottle along with garlic, dried chilli, peppercorns, and dill.
  • Pour in the cooled pickle liquid, and when completely cool, cover and refrigerate.
  • It will be ready to eat in two days.

Video

The second item is chilled udon noodles with okra and tomatoes
A refreshing summer dish! it is also delicious with Soba or Somen noodles! (Thin noodles)

What you will need
Udon noodles (use frozen, dried, or fresh udon noodles of your choice).
Kelp dashi powder (shiitake mushroom dashi powder is also fine).
Lemon
Okra (okra)
Tomatoes
Sesame oil
Sesame seeds
Soy sauce
Mirin
Green onion (for garnish)
Salt

Tips for this recipe
Remove the okra from the pan.
Cook the udon noodles in boiling water. If using dried, boil for the indicated time. Rinse the udon well in the boiling water to remove any slime.
If using fresh or frozen udon noodles, loosen them well in boiling water. Rinse in cold water to remove any slime.
Prepare the ingredients and soup ahead of time.

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Chilled Udon Noodle with Okra and Tomato

A light, refreshing noodle dish that's tasty even when you have no appetite.
Course dinner, Lunch
Cuisine Japanese
Keyword dinner ideas, easy to make, plant based, serving time, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Servings 1 person
Author grazing wombat

Ingredients

  • 2 each Okra
  • A pinch Salt for okra
  • ½ each Tomato
  • 1 pack Udon noodles (or you can use frozen, dry)
  • Shallots For garnish

For lemon and salt sauce

  • 2 g Kombu dashi powder
  • 2 tsp Sesame oil
  • 1 tsp Soy sauce
  • ½ tsp Salt
  • ½ each Lemon juice
  • 1 tsp Sesame seeds

Instructions

  • Sprinkle salt on the okra, roll them on the chopping board, blanch them in boiling water for about 20-30 seconds, and then drain it in cold water.
  • Chop tomatoes in to bite sized pieces and place in a bowl.
  • Slice the okra and place in the bowl with the tomatoes.

Make the sauce.

  • In a bowl with the tomatoes and okra, add kombu dashi powder, sesame oil, soy sauce, salt, lemon juice, and sesame seeds then mix.
  • Boil fresh or frozen udon noodles then drain using a colander.
  • Put the udon noodles in a bowl and top with the sauce, then add green onions.

Video

The third item is a salad with okra, corn, tomatoes, edamame and black lentils.
This brightly coloured salad is a good source of protein thanks to the lentils and edamame. It is dressed with a refreshing lemon, soy sauce, and kelp dashi powder dressing and is perfect for vegetarians and vegans.

What you need
Okra
Black lentils (or your favourite beans).
Tomatoes and cherry tomatoes
Corn (frozen is fine!)
Edamame (fresh or frozen)
Purple (Spanish) onions
Jalapeño pickles (fresh or not)
Lemons (fresh or frozen)
Kelp dashi powder
soy sauce
Olive oil

Tip for this recipe
Wash lentils before boiling. When boiling lentils, start with plenty of water and cook over low heat until tender.
Slice the okra.
Cut the onions, sprinkle with salt, let sit for about 5 minutes, then rinse with water and drain to remove the pungency.
Warm the raw corn in the microwave for 3 minutes before peeling, it is easier than boiling.
When adding lentils to a salad, be sure they are cold.

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Salad of okra, corn, tomatoes, edamame and black lentils

You can enjoy the different textures of the ingredients in this salad! Cutting the ingredients in uniform sizes improves the texture and makes it more palatable.
Course Salad
Keyword dinner ideas, healthy, plant based, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people
Author grazing wombat

Ingredients

  • 5 each Okra
  • A pinch Salt for okra
  • 2 each Tomato
  • 80 g Cherry tomato
  • 1 each Corn You can use frozen one
  • ½ each Cucumber
  • 80 g Frozen edamame defrost
  • ½ each Red onion
  • A pinch Salt for red onion
  • 30 g Pickled jalapeño if you don't have one it's ok
  • 50 g Black lentil
  • 1 tsp Salt for lentil

For dressing

  • 1 each Lemon juice
  • 3 tbsp Olive oil
  • 1 tbsp Soy sauce
  • 4 g Kombu Dashi powder
  • 1 tsp Salt

Instructions

  • Rinse the lentils, place them in a pot with plenty of water and 1 teaspoon salt.
  • Simmer over low heat until tender.
  • Pour the lentils in colander and let cool. Do not rinse with water.
  • Sprinkle salt on the okra, roll them on the chopping board, blanch in boiling water for about 20-30 seconds, and then rinse them with cold water.
  • Slice the okra.
  • Warm corn in microwave for 3 minutes without peeling. When cooled, peel and slice with a knife.
  • Chop the onion in to bite sized pieces, place in a bowl with a pinch of salt for about 5 minutes, rinse with water and drain. This method reduces the onion’s pungency.
  • Chop the tomato and cucumber into bite sized pieces.
  • Defrost edamame (I used frozen edamame this time).
  • Rough chop the jalapeño pickles. (You don't have to use)
  • Place everything in a bowl. Add the cooled lentils as well.
  • In the same bowl, add olive oil, lemon juice, kombu dashi powder, soy sauce, and salt and mix well.

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Categories
Beef dish Dinner menu Japanese food recipes Quick and easy Salad

Beef Shabu-Shabu Salad with Yuzu and Tomato Dressing

Hello how are you everyone?

It is getting warmer in Australia. The other day I bought some organic salad mix and radish at the market, so I thought I would make a Japanese shabu-shabu salad, something refreshing but filling for my husband.

What is Shabu Shabu?
Shabu-shabu is a Japanese Nabe dish. Bite-sized pieces of thinly sliced ingredients are cooked by dipping them into boiling water or broth simmering in a pot on the table, and then dipped into a small bowl of sauce. The sauce is usually ponzu (Japanese citrus juice) or sesame sauce

This time, instead of a hot-pot dish, we’re going to make a dish where the meat is quickly boiled and served on top of a salad with a dressing. Shabu-shabu salad is very popular in Japan and is often eaten at home. Sometimes the salad and meat are served on top of cold Udon noodles with sauce. Popular sauces includes sesame sauce and soy-based sauces.

What you need for this recipe
Thin sliced shabu shabu cut beef from Asian supermarkets
Yuzu Jam– Asian supermarkets or you can use orange jam.
Soy sauce- Supermarkets or Asian shops.
Rice vinegar-Supermarkets or Asian shops (I like to use rice vinegar because I found it’s not as sharp a taste. If you prefer a sharper taste other such vinegars like apple or to your liking can be used.

What is Yuzu?

Yuzu is a type of citrus fruit classified in the tangerine family. It is a member of the tangerine, lemon, sudachi, and kabosu family, and has a distinctive fresh aroma and sour taste.
Because of its strong acidity and hard peel, yuzu is not often eaten as-is like mandarin oranges.
However, the juice, peel, and of course the fruit itself can be used in a variety of dishes, and is attracting attention not only in Japanese cuisine but also in France and other countries.

 

Tips for this recipe
• Make the dressing ahead of time.
• Soak the salad in water for 5-10 minutes to crisp it up.
• When boiling the meat, spread the meat out one piece at a time for about 15-20 seconds. When the meat is no longer reddish, remove the meat from the hot water and immediately place in cold water. Putting the meat into the cold water stops it cooking further and becoming chewy.
• After chopping the onion, sprinkle salt on it and let it sit for about 5 minutes. This will eliminate the pungent taste of the onion.
• Keep the tomato seeds, you can use it for making tomato sauce or soup. If you don’t want to use soon, put them in the freezer.

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Beef Shabu Shabu Salad with Yuzu and Tomato Dressing

A refreshing, yet filling shabu-shabu salad with yuzu and tomato dressing
Course dinner
Cuisine Japanese
Keyword dinner ideas, dinner menu, easy to make, Japanese authentic food
Prep Time 15 minutes
Cook Time 10 minutes
Servings 3 people
Author grazing wombat

Ingredients

Yuzu and Tomato Dressing

  • 2 each Tomato small one 3 each
  • 7 each Cherry Tomato
  • 1 each Red onion
  • 1 tbsp Yuzu Jam
  • 50 ml Rice vinegar
  • 90 ml Rice oil
  • 1 tbsp Soy sauce
  • 1 tsp Salt
  • A pinch Pepper

For Salad

  • 500 g Beef thin sliced Shabu Shabu cut
  • 180 g Salad mix
  • 3-4 each Radish

Instructions

Making Dressing

  • Chop the red onion finely, put it into a bowl, sprinkle with salt, and leave 5mins.
  • Cut tomato into quarters, remove seeds, and chop finely.
  • Cut sherry tomato into quarters.
  • Wash the onion and drain the water.
  • Put the rice vinegar, rice oil, yuzu jam, soy sauce, salt and pepper into a bowl and mix well.
  • Put the cut tomatoes and the onion into a bowl. Add the yuzu jam mixture and mix well.
  • This is yuzu and tomato dressing.
  • Put the salad mix into a bowl and add cold water. Let it sit for 5mins then drain the water.
  • Slice the radish.
  • Prep cold water in a bowl.
  • In boiling water cook the beef. Spread the slices out one piece at a time for about 15-20 seconds or when the meat is no longer reddish.
  • Put the meat into the bowl of cold water.
  • Pour the meat into a sieve and drain the water.
  • Put the salad mix on a plate. Put the radish and the cooked meat on top of the salad.
  • Pour the dressing on top of the meat and you’re done.

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Beef dish Bento Ideas Dinner menu Izakaya menu Japanese food recipes Quick and easy

Mother’s taste Nikujaga- potato and beef stew with Dashi

Hello! How are you everyone?

Nikujaga is Meat and potatoes are a staple dish for Japanese people.
It is also called “mother’s taste” in Japan.
It is a dish that has been around for a long time and is probably one of the dishes passed down from mother to daughter.
These days, many households make it simply by using dashi (soup stock) powder instead of soup stock.
This is probably due to the fact that they are both working and have little time to cook.
However, I would like to introduce a delicious Nikujaga using a freshly made dashi.
Please refer to the previous article on how to make dashi using a teapot.

What you will need this time
Potato
Carrot
Onion
Konjac noodles (You can buy at Coles or Asian shops).
Beef thin sliced (You can buy at Asian shops, and they are already sliced). called shabu shabu style beef.
Soy sauce, Sake, Mirin. (You can buy at Asian ships or sometime find them at Woolworth or Coles)

Beef shabu shabu style cut from asian shops
Shirataki-konjac noodles from asian shops

 

 

 

 

 

 

Tip for making Nikujaga
Choose thin beef with a good amount of fat.
The amount of fat in beef used for Nikujyaga is crucial.
Too much fat will result in a greasy texture, while too little will result in a bland texture.

Sautee ingredients before simmering. Although nikujaga is a stewed dish, the process of adding water and simmering is only the “finishing touch.
By sautéing the ingredients first, it prevents them from falling apart. It also adds a savory flavour.

Remember stewed dishes have more flavour the next day.

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Nikujaga

Soft and flavour well potato, carrot and beef stew with Japanese stock
Course dinner, Main Course
Cuisine Japanese
Keyword dinner ideas, dinner manus, easy to make, Japanese authentic food
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3 people
Author grazing wombat

Ingredients

  • 200 g Beef thin sliced shabu shabu style cut
  • 4 each Potato 480g
  • 1 each Carrot 100g
  • 1 each Onion
  • 100 g Konjac noodles Shirataki
  • 450 ml Dashi stock
  • 3 tbsp Soy sauce
  • 2 tbsp Sake
  • 1.5 tbsp Mirin
  • 1.5 tbsp Sugar
  • 1.5 tbsp Oil

Instructions

  • Open the pack of konjac noodles, put them into a strainer, and wash well.
  • Put the konjac noodles into a bowl and using scissors and cut into short lengths.
  • Put the konjac noodles into a pot of boiling water and cook for 1-2mins.
  • After 2mins, strain the konjac noodles, rinse, and drain off water.
  • Wash and peel the potato and carrot.
  • Cut the potato and carrots into bite sized pieces.
  • Cut the onion in wedges.
  • Put the oil into a pot and turn the heat to mid.
  • Add the onion and cook until soft.
  • Put the beef in a pan and cook.
  • Add the potato and carrot and stir-fry the vegetables until they are slightly transparent on the surface.
  • Add konjac noodles and stir well.
  • Add the dashi stock.
  • Add sake, mirin, sugar and cover with a baking paper and let simmer for 15-20mins (cook the potato and carrot get soften).
  • Check the potato and carrot are soft and add soy sauce and cover baking paper and let simmer for 5-6mins and done.

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Japanese food recipes Quick and easy

How to make Japanese Dashi stock with a tea pot

Hello everyone?

This time, even those who are not good at making soup stock can make it easily! You can make Dashi without putting it on the stove.

What is Japanese Dashi stock?

There are various types of Dashi, but the most used ingredients are probably dried bonito flakes, kelp, and dried sardines. Dashi, made from dried bonito flakes and dried sardines has a strong seafood flavour, while Dashi made from kelp has a refreshing taste.

Basically, dashi is made by boiling the ingredients in water and straining, but powdered or granulated Dashi can be used to make dashi broth more easily.

Powdered dashi broth is readily available at Asian supermarkets, but, if you want to make a more authentic version and don’t want the hassle, this may be the right choice for you.

You don’t even need a stove. Just put the ingredients in a teapot, pour boiling water into the teapot, wait one minute, and it’s ready to use.

I use sometime dashi powder, but I choose additive free dashi powder.

Where can get those ingredients.

Bonito flake (Katsuobushi)- Asian shops.

Kombu– Japanese shops or online.

If you can’t get kombu, I used this time dried Wakame from Asian shops or healthy shops.

Used this dried Wakame from Korean shops

 

Why use dashi stock for Japanese cooking?

Just delicious! The food tastes great!

Dashi made with umami seasoning has a strong, monotonous flavour, but dashi made properly with kombu and bonito has depth, and its aroma and richness spread gradually. The sixth taste, umami, is now attracting attention around the world. You can taste its umami.

Additive-free, healthy, tasty, low-sodium!
Soup stock made from natural ingredients is additive-free, safe, and healthy.
With umami, you can enjoy delicious dishes with less salt. Even those who do not try to reduce salt can enjoy dishes with a satisfying flavour if they have umami.
This is a particularly nice benefit for those who are concerned about lifestyle-related diseases.

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Japanese Dashi stock

Using a tea pot to make Dashi stock
Course Stock
Cuisine Japanese
Keyword bonito, easy to make, how to make Dashi, Japanese dashi, Kombu
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 people

Equipment

  • 1 Tea pot

Ingredients

  • 5 cm Dried Wakame or Kombu
  • 5 g Bonito flake
  • 450 ml Hot water

Instructions

  • Put bonito flakes and dried wakame in a tea pot’s strainer.
  • Pour 450ml of hot water into the tea pot, put the lid on, then leave 1 min.
  • After 1 min, pour into the bowl or jug and you’re done. (If you don’t have a strainer in your tea pot, use a strainer when you pour the dashi into a bowl)

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dairy free Dinner menu gluten free Japanese food recipes plant based

How to make Gluten Free Gyoza Wrappers and Recipe

Hi there!

I posted how to make dumplings in the last issue.

This time I will show you how to make gluten-free dumpling wrappers. Lots of people have celiac disease and I hope to help them in any way I can. I have experimented repeatedly to find the perfect gluten-free dumpling wrappers. Finally, I was able to make something close to a regular dumpling wrapper and I wanted to share it with you.

 

Tips for making Gluten free gyoza wrappers
To avoid burns when adding warm water to the dough, mix with a fork or chopsticks.

When the dough comes together, wrap it and let it rest in the refrigerator for 30 minutes. Allowing the dough to rest allows the dough to acclimate throughout.

The average dumpling skin thickness is 1.0mm to 1.2mm, but if you prefer a thicker skin, you can make it 1.6mm to 2mm.

First stretch the dough to 2 mm thickness.
Use a scone mould to die-cut the dough, and then roll it out from there with a rolling pin.

If you don’t have a scone mould, you can use a glass.

The diameter of the scone mould used is 7.2 cm.

See this page for instructions on How to make Japanese style pork Gyoza.
Use Tamari instead soy sauce.

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How to make Gluten free Gyoza wrappers

Cuisine Japanese
Keyword Gluten free
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 Each
Author The Grazing Wombat

Ingredients

  • 75 g Brown rice flour
  • 35 g Tapioca flour
  • 2 g Xanthan gum
  • ¼ tsp Salt
  • 85 cc Warm water

Instructions

  • Combine all ingredients except warm water in a bowl.
  • Pour the warm water into the bowl.
  • Mix the dough using chopsticks or a fork.
  • When the dough comes together to some extent, place the dough on the bench and knead by hand.
  • Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • After 30 minutes, remove the dough from the refrigerator.
  • Lightly dust the bench with potato starch.
  • Roll out the dough to a thickness of 2 mm.
  • Cut out circles of dough using scone moulds.
  • Stretch the dough a little with a rolling pin. At this point, the dough is about 1.2 mm thick.
  • Dust each of the wrappers with starch so they don’t stick together.

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Chinese food Dinner menu Japanese food recipes Lunch Quick and easy

How to make Char Siu Bao at home taking less time and effort

Hi there

Soft and fluffy buns filled with juicy Char Siu Pork. Using pre-cooked belly pork from the supermarket to make Char Siu Bao. oh no, it’s not cheating, it’s being smart! These are still soft even the next day!

Today, you can buy at Char Siu Bao frozen from the supermarkets. I’ve tried some of and they’re not bad. In Japan in winter, you will see steamed pork buns everywhere in convenience stores, supermarkets, and small pop-up stands.
Convenience store’s steamed pork buns are ready to eat and lot of people buy them for lunch or dinner or snacks. Also, there are lots of different kinds of steamed buns at convenience stores, such as pork char siu, pizza, sweet azuki, cheese, curry, teriyaki chicken, chocolate, custard cream etc…everyone loves steamed buns so if you have chance to go to Japan in winter, check them out!

About Char Siu
This time I used already cooked belly pork from Coles, easy to use and saving your time as well.

About Buns
• Using more plain flour than bread flour will make your buns softer.
• No special ingredients required, pretty much ingredients you most likely have at home.
• Recipe says rice oil, but you can use vegetable oil instead.

Tips for make fully and soft buns

• When you make Yeast mix, add sugar and warm water to the dry yeast because fermentation takes less time and effort. Sugar will help the yeast to rise.

• Take out the milk from refrigerator about 15 minutes before using. If it is too cold, it may affect the fermentation/rising of the dough.

• Dough should be kneaded until the surface is smooth.

• On cooler days I put a container of boiling water in a covered/insulated shopping bag with the dough. The temperature inside should be about 27-30 degrees C to help the fermentation process and allow the dough to rise.

• Check to see if the dough is ready to go. To check, poke your finger in the centre of the dough and if the hole does not return, the first fermentation is complete.

After dividing the dough into 12 pieces, roll the dough until the surface of the dough is smooth, cover the dough to prevent the surface from drying out, and let the dough rest for 15 minutes. This action called bench time.

Bread dough is tight immediately after it is rolled. If it is left as it is, it cannot be shaped properly. The purpose of bench time is to loosen the dough and make it easier to shape during the forming process that follows the bench time.

When the dough is tight, it does not stretch well when you try to roll it out or shape it with a rolling pin. By allowing the dough to rest on the bench, the gluten is broken off and the dough becomes loose. The dough becomes softer and easier to shape.

Bench time allows the dough to rest for easier shaping. Since the purpose is not to ferment the dough, there is no need to control the temperature and the dough can be left at room temperature.

After filling the dough with the Char Siu, cover the dough to prevent it from drying out and allow it to rise for 15-20 minutes.

How to eat left over Char Siu Bao next day

Place to Bao on plate and cover with plastic then 10-15 second in the microwave.

Print

How to Make Char Siu Bao for Busy People

easy and serving your time but fully and jucy!
Course Main Course
Cuisine Chinese
Keyword dinner, easy, serving time
Prep Time 1 hour
Cook Time 15 minutes
Servings 10 each
Author the grazing wombat

Equipment

  • 1 Steamer

Ingredients

For Bao

  • 200 g Bread flour
  • 100 g Plain flour
  • 3 g Dry yeast
  • 2 tbsp Sugar
  • ½ tsp Salt
  • 2 tbsp Rice oil or vegetables oil
  • 55 ml Milk not too cold
  • 110 ml Warm water 36-40℃

For Char Siu filling

  • 400 g Pork belly bites from Coles
  • 90 g Spring onion
  • 30 g Ginger
  • 20 g Garlic
  • 2 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Sugar
  • 1 tbsp Honey
  • 1 tsp Gochujang
  • 1 tbsp Sesame oil
  • ½ tbsp Starch
  • 1.5 tbsp Water

Instructions

Making Bao

  • Put yeast into a bowl, add warm water and sugar, then mix well.
  • Put plain flour, bread flour, salt, rice oil, milk and the yeast mixture into a mixer’s bowl. Use a dough hook and set the mixer to a slow speed then mix until the dough is completely combined.
  • Knead for 5 - 6 minutes until the dough is soft and elastic.
  • Remove the dough from the hook and form the dough in to balls. Put the dough balls back into the bowl, cover with plastic, and place it in warm place. (I used a shopping bag with a zipper and put a jar of boiling water next to the dough).

Making the char Siu filling

  • Cut the pork belly bites into small pieces.
  • Chop spring onion.
  • Grate the ginger and garlic.
  • Pour the sesame oil into a pot or frypan and turn heat to mid.
  • Add the spring onion and stir.
  • Add the ginger and garlic then stir.
  • Add the pork and stir.
  • Cook the pork until soft then add soy sauce, sake, Gochujang, sugar, and honey and stir well
  • Once all ingredients are mixed well, put the starch into a bowl, add water, and mix well.
  • Pour the starch mix into the pork mixture and stir well. (When doing this the ingredients are bubbling.)
  • Once the ingredients have combined, turn off the heat and place the pork mixture on a tray to cool down.
  • Back to the dough, check the dough, if the dough’s now twice its original size and you can put a finger in middle of the dough and the hole doesn’t close, the 1st Fermentation/ raising of the dough is done.
  • Remove the dough from the bowl and make 10-12 portions. (45-50g)
  • Roll up each piece into a ball again and cover, with plastic, and leave for 15minutes.
  • After 15mins, dust your work bench and press each of the dough balls down with your palm. Then, using a rolling pin, flatten the dough so it’s 7-8cm in diameter.
  • Put the filling on middle of the dough and pinch the dough together to form folds. Pinch the end of the dough and twist slightly to close the dough tightly.
  • Lay baking paper in bamboo a steamer and put tin he Char Siu bao. (Don’t put too close together because they’ll stick together during steaming.)
  • Cover the bao and leave 15-20mins for 2nd fermentation.
  • In the meantime, in a pot bring water to the boil. After 20mins put the bamboo steamer with char Siu bao on the pot and steam for 15mins.
  • After 15mins, remove from boiling water.
  • Place the Char Siu Bao to a plate.

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breakfast dairy free Dinner menu gluten free Japanese food recipes Quick and easy

Lot of goodness in a bowl, how to make Tonjiru miso soup

Hi there!

How is going?
Do you like Miso soup? I found lots of people think Miso soup is just wakame and tofu, or onion and wakame. When I had a Japanese restaurant, a girl ordered miso soup but was expecting just wakame and onion or tofu with miso. We served Tonjiru, or Buta-jiru, with lots of veges and pork which is the recipe I’ve posted this time. Anyway, she said that this isn’t miso soup, miso soup had only wakame and onion. That’s not always the case so I’m going to talk a little about miso soup.

Miso history
The word “miso” first appeared in literature in the Heian period (794-1185). At that time, miso was not used as a seasoning in cooking as it is today but was used for dipping, licked, or eaten as is. It was also used as a salary or gift for people of high rank and was a precious commodity that could not be consumed by the common people.

In the Kamakura period (1185-1333), under the influence of monks who came to Japan from China, mortars were used to grind miso grains, which dissolved easily in water and came to be used as miso soup. It is said that with the appearance of miso soup, the basic diet of the Kamakura samurai, “one soup, one vegetable (main dish, soup, side dish, and pickles)” was established. Originally, it was a meal that emphasized frugality, but today it is treated as a balanced style of eating.

Warlords always carried miso as food on the battlefield. At that time, miso was not only a seasoning, but also a valuable source of protein. It was also a nutritious food that could be preserved, so they dried or grilled it to make it easier to carry. Shingen Takeda called it “Shinshu miso,” Hideyoshi Toyotomi and Ieyasu Tokugawa called it “soybean miso,” and Masamune Date called it “Sendai miso.

As the population of Edo grew the demand for miso far exceeded the available supply so more and more miso was sent to Edo from Mikawa and Sendai, and miso shops prospered. As the population of Edo was more male than female, eating out became popular so more and more miso dishes appeared and Miso soup became the taste of the common people and part of their daily lives.

Types of Miso

It is said that there are more than 800 miso breweries in Japan. Most of them were established in the Edo period (1603-1868), and many of them are named after the clan that lived there at that time.
In Hokkaido, medium dry miso with a red color is the mainstream, while Sendai is famous for Sendai Miso, a red dry miso that has been handed down since the days of the Masamune period. Although rice is the most common grain used for miso throughout Japan, beans are used in the Chubu region, and barley is used in some areas of Kyushu and Shikoku.

Most people think that miso soup is just scallions and wakame or tofu, but you can add whatever you like to miso soup.
For example, some people add cabbage, eggplant, fried tofu, zucchini, carrots, daikon, salmon, chicken, and milk.
My favourite miso soup is pork miso soup. It has a lot of ingredients and is quite filling on its own.

Butajiru (Tonjiru) history
There are many theories about the origin of this soup, including the theory that meat was added to kenchin-jiru. This theory is a reference to botan-nabe, when the former Japanese Navy made it with miso instead of curry powder. In addition to its delicious looks and taste of Tonjiru you can get a variety of nutrients such as protein, vitamins, and minerals in one dish.

Where you get ingredients
Miso paste-you can buy at Woolworth, Coles, Asian shops
Dashi powder-Woolworth, Coles, or Asian shops
Konjac- Asian shops (You don’t have to use it)

What is konjac?
Konjac has long been called “grated sand for the stomach” or “the broom for the stomach.
This means that eating konjac, which is rich in dietary fibre, cleanses the body of unnecessary substances.

Tips for this recipe

Tonjiru (Butajiru) is basically a combination of pork and plenty of root vegetables. In this case, I used daikon, carrots, onions, sweet potato, and Konjac.
As for pork, I recommend using thinly sliced pork belly, which has a good amount of umami and fat. I think the thinner pork is better than the thicker pork as it blends well with the soup.

To make a delicious Tonjiru, it is important to stir the ingredients before adding water or soup stock.

After adding the water, increase the heat and wait for it to boil. When the water boils, scoop out the scum with a ladle.

Before adding miso paste, check all vegetables are soft and remove scum.
Once you’ve added the miso paste, turn off the heat. Don’t allow it to boil otherwise you soup will taste salty.

Print

Tonjiru (Butajiru)

An easy and authentic Tonjiru miso soup with lots of goodness.
Course Soup
Cuisine Japanese
Keyword dairy free, Gluten free, miso, quick
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 220 g Thin Sliced pork
  • 160 g Sweet potato Middle size 1 each
  • 150 g Onion 1 each
  • 140 g Daikon White radish
  • 60 g Carrot Small size 1 each
  • 1 pack Konjac
  • 1 tsp Salt for Konjac
  • 2 tsp Dashi powder
  • 65 g Miso paste
  • 1 L Water
  • 2 tbsp sesame oil

Instructions

  • Unpack the konjac, score on both sides, then cut it into bite sized pieces.
  • Put the konjac into a bowl. Add 1 tsp of salt, rub well, then leave 15mins.
  • Cut the onion, carrot, and sweet potato into bite sized pieces.
  • Cut daikon into quarter round.
  • Put all vegetables into a bowl, add water, wash them, then strain the water.
  • Cut the pork into bite sized pieces.
  • Add water into the konjac bowl, wash, then strain the konjac.
  • Add sesame oil into the pot and turn heat to mid.
  • Add the pork and cook through.
  • Add the onion and stir, then add all remaining vegetables and stir well.
  • Add the konjac and stir well.
  • Cook the vegetables for 2-3 mins.
  • Add 1L of water into the pot and bring to the boil.
  • Once boiling, remove any scum.
  • Check the vegetables are soft, if still hard, reduce heat to low.
  • Add the Dashi powder and miso paste. Simmer until the miso paste has melted.
  • Turn off heat and you’re done.

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