Lupin Tabbouleh – Gluten Free

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This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.

If you are already familiar with Lupin and have made my Lupin Banana Bread   or Lupin Bechamel Sauce, there should be some Lupin flakes left in the kitchen cabinet that you would like to finish off??

Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.

Hope you like it.

Ingredients: 

80ml Lupin Flakes

300ml finely chopped Flat-leaf Parsley Leaves

50ml finely chopped Mint Leaves

2 Tomatoes – chopped

1 Lebanese Cucumber – chopped

1 Onion – chopped

150ml Lemon Juice (about 2 lemons)

3 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)

Sea Salt and Black Pepper to season

 

Method: 

  1. Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
  2. Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.
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Simmered Taro Roots (Satoimo no Nikkorogashi)

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For the last decade, I had been wondering if this vegetable called Taro roots in Asian veggie shops was actually the same as “Satoimo”. “Satoimo” is a common vegetable in Japan. It is a small round vegetable with brown and hairy skin. Once the skin is peeled, the inside is white. The texture is very similar to potato, but the difference is that it is slimy.

We sometimes call “Satoimo” as “Taroimo”. OK, the name is similar. Their looks are quite similar too, but the “Taro Roots” that I had seen before was quite big compared to “Satoimo”. So I had never had the courage to try “Taro Roots” as I was not quite sure.

Then the other day, I saw this “Small taro Roots” in an Asian veggie shop in Subiaco, which looked exactly the same as “Satoimo”. I took a photo of it and sent it to my mother to see what she thought. She confirmed that it WAS “Satoimo”. Great!!!

The only dish that I can think of with this “Small Taro Roots” is Simmered Taro called “Satoimo no Nikkorogashi” – one of my favourites among my mother’s simmered dishes. I have to admit that Satoimo might not be for everyone – especially for people with a Western background, as I believe that slimy food might not be as common as in Asia. However, I would really recommend if you would like to try something different or are interested in traditional Japanese food. Of course, the flavour is guaranteed.

When you prepare it, please be careful with your knife as it is slimy – quite slippery. Please also wash your hands carefully after dealing with it. Your hand might feel itchy if the sliminess is left on your skin. Hope you enjoy.

 

Ingredients:

400g of Small Taro Roots (Satoimo)

2 Tablespoons of Salt

200ml of Dashi Stock

50ml of Cooking Sake

1 Tablespoon of Sugar

1 Tablespoon of Soy Sauce

1 Tablespoon of Mirin

 

Method:

  1. Preparation for Taro Roots. Slice a little bit of the top and bottom of the taro off, and then peel the skin. It will be easier and look better if you peel it from top to bottom. If the taro roots are big, cut them into about 3 cm cubes. Place them into a bowl and sprinkle with salt. Wash and rinse them by hand. This is to remove the unnecessary sliminess, and to make the taro absorb flavour easily.
  2. Place the taro roots, dashi stock and sake in a saucepan. Heat it over medium/high heat. Once it is boiled, reduce the heat to low/medium and add sugar. Simmer it for 10 minutes with a drip lid.
  3. Add soy sauce to the saucepan and simmer it for another 10 minutes with the drip lid on, or until the taro roots are cooked.
  4. Remove the drop lid and turn the heat to medium/high. Add mirin to it and simmer it for 30 seconds to 1 minute or until the sauce becomes shiny.
  5. Turn the heat off and let the taro cook down in the sauce. Serve it warm or at room temperature.

The Easiest Ever Japanese – Agedashi Tofu (No Dashi Stock Required)

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A super easy Agedashi Tofu Recipe. This Agedashi Tofu can be made without Japanese Dashi Stock. When you are in a hurry but you would like to impress someone, it is a good recipe. I think it is a good introduction to Japanese cooking. Hope you like it.

Ingredients (Serve for 4 people)

500g Momen or Classic Tofu

200ml Water

50ml Soy Sauce

50ml Mirin

20ml Cooking Sake

5g Dried Bonito Flakes

2 Tablespoons of Corn Flour (or Plain Flour if you do not have Corn Flour)

Oil for shallow frying

Topping Options

4 pinches of Dried Bonito Flakes

Shredded Daikon Radish

Spring Onions – finely chopped

Method:

  1. Cut tofu half to make it 1.5 – 2 cm thick. Then cut each piece into 8 (Total 16 pieces of tofu).
  2. On a flat plate or a chopping board, place 3-4 layers of paper towels and lay the tofu on it. Place another 3-4 layers of paper towel on top of the tofu, and then place a flat plate or a light chopping board on top of it. Leave it for 15 minutes. This process is to remove excess water from the tofu. Please do not leave it too long, otherwise the tofu will be too dry.
  3. Now we make the sauce. Place water, soy sauce, mirin and sake into a sauce pan and bring it to the boil. Once it is boiled, turn the heat to medium and add bonito flakes to the pan. Keep simmering for a minute. Turn off the hat and put it aside.
  4. Now we shallow-fry the tofu. Heat oil to 180 ◦C. Remove the tofu from the paper towels. Coat the tofu with corn flour. Shallow-fry the tofu until the tofu becomes crispy and lightly browned (about 2 minutes each side).
  5. Remove the tofu from the oil and drain excess oil on a wire rack or paper towels.
  6. Now come back to the sauce. Strain the sauce to separate the sauce and the bonito flakes. Keep the bonito flakes.
  7. Pour ¼ of sauce on a serving plate. Place 4 pieces of the tofu in the sauce. Top with the cooked bonito flakes from Method 6, along with your choice of toppings.

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Gluten Free Vegetarian Lasagna

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I am very excited to introduce this recipe – my first Gluten Free + Vegetarian recipe.

While I’m very fortunate not to require any special diet, I always love eating vegetables, and recently I realised that my body functions better after eating a lot of veggies. On the other hand, my husband seems to like eating less carbs these days. I think that we both started realising changes in our bodies (aka aging!).  To meet our body requirements, and furthermore, to feel better in ourselves, I have been trying to change my cooking tendency as well (cool less & serve less by my husband…. As Japanese, this is very difficult to do….).

Then, I met Lupin Flakes – my new Super Food. Once I learnt how to use Lupin, while I understand Lupin is good to “Add” to normal meals, I thought that we can “Replace” too, just like I did for Lupin Hummus. Then, this idea came up to me, “how about Lupin Béchamel Sauce”. Lupin Béchamel still has the creaminess. I also used smoked paprika to add a bit of funkiness to the sauce.

For other ingredients, I use Zucchini to replace Lasagne sheets. Zucchini has to be cooked on a very high heat to make Zucchini smoky and funky. Mushrooms give a similar texture to beef mince to Bolognese sauce.

This Lasagna is quite light and does not make your stomach heavy, and yet it is quite satisfying. Hope you like it too.

Ingredients (serving for 4 people. I use 24cm round baking dish.):

For Mushroom Bolognese Sauce

1 Onion – finely chopped

1 Carrot – finely chopped

5-6 Flat Mushrooms – roughly chopped

1 clove of Garlic – finely chopped

1 tablespoon of Olive Oil

1 tin of Tomato

2 pinches of Salt

For Zucchini Lasagne Sheet

2 Zucchinis

4 pinches of Salt

1 teaspoon of Olive Oil

For Lupin Béchamel Sauce

100ml of Lupin Flakes

100ml of Milk

40g of Parmesan Cheese – grated

¼ teaspoon of Smoked Paprika

A pinch of Black Pepper

For Topping

20g of Parmesan Cheese – grated

 

Method:

For Mushroom Bolognese Sauce

  1. Heat olive oil and garlic on medium/high heat in a medium size pot. Once the garlic becomes fragrant, add onion, carrot and mushrooms to the pot and keep cooking for 1 minute or until the onion becomes translucent. Reduce heat to medium – low and put a lid on. Keep steaming the vegetables for 2-3 minutes while stirring them occasionally. This method helps to bring the sweetness of vegetables out.
  2. Add a tin of tomato and salt to the pot. Put the lid back on and simmer it for 30 minutes or until the sauce is well reduced and the liquid has almost evaporated. While cooking, please stir the sauce occasionally.

For Zucchini Lasagne Sheet

  1. In the meantime, we prepare Zucchini Lasagne Sheet. Slice zucchini lengthwise into 4. Sprinkle 2 pinches of salt on each side of the zucchini slices. Lay them on 3-4 layers of paper towels, and then place another 3-4 layers of paper towels on top of the slices. Leave them for 10 minutes. This is to remove some moisture from the zucchini, to avoid them becoming soggy when they are cooked.
  2. Pan-fry the zucchini. Heat olive oil to high in a frying pan. Once the frying pan gets really hot, lay the zucchini slices into it. Cook them for 1 minute on each side or until the zucchinis’ surface is nicely coloured. Transfer them to a place and put them aside.

For Lupin Béchamel Sauce

  1. Place Lupin Flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Place it into a bowl or a food processor if you have one.
  2. Add milk to the lupin. With a hand mixer (or a food processor), make the lupin a little bit smoother. It does not need to be super smooth. It is fine even if a few of the grains are still left.
  3. Put the mixture into a small sauce pan. Heat the pan to medium/low and warm the mixture up slowly. When the milk is just before boiling (please do not allow it to boil), turn the heat off. Add parmesan cheese, smoked paprika and black pepper. Stir to make the cheese melt and put it aside.

For Construction and Baking

  1. Preheat oven to 220◦C.
  2. In a baking dish, spread 1/3 f the Mushroom Bolognese Sauce first. Arrange 4 slices of the Zucchini over the sauce. Spread another 1/3 of the Mushroom Bolognese Sauce and then spread ½ of the Lupin Béchamel Sauce over it. Again arrange another 4 slices of the Zucchini and spread what’s left of the Mushroom Bolognese sauce. Spread all of the Lupin Béchamel Sauce over. Sprinkle 20g of Parmesan cheese over it, as a topping.
  3. Bake it for 20-30 minutes or until the surface becomes golden. Once it is done. Remove it from the over and serve it while hot.

Turkey & Tofu Tsukune (Japanese Meatballs) with Soy and Balsamic Sauce

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Easy and healthy Japanese Meatball (Tsukune) recipe. Tsukune is normally made from Chicken, but I used Turkey for this recipe as I like the distinctive flavour. Celery leaves give freshness to it and tofu makes the texture fluffy and light.

For the sauce, using Balsamic Vinegar is not really traditional in Japanese cuisine, but I really believe in the combination of Balsamic and Soy Sauce. When Balsamic Vinegar is cooked, the sweetness comes out and that really matches with Soy Sauce. Hope you like it too.

Oh, by the way, my favourite sauce is Soy Sauce and my husband’s is Balsamic Vinegar hehe 🙂

 

Ingredients (8 small meatballs)

For Meatballs

150g Turkey Mince

100g Silken Tofu

The top of 2 stalks (including leaves) of Celery – finely chopped

½ small Onion – finely chopped

1 clove of Garlic – minced

1cm cube of Ginger – minced

½ Teaspoon of Sesame Oil

A pinch of Salt

2 Teaspoons of Corn Flour

For Sauce

2 Tablespoons of Soy Sauce

1 Tablespoon of Balsamic Vinegar

1 Tablespoon of Sugar

 

Method:

  1. Place all ingredients for the meatballs in a large bowl and knead them with your hand. Keep kneading until the mixture becomes pale in colour and sticky.
  2. Heat a small amount of oil (not included in the ingredients’ list above) in a fry pan to medium/high.
  3. We use 2 tablespoons to make meatballs. Scoop a spoonful of the meatball mixture with one tablespoon and make a small ball shape using two tablespoons. Place the ball in the fry pan and push it down in the centre to make a 6-7 cm circle in diameter. Repeat this to all of the meat mixture.
  4. Pan-fry the meatballs for 2-3 minutes or until the bottom of the meatballs becomes golden and crispy. Flip them and cook the other side for another 2-3 minutes or until they become golden and crispy.
  5. Meanwhile, mix all ingredients for the sauce in a small bowl and put it aside.
  6. Once the meatballs become golden and crispy, add the sauce into the fry pan. Keep cooking for a minute or until the sauce is reduced and becomes sticky and shiny. While cooking, scoop the sauce in the fry pan and pour it over the meatballs.
  7. Transfer the meatballs and the sauce to a serving plate. Serve while they are hot.

SALMON NAMEROU – Another Tataki

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Tataki is one of the Japanese cooking methods. Here in Australia, “beef Tataki” or “tuna tataki” are very common, which is that a piece of protein is seared and the inside is almost raw.

However, today, I would like to introduce another Tataki. This Tataki includes a completely different cooking technique from the seared Tataki. Tataki means “beat” or “slap” in Japanese. To make this Tataki, you need to beat the ingredients with 2 knives (that’s why it’s called Tataki!). And, when you mix the beated version of Tataki with miso, it’s called Namerou.

I cooked my Salmon Namerou for The Chef’s Line, along with my seared Beef Tataki… Well…, Executive Chef Dan Hong seems to not have enjoyed this dish as much as I do…. But I am still a big believer in this dish. Maybe you can try it out and to see if you enjoy the dish as much as I do?

 

Ingredients  (Serving 2-4)

120g of Salmon Fillet ( Sashimi grade, deboned, skin off

1 + 1/2 Teaspoons of Red miso (japanese shinshu red miso)

2 Teaspoons of Soy sauce

1cm cube of Ginger – finely chopped

1 Spring Onion – finely chopped

Method:

  1. Cut up Salmon and Ginger into very small pieces with 2 knives on a chopping board.
  2. Mix the salmon with other ingredients until it becomes sticky,
  3. Serve the salmon in lettuce cups (optional)

 

 

This is how to chop the Salmon!daaaa!!

 

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Lotus Root Kimpira – Renkon no Kinpira

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I was so excited to find fresh Lotus Roots in a shot the other day. In Japan, Lotus Roots are very common and can be purchased throughout the seasons. Since they are so common over there, to be honest, I did not know when Lotus Roots were in season before…, whoops….

Why am I so exited? It is because not only they are rare to find here in Australia, but they are also my father’s favourite vegetable. Especially this recipe, Lotus Roots Kimpira, was his favourite veggie dish. When I cooked it for him, I remember him praising me saying “Yours is better than your mum’s”. which was the best praise you could get from him.

In the shop, I put a small fresh Lotus Root in my basket without hesitation, just to make this dish. I went to the cashier and realised that the small lady cost me $9.00…. Well…, there was no option for me not to buy it, but I felt just little nostalgic….

Here is my father’s favourite recipe. Really hope you enjoy it.

 

Ingredients (Serving 4 as a side dish)

300g Lotus Root (Renkon) – peeled and sliced into thin rounds. Soak the slices in water for 5 minutes. This is to avoid them discolouring.

15ml Dashi stock

2 Tablespoons of Cooking Sake

½ Tablespoon of Sugar

½ Tablespoon of Mirin

1 Tablespoon of Soy Sauce

½ Teaspoon of Sesame Seeds

 

Method:

  1. Drain and dry the Lotus slices with paper towels. Heat a small amount of oil (not included in the ingredients’ lost above) in a fry pan on medium heat. Stir-fry the Lotus for a couple of minutes or until translucent.
  2. Add Dashi Stock, Cooking Sake, Sugar and Mirin. Cooking them for 2-3 minutes or until the liquid is half gone.
  3. Add Soy Sauce and cook them for 2-3 minutes or until the liquid is almost gone.
  4. Turn heat off and sprinkle Sesame Seeds over the lotus. It can be served both warm and cold.