Tag Archives: ヴェジェテーリアン

Edamame: Japanese Green Soybeans

I’ve always been somewhat puzzled to find the word “edamame” in my U.S. (and European) friends’ blogs. This conspicuous vegetable seems to conjure grand images of Japanese gastronomy in spite of its almost base status in this country.

After all, “edamame” (枝豆/branch bean in Japanese) is nothing but green soybeans, a food mass-produced and heavily exported by North American farmers.
Or, is it that the soybean’s image has fallen so low on the other side of the Pacific because some people grow it for bio-ethanol that restaurateurs feel more comfortable with a grand-sounding Japanese name?

Alright, before I get collared for indulging into a cheap rant, let me introduce my own recipe for preparing the “delicacy”:
One does not have to boil it, cool it and serve it sprinkled with salt. This is probably the worst and least healthy way to consume it!
If you can, choose them fresh on the branch(es). This will guarantee they haven’t lost any of their nutrient qualities.
Cut out all the pods and throw away the branches (or re-process them inside your fertilizer box!).
Clean the pods under running water.
Drain water, but do not wipe them dry.
Drop them in an appropriate-sized non-stick pan and hand-rub them in a little coarse salt. The less salt, the better, but enough to season all pods. Experience and personal preferences will tell you how much you need.
Cover pan with a glass lid and switch on fire to medium-low. Cook until water seeps out of the pods. Switch off fire and keep inside covered pan (do not take the lid off!) for a good 5 minutes. By then, they should be sufficiently cooked.
Serve immediately.

In Japan there exists another variety called Kuro Edamame/黒枝豆-Black Edamame.
Actually they are a light brown-green soybean grown in Shizuoka Prefecture and elsewhere. They are definitely tastier and deserve the title of “delicacy”.
The beans out of their pods also make for great addition to salads, artful presentation with meat dishes, and are great mixed inside “nigiri”!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow

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Vegan Tofu Cuisine: Agedashidofu

“Agedashidofu” or (Tofu first deep-fried, then served with dashi soup” is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!

Veagn Agedashidofu!

INGREDIENTS: For 2 people

-Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
-flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)

-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablepoons

-You may add spices of your choice, especially grated ginger and hot chili powder!

RECIPE:

1. Pressas much water out the tofu as possible.
Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while.
Mix the flour and cornstarch.
Roll the tofu pieces into the flour and cornstarch so as to cover all sides.
If you don’t have enough flour/cornstarch, prepare more.

Drop in deep-frying oil at 170 degrees.

2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).

3. Pour the dashi in individaul dishes.
Place fried tofu in the middle.
Top tofu with freshly grated daikon and chopped leek.

SUGGESTION:

Boil some cut mushrooms in the dashi before serving them together with the tofu!

Easy and healthy, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

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Real Potato Chips

Now, what are real potato chips?

Not the French fries, which are actually Belgian fries.

And not the poor imitations you wolf down with untold amounts of salt and preservatives!

Real potato chips, as known in Great Britain or France (!) are made with potatoes, real ones I mean, and they are easy to make and much, much healthier!

Now, what do you need?
Potatoes, of course, a (very) little salt and good oil.

How do you prepare them?

Your potatoes, being old or not, can be used with a simple technique.

If they are old, no problem.
If you brush them (with a real hard brush) under clear water, you will be able to reduce their outer layer to a very thin skin that is edible (actually most of the really beneficient matters are contained in their skin!).

Cut them as thin as possible (with their skin!).

Important: slices of different thickness should not be fried together.
Try to separate them as shown on above pic and fry them separately.
Great fun if you have the kids around!

Clean potato slices in cold running water. This is an important step unless you want them to stick together, turn black and make a mess!
Dry them thoroughly inside a large clean cloth (or the water will fly upon frying!).

Heat frying oil to 170 degrees Celsius.

This is how your chips should look just before frying!

Use long wooden chopsticks to prevent chips from sticking to each other.

Your chips will change colour and if the oil is at proper temperature swell nicely!

Once you are satisfied with their colour, take them out of the oil and let them rest for a very short while over a fine mesh to get rid of excess oil. Sprinkle a (very) little salt for taste. I personally like some parmegiano and pepper instead of the salt!

Don’t forget the “wrong shapes”! They make for great chips, too, especially with the kids!

I susally serve the round chips with oven-baked chicken or guinea fowl!

Did I mention vegans can eat these?

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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Vegan Smoked Tofu

It is sometimes a hard world for vegans when it comes to find new ideas and recipes, even you love tofu!
Here is a simple way to prepare and enjoy tofu as it was a big piece of cheese!

Vegan Smoked Tofu!

INGREDIENTS: for ? People

-Tofu: a large piece 300~400g or more
-Miso of your liking, as much as you wish
-Soy sauce, not too much (beware the salt)
-Sake or mirin, a little just for the taste
-Spices, if you wish!

RECIPE:

-As the tofu shouldn’t be too soft, choose “momendofu”, or slightly solid.

-Place the tofu on a clean cloth.
-Top it with a clean plate or board.
-Put a heavy weight on top.
-Leave it like this for half a day. The tofu will reduce to half.

-Smear the whole tofu on every face with plenty of a mixture of miso, soy sauce and other ingredients of your choice. The more, the better.

-Wrap it carefully in cellophane paper and leave it in the fridge overnight.

-Take it out of the fridge and take off the cellophane paper.
-Let it dry for 2 hours at room temperature over a piece of kitchen paper.

-Smoke inside a Chinese smoking set for 1 hour.

-Very practical for smoking small quantities!

-Here you are! Enjoy!

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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Vegan Rice Cupcakes

VEGAN-RICE-CUPCAKES1

Just discovered this cupcake recipe for my vegan (I’m not) friends with the extra bonus of possible variations!

Japanese style vegan rice cupaakes!

INGREDIENTS: For 1 mug cup (arrange quantities accordingly for a greater number)

-Rice powder (Ris Blanc): 4 tablespoons
-Cornstarch: 1 tablespoon
-Sugar (of your choice, honey might be feasible): 1 tablespoon
-Baking Powder: Half a teaspoon
-Olive oil: 1 tablespoon
-Soy milk: 4 tablespoons

RECIPE:

VEGAN-RICE-CUPCAKES2

-In an oven ramequin or mug cup first pour rice powder, cornstarch, sugar and baking powder and mix well.
Next add olive oil and soy milk and mix well.

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-Depending on the kind of rce powder and soy milk you use, you may have to increase the amount of one or both for a smoother mixture. Experiment!

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-Cook insid emicrowave for 2 minutes or more. Check by pushing a thin wooden or meddle stick. It should come out clean. The taste is light. You may add sugar.

-Have a good look at the cake while it cooks. It should not be more than 2 minutes 30 seconds.
If you use kabocha powder, you will need 1 small teaspoon plus 1 teaspoon of water.

VEGAN-RICE-CUPCAKES5

-The above green cupcake was made by adding 1 teaspoon of spinach powder and 1 teaspoon of soy milk!

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-Add 1 teaspoon of cocoa powder and 1 teaspoon of soy milk for a cocoa cupcake!

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-Add 1 tablespoon of carrot powder and 1 teaspoon of soy milk for a carrot cupcake.

VEGAN-RICE-CUPCAKES8

-Add crushed apple for the above!

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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Vegan Tofu Lemon Cupcakes

VEGAN-TOFU-LEMON-CUPCAKE

This is a slightly different version of the Japanese style vegan tofu cupcake I introduced a couple of days ago. It will give you an idea of how to play on that idea!

INGREDIENTS: For about 16 cakes

-Tofu (kinu tofu): 180 g
-Sugar (of your choice): 80 g
-Soy milk: 3 tablespoons
-Lemon juice: 1 tablespoon
-Olive oil: 2 tablespoons

-Flour (use chestnut flour if you are wheat allergic): 160 g
-Baking powder: 2 teaspoons

-Grated lemon skin: 1 whole lemon
-Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)

RECIPE:

-Mix flour and baking powder well.
Mix soy milk and lemon juice separately and and set apart.

-In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.

-Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but don’t mix too much!

-Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.

-Bake inside oven for 16 minutes at 190 degrees Celsius.
If you make mini cupcakes, 12 minutes should sufficient.
keep looking at the colour of your cupcakes!

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2

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Matcha Tofu Muffins

MATCHA-TOFU-MUFFIN

Tofu and Matcha tea are considered for good reasons as health food here in Japan.
They can also be combinedinto a very European/American style cake: Muffins!

INGREDIENTS: For about 6 muffins

-Tofu (kinu tofu): 150 g (no need to press waterout)
-Egg: 1
-Wheat (use one of your preference): 4 tablespoons
-Cornstarch: 2 tablespoons
-Cream powder: 2 tablespoons
-Sugar: 3 tablespoons
-Matcha tea powder: one and a half tablespoons
-Butter: 15 g
-Baking powder: 1 teaspoon

RECIPE:

-Melt butter inside microwave oven.
Take out and pre-heat oven to 180 degrees Celsius

-Drop all ingredients inside a food processor and process until you obtain a smooth mixture.

-Fill muffin cups with mixture up to nine tenths height.
(Pouring the whole lot in an oiled/buttered pound cake mold is fine, too)

-Bake at 180 degrees Celsius for 25 minutes (Check colour as all ovens have their own “character”)

-Let them cool completely.
If you don’t eat them at once, wrap them in cellophane paper and leave inside refrigerator or in a very dry box.

Best enjoyed with tea? LOL

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2
Cookiesntea

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