Vegan zucchini potage

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I planted 4 zucchini sprouts this year, and they producing so much zucchini every day! More than I can handle for family of 2. My instagram and facebook post become all about zucchini, I’m sure my friends are sick of my zucchini posts, but when you have more produce than what you can consume,  your head space is filled with it! Asking friends if they want some, giving away to neighborhood, thinking about new recipes…..

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Happy zucchini.

Melbourne weather is all over the place as usual, Feb is officially summer but since yesterday’s afternoon, it became like winter. Gray & windy. I am wearing ugg boots and already missing summer!  Having this weather for a half day, and all of sudden I realised I forgot to make soup! I love making soup from veggie. OH! this is it. The way to consume lots of zucchini! Zucchini potage! So I started making this potage 10 min to midnight 🙂

But my vegan potage is very simple and easy.

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Ingredients:
Zucchini
Onion
Shio koji
Soy milk to adjust final texture (option)

I normally use 1 onion for any type of veggie potage. slice them. If you have celery and carrot, add some slices of them. It bring nice aroma, not too strong, but just nice. I didn’t have them, I made with simply with onion & zucchini only.  Easily cut/slice zucchini as well. Put them in the pot. I cut 5 zucchini, including 1 super giant size.
Add 2-3 table spoon of Shiokoji on top depend on how much zucchini is there.
Put the lid on and cook without water. (If you are afraid of burning it, you can just pour a bit of water) I don’t touch it, I don’t even mix it. Just leave it.

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All the juice come out from zucchini, and start smelling SO beautiful from combination with ShioKoji. Already yum. Very rich aroma.  Zucchini is covered by their own juice, and become very soft.  Blend them with hand blender.
Add soy milk to adjust texture if you like.

That’s all. Actual working time is less than 5 min.
Wash veggies, cut veggies, add Shio Koji. Blend them.

If the day is hot, you can enjoy as cold soup. For like today, Melbourne’s cold weather, we want hot version for sure. With nice sourdough from Loafer bread organic bakery.

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Having soup in the pot makes me so happy and my weekend become nice & cozy with it. Hope my knitting project finish before proper winter comes!

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Quick cucumber Shio-koji pickles

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Simple taste of cucumber and ginger.
Quick salad taste pickles made with Shio koji.
When you feel like one more vegetable side dish, you can try this.
Less than 5 mins and ready to go.

Slice cucumber.
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Put them into container.
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Slice ginger.
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Add the ginger.
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Add Shio-Koji, then mix well.

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Alternatively, you can use plastic bag to mix all vegetable.

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That’s it. Easy and quick preparation!!

You can eat it straight away, or you can leave it overnight.
You can find the different taste!!

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Quick carrot salad with Shio-Koji dressing

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When you want one more little plate with your meal, this is the way.
Quick, yummy vitamin colour salad!

Ingredients.
Carrot and lemon.
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First, prepare, Shio-Koji dressing.
Shio-Koji, lemon juice and black pepper. Mix well.
Other citrus like Yuzu is good, too. Vinegar will work, too.

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Grate carrot.
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Then, mix the dressing with grated carrot!
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That’s it!
Here is beautiful salad in front of you!!
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One more dish from the soup of “Simmered daikon & salmon”

You should never waste the soup from “Simmered daikon & salmon“.
The soup has full of Umami. It’s yummy soup. Should use it again.
By using this soup, you can make another yummy dish easily.

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Just add one leaf veggie then you have another dish already.

Here is the soup from “Simmered daikon & salmon”.
Well, there is leftover salmon in the soup, but doesn’t matter.
Of course you can cook it with veggie.
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Cut some veggie. I used Chinese cabbage.
But doesn’t have to be Chinese cabbage, normal cabbage will work as well.
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Then just add into the soup!
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The tip is, add some Shio-Koji.
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Cook it for 10 min or so.
Until your veggie become cooked like this.

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Amazingly, vegetable become sweet.
Enjoy vegetable, Enjoy koji cooking.
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Snap garden peas with Shio-Koji

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Sorry, it might be too easy.
Just boil snap garden peas (snow pea will be good, too) and mix them with Shio-Koji.
No more instruction, but very yummy-.

It is good for starter.
Crispy and naturally sweet.
It’s the taste of the quality ingredients and shio-koji that make these dishes work.
How simple it is!!

Boil!
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Let them cool down.
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Now, Shio-koji!
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Then mix well.
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That’s all you do.
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Try with other veggies, too!

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For anyone who have no chance to purchase Shio-koji around you shop,
we can send it to you.
Just give us a message.
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Japanese Crispy Fried Chicken – Marinated in Shio-Koji !!

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Marinate in Koji (Shio-Koji) is one of the best way to receive benefit from Koji. ( I believe )

When I eat this marinated in koji chicken karaage (Tatsuta age) first time,
I was so surprised how soft and yummy it was.

What you need to do is just marinate chicken in Shio-koji over night.
This one step makes so much difference of your Karaage or Tatsuta age!!

“Preparation”
Cut chicken breast or chicken thigh into bite sized pieces.
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Then marinate in Shio-Koji for over night or for 1 day. Preparation – done!

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“Next day”
Start cooking ! Pour soy sauce.

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Add chopped ginger. (If you like, garlic will work, too)
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Then mix well and let stand it for about 10 -20 min.
(Marinate again!!)
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Coat the chicken with potato starch or flour.
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Deep fry them in oil until it becomes golden colour.
(Oil temp : 170 – 180°C)

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That’s it.
Enjoy the fantastic Koji effect !!
It’s so nice and soft, juicy and tasty.
It stays soft even it become cold, so it is good for lunch box, too.
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Turnip Pickles ~Shio Koji magic~

For pickles lovers. It’s a Shio Koji magic pickles.
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Ingredients

Fresh turnip
Lemon
Honey
Shio Koji
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Cut the turnip
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Then mix all ingredients.
(I used plastic bag to mix and store the pickles…it’s good for picking)

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Shio Koji

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Lemon for flavor

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Mix well !!!!

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Done !
Taste become much nicer and deeper if you wait overnight.

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If you can get “Yuzu” which is Japanese citrus, it’s even better!!!
Enjoy easy healthy pickles ♪♪