@essdee Oooh yeah I will be posting some here! 🐱🏍
TONJIRU - Pork and Vegetable Miso Soup (Japan) https://www3.nhk.or.jp/nhkworld/en/tv/kitchen/archives2011071802.html
Ingredients: 5cm piece daikon (150g) - 5cm piece carrot (80g) - 5c/1000ml dashi stock - 1/2 burdock root (100g) 2-3 taro (180g) 4-5 tbsp miso (shiro/white) - Japanese leek - 1 block konnyaku - thinly sliced pork (200g) - 2 tbsp sake. Veg/konnyaku can be substituted/omitted, except for the miso. For instance, you don't have to have konnyaku (devil's tongue), which is a tofu-ish substance but more gelatinous, and you can easily sub turnip for daikon, etc.
Peel daikon and carrot, cut into quarter rounds. If you have burdock root (its long and skinny) cut it "sasagaki" style. This is a pretty way of cutting root veggies, and is done by a shaving motion as if you were sharpening a pencil with a knife. Soak burdock shavings in water 5 mins to remove bitterness; drain. Tear konnyaku into bite-sized pieces (rather than slicing - it's an absorption thing). Boil 2-3 minutes; drain well. Peel taros and cut into 5mm-thick half rounds. Wash to remove harshness and drain. Cut pork into bite-sized pieces. Heat oil on high to sautee pork, spreading out the pieces. When pork is cooked a little (it's like bacon slices), add konnyaku if you have it, add diakon, carrot, burdock, and fry together. Pour in dashi and sake. Turn up heat and cook 3-5 mins; when it comes to a boil, skim the broth. Add taros now, as they cook faster. Cook over medium heat 5 mins. When veggies are tender, gently add miso, dissolving it over low heat. Top with Japanese leek and shichimi pepper if you like (shichimi is a 7-spice blend).
Itadakimasu! Love, Kitty 🐱🏍
🥓🥕SIMMERED PORK WITH CARROT 🥕🥓 JAPAN
Ingredients: 100g thinly sliced pork belly (I used bacon slices, hee hee) - 1 large carrot - 1cup/200ml dashi stock - 2tbsp soy sauce - 2 tbsp sugar - 2 tbsp mirin sweet cooking sake
Directions: Peel carrot and cut into 3cm chunks (you can use white radish, bamboo shoot, parsnip, burdock root, if you like, but carrot is best). Cut pork slices in half. Combine dashi stock, sugar, soy sauce and mirin in pan, and bring to a boil. Add the pork piece by piece, delicately and flatly. Simmer for about 3 minutes. Turn to low heat, and add carrot chunks, arranging them and spreading the pork slices on top of the carrots. Now put an otoshibuta, or Japanese "drop lid," which is a lid that is one size smaller than the pot, on top. If you don't have one (I don't either), you can make one out of foil. It lets steam escape, but also allows the food to soak up the flavor in the broth. It should be right on the food in the pot, but with about a cm around for the steam to escape. Cook this way for about 10 minutes. Now put carrots in a bowl, and delicately arrange the pork atop the carrots. It's shiny and full of sweet and savory flavor.
Itadakimasu! 🐱🏍 Love, Kitty
KOREAN STEAK & MUSHROOM TACOS W/ KIMCHI - (serves 4) *see note below: can be modified/vegan
Ingredients: 2Tbsp soy sauce - 1Tbsp toasted sesame oil - 1 Tbsp packed brown sugar - 1Tbsp Mirin (sweet cooking sake) - 1Tbsp Tobandjan (Korean/Chinese chili bean paste *spicy*) - 2 cloves minced garlic - 12oz skirt steak cut into 3 pieces - 8oz shiitake mushroom caps - 8 corn or flour tortillas - 1c kimchi (drained) - 1c shaved carrot - 2 scallions, thinly sliced lengthwise
Directions: Combine soy sauce, sesame oil, brown sugar, mirin, tobandjan, and garlic in a saucepan. Bring to a simmer over medium heat and cook, stirring until slightly thickened, about 3 mins. Meanwhile, grill steak 1.5-3 mins per side for medium, let rest 5 mins. Grill mushroom caps until charred on edges and soft, 1-2 mins per side. thinly slice mushrooms & meat across the grain and add to sauce to combine. To assemble tacos, divide mixture amongst warm soft tortillas and top w/ shaved carrot, chopped kimchi and scallion.
*NOTE* I made this without meat, cooked button mushrooms I had on-hand right in the saucepan w/ sauce along w/ onion, and forgot to use the kimchi. It was delicious. So no need to follow this exactly, it's all in the sauce. The possibilities are endless. Vegan like I did, ground beef, different mushrooms like I did, although shiitakes are my favorite, and I don't like corn tortillas so I used flour. You could use hard shells too. Tobandjan may be hard to find, but mirin is not. I found the tobandjan in an Asian market, and the brand is LEE KUM KEE.
Itadakimasu! Love, Kitty 🐱🏍
Pandan Coconut Candy
A big thank you to @junkiesuperstarislistening for the recipe! Here is the link with the instructions that include pictures: https://www.rotinrice.com/pandan-coconut-candy/
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
These fragrant and delicious Pandan Coconut Candy flavored with pandan paste are sure to delight. Can be made ahead for all your parties and gatherings.
(Makes 16 cubes of coconut candy)
Course: Dessert
Cuisine: Malaysian
Servings: 16
Calories: 110 kcal
Author: Linda Ooi
Ingredients
3 cups grated coconut (300g)
cup sugar (110g)
cup condensed milk (4 oz/160g)
1 tsp pandan paste
Instructions
Grease a 7-in x 5-in (18cm x 13cm) pan or rectangular container.
Combine coconut, sugar, condensed milk, and pandan paste in a non-stick pan on medium low heat.
Stir constantly until coconut clumps together, about 25 minutes.
@essdee
instant cravings just looking at them!!
EGGPLANT AND BEEF SIMMERED IN MISO (Japan - Harumi Kurihara - NHK World Japan)
6-9 Japanese or Indian eggplant (they are smaller but any eggplant is ok) - ~1/2 lb thinly sliced beef (shabu shabu meat) - 1c dashi stock - 4Tbsp sugar - 3Tbsp white (shiro) miso - 3Tbsp soy sauce - 3Tbsp mirin - 3Tbsp Tobandjan (Chinese chili-bean paste) - cooking oil for frying - fresh ginger to grate as a condiment
Cut off ends of eggplants and shave lengthwise in a striped pattern, leaving alternating stripes of skin/no skin. This helps flavor absorption but still has the skin and looks pretty. Cut into 3cm-thick round pieces like hockey pucks. Soak eggplant, weighted, in cool water 3-5 mins to remove bitterness; drain and pat completely dry to avoid spattering when deep-fried. Set aside.
Combine dashi stock, miso, sugar, soy, mirin and tobandjan in a bowl. Heat oil & deep-fry eggplant lightly. Also, with a bit of oil in a frying pan and cook beef briefly to give it a headstart. Now add the eggplant and sauce and simmer about 10 mins with a drop lid ("otoshibuta" = a lid one size smaller than the pan. If you do not have this, you can make one with tin foil. It keeps moisture in, but not ALL moisture).
Serve in a bowl with a bit of grated ginger and a side bowl of white rice to eat alternatingly. Enjoy!
Itadakimasu! Love, Kitty 🐱🏍 https://www3.nhk.or.jp/nhkworld/en/tv/kitchen/archives2012011601.html
