At this moment, I do not have access to my pots, pans or to my pantry as we are currently in temporary accommodation. What I have is only some essential things such as soy sauce (of course!!), dashi powder, cooking sake and sugar, which I think allows me to cook decent things.
And…, my boss (the kind one) gave me a packet of Shio Koji.
As I have written about it in my blog previously, Shio Koji is one of my “super foods” – which is not only for its nutrition but also for its versatility (please see here for more detail).
That made me cook something different from the usual suspects, and even allowed me to come up with this new salad idea!
This strawberry dressing is a little bit sweet as well as a little bit savoury – as the result of a touch of Shio Koji. It is a perfect salad for hot summer days!
Since Shio Koji can be purchased in the Japanese shops in Perth, I assume that it can be found in other cities. If you have a chance to find it, I recommend you to get and try it 🙂
Ingredient: For Salad 200g Salad Leaves 210g Traditional Bocconcini- cut into 4 1 Lebanese Cucumber -diced 1/2 Onion - finely chopped
For Strawberry Dressing 250g Strawberries - washed and hulled 1/2 tablespoon of Shio Koji 1/2 tablespoon of Sugar 1/2 tablespoon of Lemon
Method : For Strawberry Dressing 1. Place all of the ingredients for dressing in a small pot. Heat the pot over medium heat with the lid on. Once it is boiled, reduce the heat to low.
2. Keep cooking for about 15 minutes or until the strawberries become very soft, while stirring and mashing the strawberries occasionally.
3. Remove it from the heat. Place the dressing in a clean container and cool it down in the fridge.
For Salad In a salad bowl or plate, place salad leaves, bocconcini, cucumber and onions nicely. Just before serving, pour the strawberry dressing over the salad.
I would like to introduce my 2nd Easiest Ever Japanese recipe – Nasu Dengaku, which is known as Miso Glazed Eggplant.
Again there is nothing difficult involved in this recipe, basically all you have to do is make miso sauce (by just mixing) and bake eggplant. Ingredients are common Japanese ones which you might already have in your pantry, otherwise can be obtained easily from the shop.
The baked eggplant will be super tender and melting in your month with the sweet and salty miso glaze. It is delicious!
This is another good recipe if you are not familiar with cooking Japanese. Hope you like it 🙂
Ingredients (serving 2)
1 big Eggplant – about 500g
2 teaspoon of Sesame Oil
Sesame Seeds for topping
For Dengaku Sauce
1 tablespoon of Miso
1 tablespoon of Sugar
1/2 tablespoon of Cooking Sake
Preheat the oven to 200 °C.
Cut eggplant in half lengthwise. Score the flesh (almost to the skin) around the inner edge of the skin about 5mm in, and then score the same diagonally inside in small squares (see photo).
Put sesame oil on the surfaces of the eggplant. Place the eggplant facing up on a baking tray. Bake it for about 30 minutes or until the eggplant is cooked and juicy.
In the mean time, mix all ingredients for dengaku sauce
Take out the eggplant from the oven. Glaze the eggplant with the dengaku sauce. Turn the oven to 220 °C. Bake the eggplant for another 8-10 minutes.
Take it out from the oven. Sprinkle sesame seeds on top. Serve while hot.
Today, I would like to introduce my second low carb recipe – a well-known Ottoman dish with my Japanese Twist – Miso Mushroom Stuffed Zucchini.
The rich miso stuffing definitely matches with fresh and light zucchini. I also like the crunchiness and juiciness of zucchini, which makes you satisfied without eating rice or bread.
Instead of flour, I use Lupin Flakes to prevent the stuffing from being runny (As you may have already known, Lupin is a low carb and gluten free legume full of protein and fibre).
I actually think that this is the first time for me to use Lupin as a supporting role…. It does not interrupt the main flavour, is super easy to use and works perfectly! Definitely it is still my favorite super food!
As with my other low carb recipe, this dish can accommodate most dietary requirements -Vegetarian, Vegan and can be Gluten Free as well.
Hope you enjoy my Japanese twist in this dish 🙂
Ingredients (serving 4):
2 Zucchini – large
4 pinches of Sea Salt
1 clove of Garlic – finely chopped
200g Mushrooms (about 4 large mushrooms) – roughly chopped
1/2 Onion – chopped
1/4 Red Capsicum – chopped
1/2 Tablespoon of Miso
1/2 Tablespoon of Cooking Sake (or white wine)
1/2 Tablespoon of Soy Sauce
2.5 Tablespoon of Lupin Flakes
Sea Salt for seasoning
Cut zucchini in half lengthwise and scoop out seeds and flesh with a spoon. Chop the seeds and flesh roughly and put them aside (we will use them later).
Sprinkle 4 pinches of sea salt over the zucchini. Wrap the zucchini with some kitchen paper towels and leave it for about 15 minutes. This is to remove the excess water from the zucchini.
For Lupin Miso Mushroom Miso Stuffing
Heat 1 teaspoon of oil (not included in the ingredients list above) and garlic in a medium sauce pan on medium heat. Once the garlic becomes fragrant, add mushrooms, onion, red capsicum and the chopped zucchini seeds and flesh. Stir them with a wooden spoon for a minute or until the vegetables are evenly coated with the oil. turn the heat to low-medium and put a lid on. Keep cooking it for about 3 minutes.
Add miso, cooking sake and soy sauce. Turn the heat to medium and simmer for about 2 minutes. Add lupin flakes and stir all together. season with sea salt as necessary. Turn the heat off and cool it down.
Construction and Baking
Preheat oven to 220° C.
Wipe excess water from the zucchini. Stuff the zucchini with the Lupin Miso Mushroom stuffing and place them on a baking tray. Bake them for 20 – 25 minutes or until the zucchini is cooked. Serve while hot.