Spinach with Sesame Miso Sauce ほうれん草の胡麻味噌和え(Vegetarian)

 

Ingredients:

a fresh bunch - spinach (about 7 stalks) 

1 tbsp -cooking sake

1/2 tsp -sugar

1 tbsp -mirin

few drops -soy sauce

1-2 tbsp based on taste-miso paste

2 tbsp -toasted sesame seeds

  1. Microwave the sake in a safe bowl about (45sec) to evaporate the alcohol.

  2. Add the sugar while the sake is hot to help dissolve it, whisk it all up.

  3. With little to no ceremony, add in the mirin and soy sauce. Whisk it baby!

  4. Add the miso (one tablespoon at a time) and taste your sauce. Add more miso if it is too sweet.

  5. Grind the sesame seeds using a petal and mortar (suribachi and surikogi) and add the sesame seeds in to the sauce. Mix it all up and adjust the recipe if you’d like it sweeter or saltier.

  6. Bring water to a boil. Clean you spinach first, then dunk your spinach, stems and all into the hot water. You want them juuuust cooked, so 45 seconds - 1 minute is all they need.

  7. Scoop out your spinach and dump into a cold bowl of water. Cool them down until they are no longer warm to touch.

  8. Gently squeeze the water out of your spinach and when it starts getting green, squeeze a little of that spinach juice into your sauce.

  9. Chop the spinach into 3 even pieces and gentle toss with the sauce.

    Keep it in the fridge to continue cooling and serve it as a salad or side dish when you’re ready to eat. 

HOMEMADE MISO SOUP
味噌汁 (みそしる)

 

Ingredients for Dashi (fish based soup stock)
3-4 cups - water
1 packet - dashi tea bag

Note:  As a general rule of thumb, 1 dashi tea bag is good for up to 4 cups of water. But you can measure the amount of water you want to use by using the bowl you’re serving your miso soup in.

Cold soak the dashi teabag in water overnight (squeeze it out) 

OR 

  1. Place the tea bag in choice amount of water and bring to a boil.

  2. You can either:
    -Kill the heat, and let it soak covered for a minimum of 5 minutes or up to 10 minutes. The flavour will increase as you let it sit, so it’s up to you.
    OR
    -You can turn the heat to low, and let simmer for 4-5 minutes.

  3. Squeeze the teabag out and throw away. OR you can let it dry and use the inside powdered ingredients for rice seasoning.

DASHI IS READY TO GO! You can store it in your fridge for up to a week or freeze it to use it later.

CLICK HERE for VEGAN DASHI SOUP STOCK using SHIITAKE MUSHROOMS

* ｡･:*:･ﾟ★,｡･:*:･ﾟ☆　👑🐷　 ｡･:*:･ﾟ★,｡･:*:･ﾟ☆

Ingredients for Miso Soup

3-4 cups - dashi soup stock
2-4 tbsp - miso paste of your choice (adjust to your taste)
1 pack - soft/silken tofu pack
2-3 stems - green onion finely chopped
OPTIONAL:
Handful of FU (wheat protein)
1 tbsp - dried wakame seaweed

  1. Using a ladle, scoop 2 tbsp of miso paste into it. Submerge it into your dashi broth (which is on low heat) and smush the miso paste in the ladle to help spread the paste evenly into the soup.

  2. Try your soup. If it taste weak, add more miso paste. Miso soup should taste like smokey salty miso, rather than just the dashi broth.

  3. Add your green onions when you’re happy with the taste of the soup. You can also add your dried wakame now. Turn the heat to medium to gentle cook the onions for 1 min or so.

  4. Add a handle of FU to the soup, stir, and kill the heat.

  5. Add you tofu to your soup bowl in chopped cube form, and pour miso soup over it. You’re all done!
    OR
    You can add your tofu to the miso soup on the stove during the green onion stage. Just be gentle with the stirring.

Tamagoyaki 玉子焼き
(Fried Rolled Egg)

 

Ingredients:

2 - eggs (beaten)
1/4 tsp  - soy sauce
1 tsp - sugar
2 tbsp -soup stock (preferable dashi)

For Cooking:
1 tsp - oil 

NOTE: This recipe is extremely adjustable and always varies in Japan.
You can use 3 eggs, 1 tsp sugar, 1 tsp soy sauce, and a pinch of salt and no dashi.
You can make it sweet or saltier. Try a few versions of this recipe online by searching 玉子焼き or Tamagoyaki and see which recipe you prefer!

Cooking hint: if you let your egg cook completely before rolling, it will tear and be too dry. Don’t worry if it seems a bit “wet” as it will continue cooking as you add more and more hot layers of egg. The final layer is the only layer that won’t receive more and more heat.

  1. Beat the eggs in a bowl and add all the ingredients with little to no ceremony, and beat again.

  2. Use an oil brush or create an oil brush using a piece of paper towel folded over a few times to create a thick “brush”. Pour your oil into a little bowl for easy dipping access.

  3. Bring the pan to medium heat, add a bit of the oil. Test the heat by adding a drop of egg. It should sizzle, but bubbling means it is too hot.

  4. Oil your pan lightly, if there is visible pools of oil, pour some off. Then pour your first thin layer of egg. Don’t let it cook completely. If you do that, it will be too dry to roll. Roll the egg in onto itself, and press up again the side of the pan.

  5. Quickly oil the pan again, being careful to oil underneath the current egg in the pan.

  6. Pour more egg, lift the previous egg roll up to get fresh egg underneath it. This helps the two egg rolls stick together.
    *if your egg is bubbling, it is too hot in the pan and the egg will quickly cook not allowing the egg roll to stick together

  7. Continue this method, oil then egg + rolling, until your egg is all gone.

  8. Press you egg roll against the side of your pan to help shape it, and then put onto a plate to cut into thick slices. Enjoy!