Category Archives: Furikake

美食, Daikon, Daikon leaves, 野菜, 農業, Food, Food Health, Furikake, Gastronomes, Gastronomy, Ginger, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recupe: Daikon Leaves and Ginger Furikake

6 Comments

As I said many times it is a shame to throw perfectly edible and delicious fresh daikon leaves when you happen to find them!
Now if you also happen to have ginger roots, soft and fresh, you can produce an even better furikake/”sprinkle” for accompany any dish or use a great snack with beer or sake!
Bear in mind that the recipe can be adapted to any root vegetable leaves (if edible!)!

INGREDIENTS: for 4 people

Daikon leaves of one daikon
Ginger root: a small cube, 3x3x3 cm
Mirin/Sweet Japanese sake: 3 tablespoons
Soy sauce: 3 tablespoons
Sesame oil: 1~3 tablespoons
Sesame seeds (grilled): as appropriate according to preference

RECIPE

-Chop daikon leaves and ginger root finely.

-Pour sesame oil in a frypan and stir-fry ginger a little first.

-Add daikon leaves, mirin, and soy sauce and stir-fry over medium-strong fire until all juices have evaporated.

-Add sesame seeds and serve!

Easy, healthy and very tasty!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Broccolini, 美食, 農業, Furikake, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine

Japanese Furikake Recipe: Na no Hana to Tamago Furikake-Broccolini and Egg Furikake

2 Comments

Furikake/ふりかけ in Ja@anese basically means a condiment you can sprinkle/sheake over food, especiall fresh rice.
It is actually a very wide range concept and can include almost anything as long as you can reduce it to a coarse powder, hot or cold, fresh or dry.
Here is a simple furikake made with eggs/tamago and broccolini/Na no hana!

INGREDIENTS for 3 persons

-Broccolimi: 3 sprigs
-Eggs: 3
-Salt and sugar: as you like!

RECIPE

Fresh Brocolini in flower! The flowers are particularly delicious.

Cook in boiling water for 2 minutes.

Drop them into a drainer and pour cold water over it to stop it cooking and cool down completely.

Press as much water out as possible.

Take more water out by folding inside a clean kitchen towel.

That is how it should look!

Chop the broccolini in 5 mm long pieces.

Sprinkle with a little salt.

Break the eggs into a bowl.

Add sugar. You may add salt and spices of your choice then.

Beat well.

Pour some olive oil in a fry pan. Switch the fire on medium low. Pour the eggs into the fry pan.

Keep the fire on medium low all the time.

Keep stirring…

Keep stirring…

Keep stirring…

Keep stirring. The eggs should take on a “dryer” aspect.

Ready for the next step!

Add the chopped broccolini.

Stirring all the time, fry to get rid of the water inside the vegetables.

Fry until the whole is dry enough (but not seared!).

Ready to serve!

NOTE:

Use a pair of log cooking chopsticks. You will attain perfection more easily than with a fork or wooden spoon!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery