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Beans, Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian, Veggies

Ramen with Charred Scallions, Green Beans & Chile Oil

May 5, 2021

Ramen with Charred Scallions, Green Beans & Chile Oil

Lately I’ve been having fun making all sorts of different ramen dishes. Fresh ramen is best for this dish if you can find it.  Luckily here on Maui, a few select markets sell fresh Sun Noodle ramen.  The original recipe from The NY Times calls for 3-ounce packages of ramen, however, Sun Noodle ramen comes in 5-ounce packages, so that is what I used here.

Green Beans, Ginger, Scallions, Ramen

Anything that calls for fresh ginger gets my attention immediately.  I love the refreshing flavor it brings to various dishes.  There’s no shortage of it here.  It’s used in the chile oil and also stir-fried with the ramen.

Chile Oil Ingredients

Red Pepper Flakes, Kosher Salt, Ginger, Garlic

The chile oil is so easy to prepare and it tastes divine.  Besides using it for this ramen recipe, you might drizzle it over soft cooked eggs served over rice, on tofu, over steamed bok choy or other greens.  

Chile Oil

We used flat green beans that we grew in the garden but you can use regular round green beans as well.  Just make sure your wok or pan is hot so they get a nice char. The flavor of the charred beans adds so much flavor to this dish.

Ramen with Charred Scallions, Green Beans & Chile Oil

Ramen with Charred Scallions, Green Beans & Chile Oil

Ramen with Charred Scallions, Green Beans & Chile Oil
 
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Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Chile Oil:
  • 1 tablespoon red pepper flakes
  • ¾ teaspoon kosher salt
  • ¼ cup grapeseed or canola oil
  • 1 piece ginger (1/2-inch), peeled and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon roasted white sesame seeds
  • ½ teaspoon sesame oil
  • Noodles:
  • 2 (4-5 ounce) packages fresh ramen (I use Sun Noodle brand)
  • 1 bunch scallions (6 pieces), white and green parts separated and cut into 2-inch pieces
  • 1 tablespoon grapeseed or canola oil
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 (1-inch) piece ginger, peeled and julienned
  • ½ tablespoon roasted white sesame seeds
  • salt and pepper
Preparation
  1. Prepare the chile oil: Add the red pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, about 1-2 minutes. Remove from the heat and carefully pour the hot oil over the red pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (You can make the chile oil a few days in advance, store in an airtight jar in the refrigerator).
  2. Prepare the noodles: Bring a large pot of water to a boil. Add the ramen and cook according to package directions, until just tender. Drain, rinse with cold water and drain well again.
  3. Heat a wok or large deep skillet on high. When smoking hot, add ½ tablespoon oil, toss in the green beans and season with salt. Cook, tossing the beans for 2 - 3 minutes, until charred. Remove beans from the wok and set aside.
  4. Heat the same wok or skillet over high, and when smoking, add 1 tablespoon of oil, along with the scallions, both white and green parts, and the ginger. Allow the scallions and ginger to sizzle for 20 seconds, to release their aromas, then stir-fry for 2 - 3 minutes until the scallions have a nice scorch.
  5. Add the green beans and noodles back to the pan, along with 1 to 1½ tablespoons of chile oil, and season with salt and pepper to taste. Toss well to combine, just until the noodles are heated through (you want to keep the noodles chewy and not overcook them). Divide noodles between two bowls, top with roasted sesame seeds and more chile oil.

 

Cookies, Japanese, Lactose Free, Recipes, Vegan, Vegetarian

Furikake Animal Crackers

April 26, 2021

Furikake Animal Crackers

My friend Michelle’s mom, Tomoe, always has a treat for me when I stop by to deliver produce from our garden.  Like me, she is always busy making goodies to give away.  Pickled mango, takuan, and mango bread are just a few of the delightful treats she makes. On a recent visit, Tomoe gave me a container of furikake animal crackers.  I shared them with my co-workers and they all raved about how tasty they were.  So here’s another recipe from Tomoe, who by the way is in her 90’s and still having fun in the kitchen.

Animal Crackers

The original recipe calls for 2 pounds of animal crackers (Target sells giant tubs in the cookie aisle).  I cut the recipe in half and used 1 pound of crackers and made my own version (lactose free).

Furikake

There are many variations of furikake available. For this recipe, it’s best to use one that has simple ingredients such as sesame seeds and nori (seaweed).

Furikake

Animal Crackers & Glaze

These couldn’t be simpler to make.  Prepare the sauce, mix it up with the crackers, sprinkle with furikake, toss and bake.
Furikake Animal Crackers

These crackers bake low and slow for about an hour.  You will need to toss them every 15 minutes to ensure they crisp up evenly.  I found that after the 1 hour baking time was up, some of the animal crackers were stuck together.  Just split them apart with a thin spatula before you set them aside to cool.

Furikake Animal Crackers

Nicely glazed with bits of sesame seeds and nori on each cookie, these are a tasty treat.

Furikake Animal Crackers

Furikake Animal Crackers

Furikake Animal Crackers
 
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Adapted from Tomoe's recipe
Author:
Serves: 1 pound
Ingredients
  • 1 pound animal crackers
  • ⅓ cup furikake
  • ½ stick (2 ounces) vegan Buttery Sticks (or regular butter)
  • 2 tablespoons + 2 teaspoons granulated sugar
  • 1 scant teaspoon kosher salt
  • 2 tablespoons + 2 teaspoons light corn syrup
  • 2 tablespoons + 2 teaspoons canola oil
Preparation
  1. Heat oven to 250 degrees. Line a rimmed half sheet pan (jelly roll pan) with heavy duty foil.
  2. Pile animal crackers on the foil lined baking sheet. Set aside.
  3. Melt Buttery Stick in a small saucepan over medium-low heat. Add sugar and salt and stir until dissolved. Remove from heat. Add corn syrup and oil. Whisk to combine. Pour syrup over animal crackers. Using disposable gloves, toss crackers with syrup until evenly coated. Sprinkle furikake over crackers and toss again. Bake for 1 hour, stirring every 15 minutes so the crackers bake evenly. Remove pan from oven to cool. If you notice any crackers stuck to one another, split them before they cool completely. The syrup will harden as the crackers cool. Store crackers in tightly sealed containers. I keep mine in the refrigerator.

 

Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian

Spinach Ohitashi

February 22, 2021

Spinach Ohitashi

This is one of my favorite Japanese side dishes served with rice and cold tofu.  It makes for a very quick and delicious lunch.  It can be prepared well in advance and doesn’t need any attention until you drizzle the sauce over it. It is so refreshing and healthy.  

Fresh Baby Spinach Leaves

Spinach shrinks drastically when blanched so you’ll need a pound of fresh spinach for two servings.  Once blanched, the spinach goes into an ice bath to stop the cooking quickly.  

Spinach in Ice Bath

Blanched spinach has a gorgeous bright green color to it.  And with the sauce drizzled over and around the spinach it makes for a beautiful presentation.

Drained Blanched Spinach

Spinach Rolls

I divided the spinach (squeezed dry) into four equal pieces and shaped them into short rolls, then sliced them into rounds before adding the sauce.  

Sliced Spinach Rounds

Spinach Ohitashi

Ground roasted sesame seeds are one of my favorite additions to this dish.  Not only does it give the spinach a delicious nutty flavor, it also adds contrast to the bright green rounds and golden sauce.  

Instant Dashi

I opted to use instant dashi because of the small amount needed for the recipe.  It is convenient and tastes great in this sauce.

Tofu with Green Onions, Ginger & Soy Sauce

A side of tofu with green onions, ginger and soy sauce (and rice) complete a healthy meal for any day of the year. 

Spinach Ohitashi

Spinach Ohitashi with Rice, Tofu, Mac Salad, Miso Onion

Spinach Ohitashi
 
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Author:
Serves: 2
Ingredients
  • 1 pound fresh baby spinach leaves
  • ½ cup dashi (I used instant dashi picture above. ½ cup warm water mixed with 1½ teaspoons dashi powder)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • roasted ground sesame seeds
Preparation
  1. Bring a large pot of water to a boil. Blanch the spinach just until wilted, about 30-40 seconds. Immediately drain and transfer spinach to an ice bath. Once thoroughly chilled, remove spinach to a colander to drain.
  2. Meanwhile, combine dashi with soy sauce and mirin in a glass measuring cup (can be made in advance and kept refrigerated until ready to use). Set aside.
  3. Divide spinach into four equal portions. Squeeze out as much water as possible from each portion and form into short rolls. Slice each roll into equal sized rounds (serrated knife works best). Place rounds of spinach on serving plate. Drizzle sauce over and around the spinach. Sprinkle tops with ground sesame seeds. Serve at room temperature or slightly chilled.

 

Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Miso Butter Onions

January 17, 2021

Miso Butter Onions

With just three ingredients, onions, butter and miso (+ water), you might wonder how this dish from Yotam Ottolenghi, can turn out so gorgeous and flavorful.  Of course these three ingredients are among the most delectable in the world of cuisine.  Serve the onions alongside grilled steak or chicken, or simply over a bowl of steaming rice.

Maui Onions & Cipollini Red Onions

The recipe calls for very small onions, or very large shallots.  Both can be difficult to find.  The best option I found was to use Maui onions which tend to be on the small side.  I threw in a couple of red cipollini (Italian for small onions) that I had bought at Whole Foods.

Halved Maui Onions

The onions are sliced lengthwise with ends trimmed ever so slightly in order to keep the onion halves intact while baking.

White Miso & Miyoko's Vegan Butter

My version of the recipe is vegan as I switched out the butter for Miyoko’s vegan butter. It works great in this dish and all baking recipes if you are looking for a lactose free substitute for regular unsalted butter.

Miso & Melted Vegan Butter

Light miso paste is whisked together with the melted vegan butter and warm water.  This simple mixture eventually turns into a luscious sauce that coats the onions and gives them a rich, savory flavor.

Maui Onions & Red Cipollini Onions

Maui Onions & Red Cipollini Onions with Miso-Butter Water

The first time I made this dish, I was surprised at how much liquid there was.  It crossed my mind that this might not work out!  But eventually, the pale liquid reduces to a thick, flavorful sauce.

Miso Butter Onions

Beautifully glazed onions ready to serve alongside your favorite dinner entree.

Miso Butter Onions

Miso Butter Onions
 
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Adapted from Yotam Ottolenghi's recipe
Author:
Serves: 4
Ingredients
  • 1¾ pounds very small onions
  • 3½ tablespoons Miyoko's unsalted vegan butter (or regular unsalted butter)
  • 3 tablespoons + 1 teaspoon white miso
  • 1½ cups warm water
Preparation
  1. Special equipment needed: Heavy baking dish safe for 500 degree oven
  2. Preheat oven to 500 degrees
  3. Halve the onions lengthwise, discarding the papery skin as well as the layer beneath it if it's tough or dry. Trim the tops and a bit off the bottom (not too much, you want to ensure the onion halves stay held together at the base). Place onions halves, cut-side down slightly spaced apart, in a 9x13-inch baking dish or one that fits your onion halves.
  4. In a medium bowl, whisk together the melted butter and miso paste. Whisk in the warm water. Pour mixture over the onions. Cover the pan tightly with heavy duty aluminum foil. Bake for 35 minutes. Remove foil and turn the onions over so they are cut-side up. Baste onions very well, then return to the oven, uncovered for another 40-45 minutes, basting every 10 minutes, until the onions are very soft and deeply browned on the tops. The sauce should be reduced to a gravy consistency.
  5. Transfer onions to a platter, pouring the sauce over and around them before serving. Any leftovers can be refrigerated for up to 2 days. Reheat before serving.

 

 

Dinner, Italian, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Pistachio Pesto Ramen

October 27, 2020

Pistachio Pesto Ramen

This dish typifies a summery meal that is refreshing and can be prepared with minimal time spent at the stove.  The ramen takes just a few minutes to cook and the pesto itself is quick to make and does not require any cooking.  The bright flavors of fresh basil, pistachios and lemon will delight your palate.

Pistachio Pesto Ramen

Pistachios

To make things easier, buy shelled, salted pistachios.  Shelled or not, they make a tasty snack while you are preparing the dish.

Pistachios, Basil, Lemon & Garlic

Basil From the Garden

During the summer months when the temperatures reach into the 90’s, there’s not much we can grow successfully in the garden.  But herbs such as basil can take the brutal heat and grow nicely all year long.

Pistachio Pesto

This pesto does not call for cheese which makes it the perfect pesto for vegetarians, vegans, and those who are lactose intolerant.  The pistachios provide all the richness necessary.

Fresh Ramen

I use fresh Sun Noodle ramen (soup base packets are discarded) that I buy at Island Grocery here on Maui.  I like the texture of the curly noodles and the way the pesto clings to them.  If you don’t have access to fresh ramen by all means use your favorite dried ramen or pasta.

Fresh Ramen

This delicious pesto ramen is definitely going into my regular rotation.  We made a frittata the following morning with the leftovers and it was so delicious.

Pistachio Pesto Ramen

Pistachio Pesto Ramen
 
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Adapted from LA Times
Author:
Serves: 2
Ingredients
  • ¼ cup roasted and salted shelled pistachios, plus more for serving
  • 1 small garlic clove, smashed and peeled
  • 1 cup tightly packed basil leaves
  • ¼ cup extra virgin olive oil
  • 1 lemon: 2 tablespoons lemon juice + zest of half the lemon and a few wedges for serving
  • 2 packages fresh ramen (about 10-13 ounces)
Preparation
  1. Bring a large pot of salted water to a boil. Meanwhile, combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping down the bowl as needed. Transfer to a large bowl. Stir in the olive oil, lemon zest, and 2 tablespoons of lemon juice (use 1½ tablespoons for less tangy sauce). Mix well and season with salt and freshly ground black pepper.
  2. Cook the ramen according to directions on the package, discarding any seasoning packets that may have come with the ramen. Drain noodles in a colander and rinse under cool water just until noodles are warm. Shake the colander to remove excess water. Transfer noodles to bowl with pesto.
  3. Toss until the noodles are evenly coated with the pesto. Taste and add more lemon juice, oil and salt if needed. Divide among serving dishes. Top with additional chopped pistachios and lemon slices (optional)

 

 

Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Cold Miso Sesame Ramen

August 13, 2020

Cold Miso Sesame Ramen

Cold noodle dishes have always been a favorite of mine, especially during the summer when it is blazing hot.  Dressings and sauces made with light miso are always so tasty.  I enjoy its mild and slightly sweet flavor. This is such an easy meal to throw together if you are short on time.  You can make it in advance, just leave the dressing out until you are ready to serve it.

Hakubaku Ramen

Hakubaku dried ramen is a good choice if you can find it.  Otherwise use your favorite ramen or substitute it with thin spaghetti.

Cucumber, Cilantro, Fresno Pepper, Green Onions

With just a handful of ingredients, you can quickly put together a satisfying lunch.  The Fresno pepper adds a little bit of heat, and a beautiful firecracker red color.

Miso Dressing

The miso dressing is also excellent tossed with crispy greens such as iceberg lettuce, watercress, red and green cabbage, carrots, cucumbers, and radishes.

Hakubaku Ramen

For its ease and flavor, this has become a new favorite dish of mine no matter what time of the year it may be.

Cold Miso Sesame Ramen

Cold Miso Sesame Ramen
 
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Adapted from Bon Appetit magazine
Author:
Serves: 2
Ingredients
  • 1 small Fresno chile
  • 2 mini Japanese cucumbers
  • 2 - 4 green onions
  • cilantro (optional)
  • 2 limes (2 tablespoons + wedges for serving)
  • ¼ cup mild miso
  • 2 teaspoons roasted sesame oil
  • 2 teaspoons light brown sugar
  • 1 small garlic clove, grated
  • 2 tablespoons + 2 teaspoons grapeseed or canola oil
  • 8 ounces dry ramen
  • roasted sesame seeds for serving
  • cilantro sprigs for serving (optional)
Preparation
  1. Heat water for ramen in a large pot. Meanwhile, cut Fresno chile in half lengthwise (I use disposable gloves when handling chile peppers). Remove the ribs and seeds (leave ribs in for spicier flavor). Slice into strips and finely chop.
  2. Cut cucumbers in half lengthwise, then slice crosswise into ¼-inch thick half-moons. Thinly slice green onions.
  3. Cut ½ lime into wedges for serving. Juice the other half along with the second lime into a small dish, until you have 2 tablespoons.
  4. Whisk together 2 tablespoons lime juice, miso, sesame oil, brown sugar and garlic in a small bowl until smooth. Slowly whisk in grapeseed oil until dressing is smooth and thick. Whisk in water 1 tablespoon at a time until dressing is the consistancy of heavy cream (1½ - 2 tablespoons). Set aside.
  5. Cook ramen according to package instructions. Rinse under cold water and drain thoroughly, shaking off any excess water (excess water will dilute the dressing). Transfer noodles to a large bowl and toss with the sauce. Add chile, cucumbers, and green onions. Toss again. Divide noodles among shallow bowls. Top with roasted sesame seeds, sprigs of cilantro if using, and lime wedges.

 

 

 

 

 

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