Category: Asian

Agedashi Tofu

27/10/2019

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From this website.

Ingredients

Tub of firm tofu
2 Tablespoons potato starch (Katakuriko)
Cooking Oil (Vegetable oil)

Sauce / Broth

1/2 cup dashi (1 shitake mushroom 1/2 cup hot water)
2 Tablespoons Soy Sauce
2 Tablespoons Mirin
1 Tablespoons sugar

Toppings

Daikon
Spring onions
White sesame seeds

Instructions

Make the sauce by putting all the ingredients into a sauce pan.
Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
Cut the tofu 3cm x 4 cm x 2cm
Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.
Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
Heat oil in a deep frying pan to 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.
Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.

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Ramen

22/6/2019

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1 Tbsp seasme seed oil
5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
1 3- inch piece ginger (peeled and diced)
1 medium yellow onion (coarsely chopped)
6 cups vegetable stock
2 Tbsp tamari or soy sauce (plus more to taste)
14 grams dehydrated shiitake mushrooms
1 Tbsp white or yellow miso paste

Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavour of the broth.
Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavour will deepen and develop.
Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time

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Baechu Geotjeori (Fresh Kimchi) 배추 겉절이

22/6/2019

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1 small baechu, (napa Chinese cabbage)
3 tablespoons coarse sea salt less if using finer salt

4 tablespoons gochugaru Korean red chili pepper flakes
3 tablespoons shitake water / konbu water
1 tables spoon soy sauce
1 tablespoon corn syrup or Korean rice syrup
1 tablespoon maesil cheong 매실청 (Korean plum syrup) - or a bit more corn syrup
1 tablespoon minced garlic
1 teaspoon finely grated ginger
1 teaspoon sesame seeds
2 tablespoons of water

Separate the cabbage leaves. Cut each leaf lengthwise, and then cut crosswise once or twice into long bite sizes. Rinse in water and drain.
Place a layer of cabbage in a large bowl and sprinkle with a tablespoon of salt. Repeat with the remaining cabbage and salt. Toss well to coat evenly. Leave it for 40 to 60 minutes until softened, tossing once halfway through.
Combine all the seasoning ingredients in a small bowl, and mix well with 2 tablespoons of water.
After 2 hours Rinse the cabbage twice and drain well.
Add the seasoning mix to the cabbage. Using a kitchen glove, toss everything by hand until the cabbage pieces are well coated with the seasoning.

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Dumplings

24/3/2019

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Makes 14 dumplings
Combination of
http://www.madelinelu.com/new-blog/2017/1/20/homemade-vegan-dumplings
https://www.carrotsandflowers.com/best-damn-vegan-dumplings-recipe/

Dumpling Wrap

1 1/2 cups (220 g) all-purpose flour
1/2 cup (115 ml) hot water
pinch of salt

Dumping Filling

1 block tofu crumbled
1 medium-sized Chinese cabbage, chopped into small pieces
1 1/2 cup shiitake mushrooms, chopped into small pieces
1 tsp freshly grated ginger
4 cloves freshly grated garlic
1 spring onion, finely chopped
1/4 of a medium-sized purple onion, finely chopped
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp miso paste

To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. Bye then, the dough should be springy and soft.
While the dough is resting, prepare the filling. In a large skillet, heat the sesame oil on medium high. Add onions, garlic for a minute. Add tofu, shitake mushrooms, miso and ginger. Stir to combine. Then add Chinese cabbage. Cook for 8-10 minutes until the water from the tofu and veggies is cooked off.
On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.

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Agedashi Tofu

Ramen

Baechu Geotjeori (Fresh Kimchi) 배추 겉절이

Dumplings

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