Sorghum Glazed Baby Carrots

1 cup hard apple cider
½ cup sorghum
Juice of 1 lemon
Juice of 1 orange
3 tablespoons unsalted butter
2 bunches baby carrots (about 1 pound)
Kosher salt
Freshly ground black pepper

Combine the cider, sorghum, lemon juice, orange juice, and butter in a skillet. Bring to a simmer, then add the carrots in a single layer. You may need to cook them in batches, depending on the size of your pan.

Lightly season the carrots with salt and pepper and cook until tender, approximately 10 minutes. Remove with a slotted spoon and continue to simmer the sauce until it is reduced to a thin glaze.

Before serving, put the carrots back in the pan and reheat them in the glaze.

 

Kombu No Tsukudani (昆布の昆布)

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.

 

Soymilk Mousse

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  • 1¾ fluid ounces soymilk
  • 4½ ounces silken tofu
  • 1 tablespoon raw sugar
  • 1 tablespoon maple syrup
  • 1¾ ounces banana
  • Fruits or Nuts (optional)

Sugar Syrup

  • 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
dissolved.

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

 

Hanarenkon (Flower-Shaped Lotus Root)

  • 3¼ ounces lotus root
  • 2 tablespoons  rice vinegar

Vinegar Mixture

  • 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.

Kuromame (Sweet Black Soybeans)

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  • 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.

 

Dengaku Miso Dressing (味噌田楽)

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Dengaku miso (also known as sweetened miso) is a popular dressing used in Japan for vegetable and tofu, made with a stronger flavoured red miso.

  • 1 Tablespoon red miso
  • 1 Tablespoon sake
  • 1 Tablespoon raw sugar

To prepare the dengaku miso dressing, mix all the ingredients well and set aside.

 

Okra in Ginger Broth

  • 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.

 

 

Vegetarian Dashi

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8 cups cold water
14 ounces of vegetable offcuts and peelings from 4 different kinds of vegetables such as carrots, daikon, Chinese cabbage, pumpkin, turnip, etc.
2 slices of root ginger
3/4 ounces of konbu

Place all the ingredients in a pan. Bring to the boil over a medium heat, then simmer until reduced by half.

Strain through a fine sieve and use as needed.

The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.

 

Shiitake Mushroom Dashi

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5 cups Vegetarian Konbu Dashi Stock
11/4 ounces dried shiitake mushrooms
1 teaspoon caster sugar
pinch of sea salt

Add Vegetarian Konbu Dashi Stock to a pan until hot but not boiling, then remove from the heat.

Add the shiitake mushrooms, sugar and salt to the hot konbu dashi and let them soak for 2–4 hours. Remove the mushrooms, reserving them for another recipe.

Strain the dashi into a bowl avoiding any sediment or grit from the bottom of the pan.

The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.