Non-Mayonnaise Avocado and Soy Beans Coleslaw

AVOCADO-CLOESLAW-1

Here is a simple coleslaw recipe that vegans, vegetarians and omnivores alike can enjoy in Summer:
Non-Mayonnaise Avocado and Soy Beans Coleslaw!

INGREDIENTS: For 4 people
-Cabbage: 4~5 leaves
-Onion: half a large one, shredded, washed in cold water and drained before usage
-Avocado: 1 large
-Lemon Juice (or apple vinegar): 1 large Tablespoon
-Soybeans: 100 g. Boiled in water, cooled and drained (if uanavailable, can be replaced with any kinds of beans or chick peas)
-Salt and Pepper: to taste

RECIPE:
Cut the cabbage in vey thin strips (chopped). Drop into a large bowl. add a little salt. Mix and little while.
As explained above, mince onion, washi in clear cold water and drain thoroughly to take off the onion acidity.

AVOCADO-CLOESLAW-2

Once the cabbage has become softer, mix with onion, cut avocado and lemon juice. Mix the whole, crushing/mashing the avocado in at the same time.

Once mixed to you liking, add soy beans and check taste. Rectify if necessary.

AVOCADO-CLOESLAW-3

Note: Put chopped onion inside a stocking-style fined netting piece. Keeping it close with your hand, dip it in cold clear water for a while, then take out and press water out. If you do it stongly enough, no need to waste kitchen paper!
Careful about the amount of salt added to the cabbage. Too much and the cabbage will become soggy. If there is too much salt, watch it with clean cold water. The cabbage will taste and feel better if still a little crunchy.
Serve inside a half avocado “skin” (keep some sprinkled with a little lemon juice and securely closed inside a Tuperware box in side the fridge until usage).

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Advertisements

Zucchini and Cheese Patties

ZUCCHINI-CHEESE-1

Zucchini are in season right now.
Here is a healthy idea for a hot snack to go with your cold drink:
Zucchini and Cheese Patties!
I dedicate this recipe to Lojol as it is very easy and great for adults and kids alike!

INGREDIENTS: For 5, 6 people
-Zucchini: 300 g
-Eggs: 2
-Shredded cheese: 120 g
-Flour: 3 large tablespoons
-Saltand pepper: a littke (to taste)
-Oil: a little

RECIPE:
ZUCCHINI-CHEESE-2

Shred the whole zucchini with their skin and put inside a large mixing bowl.

ZUCCHINI-CHEESE-3

Add eggs, shredded cheese and flour. Mix well.
Just before cooking add salt and pepper. Mix well.
Note: If you add salt and leave alone for too long, water will come out of the zucchini!

ZUCCHINI-CHEESE-4

Heat thick frypan ell. add a little oil and fry patties until they attain a rich light-brown colour.

ZUCCHINI-CHEESE-5

As there is enough to make 15 small patties, do it in two sequences.
Great as they are or in addition to a bento.
Really easy, think as them as a children’s cooking lesson!
Adults can work on the recipe and add all kinds of ingredients, or serve with differents sauces!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Avocado and Watermelon Salad

WATERMELON-AVOCADO-SALAD

Here is a very simple and basic recipe for a summer snack or starter that should please vegans, vegetarians and omnivores alike: Avocado and watermelon salad!

INGREDIENTS: For 2 ~3 people
-Watermelon flesh without skin or pips/seeds: 50~60 g
-Freshly pressed lemon juice: half a large tablespoon
-Avocado: 1 whole, ripe
-Thinly chopped onion: 1 large tablespoon
-Shiso/perilla leaves: 2~3
-Salt: 1 pinch
-Soy sauce: a little (according to taste)
-Coarsely ground black pepper: a little (according to taste)

RECIPE:
-Cut watermelon in 7~8 mm cubes and sprinkle with lemon juice.
Chop shiso/perilla thinly after having rolled them together.
Take meat out of avocado and mash it.

-In a bowl mix avocado, chopped onion and shiso together. Add salt and soy sauce. Mix well.

-On a plate place avocado mix first. decorate with watermelon. Last sprinkle the coarsely ground black pepper on the watermelon.
Serve.

This still leaves you with plenty of leeway for improvisation and variation!
Enjoy!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Tofu Recipe: Tofu and Wakame Seaweed salad

TOFU-WAKAME-SALAD-1

Here is another very easy recipe to help you and the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer modify and preserve tofu for all kinds of usages!
I’d like to take the opportunity to apologize to Tinako for my past mistake!
Tofu and Wakame Salad!

INGREDIENTS: For 2~3 people
-Tofu: 300 g
-Salt-preserved wakame: 20 g
If bought dried, let it “come back” in lukewarm water first.
If you are worried about the salt, let them rest in water for a while first and drain.
-Kawaire daikon, or any fresh sprouts available: To taste.
-Ponzu: 2 large tablespoons
-Sesame oil: half a large tablespoon
-White sesame seeds: to taste

RECIPE:
TOFU-WAKAME-SALAD-2

Leave tofu in clean cold water for 30 minutes. Wash and clean wakame seaweed and cut in bite-sized pieces. Cut sprouts in thirds.

TOFU-WAKAME-SALAD-3

In bowl mix seaweed, sprouts, ponzu and sesame oil.

TOFU-WAKAME-SALAD-4

Drain tofu and cut in bite-sized pieces. Mix in.
Place salad in serving bowls and sprinkle white sesame seeds.

Note: You can use either kinu tofu or momen tofu.
You may use green shiso/perilla leaves vinaigrette instead of ponzu.
In summer add cut plum tomatoes.
I personally like to add a little sweet umeboshi/pickled Japanese plums!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Shiso/ Perilla Leaves

I felt compelled to answer again questions from foodie friends like Rowena and provide some useful information on “shiso” or perilla/beefsteak plant in a simple posting that I hope will help Japanese food lovers and vegetarians!

First of all, one can grow shiso, be it green or violet, almost anywhere as long as you have plenty of sunshine and water at opportune times (as long as you water it yourself, fine!).
For example, Rowena presently lives in Italy and has successfully grown some from seeds I sent her.

Seeds should be planted in March/ April in the Northen atmosphere, although until June would be fine in Japan and south east Asia. The hotter the prevailing climate, the earlier it should be done. Prepare some moist vegetables-growing soil and make small shallow holes on top at a comfortable distance from each other. drop 2 or 3 seeds in each hole. Cover with more soil and spread a newspar sheet over the lot. Keep in shade. Once the first shoots have come out, take newspaper out and expose to sun all day long. Water morning and evening at the base of the stems, not on the leaves (or they would “burn”!).


By August (or earlier) to September the shiso will start flowering!
These flowers, if picked early enough, are edible!

(Pic taken at Tomii)
Reputable Sushi and Japanese restaurants extensively use them all year round. They make for exquisite decoration and are really tasty!

Now, if you want your own seeds, wait until the flowers and stems turn brown and shake them over a plate. You should get plenty of minuscule seeds for the following year. I checked this very morning with my neighbour, a retired farmer who is looking after his own garden. He said there is little use to keep them indoors in winter unless you want to start a green house business with all the hassles involved! Just collect the seeds and replant! Actually such seeds could become a source of business in Italy and elsewhere!

Now, the leaves can be accomodated in hundred of ways. Pick them up young and tender enough. The Missus keep them in a plastic Tupperware-type box with a sheet of clean kitchen paper imbibed with clean water (put it at the bottom of the box) before storing it in the fridge vegetables compartment.

You can wrap them around nigiri/rice balls instead of nori/seaweed.


(Pic taken at Oddakui)

Make a liberal use of them with sashimi!

They are also great as tempura!
Do not hrow away the small or damaged leaves. Chop them fine and add them to fresh salads or to any stews and ratatouille!

The violet variety is edible of course, although the Japanese do not use for decoration like the green one, except for the flowers.
They usually pickle them for their sake or add them to other pickled vegetables such as cucumber.
They also make juice, sherbet or sauces with them, too.


The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Cuttlefish/Squid Species 6: “Japanese lesser” Varieties

IKA-MONSTER
Inedible Lesser Variety!: Giant Squid

Here is the last article on this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

By “Japanese lesser” I mean species both more difficult to find on markets, more local and not as appreciated as the former five varieties.
Howeve these should looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!

BOZU IKA
IKA-BOUZUIKA-1

IKA-BOUZUIKA-2

IKA-BOUZUIKA-3

IKA-BOUZUIKA-4

EZOHARI IKA
IKA-EZOHARIIKA-1

IKA-EZOHARIIKA-2

HAKUTENKOU IKA
IKA-HAKUTENKOUIKA-1

IKA-HAKUTENKOUIKA-2

HIMEKOU IKA
IKA-HIMEKOUIKA-1

IKA-HIMEKOUIKA-2

KAMINARI IKA
IKA-KAMINARIIKA-1

IKA-KAMINARIIKA-2

KO IKA
IKA-KOIKA-1

IKA-KOIKA-2

IKA-KOIKA-3

IKA-KOIKA-4

SHINDO IKA
IKA-SHINDOIKA-1

IKA-SHINDOIKA-2

IKA-SHINDOIKA-3-SHIOYAKI

IKA-SHINDOIKA-4

SHIRIYAKE IKA
IKA-SHIRIYAKEIKA-1

IKA-SHIRIYAKEIKA-2

IKA-SHIRIYAKEIKA-3

SODE IKA
IKA-SODEIKA-1

IKA-SODEIKA-2

SUJI IKA
IKA-SUJIIKA-1

IKA-SUJIIKA-2

USUBENI IKA
IKA-USUBENIIKA-1

IKA-USUBENIIKA-2

If you have any questions, don’t hesitate!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Tofu Recipe: Tofu Shiozuke/Salt-preserved Tofu

TOFU-SALT-1

Here is an easy recipe to help you and the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer modify and preserve tofu for all kind of usages!
Tofu Shiozuke/Salt-preserved Tofu!

INGREDIENTS:
-Tofu: 1 “cho”/200 g (Kinu or Momen type)
-Salt: 2g

RECIPE:
TOFU-SALT-2

Take tofu block out of its package and put it kitchen working plank. Sprinkle it with 1 g of salt.

TOFU-SALT-3

Cover with a sheet of kitchen paper.

TOFU-SALT-4

Cover the tofu and its kitchen paper with a plastic Tupperware-type box.

TOFU-SALT-5

Turn box and plank over holding them together.

TOFU-SALT-6

Take off plank and sprinkle the tofu bottom face with 1 g of salt.

TOFU-SALT-7

Close paper kitchen over tofu.

TOFU-SALT-8

Close the box and leave inside refrigerator in the evening.

TOFU-SALT-11

Next morning there should be about 20cc of water having seeped through the kitchen paper. Discard water.

TOFU-SALT-12

Wrap again in new clean kitchen paper. Put back into dry Tupperware-type plastic box and close. Put back into fridge until the next morning.
The tofu will have reduced size by half by then.

TOFU-SALT-13

That’s how it would look. Smaller and firmer. More water should have seeped out. Discard it.

USE SAMPLES:

TOFU-SALT-14

On a bowl of freshly steamed rice serve with with thinly sliced raw okra, preserved chrysanthemum leaves. Then pour hot tea on top!

TOFU-SALT-15

Pickle it with fresh miso for one night and eat it as a snack!

TOFU-SALT-16

Beautiful in salad with avocado slices!

TOFU-SALT-17

Served with chopped vegetables and garlic chips!

TOFU-SALT-18

Stuffed inside Aburaage with boiled beans then grilled and seasoned with seaweed dashi/stock and ponzu!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-