Jullietta Jung
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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
  1. Make the sauce by putting all the ingredients into a sauce pan.
  2. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
  3. Cut the tofu 3cm x 4 cm x 2cm 
  4. 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.
  5. Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
  6. 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.
  7. Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
  8. 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 
  1. Heat a large pot over medium-high heat.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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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    Plant based eating. All my favourite recipes in one place

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