Category: Quick and easy

Categories
Bento Ideas Dinner menu gluten free plant based Quick and easy Vegan

How to make Crispy Vegan Karaage: Jackfruit Delight!

Hi everybody!

Today, in Australia, there are not many people who don’t know about Karaage chicken.
More and more people are eating it at home as well as in Japanese restaurants.
Recently, vegan people want to eat kaarage but don’t want to use fake chicken,
so, I was thinking what can I use… and few month ago, I used tin of jackfruits and the texture was like pulled pork so I had an idea and came up with this recipe.

What is jackfruit?
Jackfruit is a large, tropical fruit native to Southeast Asia that is becoming increasingly popular around the world. The fruit is a relative of the breadfruit and the fig and can weigh up to 80 pounds (36 kg) and be up to 3 feet (0.9 meters) long.
The outer layer of the jackfruit is a green, spiky skin that is often removed to reveal the yellow flesh inside. The flesh of the fruit is sweet and fragrant, with a flavour that has been described as a mix of pineapple, banana, and mango or Some people say taste like bubble gum. It has a fibrous, meaty texture that is sometimes compared to pulled pork, and can be eaten raw or cooked.
Jackfruit is a nutrient-rich fruit that is high in fibre, vitamin C, potassium, and antioxidants. It is also a good source of other essential vitamins and minerals, including vitamin A, calcium, and iron.
In addition to its nutritional benefits, jackfruit is also a popular meat substitute among vegetarians and vegans due to its texture and flavour. It can be used as a substitute for pulled pork in sandwiches, added to curries or stews, or even used as a pizza topping.
Overall, jackfruit is a versatile and nutritious fruit that is gaining popularity around the world for its unique flavour and texture.

Where can you buy tinned jackfruit?
You can buy it at pretty much any supermarket in the health section or health food shops.

Tips for this recipe
Tinned jackfruit is hard so you will need cook if for at least 2 hours or until soft.
To cook jackfruit, cover the fruit with water and the baking dish with foil. Cook in an oven at 180℃ for 2 hours.
When you cook the jackfruits, don’t let it dry so check water level periodically.
If you are celiac or gluten free, use Tamari and quinoa flake, or if you can get them, gluten free oats.

Print

Vegan Karaage

To make vegan karaage using jackfruit
Course Appetizer, Bento, dinner
Cuisine Japanese
Keyword bento, plant based, Vegan
Prep Time 2 hours
Cook Time 20 minutes
Servings 2 people
Author grazing wombat

Ingredients

  • 1 tinned Jackfruit 400g
  • 300 ml Water for cook jackfruit

Seesoning

  • 2 tbsp Soy sauce Or tamari
  • 2 tbsp Maple syrup
  • 1 tbsp Mirin
  • 1 tsp Ginger used tube or bottle
  • 2 tsp Garlic used tube or bottle
  • ½ tsp salt
  • 4 tbsp Quinoa flake or oats

Instructions

  • Preheat the oven to 170℃.
  • Open the tin of jackfruit, drain the water, then put the jackfruit into a baking dish and cover with water.
  • Cover the baking dish with foil then put it in the oven and bake for 2 hours.
  • In the meantime, prepare the seasoning.
  • Check the jackfruit is soft.
  • Drain the jackfruit into a colander then into a bowl. Loosen the jackfruit with a fork or your hands.
  • Add soy sauce, maple syrup, garlic, ginger, mirin, and salt then mix well.
  • Add quinoa flakes then mix well.
  • Dust a tray with starch and portion the jackfruit onto the tray.
  • Cover the jackfruit with the starch.
  • In a deep pan heat up oil over a high heat.
  • Check the oil with long chopstick and if bubbles come off the chopstick you’re ready to go.
  • Put the jackfruit balls into the oil.
  • Jackfruit is already cooked so only fry until both sides are crispy.
  • When both sides are crispy, remove from oil and you are done.

Video

Would you like this?

Tempeh Bolognese, A Delicious and Nutritious classic sauce.

YouTube Channel  Grazing Wombat

 

Categories
gluten free plant based Quick and easy Vegan

Tempeh Bolognese, A Delicious and Nutritious classic sauce.

Hello

How are you all doing? I know you are busy every day, but please take care of yourselves.

This time, I would like to use tempeh to make a delicious dish.
I know lot of people who don’t like tempeh.
It’s true that not everyone likes tempeh as some people find its texture or flavour unappealing. However, there are ways to make tempeh more appealing for those who are hesitant to try it.

Here are some tips:

Experiment with different recipes: Tempeh can be prepared in a variety of ways, from baking and frying to grilling and sautéing. Experiment with different recipes to find a preparation method that you and your friends or family members enjoy.

Pair tempeh with flavourful sauces or marinades: Tempeh has a mild, nutty flavour that can be enhanced with sauces or marinades. Try marinating tempeh in soy sauce, ginger, garlic, and other spices, or serve it with a flavourful sauce, such as peanut sauce or teriyaki sauce.

Use tempeh as a meat substitute: Tempeh is a good source of protein and can be used as a meat substitute in many dishes. Try using it in place of meat in recipes like spaghetti Bolognese, chili, or tacos.

 

Tempeh is not just vegetarian or vegan.
While tempeh is often associated with vegan and vegetarian diets due to its high protein content and versatility as a meat substitute, it is not strictly limited to those dietary choices. Tempeh can be enjoyed as a source of protein and other nutrients by individuals who follow a variety of dietary patterns, including omnivores, flexitarians, pescatarians, and more.

Tempeh is a fermented soybean product that originated in Indonesia and is now enjoyed in many parts of the world. It is a good source of protein, dietary fiber, vitamins, and minerals. Tempeh can be used in a variety of dishes, from stir-fries and salads to sandwiches and burgers, and is often marinated or seasoned to enhance its flavour.

So, while tempeh is a popular choice among vegans and vegetarians, it is not limited to those dietary preferences and can be enjoyed by a wide range of individuals as part of a healthy and varied diet.

Anyway, I would like to introduce how to make tempeh bolognaise.
You can eat as spaghetti bolognaise or with rice or bread or in a pie.
So please try to make it.

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How to make Tempeh Bolognese sauce

Tempeh Bolognese sauce is a delicious and healthy alternative to traditional meat-based Bolognese sauce
Course dinner
Cuisine Plant based, vegan
Keyword dinner, dinner ideas, plant based, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Author grazing wombat

Ingredients

Spice mix

  • 1 tbsp Cacao powder
  • 2 tsp Smoked paprika
  • 1 tsp Oregano
  • 1 tsp Cumin

For bolognese

  • 300 g Tempeh
  • 1 each Onion
  • ½ each Carrot
  • 4 each Mushrooms
  • 400 g Tin tomato
  • ½ tsp Minced garlic
  • 2 tbsp Coconut sugar or raw sugar
  • 1 tbsp Miso option
  • 2 tbsp Olive oil
  • 150 ml Water
  • 1-1.5 tsp Salt
  • the spice mix All of

Instructions

  • First, measure all the spices and place them in a bowl.
  • Chop the onion finely.
  • Chop the carrot finely.
  • Tempeh and mushroom cut roughly.
  • Put the tempeh into a blender and chop it (don’t blend until paste.)
  • Put the mushroom into a blender and chop it (don’t blend until paste.)
  • Put the olive oil into a pot and turn heat to mid.
  • Add the onion and cook until soft.
  • Add the minced garlic into the pot and cook through.
  • Add all spices into the pot and stir well.
  • Add the coconut sugar into the pot and stir.
  • Add the carrot, the mushroom and cook until soft. (Check the heat; if need reduce the heat to low.)
  • Add 1 tsp of salt and tempeh into the pot and stir.
  • Add the tomato sauce and water.
  • Cook until all ingredients are cooked through.
  • Add the miso paste, this is optional, miso is umami and tomato and miso is a good combination.
  • Check the taste and if you need more salt add a ½ tsp.
  • You can use this bolognaise for pasta, pies, or with bread or rice.

Video

Would you like this:How to make Chickpea Tofu + 2 Tofu Recipes

YouTube Channel: Grazing Wombat 

 

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.

Print

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.

Video

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How to make High Protein Plant-Based Bento Box

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Categories
Dessert Quick and easy Sweet

How to make a beautiful purple Hawaiian Sweet Potato Pie.

Hello, how are you everyone?
This time, using sweet potatoes for a delicious treat. A simple, time-saving dessert that can be made almost entirely from items you have at home.

About Sweet Potato

Sweet potatoes contain two types of dietary fibre. Soluble fibre, which dissolves in water, and insoluble fibre, which does not dissolve in water. Soluble fibre catches excess carbohydrates and fats, while insoluble fibre expels them. These two roles help beautify the abdomen.

Sweet potatoes contain dietary fibre and jalapin which beautifies the intestines (stomach).
When these two nutrients reach the intestines, they assist in the elimination of waste products. Skin is said to be related to the health of the intestines, so adjusting the intestinal environment and eliminating waste products can help improve skin tone.

Enough jibba jabba about intestines 😩so let’s start talking about how to make this pie

What you need?

Sweet potato (Any your liking)
Butter
Milk
Raw sugar
Cinnamon
Frozen pie sheets
Egg (for brushing pie sheets)
Sesame seeds (for garnish)

Above ingredients you can get at the supermarket, or you may already have them in your fridge.

Tips for this recipe
• The recipe calls for cooking the sweet potatoes in the microwave for 8 minutes, but because of the size of the sweet potatoes, be sure to pierce them with a bamboo skewer and if they are still hard, cook them one minute at a time until they soften.
• Wash the sweet potatoes and wrap them in kitchen paper before wrapping them in plastic wrap. This will keep the sweet potatoes moist.
• Be careful when peeling the sweet potatoes because they are hot.
• Melt the butter before putting the sweet potatoes and butter in the blender.
• A pie has many layers of dough. The process of folding the layers together allows air to enter the dough, and when it is baked, the air expands, and the dough rises.
The air will expand during the baking process, causing the dough to rise.
At this point, you can poke holes in the dough with a fork to allow the air to escape and prevent the dough from expanding too much. If you poke holes in the dough with a fork, the air will escape, and the dough will not rise too much.

Print

Hawaiian Sweet Potato Pie

Using frozen pie sheets so easy to make and quick pie
Course Dessert
Cuisine Japanese
Keyword dessert, easy to make, frozen pie sheets, quick
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 people
Author grazing wombat

Equipment

  • 1 Food processor

Ingredients

  • 500 g Hawaiian Sweet Potato
  • 100 g Butter melted
  • 125 ml Milk
  • 55 g Sugar
  • ½ tsp Cinnamon
  • 2 each Frozen Pie sheets
  • Egg For brush pie sheets
  • Sesame seeds For garnish

Instructions

  • Preheat the oven for 170℃.
  • Wash the sweet potato and wrap it with kitchen paper then wrap again with cling wrap.
  • Put the sweet potato in the microwave for 8mins.
  • Check the sweet potato is soft. If it’s not soft put the sweet potato back into the microwave for 1min.
  • Remove the sweet potato’s skin, be careful its hot.
  • Melt the butter.
  • Put the potato into the blender.
  • Add the melted butter, milk, sugar, cinnamon into the blender and blend until smooth.
  • Spray oil or rub butter on the pie dish.
  • Roll out the pie sheets you need and place the sheets on the pie dish.
  • Add the sweet potato filling on top of the pie sheets.
  • Roll out a second sheet and cover the filling.
  • Trim the excess dough with kitchen shears.
  • Use a fork and make holes on the top of the pie sheets.
  • Crack and whisk an egg. Brush the top of the pie sheet with the beaten egg.
  • Garnish with sesame seeds.
  • Bake the pie for 20-25mins.
  • Remove the pie from the oven and put on a rack to cool down.
  • Cut the pie and serve with cream or ice cream.

Video

How would you like this?

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

YouTube Channel Grazing Wombat

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.

Print

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.

Video

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How to make Japanese Dashi stock with a tea pot

YouTube Channel  Grazing Wombat Channel

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Categories
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.

Print

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.

Video

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Categories
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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Bento Ideas Chinese food dairy free Dinner menu gluten free Quick and easy

How to make Gluten Free Char Siu Bao

Hi All

This time I made Char Siu Bao for Gluten Free.
This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

Tips for this recipe
For the filling will give you enough for 10-12 Gluten free Char Siu Bao.
The dough recipe will produce 5-6 Gluten free bao so if you want to make 10-12 each of gluten free Char Siu Bao, please double amounts.
When you steam Char Siu Bao, cover the lid with kitchen towel so don’t drop excess moist on Char Siu Bao.
Using pudding moulds and put muffin or cupcake cups in the moulds to hold Char Siu Bao in shape.
If you don’t have a steamer, use deep frypan. (Check the video how to)

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How to make Gluten Free Char Siu Bao

This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.
Course Bread
Cuisine Gluten free
Keyword dinner menu, easy, Gluten free, quick
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 people

Equipment

  • 1 Steamer if you don't have one, use deep frypan

Ingredients

For Char Siu Bao filling

  • 250 g Pork belly bites From Coles
  • ½ each Onion
  • 95 g Spring onion
  • 1 tsp Garlic Grated
  • 1 tsp Gigner Grated
  • 1 tbsp Sugar
  • 1 tbsp Honey
  • 1.5 tbsp Tamari
  • 1 tbsp Sake
  • 1 tbsp Olive oil
  • ½ tbsp Starch
  • 1 tsp Water

For Gluten free Bao

  • 150 g Gluten free self raising flour
  • 200 ml Rice oil
  • 30 g Raw sugar
  • 1 tbsp Rice oil

Instructions

  • Chop the spring onion and onion fine.
  • Grate garlic and ginger (I often use already grated ones from a jar or tube)
  • Remove the pork skin and chop the pork small pieces.
  • Add sesame oil into a frypan and turn heat to mid.
  • Cook the onion and spring onion until soft.
  • Add the ginger and garlic and stir.
  • Add the pork and cook until it soft.
  • Add sugar, honey, sake, and Tamari and stir.
  • Put the starch into a bowl. Add the water and mix well. This is starch mixture.
  • Pour the starch mixture on the pork and stir until it thickens.
  • Pour the pork mixture on a tray and let it cool down.
  • Making gluten free Bao, pour the rice milk into a bowl. Add rice oil and sugar and mix well.
  • Add the gluten free self-raising flour into the bowl and mix well.
  • Put muffin cupcake cups into pudding moulds.
  • Fill the mould halfway with the gluten free Bao mixture.
  • Put the pork mixture onto the Bao mixture.
  • Cover the pork mixture with the remaining Bao mixture.
  • Place the moulds into the steamer.
  • Fill the bottom of the steamer with water and bring to the boil.
  • Cover the steamer’s lid with towel. (If you are using a bamboo steamer, you don’t need a towel.)
  • Steam Char Siu Bao for 12-15mins.
  • After 12mins, remove char Siu Bao from the steamer and let them cool.

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Categories
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.

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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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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.

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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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