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Japanese Cuisine: Sesame Crackers/Goma Senbei

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Senbei means rice crackers in Japanese. But they don’t have to be made solely with rice.
How about sesame seeds?
They are not difficult to make and here is another recipe for BG who requested them!

Sesame Crackers/Goma Senbei!

INGREDIENTS: For one “sheet”

Egg: 1
-Sugar: 60 g
-Miso: 1 teaspoon
-Flour: 20 g
-Sesame seeds: 80 g
-Ginger juice: a few drops

RECIPE:

-Drop whole egg and sugar in a bowl.
Preheat oven to 180 degrees Celsius.

-Beat until sugar and sugar are well incorporated. Add miso and ginger juice. Mix thoroughly, but take care not have any bubbles in mixture.

-Sieve flour over mixture and add sesame seeds. Mix well. It seems like a lot of sesame seeds, but don’t worry!

-Humidify your hands. Line the oven plate with kitchen paper. Spread cracker mixture thin so as to cover the whole plate.

-Bake at 180 degrees celsius for 8 minutes.
Might take longer depending on the thickness.

-Once the colour has attained a nice rich brown. Take sheet out.
Cut with a sharp knife into equal pieces.

-They should to a crispy state once they have cooled down.
If they don’t feel crispy enough, bake the cut pieces again at 150 degrees Celsius for a few minutes.

-Serve or keep tighly sealed inside a dry box!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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Japanese Snack: Wasabi, Umeboshi & Avocado Salad

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SYNOPSIS:

Living in a Prefecture that grows 80% of all wasabi in Japan, I thought it was about time I came up with a few recipes with wasabi!

I fully understand that wasabi and wasabi paste is not readily available outside Japan, but if you have the chance to get at least a tube of real wasabi, I a a few recipes for you that requires only a little of the precious stuff.
Bear in mind that wasabi (as well as umeboshi!) is a natural medicine by itself, one more reason for you to buy some.

As for the following recipe, the second one, vegans and vegetarians can substitute the mayonnaise with gomadare/sesame sauce or a simple vinaigrette with olive oil, wine vinegar, salt pepper and wasabi!

Wasabi, Umeboshi & Avocado Salad:

INGREDIENTS: For 1~2 persons

-Avocado: 1 (choose a ripe one!)
-Umeboshi/Japanese pickled plum: 1 (if you don’t want too much salt, choose a sweet one!)
-Mayonnaise: 1 teaspoon
-Wasabi paste: 1/2 teaspoon
-Soy sauce: 1 teaspoon
-Lemon juice: as appropriate
-Nori/dry seaweed: as appropriate

RECIPE:

-Cut avocado in halves, peel, discard seed and cut into samll enough pieces. Drop them in a bowl. Add the lemon juice and stir delicately. Very iportant as it will preserve the colour of the avocado and add to taste.

-Take out and discard the umeboshi seed and chop/mash fine. Add to avocado and stir delicately.

-Add mayonnaise (or vinaigrette), wasabi, soy sauce and stir/mix delicately.

-Serve in a bowl topped with dry seaweed cut in short and thin strips.

NOTE:

-Add peeled orange wedges for looks and taste!

So easy, isn’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Snack: Imo & Wasabi

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Living in a Prefecture that grows 80% of all wasabi in Japan, I thought it was about time I came up with a few recipes with wasabi!

I fully understand that wasabi and wasabi paste is not readily available outside Japan, but if you have the chance to get at least a tube of real wasabi, I a a few recipes for you that requires only a little of the precious stuff.
Bear in mind that wasabi is a natural medicine by itself, one more reason for you to buy some.
The present recipe also include yama imo/山芋, or long yam, which also so good for stamina and health!

Vegan Japanese Snack: Imo & Wasabi

INGREDIENTS: For 2 people

-Long yam (fresh): 7 cm long piece
-Mitsuba/Trefoil/Japanese honeywort
-Dry seaweed/nori: as appropriate
-Soy sauce: 1 teaspoon
-Wasabi paste: 1/2 teaspoon
-Soy sauce for “washing”: 1 teaspoon

RECIPE:

-Peel the yam and cut into pieces of your preferred size.
If you are sensitive to the yam “juice”, freeze it first!

-Boil the trefoil lightly and for only a short time. Drain and press water out. Add the soy sauce “for washing”, mix and press the the trefoil again!
Cut the trefoil into 1 cm long pieces.

-In a bowl mix the yam and trefoil with the soy sauce and wasabi. Mix well.
Place in serving dish topped with dry seaweed cut into short thin strips.

-You may add many green leaf veg to this recipe of course and decorate it with sliced red radihes for example!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Non-Wheat Steamed Bread

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Although I’m not, I understand that being a vegan or vegetarian can be trying at times, and even frustrating when looking for new reipes.
Now, if on top of that you suffer from allergies such wheat allergy it can easily become a nightmare.
Here is one vegan bread recipe that does not make use of wheat flour!
And it is Japanese, although all Asians could say the contrary!LOL

Vegan Japanese Non-Wheat Steamed Bread

INGREDIENTS:

-Rice flour: 200 g (sold as “riz blanc”/リブラン in Japan)
-Brown sugar (fine): 100 g
-Cornstarch (vegan one): 2 tablespoons
-Baking powder (vegan one): 2 teaspoons
-Salt: a pinch
-Salad oil or olive oil: 1 tablespoon
-Soy milk: 200 cc/ml

RECIPE:

-Pour the rice flour, brown sugar, cornstarch, baking powder and salt in a vinyl pouch and shake until well mixed.

-Pour rice flour mix in a rice steamer/cooker mold. Add soy milk and mix with a spatula. It will appear as slightly more liquid than a pancake mixture.

-Add the oil and mix well. Steam until satisfaction. Don’t hesitate to continue steaming if not satisfied with the consistency. Actually steaming it twice will achieve proper results!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Bread

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Everyone likes his/her bread but some pople do have priorities!
Here is a simple recipe for vegans and vegetarians!

Vegan Japanese Bread!

INGREDIENTS:

-All-purpose flour: 260 g
-Salt: 4 g
-Brown sugar: 20 g
-Fermented soy milk margarine: 20 g
-Water: 130 ml/cc
-Soy milk: 50 ml/cc
-Baking powder: 2 g

RECIPE:

-For quick results us a HB (stands for “Home Bakery” in Japanese) bread cooker.

-In a bowl drop and mix flour, salt, sugar and fermented soy milk margarine.

-In the HB “pan” pour the water and soy milk and stir.

-Add the flour, salt, sugar and fermented soy milk margarine mixture and stir.

-Add yeast powder, stir and close the HB. Switch on and wait!

Simple, isn’t it?
The HB is worth the investment, I can tell you!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese Bread: Beni Imo to Goma no Pan/Violet Sweet Potato and Sesame Bread

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This recipe is a quick and simple braed suggestion for Debra at Hapabento who loves her violet Sweet Potatoes and might one day find herself in a hurry!

Beni Imo to Goma no Pan/Violet Sweet Potato and Sesame Bread!

INGREDIENTS:

-All-purpose flour: 200 g
-Whole wheat flour: 50 g
-Sugar: 10 g
-Salt: 3 g
-Dry yeast: 5 g
-Soy milk: 160 g
-Butter: 15 g
-Black sesame seeds: 20 g

Violet Sweet Potato Paste
-Sweet violet Potato: 200 g
-maple syrup: 2 tablespoons

RECIPE:

-After having heated the violet sweet potatoes, peel them. Cook inside the microwave oven until soft.
Instead of above and if you have the time, bake the violet sweet potatoes inside their skin at 250 degrees Celsius for 30~40 minutes. This way the sweey potatoes will be sweeter.
In a bowl reduce them into a paste with a wooden spoon/spatula.
Add the maple syrup and mix well.
Make a ball with it and leave aside.

-Warm up soy milk to 40 degrees. Add all-purpose flour, whole wheat flour, dry yeast, sugar and salt. Mix well and form a ball. Knead on a working table until smooth.

-add butter and knead. Add black sesame seeds and mix. Let ferment a first time for 50 minutes at 35 degrees Celsius.

-Wrap violet sweet potato paste ball with the bread dough and let ferment a second time for 30 minutes at 30 degrees Celsius.

-Shape the bread according to preference. Make incisions/cuts across the surface. Humidify it with a water sprayer. bake for 15 minutes at 200 degrees Celsius., or steam it for 15 minutes at 220 degrees Celsius.

Still searching for violet sweet potato recipes!LOL

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan/vegetarian Japanese Dressing: Gomadare/Sesame Dressing

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fig-sesame

Following a few queries about gomadare/sesame dressing I (and the Missus) use a lot, I felt a little information and a simple recipe would come in useful.

Gomadare is a great tasty dressing that can be used indifferently with cold dishes as a normal dressing, or in and with hot food, especially nabe/Japanese pot-au-feu, shabu-shabu and any meat or veg actually.
The problem that the gomadare sold over the counter is not vegan, or even vegetarian for that matter (it usually contains egg white and I don’t know what!)

Now, here is a simple recipe that will add that little zest and “consistency” to your favourite food:
Ingredients (for about 2 people):
white sesame seeds: 2 large tablespoons
soy milk: 4 large tablespoons
miso: 1 teaspoon
soy sauce: a little (up to taste)
sugar: a little
ground white sesame: a little

First ground together with a pestle the white sesame seeds, soy milk and miso until it has attained a nice smooth consistency.
If have difficulty mixing it, heat it a little.
Add soy sauce, sugar and ground white sesame to taste.
A little experimentation will work wonders.

Tip: my favourite dish is to peel ripe figs (see pic), cut them in quarters and pour a generous amount of gomadare over it!

Enjoy!

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