Feeds:
Posts
Comments

Posts Tagged ‘one pot’

So, Yuki made dinner for Meatless Monday this week. As you can see from the pic, she cooks a totally different style than me. She prefers numerous different plates with different items while I usually cook more of a one-pot gig. But, with it being Presidents Day and a day off work it was her turn.

Starting with the top left dish, she simmered some daikon radish. For the broth, she boiled niboshi (small dried sardines) in water to extract that flavor into a deliciously light dashi. Then she simmered the daikon until they were softened, but still retained some texture. She topped the daikon with yuzu-miso and some sliced green onion.

The top right dish is sato imo, a hairy potato that made my fingers itch when I peeled it. It’s worth it though as it has a more pronounced earthiness in its flavor than the potatoes we’re used to here in the States. She first had boil them in some vinegar. These potatoes are very slimy and by boiling them in vinegar the slime is removed. After they were boiled she sautéed them in olive oil with some onions and garlic. Then she added some ponzu and a little mayonnaise.

The bottom bowl is harusame soup. She used konbu dashi for the broth, a very typical broth for Japanese soups. The noodles are harusame, made from mung bean starch. Also in it were some enoki mushrooms, shiitake, wakame seaweed, sliced aburage (deep fried tofu skin), baby bok choy, and an egg that was poached in the dashi.

She also made dessert, shiratama dango. They’re little dumplings made out of mochi rice flour. Simply add water to the flour, roll the dough into little balls, and boil them till they float. They’re usually grilled afterword to make them a little more savory before adding various sweet sauces. We used three of the more common sauces. On the left is azuki bean paste, the middle is mitarashi (a sweetened and thickened soy sauce with mirin, sugar, and corn starch), and the right is kinako (soy flour mixed with sugar).

Read Full Post »

Sorry it took me a few days to put up this past week’s Meatless Monday. It’s been a pretty hectic week. Plus, I still have posts from Japan that I need to get up as well as other home cooked meals from both me and my wife. Soon enough my loyal readers (all three of you), soon enough.

At any rate, I had some kabocha that I need to use up so I decided to make a vegetarian stew based around it. It’s real simple to make, much like a pot of chili. It’s one-pot cooking at its tastiest.

I started by sweating some chopped onion in olive oil in a large pot. Then I added some ginger and garlic. After a few more minutes I threw some diced carrot and red pepper. Then I added some diced purple potatoes.  A few more minutes and then I finally added the star of the stew…the kabocha. You don’t want to cut the kabocha too small because it will start to become mushy and melt if you stew small pieces for too long (same with the purple potatoes).

After the kabocha was in there for about 5 minutes I seasoned with salt, pepper, paprika, cinnamon, and a little curry powder. Then I poured in about a quarter cup of orange juice and a half cup of water (I added a little more later because it absorbed and evaporated a little quicker than I anticipated, no worries, you can always add water). Once that all came to a boil I turned the heat down to a simmer, covered, and let stew for an hour.

After the hour was up I threw in some lentils then covered it for another 15 minutes. Then I added a can of drained brown beans. Once the beans were heated through I turned off the heat and threw in a handful of chopped fresh parsley and squeezed a half a lime in.

I was just going to serve it as is with some bread on the side, but Yuki decided it would taste better with angel hair pasta. That sparked an idea. Instead of angel hair we should use udon noodles! The problem with that, though, is that we didn’t have any udon. So, angel hair it was.

The beauty of a stew like this is that you can really do anything you like. Vegetables you want and any seasonings you want. Just make sure the flavors will compliment each other. The only think really missing from this dish was nice, juicy, tender chunks of lamb!

Read Full Post »