Nac Mac Vegan: adventures in rabbit food

11/02/2008

Goth rice, Lotus Balls in An Sauce, Tofu steak

Filed under: Japanese — Tags: , , , , , , , , , — Feòrag @ 21:33

My partner expressed satisfaction with tonight’s meal, so here are the recipes, all of which are likely to end up in the cookbook.

Goth Rice

1 cup short grain brown rice
1 tbl black sesame seed
2 cups water

Add all to a small saucepan with a tight fitting lid, bring to the boil and simmer gently (with the lid on) until the water is absorbed – about 40 minutes. It will come out black. Needless to say, “goth rice” is not the Japanese name for this fairly traditional combination, but it ought to be.

Lotus Root Balls in An Sauce

About a 10cm length/200g fresh lotus root.
1 small-medium onion
1 tbl wholemeal flour
1 tsp oil for frying onion
Oil for deep frying

2 tbl kuzu
1½ cups water
2 tbl soy sauce
A big knob of ginger

Chop the onion finely and fry gently in the oil until just brown. Meanwhile, grate the lotus root really finely. Add to the pan of onion. It will be a sticky mess – do not worry. Cook briefly then remove the mixture to the bowl and allow to cool for long enough to handle. Knead the flour into the mixture to make a sticky dough. Remember to put the deep fryer on – a fairly low-medium heat is best. Divide the dough into four pieces, then four again, and make 16 small balls. Bung them in the hot oil and slowly fry them until they are a deep golden brown. This is a good moment to wash your hands and make the sauce.

Grind the kuzu finely and mix to a paste with a small amount of water. Put the rest of the water in a pan to heat up and add the soy sauce and kuzu paste. Stir lots. If it looks like it’s turning into lumps, get out a hand blender and use that to really stir it! It will thicken rather impressively. Chop the ginger finely, or grate it, and add to the sauce. Turn the heat off and transfer the balls to the sauce while you finish whatever else you are cooking. Remember to turn the frying pan off, unlike me.

Tofu Steak

A great big lump of tofu.
Sunflower oil.

Cut the tofu into two large “steaks” whichever way looks best to you. Make them 2-3 cm thick. Place them in a shallow frying pan with the hot oil and fry each side at a medium heat until golden. It will turn golden part-way up the sides, too, making it easier to tell when you need to turn it over. It will probably weld to the pan, so use a metal spatula or something when you are ready to flip over or serve, as it will come off without damage to the tofu if you are careful. The tofu should be crispy on the outside, and soft in the middle.

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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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