Posts Tagged shitake

Five things

This is a beautiful take on ごもくまめ (gomoku-mame), or “5 things and [soy]beans.” Or something like that. Often, the dish includes kombu or hijiki, mushrooms, konnyaku, gobo (burdock root), and renkon (lotus root)—the latter two to contribute a literally earthy taste.

Well, here we had to go with what was in our fridge, and we have five things including soybeans, but I think it still counts:

  • shitake mushrooms
  • kombu (seaweed)
  • carrots
  • snap peas

Yusuke anticipated this meal by soaking the soybeans in water for 24 hours or so. When it was time to start cooking, he drained them and added new water, bringing it to a boil. The beans were cooked for about an hour at low to medium heat, and he periodically scooped out the thin, bitter residue that comes off the beans.

Meanwhile, he soaked dried shitake for about 30 minutes. and then added the mushrooms, along with their soaking water, to the beans—enough water to cover them.

Next he added pieces of kombu that had been chopped into square-shaped pieces.

Then he added 1 tsp of sugar and 2 tbsp of soy sauce. Everything simmered for a while to reduce the water. Midway through the simmering stage, he added chopped carrots, and then almost at the very end came chopped snap peas.

Yummy and very filling.

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Shitake soup

This is a bit of a filler pic, but the soup was just so pretty. The soup ingredients are:

in a broth of

  • dashi
  • soy sauce
  • sake
  • salt.

That’s all, and so tasty.

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Modified wafuu quinoa

This meal was inspired from a post on the always-fabulous Just Bento blog.

We followed the principles in the original recipe:

First, a cup of quinoa was cooked in our rice cooker (normal rice setting) with a cup of water and a sprinkling of dashi.

While the quinoa was cooking, Yusuke stir fried a selection of veggies in sesame oil and ginger:

  • daikon
  • shitake
  • white onions
  • dried wakame (soaked first)
  • green onions (added very last)

He added the cooked quinoa to the frying pan, and then flavoured everything with soy sauce, dashi, sake, and sea salt.

The truly excellent results were accompanied by asparagus miso soup on the side.

Here are some choice excerpts from the original post:

…Quinoa is one of my grains (as an alternative to rice) for bentos, since it maintains its distinct, poppy texture even when cooled. As it happens, quinoa (written キヌア and pronounced as ki-nu-wa) is getting quite popular in Japan as it seems to be all over the world, and it’s sold at regular supermarkets…

…You could just pack this alone in a bento box, and you’ll get all the major nutrition groups – carbs, protein, a little fat and vegetables, plus fiber – in one go.

…“Wafuu” means “traditional Japanese style” by the way. Quinoa is not at all Japanese, but the flavors in this are.

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