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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.

 

 

 

 

 

Beef, Dinner, Japanese, Lactose Free, Recipes, Sauces

Best Teriyaki Meat Sticks

July 31, 2020

Best Teriyaki Meat Sticks

Over the course of a month or so, I have been on a quest to find the best cut of meat for my teriyaki meat sticks.  I first tried ribeye which turned out to be just fine but not exactly what I was hoping for.  The next time I bought thinly sliced “teriyaki style” meat from my local market.  The thin slices of meat caught my attention but as it turned out, they use round steak which is generally quite tough.  I asked the butcher for his suggestion and tri-tip was his recommendation. Stan kindly offered to slice the meat for me so we made a plan.  I would pick up the meat the following day so he would have the chance to freeze the meat for a bit which makes it much easier to slice in to thin strips.

Best Teriyaki Meat Sticks with Oi Kimchi & Onigiri

Tri-Tip

Stan was absolutely correct.  The trip-tip was tender and flavorful.  I appreciated that he offered to slice the meat for me which saved me some time.  It’s fairly easy to slice the meat at home once you freeze it for about an hour to firm up.  All you need is a steady hand and a good knife.

Teriyaki Sauce

The teriyaki sauce smells divine.  The secret ingredient in the sauce is Sherry.  Look for a decent dry or medium Sherry (from Spain=the real deal) if possible.

Medium Sherry

Best Teriyaki Meat Sticks with Oi Kimchi, Mac Salad, Rice

Leftover meat sticks makes a tasty lunch the following day.  I wrap them in foil and heat in the toaster oven for a 5 minutes. Serve with kimchi and mac salad.

Best Teriyaki Meat Sticks

Best Teriyaki Meat Sticks

Best Teriyaki Meat Sticks
 
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Author:
Serves: 14 meat sticks
Ingredients
  • 1 pound tri-tip, sliced into strips that are ⅛-inch thick and 1-inch wide
  • 14 bamboo skewers
  • Teriyaki Sauce
  • ¼ cup granulated sugar
  • ¼ cup + 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons sherry (Hartley & Gibson's Amontillado Medium Sherry recommended)
  • 1 tablespoon + 1 teaspoon canola oil
  • 2 medium garlic cloves finely chopped
  • ¼ cup thinly sliced green onions
  • roasted sesame seeds to finish (optional)
  • Note: If you want extra sauce to drizzle over the cooked meat sticks increase recipe by half. Use ½ cup + 3 tablespoons of sauce to marinate meat strips. Reduce the remainder of the sauce in a small saucepan over very low heat (or sauce will burn) until slightly syrupy, about 5 minutes or so. Brush or drizzle the sauce over the cooked meat sticks before serving.
Preparation
  1. Soak 14 bamboo skewers in water while you prepare the sauce and meat sticks
  2. Combine sugar, soy sauce and sherry in a medium bowl, stirring until the sugar has dissolved. Mix in oil, garlic and green onions. Set aside.
  3. Slice tri-tip in to ⅛-inch thick and 1-inch wide strips. Place in medium-sized bowl and pour in teriyaki sauce. Toss meat in sauce, cover and refrigerate for 1 hour (no longer or meat will be too salty), turning meat in marinade occasionally. Thread beef strips weaving back and forth, onto soaked bamboo skewers.
  4. Heat gas or charcoal grill to medium-high to high heat. Clean and oil grill grates. Place meat sticks on grates and cook, turning several times to ensure they are nicely charred. Cooking time is about 3-4 minutes total on a hot grill.

 

Dinner, Fish, Japanese, Lactose Free, Pasta, Recipes

Japanese-Style Tuna Udon Noodle Salad

July 10, 2020

Japanese-Style Tuna Udon Noodle Salad

If you’re looking for a tasty summer dish that isn’t time consuming, this tuna udon salad should be at the top of your list.  Besides being absolutely delicious, it is a beautiful bowl filled with udon noodles, rich and flavorful tuna in olive oil, crisp cucumbers, radishes and watercress.  Feel free to come up with your own version using different vegetables such as shredded iceberg lettuce or red cabbage, julienned carrots, bean sprouts and so on.  Ever since I spotted this recipe on Carolyn’s Food Gal blog I knew it was something I would thoroughly enjoy.  I tweaked the recipe a bit by omitting the wakame which I have never been a big fan of, but use it if you fancy it.

Ortiz Tuna in Olive Oil

Be sure to use a good canned tuna in olive oil for this dish.  Tuna in olive oil is silky, tender and so flavorful. I recently read an article in Cook’s Illustrated that rated canned tuna in olive oil.  Ortiz took top honors as did Tonnino (6.7 ounce jar).  But these brands may be difficult to find.  However, they also recommended a few brands that are more widely available; Starkist Selects solid yellowfin tuna in extra virgin olive and Wild Planet albacore in extra virgin olive oil.

Hakubaku Organic Udon Noodles

Japanese Cucumber, Red Radish, Watercress

I sliced the vegetables very thin so they melded nicely with the silky noodles and buttery tuna.  Placing the sliced radishes in an ice water bath for a few minutes helps to crisp them up.

Cold Mountain Mellow White Miso Paste

There are so many miso options these days, I always have a few tubs of them on hand.  I am quite fond of Cold Mountain’s mellow white miso. It lends the perfect flavor to many dishes, including the dressing for this recipe.

Japanese-Style Tuna Udon Noodle Salad Dressing

The dressing for this tuna noodle salad is very simple to make.  Whisk the ingredients in a bowl and you’re all set.  The dressing would also be excellent for any crunchy salad such as iceberg lettuce, cucumbers, carrots, red and green cabbage.

Japanese-Style Tuna Udon Noodle Salad

Japanese-Style Tuna Udon Noodle Salad
 
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Author:
Serves: 2
Ingredients
  • Salad:
  • 6 ounces dried udon noodles (Hakubaku is a good choice)
  • 1 small Japanese cucumber, thinly sliced
  • 1 medium red radish, thinly sliced and soaked in an ice water bath for 10 minutes
  • handful of watercress, chopped (optional)
  • 2 green onions, thinly sliced
  • nori, cut into thin strips
  • 1 can tuna in olive oil, drained slightly (I used Ortiz)
  • 1 teaspoon furikake or roasted sesame seeds
  • Dressing:
  • 2 tablespoons roasted sesame oil
  • 1 tablespoon canola oil
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons mellow miso paste
Preparation
  1. Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to package instructions. Pour the noodles into a colander and rinse under cold water to stop the cooking. Drain very well. Set aside.
  2. In a small bowl whisk together all of the dressing ingredients. Set aside.
  3. Transfer the drained noodles to large bowl (it's best if the noodles are free of any water to ensure the dressing doesn't get diluted). Add some of the dressing to the noodles, tossing to coat them thoroughly. Divide the noodles among 2 bowls (shallow rather than deep). Arrange the cucumbers, radishes, watercress, green onions and nori around the perimeter of each bowl. Place the tuna in the center of the bowls, sprinkle with furikake or sesame seeds. Serve extra dressing on the side.

 

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