last meeting we made “chirashizushi” (a bowl of sushi rice topped with a variety of sashimi and garnishes. commonly eaten because it is filling, fast and easy to make) and missoshiru (miso soup) with whole grain, without sugar and almost 100% organic.
here the recipes for you:
missoshiru
water
kombu
miso paste
negui (chives), sliced
silken tofu, diced
moyashi
carrots, very small dices
daikon, very small dices
wakame
bring the water to boil with the kombu. reduce heat and add miso paste. don’t let it cook. place the silken, moyashi, vegetables in a plate, add the soup and then the chives.
sushi rice
1kg whole grain rice (rundkorn)
salt
agavendicksaft
japanese rice vinegar
piece of kombu
http://en.wikipedia.org/wiki/Kombu
wash the rice 3 to 7 times. let 20 minutes by the side. after this time, cook the rice with kombu. listen to the rice sound. when its ready, turn out the machine and wait about 10 minutes. during this time, mix salt, agavendicksaft and rice vinegar until all is very good incorporated. mix to the rice with a hood spoon (special for rice) dried into water. its very important to use one “rice spoon” just for the rice and to mix the rice without make it broken, as i demonstrated at our last meeting.
if you need the rice soon, use a japanese hand fan (uchiwa) to cold down
http://en.wikipedia.org/wiki/File:Uchiwa.jpg
for the topping:
tamagoyaki – special japanese omelette
http://en.wikipedia.org/wiki/Tamagoyaki
4 eggs
a bit salt
shoyu
agavendicksaft
oil
piece of kitchen paper
mix everything well with the “hashi” until no “white” parts are visible. prepare the omelette as the following video. remembering to do not let air bubbles and clean the pan everythime we add new layer of egg. after ready, cut in to pieces
http://www.youtube.com/watch?v=NTIcJ_tdEJM&feature=related
sunomono
cucumber
hijiki seaweed
agavendicksaft
salt
rice vinegar
cut cucumber in a very thin slices, put hijiki in water for 10 minutes, pass through a sieve and press it. add all ingredients and mix well.
otsukemono
1 daikon
3 carrot
1 small chilli (optional)
2 spoons agavendicksaft
1 tea spoon salt
rice vinegar
cut daikon and carrots in flower shape. cut chilli in thin slices. add the other ingredients and out in the refrigerator for at least 8 hours
chinese cabbage
cut the chinese cabbage in to pieces. put salt, press until it breaks a bit. put in a sieve and a plate with a stone above. wait at least one hour
we also prepared broccolis with kohlrabi and fresh ginger, fried tofu with japanese sauce, and had by the side, edamame, nori and ume paste.
i use to buy first at bio laden and after this i buy at smart deli or at mekong, japanese products i couldn’t find there. always look what its inside the product you are buying. never buy products with ajinomoto or flavor enhancer, colors and other substances you don’t know.
http://www.smartdeli.org/
http://www.asia-mekong.de/
* i suggest you to eat this meal with a cup of tea. within the picture of a cup of tea, i would like to share with you “the book of tea” from “okakura kakuzo”, one of the best books i’ve ever read. “may the peace be in a cup of tea”
kochen und quatschen 