Lightly cooked green beans and peas on a bed of fresh peashoots with walnuts and a miso-sake dressing makes a fresh, healthy lunch.
I go with whatever combination of beans I have to hand – mangetout and podded edamame are both good and give an interesting visual and texture contrast. Continue reading
I wasn’t sure what to call this broccoli concoction…
It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.
Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.
Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge. Continue reading
This spinach and abura age miso soup makes a change from the tofu and wakame version I usually serve when we have Japanese food. Continue reading
A bowl of vivid orange carrot and miso soup is a cheering sight on a chilly grey day. I really like how the Asian flavours of miso, ginger and sesame play against the natural sweetness of the carrots.
I’ve never seen the point of adding sugar to carrot dishes – honey-glazed carrot coins, tzimmes and the like – as they are sweet enough already. Of course, carrot cake is another matter entirely…
I was going to steam some mange tout to accompany the salmon phyllo parcels, but decided to shred them into an Asian-style slaw instead. I just go with whatever vegetables I have on hand – cabbage, carrots, peppers, bean sprouts, celery, and daikon radish are all options.
I usually add grated ginger to the dressing as well, but I thought the fish had that base covered. Continue reading
I sometimes knock together a super quick bowl of miso soup by boiling water in the kettle, pouring it into a cup with a teaspoon of miso paste, then adding some chopped tofu and green onion. But it’s still easy – and tastes a lot better – when I take the time to measure the ingredients. I use a recipe in At Home With Japanese Cooking by Elizabeth Andoh. Continue reading
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