Rice and chili pepper leaves and kelp Tsukudani
1 big piece rehydrated kombu (from making Vegetarian Dashi)
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
1 teaspoon rice vinegar
1⅔ cups water
1 teaspoon sesame seeds
Cut the kombu into strips about 1½ inches wide, then julienne them. Add to a saucepan with the soy sauce, sugar, mirin, vinegar and water, and bring to the boil. Reduce the heat to medium—it should be between a simmer and a boil, and cook until the liquid reduces to a thick, sticky glaze.
Taste the kombu; it should be quite soft but not mushy. If it needs more cooking, add a little water. There should be no liquid left; it should be a glaze as opposed to a sauce. When the kombu is ready, stir in the sesame seeds. Leave to cool before using as a filling for onigiri, a topping for rice or on its own.
- 1¾ fluid ounces soymilk
- 4½ ounces silken tofu
- 1 tablespoon raw sugar
- 1 tablespoon maple syrup
- 1¾ ounces banana
- Fruits or Nuts (optional)
- 1 ounce raw sugar
- ⅔ fluid ounces water
For the sugar syrup, combine sugar and water
in a saucepan over low heat. Gently stir until all sugar is
Set aside to cool.
Add soymilk, tofu, banana, sugar and
maple syrup in a blender. Blend until smooth. Divide
into 4 portions and keep refrigerated for 2 hours.
To serve, add sugar syrup.
Top with fruits or nuts if desired
- 3¼ ounces lotus root
- 2 tablespoons rice vinegar
- 4 tablespoons rice vinegar
- 2 tablespoons water
- 2 tablespoons raw sugar
- 2 tablespoons lemon juice
- Sea salt, to taste
Combine all ingredients for the vinegar mixture, except
lemon juice, in a saucepan. Place it over low heat to
dissolve all the sugar and salt. Allow to cool.
Peel and slice lotus root into 1/4 inch thick rings. Soak
immediately in water and 1 tablespoon of vinegar to prevent
discolouration. Make flower cuts and drain before using.
Boil a pot of water and add the other tablespoon of vinegar.
Add sliced lotus root flowers and boil for 5 minutes.
Remove lotus root and allow to cool.
Add lotus root slices to vinegar mixture and lemon juice in
a resealable bag. Remove any air from the bag, seal and
refrigerate for a minimum of 2–3 hours.
They are better on day two after the sweetness and contrasting sourness become more prominent.
- 3½ ounces kuromame (black soybean)
- 3 ounces raw sugar
- 1 tablespoon Japanese soy sauce
- ¼ tsp sea salt
Rinse kuromame and discard any that have spoiled. Soak it in water for at least 3 hours or overnight.
Discard the water.
Boil kuromame with water in a pot and add sugar, soy sauce and salt. Bring to a boil and then reduce heat. Simmer under low heat for about 3 hours or until soft. Remove any white foam and impurities that form during simmering.
Remove from heat and let it cool. Refrigerate overnight so that the beans will absorb more flavor.
- 61/3 ounces small okra *
- 1/3 ounce grated ginger
- 8 fluid ounces Shiitake Mushroom Dashi
- 2 Tablespoons Japanese soy sauce
- 1 Tablespoon sake
- 1 Tablespoon mirin
- 1 teaspoon sesame oil
- ¼ teaspoon sea salt
Wash and trim stem ends of okra.
Add Shiitake Mushroom Dashi, soy sauce, sake, mirin, sesame
oil and sea salt in a saucepan and bring to the boil. Lower
heat and add okra and grated ginger. Simmer for
about 10 minutes.
Remove and arrange on 4 individual serving plates.
Serve with some broth spooned over.
* Cut into halves if you are using okra of longer lengths.