This is a classic Japanese dressing for bamboo shoots that works incredibly well on asparagus. It’s very simple:
2 tbl sweet white miso
2 tsp brown rice vinegar
2 tsp sake
a good pinch of yuzu (optional)
Just mix it all together and it’s ready. It’s particularly good the after a night in the refrigerator as the flavours mix together and mellow beautifully. You can also mess with the proportions – using only half the vinegar and sake makes a very thick salad cream type dressing.
Nut cutlet, roast asparagus and pineapple salsa
Today’s lunch was made very quickly using a grill pan. The main protein was a Goodlife Nut Cutlet, which is really best done on a George Foreman-type grill (but you will be horrified when you see what comes out in the oil tray). This takes by far the longest time to cook, and went on first.
Next to that, I placed 8 narrow spears of asparagus. I love asparagus, but like to keep it as a special treat for when it’s in season, but my partner decided I needed a special treat anyway and bought me some regardless. When they were done, I moved them to the lowest part of the pan (our kitchen does not appear to be level) and braised them in a splash of sake before serving.
The pineapple salsa was based on a recipe in the June edition of Waitrose New – a free magazine produced by the supermarket to emphasise seasonal and new products. It uses their Organic Sugar Loaf Pineapple, which contributes to the Waitrose Foundation, a scheme which (according to Waitrose) complements Fairtrade whereby they put a proportion of profits into projects which improve the lives of the producers.
My version of the Spicy Pineapple Salsa (I’m not sure why they call it a salsa) recipe is incredibly simple:
200g pineapple, cut into large chunks
a few tiny chillies, rehydrated and chopped
1 tsp coriander leaf (frozen, in this case)
Grill the pineapple on a high heat in a grill pan, until nicely brown in places. Mix with the chilli and coriander. Serve.
The Waitrose version included palm sugar, but I can’t see why as it comes out more than sweet enough without it.
As a way of getting this kick-started, here are my Japanese vegan recipes which I’ve already posted to my LiveJournal and elsewhere.
There are plenty more of these, and the observant might have noticed references to a cookbook. Yes, I’m working on one.
Two Japanese style dishes which formed part of my lunch today. The recipes below each make an individual portion when served as part of a Japanese meal
6 spears green asparagus
1 tablespoon sesame oil
¾ tsp sake
¾ tsp dashi
Cut the asparagus into 5cm (2″) lengths, discarding the tough ends. Heat the oil in a frying pan or wok, add the asparagus and stir-fry quickly. Drain off any excess oil. Add the sake and dashi to the pan. When the stock thickens, the dish is ready. Serve sprinkled with sesame seed.
3 dried shiitake mushrooms
sesame oil for frying
1 tsp sake
1 tsp shōyu
Soak the mushrooms for 15-30 minutes, then cut off the stems. Reserve a few spoonsful of the soaking water and add the sake and soy sauce to it. Heat the oil in a frying pan or wok and place the mushroom caps in it, gills down. Fry for a minute or so, then flip over and fry the caps. Add the reserved soaking water. The dish is ready when it has boiled dry.
In the photo, this is shown served on top of grilled tofu, which was done in a grill pan as slices, then cut up into chopstick sized pieces.