Nac Mac Vegan: adventures in rabbit food

24/12/2010

Kenchinjiru: Shōjin winter vegetable stew.

Kenchinjiru is a traditional winter recipe originating in Zen temples, and there are many variations. The basic recipe adapts well to the sort of winter vegetables that are available in Scotland right now. It’s dead simple, and really warming. The amounts given makes a large bowl suitable for a meal for one. It’ll serve up to four as part of a larger meal. This is more of a formula than a recipe, and it can be made gluten-free by using a proper tamari instead of shōyu.

For the soup:
2 cups dashi
½ tsp frying oil
¼ tsp sesame oil
½ tsp shōyu
1 tsp sake

1 shiitake mushroom, both fresh and reconstituted dried ones are fine. If using dried, include the soaking water in the dashi.

2 large leaves spinach, a similar quantity of any green leafy vegetable, or a few green beans.

½ block (100g) tofu, cubed – either silken or “ordinary” will do

Vegetables: (choose three)
Peel (if needed) and slice them thinly. The first four are traditional:
Half a small carrot
5cm length of daikon from the thin end of the radish
1cm lotus root (quarter, then slice)
5cm burdock root
a quarter or a golden or striped beetroot (the traditional red one will colour the soup)
half a small parsnip
10cm length of salsify
a quarter of a small turnip, more if very small.
a similar amount of whatever root vegetable you happen to have.

Extras (choose one):
½ block konnyaku, any savoury variety, broken into lumps, boiled and drained.
1 sheet aburaage, rinsed and sliced thinly.

Heat the frying oil in a medium saucepan and add the vegetables, mushrooms and konnyaku (if using). Stir fry very briefly, then add the dashi, shōyu and sake. Bring to the boil and simmer until the vegetables are nearly cooked through. Add the spinach and tofu, and simmer until the tofu is warmed through and the spinach slightly wilted. Stir in the sesame oil and serve.

19/02/2009

Japanese recipes so far

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.

28/01/2007

Sprout tops and daikon soup

Filed under: Japanese — Tags: , , , , , , , , , , — Feòrag @ 13:05

Our local wholefoods shop has started selling the tops of brussels sprouts as a vegetable in their own right. They recommend cooking it like spring cabbage (the dark green type of cabbage), and at 35p for a whole top (which includes a few sprouts hidden in there) it was worth a try. Today I was in a Japanese soup mood for lunch, and decided to experiment.

2 cups konbu dashi
5cm (2") piece of daikon
3 leaves from the brussels sprout top
approx ½ tsp finely grated ginger
1 tsp sake
¼ tsp soy sauce
nanami (shichimi) togarashi
a pinch of sesame seeds

Put the dashi on to boil, and while waiting, cut the daikon into fine julienne strips. Fall further in love with the very sharp Japanese knife your beloved recently bought you as a present. Add the daikon to the pot. Roll up the leaves and slice them so you get fine strips. Bung ’em in. Add the sake and soy sauce and simmer until the daikon is tender. Add the ginger. Pour into a bowl, and sprinkle nanami togarashi and sesame seeds on top. Serves one.

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