U no hana (Okara dish) – it’s really good for you

CIMG5867

“U no hana” is one of the famous dish we make from Okara or soy pulp.
Okara consists insoluble parts or the soybean which remains after pureed soybeans are filtered in soy milk production.
It has good nutrition in it and it is really good for you.
(My mum often said “Eat a lot, it’s good for you”)

When you make soy milk or tofu by yourself (click here how to make tofu from scratch),
you instantly get this okara.

Here is how to make U no hana with simple ingredients.
Ingredients : Okara, spring onion, carrot fried tofu. Dashi
Seasoning : Mirin, soy sauce, sugar (option)

Cut spring onions.
CIMG5795

CIMG5796

Place oil in the pan and heat it.
Cook the spring onion, white part first.

CIMG5798

While cooking it, grate a carrot.
Add the grated carrot and the rest of the spring onion.
Also add cut fried tofu.
CIMG5799

And stir it well.
CIMG5802

Pour Dashi soup.
CIMG5803

And Mirin. If you like sweet one, add sugar as well.
CIMG5805

Soy sauce as well. Then cook it.
CIMG5806

Once it is cooked, add Okara
CIMG5807

Then mix it well.
CIMG5808

My mum add cheese as well to make it nice texture.

Serve.
CIMG5867

Mayonnaise topping is also yummy.
CIMG5873

Making Tofu from scratch

CIMG5792

It is always fun to make something from scratch.
Tofu is not that difficult to make. Would you like to try?

By the way, I’m always wondering, why the tofu from shop last so long?
When you make it by yourself, it last only a few days.
This one from organic shop for example, until April. Come on, that is more than 2 months away!

CIMG5877

When you make something by yourself, you can see what’s in it. That’s really good, isn’t it?
For making tofu, ingredients are very simple.
Soy beans, water and bittern.

First what you need to do is making soy milk with soy beans and water.

Soak soybeans in the water over night.
Mix the soaked soybeans and water in the mixer.
CIMG5711

Until it become like this. Smooth & milky.
CIMG5718

While you are mixing above, prepare water in the pot and heat it up.
Then pour soybeans mixture into the hot water.
CIMG5719

Then cook it with mid to high heat for 10 min.
High heat is better.
We want to make thick soy milk. Not the light one.
Keep stirring it.
CIMG5722

After 10 min, put them through a very fine sieve.
I use bowl, strainer and clean cloth (Tenugui)
Make sure you place a big enough bowl under the strainer,
because all the soy milk comes to the bowl.
CIMG5729

Be careful, it’s hot!
CIMG5736
Can you see? This is the pure soy milk! Your home made fresh soy milk!
Simple soy milk. No sugar, no oil added. Yummy.

CIMG5734

A great spin-off from making soy milk is inside of the cloth.
We call this “Okara” – soy pulp.

CIMG5753

We can make yummy dishes out of this. Do you want to know how to cook this? Click here.
So don’t throw this “Okara” away. It is full of fiber, really good for you. It’s taste of mum’s home dish.

Well well well.
Making soy milk is the first step.
Next step is making tofu from this soy milk! Exciting.

Put back the soy milk into the pot and heat it up to 75-80℃.
CIMG5748

Now you need bittern or “Nigari” – left over after the crystallization of seawater or brine.
CIMG5742
You can find it in Japanese glossary store. Ask for “Nigari”

Pour bittern into soy milk,
and stir it one way once, and the other way once.
CIMG5750

Leave it for 5 min. with lid on.
Then you see funny things like this in the pot!
CIMG5761

That’s Tofu!!

You can put them on the strainer (to get rid of liquid) or use frame to make nice shape.

Again, bowl, strainer and clean cloth (tenugui)

CIMG5762

This soft tofu can be served like this. Simply with spring onion and good soy sauce.
You can enjoy the sweetness from soybeans.
CIMG5788

Or, make nice shape with frame.
But I don’t have proper frame, so I make shape with cloth, just fold it nicely.
CIMG5765

CIMG5766

Now I need weight.
I put a little bento box on the wrapped tofu, and put tins on it.
CIMG5768

Leave it for 15 min.
Then open the cloth!
This is firmed tofu! Isn’t it amazing?
CIMG5772

Cool it by placing in the cold water for one hour.
CIMG5774

Cut nicely and serve.

“Hiya yakko”(冷や奴)is good for summer.
If you like, you can put bonito flakes on top!
CIMG5863

In winter, Yudo-fu(湯豆腐)is nice, too.
recipe18img

 

 

 

 

 

 

 

 

Mabo do-fu is yummy, too!
CIMG5904

Hope you enjoy making tofu from scratch!

Japanese home cooking workshop (Vegetarian & Gluten Free)

Chris and Anna,
thank you for coming to my Japanese home cooking workshop.
It was full of laughs.
This workshop was for Vegetarian and Gluten free food! We used Tamari soy sauce for all dishes.

CIMG5698

Demonstration of making rolled egg.
CIMG5663

CIMG5667

Let’s try!
CIMG5671

CIMG5675

Cutting pumpkins for simmered dish.
CIMG5660

Preparing Vinegary miso sauce (sumiso) with a bowl called suribahci!
CIMG5694

CIMG5696

We made 5 dishes today. Kampai with Japanese sake.

CIMG5697
Thank you for coming to my class.

If you have interests trying Japanese home cooking,
you can cook with me.
Please contact us.

Side menu – Spinach dressed with sesame sauce

CIMG5353

This is a typical Japanese side menu.
You can often find it at diners which serve set menus (Teishoku-ya 定食屋さん).
You can also find it in lunch box (Bento box) quite often.

Since this is easy to make, but nutrition rich,
every time I buy spinach, I cook this.

Here is how I prepare it.

Put a pot over the fire.
CIMG5295

While waiting water is boiled, prepare spinach.
Wash them well, and make a cut into the roots.
CIMG5297

Just like this.
This cuts makes to cook spinach easier.
CIMG5298

Once water is boiled…
CIMG5310

Put the spinach into the pot, but from root side. Hold like this for few seconds.
Root side need to be cooked longer than leaf side.
Then put all the part and cook it.
CIMG5316

Once it cooked, take the spinach from the pot and put it into the cold water.
It stops over cooked. Also keeps nice green colour.
CIMG5317

Then place then on a colander.
CIMG5320

Now prepare sesame sauce.
This is the mixture of sesame seed, Mirin and soy saucae.
If you like sweet one, you can add a little bit of suger.
Using a suribachi, grind sesame seeds. Then mix them with mirin and soy sauce.
CIMG5329
This is the beautiful part of this cooking.
While grinding sesame seeds, you can enjoy nice feeling and sounds of grinding as well as beautiful smell of freshly grinding sesame seeds. I love this moment.

Now, drain the water of spinach, softly and nicely by hands.
CIMG5333

Cut the spinach into 3-4cm, them mix with the dressing you have just made.
CIMG5348

Done!
CIMG5353

This is a typical Japanese side menu,
but you can also have this a bit with your western plates. It goes well.
CIMG5339

Enjoy on your way.

Sautéed asparagus with Shio-Koji

CIMG3426

How easy!
5 min will bring you a juicy asparagus dish.
One of my favorite dish with Australian vegetable.

Here is easy steps.

Step 1.
Heat olive oil in the pan and place cut asparagus.
Leave asparagus as it is until the surface gets lightly burnt.
CIMG3415

Step 2.
Once it gets lightly burnt, pour some water to make it steamed.
Add shio-koji at this point, then put lid on.

CIMG3416

CIMG3417

Step 3.
When it steamed nicely, sprinkle black pepper on it.
CIMG3420

Step 4.
Serve on a plate and enjoy !!
You will surprise how juicy it is!!
CIMG3426

Quick cucumber Shio-koji pickles

CIMG3378

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.
CIMG3351

CIMG3353

Put them into container.
CIMG3354

Slice ginger.
CIMG3356

CIMG3357

Add the ginger.
CIMG3359

Add Shio-Koji, then mix well.

CIMG3360

CIMG3361

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

CIMG3362

CIMG3366

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!!

CIMG3370

Shio-Koji Daikon Steak !

CIMG3404
This is really good.
If you have Shio-Koji, please try.
Daikon(White radish) become so sweet and so juicy in just few steps.
It might be my favorite Daikon dish.

Step 1: Cut Daikon.
CIMG3345

I used only upper part, because this part is sweeter than lower part.
CIMG3347

Cut into about 2cm – 3 cm.
CIMG3348

Step 2: Steam them first.
If you have steamer, you can use it.
I don’t have it, so I used normal pan with bit of water.
CIMG3349

CIMG3367

CIMG3382

Step 3 : Prepare marinade sauce. Only 2 ingredients.
Shio-Koji & Soy Sauce.

Shio-Koji (2 table spoons)
CIMG3385

Add soy sauce (2 tea spoons)
CIMG3386

CIMG3388

Then mix well.
CIMG3389

Step 4 : Marinade Daikon with this shio-koji soy sauce.

CIMG3390

CIMG3391

Step 5 : Pan grill them!!

CIMG3411

For both side until it become golden.
CIMG3399

That’s all. Easy huh?
It’s worth trying. Really yummy. Hope you enjoy this Daikon Steak!!
CIMG3402

CIMG3406

Deep fried summer veggies marinated in Shio-Koji sauce

CIMG2789

Well balanced acid taste sour improves your appetite!!
This Shio-Koji special sauce is the tip!!

This is the sauce. Mix all. Adjust each portion according to your favorite taste.
Shio Koji : 1 table spoon
Lemon juice : 1/2 tea spoon
Graded garlic : little bit
Water : 100 ml

CIMG2784

Cut vegetables.
Any choices from eggplant, pumpkin, zucchini, Okura etc.

Then deep-fry them without breading or batter!
CIMG2783

CIMG2780

Mix the fried vegetables with marinate sauce.
CIMG2785

Dish up on the cooked rice.
Great combination with rice.
If you use the bowl to serve, then you can call it “Vegetable Don” !!

CIMG2789

Quick carrot salad with Shio-Koji dressing

CIMG3092

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

Ingredients.
Carrot and lemon.
CIMG8576

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.

CIMG3087

CIMG3088

Grate carrot.
CIMG8601

Then, mix the dressing with grated carrot!
CIMG3090

That’s it!
Here is beautiful salad in front of you!!
CIMG3092

Snap garden peas with Shio-Koji

CIMG2742
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!
CIMG2714

Let them cool down.
CIMG2718

Now, Shio-koji!
CIMG2728

Then mix well.
CIMG2732

That’s all you do.
CIMG2740

Try with other veggies, too!

**************
For anyone who have no chance to purchase Shio-koji around you shop,
we can send it to you.
Just give us a message.
shiokouji_02

Simmered Kiriboshi Daikon

CIMG2609
Japanese home food.
It’s mum’s taste, healthy & yummy.

“Kiriboshi” means, “cut” and “sundry” in Japanese.
When you harvest lots of Daikon in winter,
people cut and dry Daikon. This will be “Kiriboshi Daikon”
It’s a great preserved food!!

Every year, my dad make Kiriboshi daikon by his daikon from his farm.
It is such a peaceful moment to see cut Daikon in the garden.

But of course, you can buy it from Asian grocery store.

Now, how to cook Simmered Kiriboshi Daikon.

First, soak them in the water.
CIMG2570

Until it become like this. Then drain.
**Keep the soaked water ==> you can use as Dashi.
CIMG2589

Cut other ingredients.
-Carrot
-Fried tofu
-Shitake mushroom

CIMG2587

CIMG2585

CIMG2586

Place some oil into the pan and stir Kiriboshi Daikon and vegetables.
CIMG2591

CIMG2592

CIMG2593

CIMG2594

Stir a few minutes, then pour soaked water as Dashi.
If soaked water was not enough, use Katsuo dashi or Kombu dashi.

CIMG2596

Then add some koji seasoning.
Mirin x 2 table spoons
CIMG2602

And soy sauce x 1 – 1.5 table spoons
CIMG2603

Put the drop-lid for simmering.
CIMG2604

Cook it for 10- 15 min.
CIMG2605

Teda~.
This is Japanese home food. Mum’s taste.
CIMG2617

Grilled “Abura-age” (Fried Tofu)

CIMG1062

Easy side dish series.

This is grilled “Abura-age”. It is a deep fried tofu, but thin one.
How thin?
Like this.

CIMG1055

Normally, 2 or 3 pieces in one pack.
CIMG1052

Today’s side dish is…just grill this “Abura-age”.
Nice and crispy.

Cut in bite size and chopped spring onion on top.
CIMG1056

Then Soy sauce !!!

CIMG1058

That’s it. Sorry too easy.
What a simple dish.

CIMG1060

Simple taste is the best, but that’s why you need to use good quality soy sauce !!
Good quality seasonings are the basic for Japanese food !

Daikon salad – Tahini & Soy sauce dressing

CIMG0746

There are many daikon salad recipes, but here is an easy but rich flavor with tahini.
Daikon so useful vegetable for many different dishes.
Pickles, in miso soup, simmered Daikon, graded for fish….etc
Salad is one of it.

For this Daikon salad,
seasonings are…
Tahini and soy sauce.

CIMG0727

CIMG0728

Soy sauce makes this dressing suddenly Japanese flavor.
CIMG0730

And add vinegar and mirin for more taste.
CIMG0732

Mix all well.
CIMG0734

If it is too thick, add some water.
CIMG0735

Done! This is your yummy dressing !!
CIMG0739

Cut Daikon and mix with the dressing.

CIMG9329

Maybe you need only 10 min to prepare this salad.
Enjoy~ ♪

CIMG0746