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Roasted Sesame Oil

Appetizers, Dinner, Korean, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Warm Tofu with Spicy Sauce

September 4, 2020

Warm Tofu with Spicy Dipping Sauce

I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce.  I came across this recipe on Alexandra’s Kitchen blog recently.  The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.

Firm Tofu

Firm tofu is the best option for this recipe as it keeps its shape when sliced.

Gochugaru, Green Onions, Spicy Sauce

If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away.  With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often.  I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.

Warm Tofu with Spicy Dipping Sauce

Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.

Warm Tofu with Spicy Dipping Sauce

Warm Tofu with Spicy Sauce
 
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Adapted from Alexandra's Kitchen blog & Gourmet Magazine
Author:
Serves: 2
Ingredients
  • 1 (14 ounce) package firm tofu
  • 1½ tablespoons soy sauce (Kikkoman recommended)
  • 1½ tablespoons low sodium soy sauce (Kikkoman recommended)
  • ½ teaspoon granulated sugar
  • 1 tablespoon roasted sesame oil (Kadoya recommended)
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 2 teaspoons roasted sesame seeds (white or a mix of white and black)
  • ¼ - ½ teaspoon finely grated garlic
  • 3 tablespoons finely sliced green onions
Preparation
  1. Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
  2. In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
  3. Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.

 

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.

 

 

 

 

 

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.

 

Dinner, Korean, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Chilled Somen with Spicy Cucumbers

December 7, 2016

Chilled Somen with Spicy Cucumbers

Cold noodles tossed with crisp vegetables are one of my favorite lunch dishes.  I often make a big bowl of Aunty Ruby’s Somen Salad and take it to work to share with my friends.  This recipe calls for perciatelli or bucatini pasta but I couldn’t resist using delicate somen noodles.  They cook up in 3 minutes and are the perfect partner for the spicy cucumbers.  I found this delightful recipe in Martha Stewart Living magazine. The subject of this particular article was Korean Barbecue and a talented Korean cook, Mrs. Pai.  This is one of her original side dishes.

Somen Noodles

Keiki Cukes

These beautiful “Keiki Cukes” are grown on the Big Island of Hawaii.  Big Island Produce is a hydroponic farm that produces cucumbers all year long.  They are super crunchy and don’t have any seeds.  We use them to make dill pickles, bread & butter pickles, and add them to all types of salads.

Chopped Scallions

Korean Chili Flakes

Korean chili flakes or gochugaru (not to be confused with red pepper powder), has a unique balance of sweet and smoky flavors with medium heat.  I have heard that hotter varieties are available but the one I buy from Whole Spice tends to be just the right heat for me.

Spicy Cucumbers

The cucumbers are mixed with Korean chili flakes, scallions, garlic, and sesame oil before being tossed with cold noodles.

somen-1-2

Chilled Somen with Spicy Cucumbers

Chilled Somen with Spicy Cucumbers
 
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Adapted from Martha Stewart Living Magazine
Author:
Serves: 2 as a main dish, 4 as a side dish
Ingredients
  • 10 ounces thinly sliced small cucumbers (Keiki, Japanese, Persian)
  • ½ teaspoon salt
  • 1½ tablespoons Korean chili flakes
  • 2 teaspoons granulated sugar
  • 3 tablespoons thinly sliced scallions
  • 1 small clove garlic, crushed in a garlic press
  • 4 tablespoons roasted sesame oil, divided (Kadoya brand recommended)
  • 1 tablespoon unseasoned rice vinegar
  • 1 package (3 bundles - 8 oz.) somen noodles
  • 4 teaspoons soy sauce
  • salt for seasoning
Preparation
  1. Toss cucumbers with ½ teaspoon salt, and let sit for 30 minutes. Transfer cucumbers to a clean dish towel and wring to remove excess liquid from cucumbers. Transfer to a large bowl. Add Korean chili flakes, sugar, scallions, garlic, 2 tablespoons sesame oil, and the vinegar. Mix seasonings into cucumbers; let sit for 10 minutes.
  2. Meanwhile, cook somen noodles according to package instructions. Shirakiku brand cooks for just 3 minutes. Immediately drain, rinse under cold water and place noodles in an ice bath until well chilled. Drain noodles well and add to cucumbers, tossing to combine. Add remaining 2 tablespoons of sesame oil and the soy sauce. Season with salt and additional Korean chili flakes before serving. Leftovers are delicious the following day.

 

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