Posts Tagged green beans

Omelette + special sauce


A brief note on a lovely omelettey dish.

Saute green beans and green onions with sesame oil.

Add beaten eggs on the top and let ’em cook till golden!

Pour yummy sauce on the top.


  • 200 mL water
  • chicken broth powder
  • 3 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp katakuriko (Japanese potato starch)

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Stone stew


I finally remembered to snap a pic of our dinner.

This is sort of stone stew—that is, I dumped in everything that was left in our fridge because I didn’t have enough to make more than one dish that would go well with the others.

I began by cooking lentils and later added quinoa in a veggie stock broth. I also added some garlic for good measure.

After the grain alternatives began to soften, I added sliced white onions, green beans, and chopped potatoes.

I sprinkled in additional seasoning around this point as well: dried parsley, sea salt, and black pepper.

After everything was pretty well cooked, I added the final delicate ingredients: fresh tomatoes and avocados (both chopped into decent-sized chunks).

Yes, avocado is kind of a wacky addition, but it was getting really soft; I had to use it up! It actually was quite tasty in the stew and added nice texture. Plus it contributed some protein and good fat to our one-pot meal.


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Spicy harusame

Now this was a good one. I’m totally a fan of harusame, with its noodley lightness. Here, Yusuke incorporated it in a stir fry.

The veggies were cooked first, sautéed in with ginger, fresh garlic, and canola oil:

  • string beans (rather more yellow than green
  • carrots
  • green peppers

All from the CSA basket, naturally.

The pre-boiled harusame was added next, plus a “soup” of:

  • 1 cup of (weak) chicken broth
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp tenmenjan (sweet bean paste)
  • 1 tsp tobanjan (spicy chili paste)

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Spongy tofu (in a good way)

This is the first time I’ve shown こうやどうふ (koyadofu) on this blog. It’s essentially freeze-dried tofu that can be re-hydrated for use in stir fries, soups, etc. I guess it could be Japanese astronaut food…except I think it’s pretty yummy. I sometimes take it in my lunch since I’m afraid of leaving regular tofu unrefrigerated when I’m at the gym before work. I just add some water and soy sauce or put it in soup. It is indeed spongy, which might turn some people off, but I quite like it.

You can see a picture of it “plain” here.

So for this dish, Yusuke began by soaking the koyadofu in water for about 10-20 seconds, then squeezed out all the water (fun!), and cut it into cubes.

He then boiled chopped snap peas for a few minutes with salt and then drained them.

He added back more water, plus:

  • dashi
  • soy sauce
  • mirin
  • sugar
  • salt

Next came chopped green beans along with the koyadofu.

The next addition was thinly sliced abura-age (deep-fried tofu sheets).

He let everything simmer for a while. Finally, he poured in beaten eggs and let them cook briefly.

The mirin and sugar gave this a lovely sweetish taste balanced by the soy sauce, which the koyadofu soaks right up!

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Okara stir fry

Fluffy. Filling. Fantastic.

This was a meal from ages ago…just now getting around to writing it up. The central ingredient is okara, which resulted from the Great Tofu-Making Adventure.

Because I’m supremely lazy, I’m copying from the other post:

Okara or “soy pulp” is often referred to as a tofu by-product. But the description is misleading. It’s the fluffy soy beans stuff that is separated from the soy milk (which actually becomes the tofu). Japanese tofu shops often give it away by the bag or sell it for the equivalent of a few cents. It can be used in a variety of dishes, eaten on its own or used to add texture to other foods.

It’s super-proteinious, plus calcium, iron, and riboflavin. Oh, boy.

To me, it’s somewhat reminiscent of quinoa, but softer and fluffier, with a vaguely grainy texture.

This stir fry marshalled:

  • shitake mushrooms (originally dried, but soaked overnight)
  • carrots
  • green beans

He cooked the okara in a dry frying pan for 5-10 minutes to reduce the water content and then set it aside.

Next, he poured the water in which the shitake had soaked into the frying pan and added

  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp cooking sake
  • 1 tbsp sugar

He cooked the veggies in this mixture until slightly soft.

Finally, he add the okara and simmered everything until it was fairly dry (not soupy).

More okara ideas and information can be found from the lovely Just Hungry. She uses it in bread recipes, pasta sauce, stir fries, polenta, and even a tuna sandwich! The comments on the post have even more ideas.

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Stir fry, with no special description

Yusuke began this stir fry by dicing sweet potatoes and then microwaving them for 3 minutes. Next, he sautéed green beans in a tiny bit of canola oil in the frying pan. When tender, he added the sweet potatoes, cubed firm tofu, and crimini mushrooms, along with sea salt, black pepper, and 1 tsp of chicken seasoning powder (used for Chinese cuisine). He mixed everything together and added a bit of garlic for good measure.


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Green bean salad

green bean salad

This light summer salad was put together from boiled green beans, cherry tomatoes, and sliced white onions. The dressing—modeled after ponzu sauce—consisted of lime juice, soy sauce, rice wine vinegar, and a pinch of bonito powder. We topped the salad with bonito flakes.

Not so exciting in the written form, perhaps, but very lovely in the realm of taste buds.

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