I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.
It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.
The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.
Similar dishes include Spicy Rice with Zucchini, Zucchini, Lemon and Dill Salad, and Marinated Zucchini and Tomatoes.
Browse all of our Zucchini dishes and our vast array of salads. Or explore our Early Summer recipes.
Continue reading “Zucchini or Radish with Soy and Wasabi”
I hadn’t really cooked any dishes from Ottolenghi’s books for about a year (and it would be another 6 months before I went back to cooking his recipes regularly). When I began cooking from Plenty More again, I realised 2 things: Firstly how much I had missed the flavours of Ottolenghi, and secondly I remembered the almost tedious number of processes in each recipe.
The deep sweetness and intensity produced by miso paste, combined with other Japanese staples, are guaranteed to put a smile on your dial on an overcast Winter or Early Spring day.
This one is no different. It has 7, yes seven, different processes with associated pots, pans and equipment. Make the vegetarian dashi, ribbon cut and soak ginger and spring onions, prep the eggplants, deep fry the eggplants, saute the onions, walnuts etc, make the sauce, cook the noodles.
So Ottolenghi flavours come at a price. Leave an afternoon free – at least several hours to cook and clean up – when making any of his dishes.
To be fair though – the man I call the Master of Flavour produces amazing dishes that makes the hours worth the effort!
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. You can see the original recipe here.
Similar recipes include Roasted Eggplant with Special Miso Sauce, Deep Fried Eggplant, Ginger Scallion Noodles, and Udon Noodles and Shimejii Mushrooms.
Browse all of our Japanese dishes and all of our Eggplant recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.
Continue reading “Noodles with Fried Eggplant, Miso and Walnuts”
Daikon is popular in Japan and Korea (and each have a slightly different type of daikon), so flavours from these countries pair well with this long white radish. It is also used quite commonly in India, BTW, but here we are focusing in on some Japanese flavours.
The daikon is simmered with kombu, my favourite seaweed, and then served with a tahini-miso sauce. It is so delightful, and I serve it as a small starter. If I am eating alone, I dip the slices into the sauce, but for company, it is easier to place a spoonful of the sauce on top of each slice.
Sometimes I sprinkle some Korean chilli flakes or Japanese Shichimi Togarashi, (seven spice pepper) over the slices of daikon, and love the slight spice hit they give.
You might like to read What to Do with Daikon Radish.
Similar recipes include Mustard Greens with Daikon, Daikon Salad with Coconut, and Daikon Dal.
Browse all of our Daikon recipes, and all of our Japanese recipes. Or explore our Early Autumn dishes.
Continue reading “Simmered Daikon Radish with Miso and Sesame Sauce”
This recipe is one that Taste published some time ago and a friend pushed me to have a look at it. I was very sceptical – cooking miso is not something that I do often (heat destroys some of its health properties), and cooking lemon juice is rarer (cooking changes its flavour). But I do like to test recipes, especially if prompted or recommended by friends. So one Saturday afternoon when I was roasting some broccoli and needed a sauce for it, I set about making this special miso sauce. With only 5 ingredients – miso, rice vinegar, sugar, lemon juice and mirim – the result is precisely as you imagine. Dark. Rich. Bright. Chilli-hot. Sweet.
The recipe is originally from Hiroko Shimbo’s Hiroko’s American Kitchen. While it uses Japanese ingredients, it is not something traditionally Japanese – far far too bold and funky for the subtleness of Japanese cuisine.
The premise for this sauce is that
- it is so very easy to make
- it freezes, but not solid, so you can spoon it out into dishes whenever you want – keep it in the freezer in a solid container, not a ziplock bag (it will leak out)
- it can be used in almost anything – stirred into sauteed potatoes and into soups and braises. Toss through fried rice. Stir into lentil stews and make miso soup with it. Toss roasted broccoli and cauliflower in it. Add a little to dressings, dips and spreads.
Pretty much the number of uses of this sauce is infinite, guided only by your imagination. Add a little to a dish for full-on flavours, or add just a little for a mysterious undertone.
Actually it is so dark and funky, I’ll use it as a vegetarian substitute in place of fish sauce in some recipes.
Today, we roasted slabs of broccoli and served with the sauce. Broccoli shines when paired with something punchy, formidable and umami-rich, so the combo works divinely.
Similar recipes include King Oyster Mushrooms with Special Miso Sauce, Roasted Eggplant with Special Miso Sauce, Miso Peanut Coconut Sauce, Miso Vegetables and Rice, and Miso and Tofu Dipping Sauce.
Browse all of our Miso dishes and all of our Japanese recipes. Or explore our Late Autumn food.
Continue reading “Special Miso Sauce”
Oh those nights in the various China Towns of the world, eating noodles and congee and salt and pepper tofu, and wonderful silky eggplants. Simple dishes are tasty and elegant, in a way that sometimes we forget. Paring back to basics gives such good dishes.
For this dish you will need a basic Ginger Scallion Sauce (we call them Spring Onions, but it doesn’t sound as good). The sauce is useful in the kitchen and is one of my pastes, purees, powders, stocks and sauces that commonly grace my quiet kitchen bench. It is useful in so many ways – into soups and broths it goes, over rice with some deep fried tofu and shredded vegetables, drizzled onto bok choy with or without noodles, smeared on sandwiches.
Once you have the sauce, all you need for this recipe is some noodles and some veg. That’s it. And variations are endless. Make it as simple or as fussy as you like.
Similar recipes include Sesame-Chilli-Soy Dipping Sauce, Soba Noodles with Quick Pickled Mushrooms, Glass Noodles and Green Mango Salad.
Browse all of our Noodle dishes, our Dipping Sauces and all of our Asian recipes. Or explore our Early Summer dishes.
Continue reading “Ginger Scallion Noodles”
Shimeji Mushrooms are those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.
The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.
Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific, and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.
*mushies is Australian slang for Mushrooms
Similar recipes include Chinese Cold Cucumbers, Carrot and Kombu Quick Pickle, Celery Quick Pickle with Chilli, and Cucumber and Radish Quick Pickle.
Browse all of our Mushroom recipes, and all of our Quick Pickles. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.
Continue reading “Quick Pickled Shimeji Mushrooms”
Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.
Similar dishes include Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Hot and Sour Soup, Slow Cooked Creamy Mushrooms, Mushrooms for Toast, and Caramelised King Oyster Mushrooms.
Browse all of our Mushroom recipes and all of our Noodle dishes. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.
Continue reading “Udon and Shimeji Mushrooms with a Miso Mushroom Broth”
Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.
Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.
Similar recipes include Daikon and Onion Quick Pickle, Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.
Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.
Continue reading “Daikon Miso Pickles”
We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.
Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.
Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste. Click the link for the recipe or see below.
Similar recipes include Ginger Scallion Noodles, Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Miso and Tahini Sauce, Spread and Dressing, Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.
Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and Kashk, Kitsu Udon.
You might also like our to explore our Dipping Sauces, Noodle recipes and Japanese dishes. Or check out our collection of Late Spring recipes.
This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.
Continue reading “Broth and Dipping Sauce for Japanese Noodles and Tofu”
Miso has made its way back into our kitchen. A favourite of old, somehow it disappeared from our ingredients some time ago. But I adore soup made simply from dissolving a spoon of miso in hot water. Sip. Feel relaxed. Comforted. Rested.
There are dozens of different types of miso. Today we’re using Genmai. Genmai Miso is a mellow, sweet, golden miso paste of whole soybeans and brown rice which is traditionally aged in cedar kegs for up to 18 months. It is good for soups, sauces and slow cooked dishes, and is often referred to as Brown Miso. This is a version of the recipe that came with the miso – I have tinkered with it a little. It is an unusual one for me, as I usually just add sliced vegetables to miso dissolved in hot water. It is quick, easy and delicious, and sautes the vegetables briefly before adding to the soup.
Please remember to offer miso soup to your friends and family when they are overwrought, when they are having a hard time, when they are so tired they can no longer stand up, when they have a young kids or babies that won’t allow them to sleep, or when life throws enormous challenges at them. It is incredibly restorative.
If you are not familiar with using miso, read about the different types. Please also read my recipe for making amazing miso soups. You can try Miso Soup with Dried Shiitakes and Noodles.
Similar recipes include Miso Vegetables and Rice with Sesame Dressing, Miso and Tofu Dipping Sauce and Dressing, Miso and Tahini Sauce, Spread and Dressing, Miso Sesame Dressing, Tofu, Spinach and Sesame-Miso Napoleans, and Japanese Baked Eggplant with Miso and Sesame.
Browse all of our Miso recipes and all of our Soups. Or explore our Early Autumn dishes.
Continue reading “Miso Soup with Wakame”