Archive for general veggie dish

Okonomiyaki-lite

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This was sort of okonomiyaki-lite: just simple cabbage and much less batter than the standard.

For the batter:
5-6 tbsp flour
100-200 mL of water with a pinch of dashi
3 eggs
4 tbsp of okara with enough water to moisten (or crumbled firm tofu)

To make:

  1. Dump chopped cabbage in a bowl
  2. Add the okara and stir
  3. Add the flour and stir
  4. Add the water and stir
  5. Add beaten eggs and stir

When the consistency is even, pour everything in a frying pan and cook until lightly browned.

Since there wasn’t much batter, the whole mass was rather fragile. To flip it, Yusuke used a large plate: place the plate over the cabbage, hold it and flip the pan upside down to get the cabbage onto the plate, then slide it back in.

Garnish with green onions and okonomyaki fixings (mayo, okonomi sauce, bonito flakes).

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Red quinoa delight

Red quinoa delight

I made this one, and it doesn’t look half bad.

Procedures:

  1. Cook gorgeous, jewel-like red quinoa in rice cooker (same water proportion and setting as plain white rice)
  2. Dump approx 1 tbsp each of mixed garlic and ginger in frying pan
  3. Add sliced white onions
  4. Add ‘white’ bits of chopped bok choy
  5. Add chopped carrots
  6. Add ‘green’ bits of chopped bok choy
  7. When all is cooked, add cooked quinoa
  8. Add smashed silken tofu
  9. Add a couple drops of olive oil
  10. Mix all and season to taste with soy sauce and rice wine vinegar. Sriracha or other spicy sauce is also good!

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Omelette collaboration

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Mmm, tasty pic. In this collaboration, I looked after sauteing white onions, mushrooms, and asparagus to fold into my dad’s expertly prepared thick, fluffy omelette.

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Squash salad and more

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I don’t have notes for this tasty meal, but it can be approximated as follows:

Squash salad:

  • Steamed butternut or acorn squash (cubed)
  • White onions (sliced, raw)
  • Plain yogurt
  • Mayonnaise
  • Salt
  • Pepper

Combine all and mix.

It would be tasty to add slivered almonds and raisins (or similar) as well.

We also had summer gazpacho, like this recipe (only sans bell pepper).

Plus a plain fluffy omelette and green salad!

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Cabbage + tsuyu wasabi

cabbage + egg

We had this alongside the cucumbers in my last post.

Steps:

  1. Shred cabbage (finely sliced)
  2. Dump in a big pan
  3. Stir fry for a while
  4. Break two eggs and pour over the cabbage, allowing them to sink in and sizzle
  5. Cook to desired level of egg firmness (or runniness) and brownness
  6. Put cabbage mass on a plate
  7. Mix tsuyu with a bit of wasabi and pour over cabbage

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Cucumbers

cucumbers

Yusuke frequently makes this fast, fresh, tasty dish—especially in summer.

This iteration uses farm-fresh local organic cukes, which is a rare treat for us. Very crunchy.

The preparation steps proceed thusly:

  1. Wash cucumbers and slice off the ends
  2. Bash the cucumbers with a blunt instrument, e.g., the handle of a large knife (carefully!), so as to “bruise” them
  3. Slice open the cucumbers lengthwise, then cut them into smaller pieces (2-3 inches long)
  4. Put them into a large mixing bowl
  5. Pour in the following and mix well to coat the cukes:
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced ginger
  • pinch of sugar

That’s it. You can also add a sprinkle of shichimi togarashi (Japanese chili powder mix) when served.

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Black bean patties

beans

I’m usually supremely uninspired when it comes to cooking, but I actually tried preparing something out of the ordinary for dinner recently. Inspiration must be attributed to “pattzukis” on the lovely blog Gourmande in Osaka. Lacking azuki beans, though, I made my patties with black beans instead.

The Ingredients

  • Black beans, maybe 2 cups dry?
  • Sesame seeds, a few sprinkles
  • Ginger (1 tsbp minced)
  • Garlic (1.5 tsp minced)
  • Finely chopped green onions (1 bunch, raw)
  • Katakuriko, 2 tbsp dissolved in 2 tbsp

Step 1: Soak the beans for as long as possible (I managed about 5-6 hours), then boil them until soft. I simmered mine for about 1 hour.

Step 2: Mash the beans with whatever implement seems fit for purpose.

Step 3: Well, this actually happens concurrently with step 2: add in all of the other ingredients, adding the katakuriko (Japanese potato starch) last.

Step 4: Continue mixing and mashing until the mixture is “pasty” enough to form patties.

Step 5: Eat the patties as is. Or, for added tastiness, saute the patties in olive oil until slightly browned.

Very, very tasty and filling. I will DEFINITELY make these again and experiment with other types of beans and flavourings. Check out the Gourmand in Osaka link above for many great ideas involving, for example, miso, chili paste, oatmeal, and more.

A green salad with tomatoes made a complementary side dish, plus veggie-based soup with mushrooms, white onions, and wakame (seaweed).

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