Tag Archives: vegetables

レシピ, 美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegetable Hot Cake Steamed in Rice Cooker/Pancake aux legumes dans un cuiseur a riz

September 26, 2012 dragonlife 38 Comments

Have you ever tried steaming a hot cake/pancake in a rice cooker?
It is easy and certainly healthier than the fried version!
Here is a simple recipe that will help you kids and adults alike to eat vegetables!

INGREDIENTS: For 1 large pancake (to be divided! Don’t fight over it!

Hot cake mix: 1 standard pack
Egg: 1
Milk: 100 ml/1/2 cup
Carrot: 40 g, (finely chopped)
Kabocha: 40 g, (first boiled, cooled and finely chopped)
Spinach: 40 g, (first boiled, thoroughly drained and finely chopped)

RECIPE:

Get everything ready!
Pour the hot cake mix inside the rice cooker dish.
Chop the carrot finely.
Boil or steam kabocha (or cook in a microwave oven) until soft. Let cool down and chop finely.
Lightly boil the spinach. Drain/press out water thoroughly and chop finely.
Break the egg.
Get the milk ready.

Add everything into the rice cooker dish.

Mix everything thoroughly.
Taste and add salt and spices according to your liking.

Set the rice cooker, switch on and cook!

Once cooked take hot cake at once or it will get hard.
Serve it hot or lukewarm.
Serve together with some dressing if desired.

Note: the vegetable choice is endless!

Avez-vous déjà essayé de faire un pancake dans un cuiseur à riz ? C’est possible et certainement plus plus sain que la version à l’huile !

Voici une recette simple qui pourra satisfaire les petits et les grands !

INGREDIENTS: Pour un gros pancake, n’oubliez par contre de le partager !

Mélange à pancake : Un pack

1 oeuf
100ml de lait
40g de carottes finement découpées
40g de citrouille (bouillie ou cuite vapeur, refroidie et découpée finement)
40g d’épinards (bouillis, bien égouttés et finement découpés

RECETTE:

Préparez tout dans des récipients séparés, mettez la mixture à pancake dans le cuiseurà riz. Découpez le carottes finement.

Vous pouvez passer la citrouille au four microondes si vous n’avez pas le temps ni l’envie de la bouillir. Quand elle est refroidie découpez la.

Pour les épinards il faut les bouillir légèrement, faites-les bien égoutter pour qu’il ne renferment pas trop d’eau.

Cassez l’œuf et préparez le lait !

Versez tout dans le pot de la machine

Mélangez soigneusement, goûtez et épicez en conséquence selon votre goût

Réglez le timing du cuiseur si nécessaire et appuyez sur start.

Quand il est cuit, retirez le rapidement sinon il sera trop dur. Servez le chaud de préférence ou un peu tiède.

Bien entendu le choi des légumes est sans limites si ce n’est celle de votre imagination.

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, 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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

レシピ, Croquettes, 美食, 里芋, 農業, Food, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Croquettes

September 23, 2012 dragonlife Leave a comment

Halloween might all be about pumpkins but when it comes to cooking kabocha is far better!
Croquettes are popular all over the world, so why not make some for Halloween!
The witches will make a special brew to drink with them!

INGREDIENTS (for 6 croquettes)

Kabocha: 500g
Milk: 2 tablespoons
Butter: 20g
Honey: 2 teaspoons
Cinnamon powder: a little
Salt: a little
Cheese or Camembert cheese: 20 g
Raisins: 10g

Flour: as appropriate
Egg: 1
Breadcrumbs: as appropriate
Sliced almonds: as appropriate
If you have them dried somen (thin Japanese wheat noodles)

RECIPE:

Cut kabocha into rough pieces.
Put inside oven dish.
Cook inside microwave oven for 8 mintes at 700 Watts.
Peel skin off.
Bear in mind kabocha will be very hot when you manipulate it!

In a bowl mash the kabocha.
Add milk, butter, honey, salt and cinnamon.
Mix well.

Separate the paste into 3 identical quantities.
Make two balls with the first quantity around cheese/camembert cheese.
Make two balls with the second quantity mixed with the raisins.
Make two plain balls with the third quantity.

Shape each croquette like a small pear.
Roll them in flour, then beaten egg and then breadcrumbs (or sliced almonds, or dried somen).

Heat oil to 180 degrees Celsius and deep-fy.

Serve 3 different croquettes on a dish and decorate with Italian parsley.

How about the above for a more elegant presentation with croquettes filled qith camemebrt Cheese!

So easy!

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美食, 農業, Gastronomes, Gastronomy, Halloween, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Pancakes!

September 17, 2012 dragonlife 3 Comments

The Japanese love pancakes, be they American or European style!
Have you ever tried making some with pumpkin or Kabocha?
Here is a simple recipe for Halloween parties!

INGREDIENTS: (For 2~ people)

Kabocha: 250 g (without the seeds)
All-purpose flour: 250 g
Baking powder: 1 tablespoon
Syrup (or sugared water): 2 tablespoons
Salt: 2 pinches
Milk: 450 ml/2 cups and a quarter
Egg: 1
Salad oil: 1 tablespoon
Honey: 2 tablespoons

RECIPE:

Cut the kabocha roughly and cook for 3 minutes inside a microwave oven.
Check it is soft enough before mashing it.
It does not have to be mashed down to paste.

In a bowl pour milk, beaten egg, syrup, salt and beat the whole well.

Add all flour and baking powder and mix well.
Add kabocha and olive salad oil and mix well till you obtain a smooth paste.

Use a non-stick frypan if possible.
Oil the frypan with a piece of kitchen paper imbibed with oil to avoid using too much oil.
Pour enough paste for a pancake and cover with lid. Keep cooking over low fire.
Turn it over after 20^30 seconds and cook again for same length of time.

Serve at once if possible!

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レシピ, 美食, 野菜, 農業, Gastronomes, Gastronomy, Gratin, Halloween, Japanese Gastronomy, Kabocha, Pumpkin, 南瓜

Halloween Kabocha Gratin!

September 14, 2012 dragonlife Leave a comment

Halloween will be soon with us again this year!
Have you ever thought of cooking all these pumpkins?
In Japan Kabocha is the most popular pumpkin as it is very solid, therefore easy to prepare in many ways!
How about a Halloween Kabocha Gratin, then?
A great comfort food for the whole family!

INGREDIENTS: (for 2 people)

Kabocha: 300 g
Onion: 100 g
Bacon: 60 g
Garlic: 1/4 teaspoon, grated
Olive oil: 2 teaspoons
All purpose flour: 2 teaspoons
Pizza cheese: as appropriate
Dried chopped parsley (or fresh, then chopped): as appropriate

For the white sauce (Bechamel)
Milk: 250 ml
Consomme powder: 1 teaspoon
Salt: 2~3 pinches
Nutmeg: a little
White pepper: a little

RECIPE:

Cut the kabocha into 7 mm thick slices (cut them in halves after that if too big). Place on a oven dish. Cover with cellophane paper and cook in microwave oven for 3~4 minutes at 600 Watts
Slice the onion thin.
Cut the bacon into thin 1 cm wide strips.

In a large skillet pour olive oil and fry bacon first.
Add sliced onoin and grated garlic. Fry until onion has taken on a nice light-brown color.

Lower the fire to minimum.
Add flour and mix well. Add milk and mix. Add salt, consomme powder and white pepper.
Mixing all the time cook until the sauce bubbles up.
Add kabocha and cook for 3 more minutes.
During that time heat oven to 250 degrees Celsius.

Transfer the whole into a gratin dish.
Cover with pizza cheese.
Bke for 10 minutes at 250 degrees Celsius.

When cheese has become a nice color, take the dish out. Sprinkle parsley over the cheese and serve!

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レシピ, 美食, 里芋, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe for the coming Winter: Vegetables and Yuzu Casserole

September 13, 2012 dragonlife 2 Comments

I’m neither a vegetarian nor a vegan although I eat heaps of vegetables but many of my friends are.
It is always a problem for them to vary their food coming winter, unless they want to fill themselves with beans and potatoes all day long!
Here in Shizuoka we are blessed with a mild winter replete with citruses, winter vegetables and the like and it does become a paradise for such priorities.
Here is a very simple and very Japanese dish prepared with vegetables and yuzu/lime that you might often encounter in homes and restaurants.
This is the basic recipe you can expand at will.

Note that for better and more even cooking the use of Le Creuset-type pan/casserole is best!

INGREDIENTS: (For 2 persons)

Small turnips: as appropriate
Lotus root: as appropriate
Taro root/Sato imo: as appropriate
Cauliflower: as appropriate
Yuzu lime skin: 1/2 a fruit
Salt: as appropriate
Olive oil: as appropriate
Water: a appropriate

RECIPE:

Use a thick wrought iron pot (with lid such as a Le Creuset casserole).
Cut vegetables to size of your preference, but try to make them roughly the same size.
Place the vegetables inside the casserole.
Cut the yuzu lime skin in 1 cm long strips and place them evenly on the vegetables.

Pour the water gently on the vegetables. Cover with lid.
Steam for 3 minutes on a medium fire. Lower fir to minimum and keep cooking for 15 minutes.
Switch off fire.
Do not take lid off!
Leave as it is for another 15 minutes.

Open the lid.
Place vegetables on serving dish with natural salt and premium olive oil you will sprinkle or pour over the vegetables before savoring them!

Simple is best, isn’t it? (Well, most of the time!)

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Vegan Japanese Dessert: Kabocha, Sweet Potato and Apple Pound Cake

September 11, 2012 dragonlife 4 Comments

The Japanese seem to have a natural way to come up with vegetarian and vegan dessert recipes as they originally didn’t use dairy products in their traditional confectionery, although it has much changed recently.
But you still can find interesting recipes in their gastronomic lore!

Here is one suggestion for a solid dessert which should please any priorities!

INGREDIENTS (For 2 pound cakes)

Sweet potato: 250 g
Kabocha (or similar pumpkin): 250g
Raisins: 1/2 cup
Fresh apple: 1
Walnuts: 1/4 cup
All purpose flour of your choice: 1 cup
Salt: 1/2 teaspoon
Vegetable oil: 1/2 teaspoon
Apricot paste: 2 tablespoons

RECIPE:

-Oil the inside of the pound cake molds and sprinkle with sieved flour.

-Peel the sweet potatoes and kabocha (although you can leave a bit on the later for better design. Kabocha skin is edible!). Steam till the vegetables are 80% cooked. Cut into 1cm squares.

-Chop the raisins and wet them with a little water finely spryed on them.

-Cut one quarter of the apple small cubes. Grate the remaining apple. Crush the walnuts into small bits.

-In a bowl pour the sieved flour and salt and mix well.

-In a separate bowl drop all the other ingredients and mix roughly to your liking. Mix in the flour gently and evenly. try not to make blobs!

-Pour the ckae into the molds and bruch with apricot paste.

-Preheat oven to 180 degrees Celsius and bake for 30 minutes.

-Let cool and serve at room temperature!

It is only a basic recipe. One can add spices and the like and decorate it!

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Japanese Recipe: Sauteed Vinegared Summer Vegetables (with vegetarian/vegan versions)

September 10, 2012 dragonlife 4 Comments

Summer, and the Fall in the case of Shizuoka. means an enormous supply of fresh vegetables and it would be a shame not to make the most out of it!
The Japanese love to use vinegar, especially rice vinegar and kuro su, black rice vunegar, with many dishes. It basically replaces the role of lemon juice in western cuisines.
Here is a simple recipe that should please all members of the family and also serve as a great snack!
For vegetarians and vegans just ignore the meat!

INGREDIENTS: (For 4 persons)

Meat (pork or beef thinly sliced) 100 g
Cabbage: 4~5 leaves
Carrot: a little
Onion: 1/2
Shishito/thin green peppers: 6
Cucumber: 1 (japanese style. If not use a small one)
Egg plant: 1
Zucchini: One 6-cm long piece
Mini tomatoes: 10
Edamame: a few

Vegetables for flavoring:
Garlic: 1 clove, chopped
Fresh ginger root: One cube (2x2x2 cm), chopped
Leek: 2 tablespoons, chopped
Red chili pepper: 1~2

Others:
Sesame oil: 1 teaspoon
Vegetable oil: as much as needed for frying

Sauce:
Water: 100 ml (1/2 cup)
Soy sauce: 5 tablespoons
Black rice vinegar (“kuro su”): 1 + 1/2 tablespoons
Sugar: 3 tablespoons
Slat: 1 pinch
Cornstrach: 1 tablespoon

RECIPE:

Cut/break cabbage leaves into bite size.
Cut the carrot into strips.
Slice the shishito peppers in halves or quarters lengthwise. Discard the seeds.
Slice the onion into 1 cm thick slices.
Cut the cucumber lengthwise into four strips and slice into bite size.
Cut the eggplant lengthwise and slice into 6 mm thick slices.
Cut the zucchini into 3 mm thick half moon slices.
Cut the red chili pepper in halves. Discrad seeds.
Boil the edamame (unless you can get them in cans) and take beans out.
Slice the meat into bit size.

Bear in mind that vegetables that cook easily should be cut into bits bigger than vegetables that take more time to cook.
Prepare everything beforehand for practicality, easy access and speedy cooking!

Mix the ingredients of the sauce well beforehand.

Pour 2 tablespoons of oil in a wok. drop the finely chopped vegetables for flavoring. When smell comes starting coming out, add meat and fry (skip the meat step if you are vegan/vegetarian and proceed to next step!)

Add and fry zucchini, eggplant and carrot first. If oil becomes insufficient add a little.

Add all the other vegetables and fry.

Add the sauce (stir it again to make sure that the cornstarch has dissolved) and pour over vegetables as oon as they are cooked to your satisfaction. Stir/sautee the lot for 5 seconds. Add sesame oil and stir only once. Pour the whole into serving dish.

Enjoy this Japanese-style Chinese food!

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美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pasta, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Takuan

Takuan Recipe: Japanese Cold Takuan Pasta (with Vegan Version)

August 20, 2012 dragonlife Leave a comment

Takuan in Japan is usually eaten at the end of the meal with rice and miso soup, but there are ways to accomodate it Western-style!
Here is a suggestion for a cold pasta recipe for a light refreshing dish during the summer heat.
As for a vegan version use vegan pasta!

INGREDIENTS: (for 2 people)

Pasta (or vegan pasta): 200 g
Takuan: 50 g (cut into thick filaments)
Cucumber: 100 g (cut inot thick filaments)
Salted konbu seaweed: 20 g (cut into thick filaments)
Roasted sesame seeds: A little

RECIPE:

Boil the pasta to your liking in 2 liters of water and 1 tablespoon of salt.

Prepare aside the takuan and cucumber (small and crunchy Japanese style) cut into thick filaments and salted konbu seaweed.

Transfer the boiled pasta into a bowl full of icy water.
Drain well.

In a bowl drop the pasta, takuan, cucumber and seaweed and mix well.
Note: Use your imagination if you want to add taste and seasoning but keep in mind you don’t need any more salt!
Suggestions: sesame oil, umeboshi meat, gomadare/sesame dressing, etc.

Serve in a plate and sprinkle wit roasted sesame seeds!

For more color and taste you could add thinly cut pimento!

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Vegan Japanese Dessert: “Daigaku Imo” Sweet Potato

August 17, 2012 dragonlife 2 Comments

Sweet potatoes or Satsuma Imo/薩摩芋 were introduced a long time ago in Japan where they became a mainstay vegetable in winter, especially in the west of Japan where they supplemented rice as a staple food.
Daigaku Imo/大学芋, literally ‘University Potatoes” have been popular with students for times immemorial as not only as a dessert but also as a great snack. In fact, a lot of people prefer them to fried potatoes!

INGREDIENTS: (for 4 people)

Sweet potato (raw): 600 g
Sugar: 90 g
Ground white sesame seeds: 1 teaspoon
Oil: As appropriate

RECIPE:

Peel sweet potatoes.
Cut in long thin slices (thin wedges). Actually cut them into the shape and size of your preference but take in account that the thicker they are, the longer time they will take to fry.
Leave in water for 10 minutes.
Take out of water.
Wipe off all humidity.

Heat oil to 150 degrees. Keep oil shallow enough.
Fry until the sweet potatoes have softened. Do not let them change color then.

Take sweet potatoes out and shake oil off.
Bring the oil to 180 degrees.
Fry the sweet potatoes again until they attain a nice brown color.

While the sweet potatoes are frying pour the water and sugar in a separate pan and heat on a low fire.
Let sugar dissolve completely.
When the rim of the water changes color keep heating gently shaking the pan around. You may use a spatula but proceed gently.
When the syrup has attained a light brown color switch off fire.

Take sweet potatoes out of the oil once cooked. Shake off oil well. Drop the potatoes into a separate bowl.
Add the ground white sesame seeds.
Mix well, taking care not to damage the potatoes.

Coat the potatoes with syrup while hot and let cool down completely inside a recipient slightly coated with oil.

Serve and enjoy!

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Vegan Japanese recipe: Fried and Marinated Eggplants with Paprika

August 14, 2012 dragonlife 6 Comments

Vegan cuisine can be a very easy concept making the best out of simple and tasty ingredients!
here is another simple way to accomodate eggplants the Japanese way!

INGREDIENTS: (for 2~3 people)

Eggplants: 3^4
White wine vinegar (or Japanese rice vinegar): 1 tablespoon
Paprika powder: as much as you want!
Salt: 1/2 teaspoon

RECIPE:

Clean the eggplants. Wipe them and cut them into one bite pieces.

In a pan pour olive oil. Heat the pan over a low fire.
Throw in all the eggplants.
Fry until heat has penetrated the eggplants well. Add teh vinegar.
Cover with a lid and cook over medium fire until the greater part of water/sauce has disappeared.

Transfer into a recipient Let cool down. Keep inside therefrigerator.
Serve chilled sprinkled with plenty of paprika powder!
Naturally you can add color and taste served topped with fresh herbs!

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Tokyo Food File by Robbie Swinnerton, 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,

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美食, Dessert, 里芋, 野菜, 農業, Gastronomes, Gastronomy, Imo, Japan, Japanese Gastronomy, Recipes, Sato Imo, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Taro root, Vegan, Vegan Dessert, Vegetarian cuisine

Vegan Japanese Imo Dessert: Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

August 8, 2012 dragonlife 2 Comments

Shizuoka Prefecture in Japan is celebrated for its many varieties of Imo/芋/Taro roots from sato Imo/里芋 to
Ebi Imo/海老芋!
It is only natural that we can come up with some succulent desserts to please any priority!

Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

INGREDIENTS: For about 15 balls

Sato Imo/里芋/Taro roots: 300 g (frozen: you can get them all year. In season choose them fresh and cook them!)
Rice powder: 60 g
White sugar: 2 tablespoons

For the sweet sauce/Mitarashi An
Soy sauce: 3 tablespoons
Sugar: 4 tablespoons
Water: 4 tablespoons
Cornstarch: as appropriate dissolved in lukewarm water
Ground black sesame seeds: 1 teaspoon

RECIPE:

Thaw the frozen sato imo. Put them inside an oven dish, cover with cellophane paper and cook in microwave oven for 5~6 minutes until they get soft.
For fresh sato imo, boil them first and peel them off (you can also team them)
Mash them finely.

Add one third of rice powder to mashed sato imo and mix well, kneading all the time. Cover with cellophane paper and cook inside microwave oven for 2 minutes and a half. Repeat process twice more.

Make sure that all rice powder has been used. Add sugar and mix well. Cover again with cellophane paper and cook inside microwave oven for 3 more minutes.
Let cool down completely.

Prepare some sweet water with 2 tablespoons of water and 1 tablespoon of sugar.
Make balls with mashed sato imo, wetting your palms with the sweet water beforeahnd.

In a frypan with only a little oil fry balls on both sides util they attain a light brown color. Let cool down completely.

In a saucepan pour the soy sauce, water and sugar. heat until the sugar has completely dissolved.
Add cornstarch dissolevd in lukewarm water and stir until the sauce has become a thick syrup. Take off fire. Add ground black sesame seeds and mix.
Let cool down completely.

Serve the dango/balls topped wipped with sweet sauce.

The kids will love them!

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Vegan Japanese Recipe: Japanese-style Cold Eggplants & Tomato Antipasti

July 28, 2012 dragonlife 4 Comments

Japanese and Italian influences can be found in this simple antipasti recip!

Japanese-style Cold Eggplants & Tomato Antipasti

INGREDIENTS: (for 3 people)

Eggplants: 3 (400 g)
Tomato: 1 large
Small leek: 1 finely chopped
Ooba or large shiso/perilla : 4 leaves finly cut

For the dressing:
Ground white sesame seeds: 1 very large tablespoon/30 g
Sesame oil: 1 and a half tablespoons
Soy sauce: 3 tablespoons
Sugar: 1 tablespoon
Japanese sake (if not available dry white wine):
Finely chopped fresh ginger: 1 teaspoon
Grated fresh garlic: a ;ittle or as appropriate
Red chili pepper: 1/2, finely chopped

RECIPE:

Cut eggplants in half. Then cut off part of the skin 8to make them easier to eat. Cut each half lengthwise in atrips 5~8 mm thick.

Wet the the eggplants in water. Put them inside a cooking cellphane/vinyl pouch. Fold the pouch so as to have the opening ath bottom. You could also wrap them in cellophane paper.
Cook in microwave oven at 600 W for 1 minute and 30 seconds.
You could also cook them inside a steamer.

Let cool down completely and then chill them inside refrigerator.
If you want to chill them quickly bind the pouch closed and dip it in a bowl full of water and ice.

Put all the sauce ingredients into a bowl. Cover it with cellophane paper and cook in microwave oven for 50 seconds. Let it cool completely and then chill it.

Serving for one person.

Arrange the eggplants on serving dish. Put the tomato thinly sliced and formed into a rose on top.
decorate the eggplants and tomato with chopped leek and thinly sliced shiso.
Pour sauce over the whole as shown in top picyure.

Serve and enjoy with a great beer, cold sake or chilled white wine!

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美食, Eggplants, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine, Vegetarian terrine

Vegan Japanese Recipe: Japanese-style Sweet & Sour Eggplants

July 26, 2012 dragonlife 8 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
Sweet & sour sauces basically originate from China but Japan has its own versions, albeit lighter in texture and taste!

Japanese-style Sweet & Sour Eggplants

INGREDIENTS: (for 2 people)

Eggplants: 2~3
Freshly grated ginger: 1 tablespoon
Green shiso/perilla: 5 leaves
Soy sauce: 2 tablespoons
Sugar: 1 and a half tablespoons
Salad oil: 1 large tablespoon and a little
Golden sesame seeds: as appropriate

RECIPE:

Take off stem part and cut eggplants lengthwise in four. Clean under running cold water. Wipe off all water with kitchen paper.

In a skillet pour the oil and fry the eggplants until they have attained a nice color.

In a large bowl drop the soy sauce, grated ginger and sugar. Mix well. Add the shiso leaves finely cut in thin strips. mix quickly.

Add the fried eggplants in the bowl. Stir them gently as to cover them completely. Let soak them in for at least 5 minutes. The fact that the eggplants are hot will melt the sugar and help them absorb the sauce.

Place the eggplants in a dish. Pour all the sauce on top and sprinkle sesame seeds on top.
The Japanese eat such a dish in summer at room temperature.
Great snack with beer!

Here is a variation with the same ingredients with mini tomatoes and shishito hot chilies added for more color and presentation. And taste, of course!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 野菜ジャム, 農業, Gastronomes, Gastronomy, Jam, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine, Zucchini

Vegan Japanese Zucchini Jam Recipe

July 23, 2012 dragonlife 4 Comments

Zucchini practically come in season at the same time as eggplants and apart of cooking them together in ratatouille, there pleny of ways to accomodate them to satisfy all culinary priorities.
Moreover, jams should not be a problem for vegans or vegetarians and they do contribute healthy energy!

Vegan Japanese Zucchini Jam!

INGREDIENTS (for about 200 g of jam)

Zucchini: 2 medium-sized green zucchini (for a total of about 200 g). Yellow zucchini and round zucchini are naturaly ok!
Lemon: a large one
Fresh ginger: 30 g
Powder white sugar (or sugar of your choice, but keep color in mind): 100 g
Whole cloves: 2

RECIPE:

Wash the lemon.
Cut the lemon in two.
Press the juice out of one half and keep the juice aside.
Push the cloves into the pressed lemon skin.
Put the the two lemon halves in a gauze pouch and bind/knot the pouch closed.

In a large pan drop all the zucchini thinly sliced (5 mm), fresh ginger chopped into small bits, the lemon juice and sugar. Let soak for 30 minutes.
As for the thinly cut zucchini, it is up you whether to peel them beforehand or not.

Add the pouch containing the spiced lemon skin and cook over medium fire for 25 minutes.

Once the zucchini has got soft take the spiced lemon pouch out.

Reduce the zucchini into a puree with an electric stick mixer.

Taste for eventual rectification!

Jam can be used in many ways:
For non-vegans atop cream cheese.
Vegans shoul also remember it can be used as a sauce! Spread some over steamed vegetables!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Couscous, 美食, 野菜, 農業, Food, Gastronomes, Gastronomy, North Africa, North African Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Zucchini

Vegan North African Cuisine: Couscous-stuffed Round Zucchini

July 22, 2012 dragonlife 2 Comments

Zucchini practically come in season at the same time as eggplants and apart of cooking them together in ratatouille, there pleny of ways to accomodate them to satisfy all culinary priorities.

Here is a simple recipe inspired by North African and Southern French gastronomies!
Couscous-stuufed Round Zucchini!

INGREDIENTS (for 2 zucchinis. Please don’t fight over them! LOL)

Zucchinis: 2 of two different colors, about 150 g each
Couscous: 80 g
Water: 200 cc (1 cup)
Dried tomatoes: 2
Mushroom: Brown mushroom, a couple
Onion: 1/4
Salt: 1/2 teaspoon
Black pepper: as appropriate
Olive oil: 1/2 tablespoon

RECIPE:

Clean the zucchini

Wrap the zucchini into cellophane paper and cook for 1 mi\ute at 600 KW inside a microwave oven.

While the zucchini cool down chop the dried tomatoes.

Chop the mushrooms in dices.

Chop the onion.
Wash in cold water and drain.

In a pan pour the water, add the dried tomato and mushrooms, the salt. Bring to boil and cokk for a minute or two. Switch off and drain. kep the water for the couscous!

Pour the couscous into a bowl.
Add the still hot water used for cooking the dried tomato and mushrooms.
Cover the bowl with kitchen foil aper and let the couscous absorb the liquid for 8 minutes.

Cut “caps” off the zucchini. Take insides out with a spoon so as to leave “zucchini bowls” about 5 mm thick. Discard the seeds if any. Chop the zucchini fleah finely.

The couscous should be soft enough.
Pour in the olive oil and mix well.

Add the dried tomatoes, mushrooms, chopped zucchini fleah, salt and pepper and mix well.
Naturally you can add spices and chopped herbes of your liking then!