In the Kitchen with the Fernandez's : Japanese

Showing posts with label Japanese. Show all posts

Soba Noodle Soup with Vegetables

12:57 PM by in the kitchen with the Fernandezs

Soba (そば or 蕎麦 "buckwheat") are thin Japanese noodles made from buckwheat flour, usually gluten-free, but look for "100% buckwheat noodles" (十割そば /jūwari soba) [brands like: Eden Foods, King Soba, or Lotus Foods]

The noodles are eaten in cold salads (ざるサラダ zaru soba) or hot soups with mushrooms (きのこそば kinoko soba), meat (肉そば niku soba), or vegetables...

野菜そば

/yasai soba/

Severs 2

1 Tbs. (15 ml) soy sauce, gluten-free liquid aminos or tamari

1 Tbs. (15 ml) sesame oil

3 Tbs. (18 g) chopped organic garlic

2 Tbs. (12 g) organic chopped ginger

1/2 tsp. (1 g) dried red pepper flakes

4 sliced organic shiitake mushrooms

organic bok choy with leaves, chopped

4 cups (960 ml) organic vegetable stock

7 ounces (175 g) soba noodles, cooked and rinsed

1 organic baby bok choy, cut lengthwise into 6 pieces

diced organic onion

1/2 cup (65 g) organic green onions

3/4 cup (95 g) sliced diagonally organic carrots

1/2 organic lime

1 tsp. (5 ml) rice vinegar or mirin

toasted sesame seeds

1 piece kelp (昆布 kombu) 10 g, 4x4 inches/10x10 cm soak in 3 cups (720 ml) of water for at least 30 minutes

i /long e/

一 /ichi/ 1. Place the sheet kelp and water into a saucepan. Bring to boil, remove the kelp.

二 /ni/ 2. In a soup pot on low heat, add the sesame oil and sauté the garlic, onions, and ginger about 2 minutes.

三 /san/ 3. Add the red pepper flakes and sauté for at least 3 minutes.

四 /shi/ 4. Stir in the mushrooms and cook for 2 minutes.

五 /go/ 5. Stir in 1/4 cup (60 ml) vegetable stock.

六 /roku/ 6. Add the tamari/soy sauce/liquid amino and simmer for a few minutes.

七 /shichi/ 7. Add rest of the stock and the vegetables. Bring to a boil, cover, and simmer about 8 minutes.

八 /hachi/ 8. In two bowls, add the noodles, vegetables, and kelp.

九 /kyuu/ 9. When the soup is warmed, pour into the bowls and sprinkle with sesame seeds.

十 /juu/ 10.

We have a lot of soup recipes for you to try: https://veggiefernandezs.blogspot.com/search/label/soups

Spinach Salad à la Japanese

12:06 PM by in the kitchen with the Fernandezs

Japanese eat salads for breakfast, lunch, and dinner as a side dish.

I took my 6th graders to a Japanese "youth hostel", while living in northern Japan. They, too, thought it was strange to have a green salad with breakfast.-Mike

スペイン風サラダ (Japanese)

/supein-fuu sarada/

organic spinach

2 Tbs. (30 ml) sesame seeds

2 Tbs. soy sauce or gluten-free liquid aminos

1 Tbs. (15 ml) each: sesame oil, miso, and rice vinegar

1 Tbs. organic brown sugar

organic garlic, minced

organic ginger, graded

i /long e/

一 /ichi/ 1. Blanch the spinach in boiling water for a few minutes.

二 /ni/ 2. Put it in a bowl of ice water.

三 /san/ 3. Drain and squeeze out the water.

四 /shi/ 4. Toast the sesame seeds in a dry skillet. Remove and cool.

五 /go/ 5. Whisk: soy sauce/liquid aminos, miso, garlic, sugar, and ginger.

六 /roku/ 6. Płatę the spinach and pour the dressing over it.

七 /shichi/ 7. Sprinkle with the sesame seeds.

八 /hachi/ 8. Refrigerate until serving.

Looking for other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Soba Noodle Salad

2:27 PM by in the kitchen with the Fernandezs

Some brands of (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

七 /shichi/ 7. Cut the noodles in half with scissors.

八 /hachi/ 8. Transfer to a serving bowl.

九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables.

十 /juu/ 10. Add the rest of the dressing.

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

Stir Fry Tofu with Mangos

4:40 PM by in the kitchen with the Fernandezs

I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat.

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

七 /shichi/ 7. Sauté the vegetables.

八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

tofu dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

Tofu Mango Dessert: Spicy Mango Tofu Dessert: https://veggiefernandezs.blogspot.com/2024/03/japanese-dessert-tofu-mango.html

Japanese Dessert: Tofu Mango

9:37 AM by in the kitchen with the Fernandezs

Japanese cruise can be quite different from Western cruise. After living in Japan for 13 years, I miss the many desserts they have to offer. Add tofu for protein and antioxidants. You have a healthy after dinner treat for you and your guest.-Mike

Serves 4

1 1/2 cups (195 g) frozen organic mango cubes

2 Tbs. (30 g) organic sugar

1 Tbs. (15 ml) organic lemon juice

2 blocks of organic silken soft tofu, chilled

sliced mint leaves

fresh mango for garnish

1/4 cup (60 ml) water

~Japanese~
i /long e/
一 /ichi/ 1. In a saucepan, add water, frozen mango, sugar, and lemon juice.

二 /ni/ 2. Bring to a boil, reduce to medium, and simmer about 7 minutes into a syrupy liquid.

三 /san/ 3. Purée the mixture.

四 /shi/ 4. Cut each block of tofu into 2 rectangles, then into cubes.

五 /go/ 5. Place in bowls, pour the sauce on top, garnish with mint and fresh mango cubes.

Try some other

desserts: https://veggiefernandezs.blogspot.com/search/label/desserts

tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu

Potato Salad à la Japanese

10:45 AM by in the kitchen with the Fernandezs

There are so many different types of potato salads around the world. We enjoyed this salad while living in northern Japan.-Mike

ポテトサラダ (Japanese)

/po-te-to-sa-ra-da/

Serves 6

8 organic yellow-skin potatoes, peeled and cut into chunks

2 peeled organic carrots

3 (Japanese) organic cucumbers, thinly sliced

2 organic red onions, cut into thin half-rounds or chopped scallions

2 1/2 to 3 cups (600-700 g) (vegan) mayonnaise or Japanese mayonnaise

1-2 Tbsp. (15-30 ml) rice vinegar to taste

optional or replacement for the carrots, organic...

cooked edamame beans
sliced raw okra
raw corn kernels
shaved cooked corn on the cob or canned
chopped bell peppers

Japanese

i /long e/

一 /ichi/ 1. Boil the potatoes in salted water with the carrots or optionals ingredients.

二 /ni/ 2. Cook the carrots for about 7 minutes, then remove if soft.

三 /san/ 3. Cook the potatoes another 15 minutes.

四 /shi/ 4. Sprinkle the cucumber slices with 1 tsp. (5 g) salt, toss, and set aside for 5-10 minutes.

五 /go/ 5. Squeeze out the excess cucumber water. Then slide into thin half-moons.

六 /roku/ 6. Mash the hot potato pieces until fluffy, cool.

七 /shichi/ 7. Add the cucumbers, carrots, and onions.

八 /hachi/ 8. Fold in the mayonnaise and rice vinegar to taste.

Try some other potato salads:

Scallions Mixed with Miso...a Japanese Appetizer

5:28 PM by in the kitchen with the Fernandezs

Miso 味噌 is a thick paste of fermented soybeans with salt and kōji 麹 (a fungus).

Scallions and green onions are the same thing but not as intense "onion-y" flavor. The white parts contain the most intense flavor. They can be raw or cooked; the whole thing can be eaten.

So, when serving a Japanese meal, start with this appetizer.

ネギ味噌添 (Japanese)

/negi misoae soe/

Green Onion with Miso

i /long e/

一 /ichi/ 1. Clean the scallions.

二 /ni/ 2. Cut off the roots and any brown tops, leaving the white bottom and green leaves.

三 /san/ 3. Mix in the scallions with a spoonful of miso placed in a bowl.

Try some other Japanese appetizers:

Japanese Chicken Meatballs つくね /tsukune/:

https://veggiefernandezs.blogspot.com/2020/04/japanese-chicken-meatballs.html

Sour & Sour Eggplant 茄子の揚げ浸し /nasu no agebitashi/:

https://veggiefernandezs.blogspot.com/2020/03/sweet-sour-eggplant.html

Miso Tofu "Meatballs" 日本の豆腐「ミートボール」/nihon no tōfu "mītobōru"/

https://veggiefernandezs.blogspot.com/2014/05/japanese-tofu-meatballs.html

Japanese Curry Rice with Potatoes and Carrots

12:00 PM by in the kitchen with the Fernandezs

Curry rice was a go-to at the nearby "Santa Baby" restaurant in our city in northern Japan. I have looked at the "package" of curry mixture at a Japanese grocery story in Oregon, but the ingredients are not healthy. Hence...

ジャガイモとニンジンのカレーライス (Japanese)

/jagaimo to ninjin no karēraisu/

Serves 4-6

A. Stock:

5 organic onions, cut in half, sliced into half-round piece, save the peels

1-inch (2,5 cm) chopped ginger

4 organic carrots, cut ends off and save, cut into 2-inch (5 cm) lengths

herbs: parsley, thyme, or oregano

2 Tbs. (30 ml) olive oil

1 tsp. (5 g) sea salt

1 Tbs. (15 ml) sesame oil

8 organic potatoes, peeled, cut into small chunks

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) garam masala

(i /long e/)

一 /ichi/ 1. In a saucepan, add the onion and carrot peels with the ginger.

二 /ni/ 2. Cover with water with some herbs.

三 /san/ 3. Bring to a boil, uncovered.

四 /shi/ 4. Heat the oil in a pot over high or medium heat.

五 /go/ 5. Add the sliced onions and salt, stir for about 20 minutes.

六 /roku/ 6. Stir in the ginger and sesame oil and remove from the heat.

七 /shichi/ 7. Strain the stock into a pot.

八 /hachi/ 8. Add the potatoes and carrots, plus enough strained stock to cover the vegetable.

九 /kyuu/ 9. Bring to a boil over high heat, lower to medium and cook uncovered until the vegetables are cooked.

B. Curry rice:

6 Tbs. (90 ml) olive oil

9 Tbs. (70 g) (gluten-free) flour

2 Tbs. (30 g) (homemade or not) curry powder or more to taste

2 cups (500 ml) hot vegetable stock

cooked rice

pickled ginger

十 /juu/ 10. Heat the oil over medium heat.

十一. Add the flour and mix into a paste.

十二. Cook for about 3 minutes. The flour should bubbled whiten little at the edges.

十三 . Add the curry powder and cook about another minute.

十四 . Spoon the hot stock over the roux. Stir or whisk. Add more stock until it is creamy and simmer over low heat for about 10 minutes. Remove from the heat.

十五. When the potatoes and carrots are half done, whisk in the curry roux sauce and continue to cook until the vegetables are soft. Add more stock if needed.

十六. Add the soy sauce/liquid aminos and garam masala.

C. Serve:

十七. Plate the curry dish with rice and pickled ginger on the side.

In the Kitchen with the Fernandez's

Soba Noodle Soup with Vegetables

Spinach Salad à la Japanese

Soba Noodle Salad

Stir Fry Tofu with Mangos

Japanese Dessert: Tofu Mango

Potato Salad à la Japanese

Scallions Mixed with Miso...a Japanese Appetizer

Japanese Curry Rice with Potatoes and Carrots

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