PJ Maki NYC @ Hell's Kitchen

2012 Summer in Hell's Kitchen - Story 7

2012-06-13T12:49:00.000-04:00

2012 Summer in Hell's Kitchen - Story 7

BREAKFAST FOR PPL WHO OVERSLEPT...

School is out and summer is here. When I was a kid, I often woke up late when no school, and found the breakfast was already over. So, I usually checked a fridge and see what was available. The fridge was always packed with various veggie dishes which compliment steamed rice so well. These dishes are either pickled or cooked so it is safe in Summer, and lasts for a while in the fridge. Most importantly, healthy, nutritious, and yummy!

Overslept? Check your fridge for your breakfast!

Main act of this menu is steamed rice. I added a little bit of Quinoa to raw rice, but it makes sense to keep the rice simple and plain, cuz there are lots of condiments to be enjoyed with rice.

Miso soup is made with veggie stock made of kelp and dried shitake mushroom. I added pre-cooked kale which was boiled and stir-fried with garlic and olive oil yesterday.

1. Simmered kiriboshi daikon radish with carrot.
2. Spicy carrot in kimpira-style with sesame oil
3. Stir-fried Kale with Mushroom sauce

1. Spicy enoki mushroom
2. Radish pickled with salt and vinegar
3. Soy soboro - made of okara
4. Chopped and minced ginger

I got a recipe for Chopped and minced ginger on Youtube. This is a recipe recommended by Japanese Figure ice skater, Daisuke Takahashi. He mentioned that he eats rice called "Gold & Silver" with Soy marinated ginger prior to competing on the skating ring for good luck! Basically, just mince up ginger and simmer with soy sauce, vinegar, sugar, Kelp soup stock and shottsuru (I believe this is Japanese fish sauce - I used SHIO KOJI instead.) It is definitely great with steamed rice. Really easy to make.

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Making of Frozen Tofu (Koya Tofu) - My Humble Try on Shojin Cuisine

2012-06-11T14:16:00.001-04:00

It has been days since I became hooked with Shojin Cuisine - its beauty, technique, seasonality and wonderful story & history embedded in each dish. Have you heard of Koya Tofu? It is one of the most famous ingredients used for Shojin Cuisine. Once upon a time, someone happened to leave his/her Tofu outside under cold weather and that is a birth of frozen tofu, known as Koya tofu. Nutritious and it can be preserved for a long time. In 2012 summer @ Hell's Kitchen NYC, here is my humble attempt to make Koya Tofu from scratch with modern equipment called... "FREEZER" (^^)

Koya Tofu soaked with kelp and mushroom broth

1. Drain medium firm / firm Tofu well by adding a weight on tofu for several hours. Then, wrap it in a kitchen paper and leave it in a freezer.

... here comes.. this is how frozen tofu looks like... its color changed slightly to yellow...

2. Leave it in a room temperature and defrost. Drain well. Wrap it in a kitchen paper and throw it in a freezer for the second time. Then, defrost it again.

Defrosted... Tofu still contains a lot of water. So, apply pressure on Tofu to drain excess water. The texture is almost like sponge. This process reduces Nigari in Tofu to bring out "protein" flavor of Tofu.

It shrank tremendously at the end. Cut it into bite size.

In a pot, bring the following to boil:

veggie stock (made of kelp and dried shitake mushroom),

soy sauce, just a right amount to turn color of broth into slightly brown,

sake, a bit less than soy sauce,

A key of this recipe is to use salt to adjust its flavor

Simplicity in its flavor helps me appreciate natural flavor of each ingredient...

Simmer Koya Tofu in a pot with the above ingredients in low-heat ~slow-cooking~, and let Tofu soak up wonderful flavor and aroma of the soup.

Served with shitake mushroom and sesonal veggies.

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2012 Summer in Hell's Kitchen - Story 6

2012-06-10T01:19:00.000-04:00

2012 Summer in Hell's Kitchen - Story 6

SUMMER DETOX IN HELL'S KITCHEN. THE ORIGINAL VEGAN RECIPE FROM KENCHOJI-TEMPLE IN JAPAN.

Kenchin jiru & sauted Okara

I picked up a famous recipe for Kenchin jiru (veggie soup) which was originated in Kenchoji-temple in Kamakura, Japan. Again, I had to replace some of the ingredients based on the availability of veggies in Hell's Kitchen, but, the flavor came out so simple, clear, and a full of natural flavors from veggies. Great for summer detox. Here is the recipe.

Ingredients (Serves 2-3 ppl):

(A)

1 Carrot, cut in rangiri-style

1 Potato (Used as a substitute for Japanese potato) cut in rangiri-style

Daikon radish, same portion as carrot or potato, cut in ichogiri-style

1 stem Chinese broccoli (Used as a substitute for Komatsuna) - Lightly boil in water with salt, then chopped in to 1/2 inch.

1 pack of Konnyaku = only 99 cents at Japanese grocery

Burdock is omitted as it is luxury item in Hell's kitchen.

(B)

Veggie stock (leave kelp and shitake mushroom in water over night)

Salt

Soy sauce

Sesame oil

Medium or firm Tofu 1 pack (approx. 400g)

Methodology:

1. Pinch Konnyaku with chopsticks (or forks). This is supposed to drain excess water from Konnyaku. Then, break Konnyaku into small pieces by using the edge of a tea cup (or spoon). In a pot in high heat without any oil, throw in Konnyaku pieces a few minutes. This is to eliminate excess water and smell. Then, set it aside.

2. In a pot in mid-high heat, add sesame oil, then saute carrot, potato, and daikon radish, first. Then, add (1) and sliced shitake mushroom from Veggie stock. Once all items are heated, add veggie stock and kelp in a pot to cover all the ingredients. Simmer for 2-3 hours. Occasionally remove white forms emerging to the surface of soup.

3. Add just a bit of soy sauce til the color of soup changes to slightly brown. Add salt to adjust the flavor for your taste. Finally, add boiled Chinese broccoli and Tofu (which you just crush into pieces in your palm.) Add a bit of sesame oil at the very end.

Remember - this recipe was formulated in order to use up all veggies and not to produce any waste. Any veggie skins, just chop it up and throw them into the soup (^^)

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I did a regular check-up on Miso which I started the fermentation process last month. Looking nice and already started to smell like Miso. The fermentation process accelerates in Summer.

2012 Summer in Hell's Kitchen - Story 5

2012-06-10T00:06:00.000-04:00

2012 Summer in Hell's Kitchen - Story 5

GOING HOME FOR SUMMER? MODERN HOME-COOKING IN JAPAN HAS GOTTEN HELL'S KITCHENIZED.

Eggplant & Garlic. Zucchini & Sesame.

Cashew nutty croquette. Tomato & daikon with creamy SHIO KOJI tofu.

~ Today's menu ~

EGGPLANT STEAK WITH CRISPY GARLIC

ZUCCHINI NAMLU

SHIO KOJI TOFU SALAD

OKARA & CASHEW NUTS CREAM CROQUETTE

My problem is... there are so many recipes I want to post to my blog, but I cannot catch up with it (^^)

So, here is a recipe for ...

OKARA & CASHEW NUTS CREAM CROQUETTE:

Ingredients (Serves 2-3ppl):

(A)

Okara 100g

Cashew nuts cream 100g (basically, blended soaked cashew nuts, miso, lime, garlic, and olive oil)

1/8 white onion, chopped

Fresh green veggie of your choice (1 stalk of green onion, chopped, and a bit of cilantro in my case.)

2 tbsp Soy sauce

Salt & pepper, as you wish

1 tsp Sesame seeds, slowly roasted in a pan

(B)

Soy milk or veggie stock

Oil (olive oil in my case)

Flour

Panko (any old bread - just dehydrate it then, blend it until it becomes powdery.)

Methodology:

1. Mix all the ingredients (A). Add soy milk or veggie stock to hydrate, if necessary.

2. Form balls with (1). Then, coat it with a mixture of flour and water, then panko. Fry it in mid-heat till the outer skin gets golden brown.

Good appetizer for Summer (^^) high protein, low carb. Fried in olive oil!

I wish I made garlicky tomato sauce to serve with these croquetts...

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Special Edition In BKLN : B & W @ Ouchi Gallery

2012-06-08T00:39:00.003-04:00

June 7th, 2012. What a great day in BKLN, NYC

この善き日、

晴天なり。

Ouchi Gallery in BKLN, NYC was pleased to announce the opening of "BLACK & WHITE" exhibition which features works of numerous international artists including the luscious work by Naoko Ogasawara.

A nice ride to BKLN crossing Manhattan bridge. Ouchi gallery is located in this convinient yet hiding spot.

Everyone voted for his/her favorite artist. Also, every guest picked either black or white wrist band to wear during the exhibitions - Yes, you must obey B & W theme.

Found it! The work by Naoko Ogasawara!

I was asked by a film crew to talk about my favorite artist. With no hesitation, I volunteered to talk about my fave, Naoko Ogasawara's BLACK themed work. Hopefully, the artist does not mind my comments...

I looked a bit like a pushy sales lady from Hell's Kitchen due to my nervousness to a camera, and I don't remember if I could express myself well. Anyway, here is what I wanted to say:

"the imagery in this work is so sank in darkness, yet there is somthing trying to rise out of darkness and reach for brighter side of the (her) world. Naoko successfully conveyed her message in this simple BLACK work without clearly articulating her intention. Yet, in this work, her spirit clearly spelled out her desire and hope, and where she is heading to in her life. "

Lots of works by international artists were presented.

So many visitors!

The opening was followed by live performance. Good work! Just a bit erotic for middle-aged male audiences.

And who was filming the performance? That's my partner. Anyone knows a good divorce lawyer?

Naoko Ogasawara, please keep us posted on your new works and exhibitions (^^)

Remember to visit us in Hell's Kitchen, and continue to inspire us with your beautiful life, and works which are reflective and non-reflective of your continuity!

妄想は
今もなお
膨らみつづけて。

Summer 2012 in Hell's Kitchen - Story 4

2012-06-05T15:09:00.000-04:00

Summer 2012 in Hell's Kitchen - Story 4

A PLATE OF GRILLED SUMMER VEGGIES WITH JAPANESE-STYLE CLEAR SOUP - PETALS IN PURE FOUNTAIN? & VEGGIE-DRESSED RICE.

Japanese-style clear soup - petals in pure fountain?

Grilled summer veggies & Japanese-style veggie-dressed rice.

For GRILLED SUMMER VEGGIES (serves 1):

1/4 Eggplant, 1 tomato, 1 clove of garlic and 2 mushrooms, marinated in SHIO KOJI over night.

Rosemary, as you wish

Olive oil

Salt & pepper, as you wish

Simply grill in all veggie in the oven in 325 - 350 degrees. I recommend that tomatoes and garlic be cooked longer than eggplant as eggplant tends to be dry. Finish off with drips of extra virgin olive oil. If you need more flavor, I recommend the use of lime pepper.

For JAPANESE-STYLE VEGGIE-DRESSED RICE (Serves 2-3):

2 cups of short-grain rice, cleansed with water and drained for a few hours.

1/2 carrot, thinly sliced

2 stalks of celery, diced

1 cup veggie stock (I use the stock made of kelp and dried shitake mushroom)

2 shitake mushroom used for veggie stock

2tbsp soy sauce

1tbsp mirin

1tbsp sake

Salt, as you wish

1. In a small pot, simmer carrot, celery, and shitake mushroom with veggie stock, soy sauce, mirin and sake. Do not overcook.

2. In a rice cooker or pot (I used Dutch oven), transfer drained rice and ONLY soup from (1). Add salt and more water or veggie stock necessary, and cook rice.

3. Once rice is cooked, add cooked veggies from (1). Mix it gently.

For JAPANESE-STYLE CLEAR SOUP - PETALS IN PURE FOUNTAIN? (serves 1):

A few leaves of Chinese broccoli

1 red radish, thinly sliced

1.5 cups veggie stock

Salt, as you wish

Soy sauce, as you wish - approx. 1-2 tbsp

1 tsp Katakuriko (or fine flour)

1. Heat up veggie stock and simmer (I use the stock made of kelp and dried shitake mushroom. This works well for this kind of soup.) Cook Chinese broccoli until the color slightly change to light green.

2. In the soup stock (1), add soy sauce and salt, then simmer. Mix katakuriko and 2-3 tbsp water, then add to the soup stock to finish.

3. Cut-up Chinese Broccoli and add to a soup bowl along with sliced red radish. Add the soup on top of it.

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Summer 2012 Hell's Kitchen - Story 3

2012-06-03T13:07:00.000-04:00

Summer 2012 Hell's Kitchen - Story 3

CHILLED TOMATO NOODLE WITH SOY SOBORO

How to make SOY SOBORO:

Okara 200g

Veggie stock 7 tbsp

Soy sauce 4 tbsp

Sake 3 tbsp

Mirin 1 tbsp

Ginger, thinly sliced as you wish.

Dry Okara in low-heat on a pan. Once dried with a bit of moisture remaining, add rest of the ingredients. Once again dry in low-heat to the texture you would like.

How to make SAUCE for CHILLED TOMATO NOODLE WITH SOY SOBORO:

3 cups water

3*3 inch Dried kelp

Kiriboshi daikon, a little bit

Soy sauce 7 tbsp

1 tomato

1. Mix all the ingredients except for tomato and soy sauce. Let it rest in the fridge over night.

2. Peel off skin of tomato. Chop it up into small pieces. Then, using a cloth extract natural tomato juice.

3. Add tomato juice and soy sauce to (1) and simmer for a few minutes.

Finally, how to make CHILLED TOMATO NOODLE WITH SOY SOBORO(Serves 2):

Ingredients:

Eggplant 1 slice, diced

Zucchini 2 slices, diced

1 Tomato, diced

1 Red radish, sliced

Buckwheat soba noodle 90g

Extra virgin olive oil

Goma shio (roasted sesame seeds & salt) as you wish

1. In boiling water, cook buckwheat soba noodle til it is tender. Splash cold water over the noodle and rinse well after the boiling process is complete.

2. In a small pot, lightly fry zucchini and eggplant.

3. Serve 1 and 2 on a plate. Add sliced red radish, diced tomato, soy soboro, gomashio. Finally, pour the sauce over the dish.

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Proven Formula: Soy Beans * Water * Meditaiton in Hell's Kitchen = xxx

2012-06-03T05:24:00.001-04:00

According to the soy beans' formula, the following ingredients can produce 4 types of soy beans' deliverables.

Water * Soy Beans * Meditation in Hell's Kitchen + Nigari

(1) Soy milk + (2) Okara + (3) Yuba + (4) Tofu

Soy beans 340g

Methodology:

1. Rinse soy beans well, and soak in water over night until its size doubles.

2. Blend it in a blender to smooth. Add soaking water as necessary for easy blending.

Smooth as possible

3. Add water (approx. same amount as blended soy beans) and heat in low-mid heat. Continuously stir to avoid burning at the bottom.

4. Once the aroma of soy changes to "sweet" from "raw beans", it's time to separate SOY MILK from OKARA. Use cloth to drain soy milk.

Use cloth to drain soy milk.

The first deliverables: OKARA and SOY MILK.

5. Now it is time to make Yuba. If successfully done, Yuba should look like this...

THE YUBA

Well... Heat Soy milk in a pot to approx. 80 degrees Celsius. Do not stir as Yuba supposedly starts to form on the surface of Soy milk... Honestly, I could get only one bite of YUBA formed probably due to an error in temperature control(?).

One bite of Yuba... so CREAMY!

Took only one second to digest...

See Yuba forming on the surface?

6. Anyway, keep Soy milk in 80 degrees Celsius, then turn off the heat. Add Nigari about 5-6 drops to Soy milk, slowly stir for 10 seconds or less. Let it rest for another 20-30 minutes... here comes soft TOFU! You can eat as is... or drain water for solid texture.

Soft Tofu.

Transfer soft tofu to containers with holes at the bottom. Place something heavy on the top of tofu to remove excess water for a few hours...

Freshly made Tofu is so CREAMY and SWEET. Enjoy its simple and rich flavor with salt, soy sauce, Ponzu sauce, green onions...

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Summer 2012 in Hell's Kitchen - Story 2

2012-06-02T11:12:00.000-04:00

Summer 2012 in Hell's Kitchen - Story 2

COMFORTED BY GREEN PEA AND GINGER WITH ANTICIPATION OF ???

Ingredients (Serves 2-3 adults):

200g Fresh green peas

1/4 White onion, chopped

1cup Soy milk

1 cup Veggie stock (made of kelp and shitake mushroom)

Ginger, glazed as you wish

Ginger, thinly sliced for presentation as you wish

Salt & pepper

Paprika powder

Olive oil

Sour soy cream (Chill a mixture of 1 cup Soy milk & lime juice in a fridge for 30 minutes. Then, using paper towel, drain the mixture to thicken its texture.)

Methodology:

1. Boil fresh green peas in salt water. Drain well.

2. Saute chopped onion in olive oil and add (1). Once the color of onion turns transparent, transfer the mixture to a blender. Blend well.

3. Simmer the mix in a pot with veggie stock and soy milk. Finally add glazed ginger, salt & pepper. Serve it with a few drips of soy sour cream, paprika powder, and thinly sliced ginger.

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Summer 2012 in Hell's Kitchen - Story 1

2012-06-02T10:42:00.002-04:00

Summer 2012 in Hell's Kitchen - Story 1

LIGHTLY TANNED EGGPLANT & HOT PEPPERS SKINNY DIPPING IN GLAZED DAIKON & GINGER SAUCE.

Ingredients (serves 1):

1/2 inch slice of eggplant *2

1 green hot pepper, thinly sliced

Daikon, glazed as you wish

Ginger, glazed as you with

Red radish, sliced as you wish

Olive oil

Sauce (out of total 100%):

Veggie stock (made of kelp & dried shitake mushroom) 60%

Soy sauce 20%

Sake 10%

Methodology:

1. In olive oil, lightly fry eggplant and hot pepper until outer skin gets lightly brown.

2. In a separate pan, simmer all ingredients for sauce. Let it boil for a few seconds.

3. On top of (1), add glazed daikon and ginger. Finally add (2) as well as sliced raw red radish on top.

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Grilled Banana Experience with Sour Soy Cream & Balsamic Vinaigarette

2012-05-27T09:29:00.000-04:00

Honestly, I do not have sweet teeth; I prefer to order a glass of wine to a pretty-looking dessert at the restaurant.

"...no, I don't need a dessert menu. Can I have a wine list please."

Anyway, here is my attempt to expand my horizon. A recipe for a Vegan dessert.

Grilled banana experience with sour soy cream & Balsamic Vinaigrette

Ingredients (serves 4):

1 cup mung beans

3/4 Soy milk

3 tbsp Kanten, dissolved in warm water

2 banana

1 lime

4 tbsp Honey

Salt, as you wish

Balsamic Vinaigrette (fruity one), as you wish

Methodology:

1. Boil mung beans in low-mid heat with a bit of salt in it until the texture softens. Drain the beans well, then put the beans back into the pot with soy milk and Kanten and simmer. Stir well to blend the beans, soy milk, and Kanten. Add honey, at the end.

2. Brush lime juice on Banana (...I was hoping that this will prevent discoloration of banana.) Then, grill until the color changes to very light brown. Place grilled banana at the bottom of containers, then add 1 on top of the grilled banana. Cool the containers in a fridge for several hours until the texture and flavor settles.

This recipe makes 2 of this which serves approx. 4-6 people.

I recommend this to be served with Sour soy cream and fruity Balsamic Vinaigrette.

Thank you for reading my blog!

Coming soon! A recipe for Sour soy cream.

One day, One recipe!!

Have a nice day!!!

What's SHIO KOJI? Super LIVING Food From Japan

2012-05-25T12:39:00.000-04:00

Shio Koji (salted rice malt) is a LIVING condiment made of KOJI (fermented malted rice typically used to make sake and miso), salt and water. Recently it has gained popularity in Japan due to its ability to enhance UMAMI flavor in foods and its health benefits. Shio Koji is a full of ENZYME.

Ingredients:

570g KOJI

170g salt

850ml water

Methodology:

Mix all ingredients in a bin, then leave it in room temperature. Please stir the mix once a day for fermentation. It takes 1 week - 2 weeks to be ready for use. Keep it in a fridge where the fermentation process continues.

Day 2 - KOJI and water are still isolated.

Day 10 - smells like sweet sake. Blended and creamy texture.

Some trials and errors (^^) with my my new toy = SHIO KOJI.

SHIO KOJI TOMATO - 5 ripe tomatoes & 1 large hot pepper marinated with 3 tbsp shio koji.

GRILLED SANDWICH with SHIO KOJI TOMATO, banana, and hot pepper with balsamico.

GRILLED PEPPER with SHIO KOJI. Plated on the bed of diced egg plant, sweet tomato, and glazed garlic. (PLS remove the seeds of hot pepper. EXTREMELY hot with seeds.

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PROPER & STICKY. Natto, Super Living Food From Japan

2012-05-25T11:20:00.000-04:00

Everyone dreams of eating his/her favorite food until his/her stomach is extremely FULL.

What is your favorite food?

For me...

It's NATTO = soy beans FERMENTED with LIVING micro organism.

Natto is characterized by its pungent cheese-like smell and addicting flavor. It's extremely STICKY!

Natto is loaded with health benefits such as reducing blood clotting, risk of cancer, Alzheimer's disease... etc, etc...

Most importantly, it is YUMMY!

Today, my dream came true - Making Natto in my kitchen and eat Natto until...whatever.

Ingredients:

400g soy beans

1 pack of Natto (50g) from Japanese grocery store.

3 packs of Natto was approx. $2.90. The price spiked after the earthquake in 2011.

Methodology:

1. Clean soy beans well, and soak overnight. I soaked the beans for over 12 hours until the size almost doubled.

2. After the soaking process, boil in low-heat until the texture softens. In my case, the boiling time was 8 hours.

Some people steam the beans instead of boiling.

3. Drain well. Add 1 pack of Natto while the beans are hot. Mix well. The purpose is to spread Natto culture to boiled beans evenly.

50g of pre-made Natto can produce 400g of Natto or even more.

4. Cover a container with aluminum foil with holes. (Natto needs some air for proper fermentation.) Place it inside of a pot (I used my Dutch Oven) and place a lid with a bit of space for breathing. Turn on the oven to 200 degrees for a few minutes, then turn it off. Once the temperature drops to "hot yoga" level, place the pot in the oven.

A key is to keep the pot in "hot yoga" temperature for 24 hours.

So, adjust the temperature by turning on and off the oven.

Natto needs air because it is ALIVE.

5. After 24-hour of "hot yoga", keep the pot in room temperature for 12 hours. (At this point, close a lid of the Natto container.)

See outer skin is a bit dry after hot yoga? Stickiness started to emerge - a sign of fermentation. Hooray!

6. Place the container in a fridge for another 2 days for more fermentation.

Finally, here comes home-made NATTO!

Addicting!

The result?

...mmm...

STICKY and loaded with UMAMI flavor, as Natto should be (^^)

In Japan, some people add various toppings to Natto such as cheese, kimche, raw egg, okura ....also use Natto for making omelet, pancake, curry, etc...

My favorite is to add choped green onion, soy sauce and mustard. No rice.

What is your favorite way of eating Natto?

Thank you for reading my blog!

One day, One recipe!!

Have a nice day!!!

Brown Rice Porridge

2012-05-23T00:12:00.000-04:00

In Japan, rice flour was traditionally used for making confectionaries. There is a health benefit for using rice flour as rice flour absorbs less oil than regular flour. So, I used brown rice flour for deep frying and porridge. here comes brown rice porridge with toppings to satisfy both Vegan and shrimp eaters.

Ingredients:

1 cup brown rice flour

6-7 cups water

Dried kelp (for umami flavor)

6 pinches of Salt

Extra virgin olive oil

Lime pepper

Large hot peppers

Shrimp

1 green onion, chopped.

Methodology:

1. In a pot, simmer water and dried kelp for 20-30 minutes.

2. Remove kelp and stir in brown rice flour. Simmer for 20 minutes.

3. Shrimp - remove shell and vein, and separate a head from a body.

Large hot pepper - cut and remove seeds from inside.

Lightly coat shrimp and hot peppers with brown rice flour. Fry in olive oil until the outer gets crispy.

4. Sprinkle green onion and lime pepper. Add shrim and/or hot pepper of your choice.

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Playing With LIME Pepper

2012-05-22T12:12:00.001-04:00

So, I got my new toy, LIME PEPPER (^^)

Some creations with my new toy.

See through daikon skin with bloody tomato sauce. A sprinkle of lime pepper.

Brown rice with salty kelp & daikon noodle saturated in Japanese plum sauce. A sprinkle of lime pepper.

"I love hot spring"

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The Making of Yuzu pepper?...No, Lime Pepper

2012-05-21T17:47:00.001-04:00

Yuzu pepper is one of my favorite ingredients. In Hell's Kitchen, it is difficult to find fresh Yuzu.

So why don't I use LIME, instead?

Simmered daikon with Japanese red pepper. Sauteed mushroom. Eggplant noodle coated with brown rice. Serve with LIME pepper.

Ingredients: 5 ORGANIC lime (Highly recommended to use organic lime to avoid intake of pesticides absorbed in lime skin)

10 Thai chili pepper (extremely spicy despite of its size)

3 tbsp sea salt

2 tbsp extra virgin olive oil

Most importantly, your patience

Patience or violence?

Methodology:

1. Just glaze lime skin only kindly with a bit of violence in your mind.

Don't ever ask them "are you going bold?" "Do you need to talk about it?"

2. Add salt, chopped Thai chili pepper, lime juice (1 lime only), extra virgin olive oil.

3. Leave it in a fridge for 3-4 days.

Salty, spicy, and citrusy!

I use it for anything - noodle, tofu, salad dressing... etc. Find a way to enjoy lime pepper, and please make sure to share your experience with me!

Daikon radish in a hot tub. "~~ feels good~~"

Eggplant in noodle shape. Mushroom wating for olive oil spa "treatment."

Thank you for reading my blog!

One recipe! One day!! (Actually this is my 2nd recipe of today)

Have a nice day!!!

Summer & Spring Veggies as Lego Bricks

2012-05-21T11:18:00.002-04:00

Here are two recipes. When I create my own recipes, my priority is usually (1) flavor, (2) availability of ingredients, and (3) presentation. Today, I focused on presentation by playing with veggies as "LEGO"bricks, then thought of flavors. Reminded me of xxx years ago when I, as a kid, played with a pot and wood blocks - pretended to be a chef in the kitchen. Enjoy!

SPRING & SUMMER VEGGIES SUNBATHING IN CENTRAL PARK

(1) 2 Slices of eggplant: cook with salt & pepper, and extra virgin olive oil in high heat, til it gets lightly burnt.
1/4 fuji apple, sliced: roast in the oven with a sprinkle of salt and extra virgin olive oil.
Serve with Tofu mayo and/or honey miso dressing.

(2) 3 pieces of Brussel sprout - boil in salted water. Serve with extra virgin olive oil & paprika power and/or smashed garlic dressing. A recipe for smashed garlic dressing is coming soon.

(3) 1 slice of eggplant, sliced like a noodle: boil in salted water. Marinate with ponzu sauce. Topped with a sprinkle of sesame seeds.

TOMATO RISOTTO WITH THAI JASMINE RICE

EGGPLANT FRITTERS WITH BROWN RICE

SPICY BRUSSEL SPROUT

TOMATO RISOTTO WITH THAI JASMINE RICE: mix 1cup Thai Jasmine rice and 2 cups water and simmer in low heat. Slice 1/4 onion and chop 1 tomato, then add to a pot. Add salt & pepper.

EGGPLANT FRITTERS WITH BROWN RICE: Approx. 1 slice of eggplant. Slice up in noodle shape. Lightly coat with 1/2 tbsp brown rice power and a bit of salt, then cook it in extra virgin olive oil till outer texture gets a little bit crispy.

SPICY BRUSSEL SPROUT: 2 brussel sprouts. Cook with 1 clove of garlic in extra virgin olive oil in low-mid heat. Add paprika power at the end.

Thank you for reading my blog!

One day, One recipe!!

Have a nice day!!!

Wild Watercress at Fairy Spring in Sedona, AZ

2012-05-19T19:34:00.002-04:00

Somewhere hidden in Sedona, AZ. There is a place called "Fairy Spring"

You can find this place with a help from a famous guide nicknamed "fairy."

Abundance of spring water - so clean and cold.

Look! Naturally, lots of wild watercress grow in a place which is blessed with pure and cold water!!

Taste of wild watercress? Sweetness and bitterness coexist - it is like eating purified water.

Back in Hell's Kitchen.

Of course, it was nearly impossible for me not to think of playing with watercress. So, here comes...

Pasta - watercress, mushroom, garlic and red pepper. Finished with Balsamico.

Salad- watercress with (1) tomato stuffed with olive and tofu mayo, (2) smashed soy with shallot, carrot, and basil, (3) olive roasted apple.
Sweet dressing with honey and miso.

Thank you for reading my blog!

Once recipe, One day!!

Have a nice day!!!

Grilled Sandwich with Brussel Sprout and Apple.

2012-05-19T12:23:00.000-04:00

Grilled Sandwich with Brussel Sprout and Apple.

(Serves 1)

Ingredients:

3 brussel sprouts, thinly sliced.

1/4 fuji apple, thinly sliced.

3 slices of bread

2 tbsp Tofu mayo

1 tbsp balsamico

Extra virgin olive oil

Salt & pepper, as you wish

Methodology:

Saute apple and brussel sprouts in olive oil til it's tender.

Spread Tofu mayo on 2 slices of bread, then cook one-side on the pan.

Finally, combine 3 pieces together, and serve it. Enjoy!

Served with carrots and celery pickled in olive oil and miso...

Thank you for reading my blog!

One recipe, One day!!

Have a nice day!!!

How To Have Ramen With Vegan And Meat-Eater Peacefully

2012-05-18T11:45:00.000-04:00

Is there a healthy ramen noodle with no MSG and chemical additives

which satisfies both Vegans and Meat-eaters??

YES!

Utilization rate of left-over from last night's dinner? = 100%

NO WASTE!

GO GREEN!!

Ingredients:

1 GreeNoodle - This is fat free, non-fried, vegan noodle made of Moroheiya. Very chewy and light. Highly recommended!

Skinny pork with ponzu sauce & Carrot salad with mashed garlic dressing

Goodies from last night...

Chinese broccoli, as you wish.

Extra virgin olive oil.

Sesame seeds, as you wish.

Soup:

2 cups Veggie soup stock - if possible, add a piece of kelp for more UMAMI flavor. Let kelp soak over night.

3 tbsp ponzu sauce

Home made ponzu sauce

1 tbsp Smashed garlic dressing

Methodology:

1. In a wok, saute Carrot salad and Chinese broccoli in olive oil. Add a pinch of salt and pepper.

2. In a small pot, heat up veggie soup stock, then add GreeNoodle. Do not over boil. Cook gently.

3. Once GreeNoodle is tender, transfer veggie soup stock and GreeNoodle to a Ramen bowl. Add Ponzu sauce, smashed garlic dressing and mix well. On top of the noodle, add 1 and sprinkle sesame seeds on the top as you wish.

4. For Meat-Eater, add Skinny pork. For Vegans, add diced vegetarian protein, crispy fried tofu skin or whatever you wish.

Thank you for reading my blog!

One day, One recipe!!

Have a nice day!!!

How To Have A Peaceful Meal With A Vegan and A Meat Eater

2012-05-17T21:29:00.002-04:00

My nest is occupied by 2 people, a Vegan and a Meat-eater.

Have you already smelt trouble?

Saute shallot, Chinese broccoli, and diced carrots in EXTRA VIRGIN OLIVE OIL in preparation for veggie fried rice. Add a bit of sat and pepper.

Fortunately, no report of 911 yet. (^^)

Because, there are HEALTHY recipes which satisfies two different individuals with different needs and wants.

Veggie fried rice accompanied by various side toppings / dishes including:

"Skinny pork with home made ponzu sauce",

"Carrot salad with smashed garlic dressing", and

"Silken tofu with green onion, high-quality balsamic and Sicilian olive oil" (which is not on this picture, but I eat it daily basis. Nearly addicted).

Cook ground pork in boiled water to lose EXCESS fat, then marinated with ponzu sauce. Saute shredded carrot with smashed garlic dressing with sesame seeds.

A key is not to season veggie fried rice too strong, in order to enjoy healthy and powerful flavors from side dishes / toppings.

I believe that every individual has unique needs and wants to be happy = healthy.

Believe in your self - if you listen to yourself mind and body carefully, your mind and body tells you exactly what you need and want to eat (^^)

For some people, it is blood dripping steak,

For some people, it is a cup cake with pink and silver icing.

For me, it is... VEGGIES (^^)

I heard one marathon runner dreamed of eating steak after running a full-marathon, but he could not eat it. Instead, his body desired easily digested food with high sodium.

When my body is in need of iron and protein, I feel strong urge to eat spinach, cashew nuts, tofu, and soy bean products.

When my mind needs some relaxation, I desire nothing but light and comforting food.

I wish I could share my wonderful experience with veggies and want to express my appreciation for things in the World for being there and blessing me every day.

Another peaceful night in Hell's kitchen.

Thank you for reading my blog!

One day, One recipe!!

Have a good night!!!

Miso-making Bootcamp!! Day 2 - MISO = SUPER LIVING FOOD

2012-05-16T08:26:00.000-04:00

Miso-making Boot camp Day 2!

On Day 1, I cleansed soy beans and soaked soy beans till hydrated.

A dry soy bean vs. soak soy bean. 27 hous of soaking... did I over soak it?

Now, cook soy beans in low-heat to soften its texture to the point that you can mash a bean with your thumb and pinky.

Soya beans bought from Greek spice store may not be the best for miso-making?

It's roughly supposed to take 4 hours of simmering, but my beans did not get softened... so continued to simmer for total 10 hours. Beans were still tough. Is this a sign of disaster?

Anyway, next step is to smash soy beans with hands... well, beans were too tough to breakdown with my hands. So, I used a blender for mashing process.

Blend soy beans little by little

Hydrate KOJI with luke warter for 30 minutes (if you are using dried KOJI).

Do not use hot water as KOJI is alive. Heat will damage living culture in KOJI.

Then, mix hydrated KOJI and salt. Mix well.

It is important to blend well as this process will impact fermentaiton process later on. Remember these guys are ALIVE.

Then, blend it with mashed soy beans WELL.

Mixture of KOJI and soy produces the aroma of miso. So intoxicating.

Finally, cover miso with plastic wrap. Then, place a weight on top of miso.

Macrobiotic books in Japanese are a weight for miso (^^)

Keep miso in room temperature for 10 months, and you will see the result. During the 10-month, fermentation will gradually take place. Let LIVING culture in miso do a job. Now, you sit back and relax (^^)

Meanwhile, here another attempt of today, SPICY ROSEMARY TOFU.

A key of this recipe is to let tofu soak up all juices, spices, and olive oil follow by intense frying with HIGH heat.

Ingredients:

Mixed hot peppers, as you wish. I used 1 tiny Thai Chili bomb and 1 Japanese red pepper. Chopped

1 Medium-firm tofu = 500g, drained well.

1/2 small shallot, sliced.

3 cloves of garlic, sliced.

1/2 extra virgin olive oil

1tsp salt

1 tsp black pepper

Rosemary, as you wish.

Methodology:

Put all ingredients in a same container - place tofu at the bottom, then add a layer of veggies and spices. So, tofu will absorb all juices coming from then. Let it rest in a fridge for 2-3 days for the soaking process.

Finally cook all veggies in a pan then add tofu in high heat.

Aroma of GARLIC and ROSEMARY and heat from Thai Chili BOMB = irresistible!

Thank you for reading my blog!

One recipe, One day!!

Have a nice day!!!

Miso-making Bootcamp!! Day 1

2012-05-14T17:53:00.000-04:00

Miso is made of 3 ingredients: soy beans, salt and Koji. Although it is best to make Miso in Winter, I had to wait until today to make homemade Miso because it was hard to find KOJI in New York!

7lbs Miso = Koji $6.25*2 +Soy beans $3 + Sea salt approx. $3 - simple ingredients for Miso-making

My mother attempted to ship Koji from Japan, but her attempt failed because...

KOJI is a LIVING FUNGUS / MOLD!

Koji is a mold made from steamed rice. It produces enzymes that will later break down the miso protein. Anyway, I am glad she did not ship it - it could well be mistaken as Bio-terrorism at custom.

Miso-making is a 2-day process.

First, wash soy beans carefully. Remove discolored beans.

Then, soak in the water for at at least 18 hours until soy beans are well hydrated. Tomorrow, I will cook soy beans and mix it with KoJI and salt. (... to be continued)

Source: http://marukawamiso.com/make-miso/85.html

Meanwhile, another attempt of today was to make home-made ponzu sauce

Ingredients: 1 cup soy sauce, 1/2 cup sake, 5 tbsp apple cider vinegar, 1/3 Fuji apple, 1 piece Kelp, 2 dried shitake mushroom, 1/2 lemon.

Methodology: Well, just put all ingredients except for lemon, and let it rest in a fridge for a few days. Squeeze lemon juice when served. This is great with Tofu, salad... etc.

Thank you for reading my blog!

Udon tasting at Japan Day @ Central Park on May 13, 2012. Cold Udon was so good under nice sunlight! Lots of freebies and activities. Most importantly, great vibes from volunteers!

One day. One recipe!!

Pickles made from only mustard and vinegar. A wonderful gift from Chef Artie. Served with Tofu Mediterranean and Miso Tofu. Healthy Tapas dishes for upcoming summer.

Have a nice day!!!

Korean Soy Bean Stew: Bigee Chigae Vegan Version

2012-05-10T11:01:00.001-04:00

My friend kindly gave me her mama's Bigee Chigae recipe - Korean soy bean stew. Again, I changed here and there of her recipe to make it "Vegan" compatible and the availability of ingredients in my fridge.

Sweet aroma of soy beans are so comforting...

This stew is so healthy - loaded with botanical protein and fibers from soy beans. Also, you may expect detox. effect from sweating like a marathon runner.

Soak soy beans over night. Blend it with a cup of veggie stock til it is FINE and SMOOTH (which my blender could not handle...)
Make veggie soup stock with dried shitake mushroom and kombu seaweed.

Chop up garlic, mushrooms, Thai chili peppers for extreme heat.

In a clay pot, cook garlic with olive oil

Add mushroom

Mushrooms and garlic are key ingredients! Gives rich "Umami" flavors and aroma.

Add veggie soup stock, then blended soy... DO NOT BE AFRAID OF HEAT!

Slice up shitake mushroom used for veggie stock, and add to the stew. Add chopped green onions, Thai red & green peppers. Finally, add hot oil and sesame seeds. Enjoy with soy sauce...etc.

Thank you, Jenny and her mama, for a wonderful recipe!

Have a nice day!!

Grilled cabbage with pork and soy creamy sauce

2012-05-09T14:19:00.000-04:00

Healthy dish with ground pork with loads of veggies (^^)

Ingredients:
1/2 cabbage cut into 4 pieces
1/4 white onion, sliced
2 carrots, diced
2 stalk of celery, diced.
Ginger, minced, as you wish.
1 cup ground pork
1 cup soy milk
Olive oil
1 tbsp flour or katakuriko
2 tbsp Sake
1 tbsp White miso
Salt
Pepper
Paprika powder

1. Marinate cabbage with salt. Add olive oil to a pot, then cook cabbage in high-heat. Once it started to smoke, then lower the heat. Simmer til the stem gets tender.
2. Mix ground pork with ginger. Then, stir-fry the pork in a pan with olive oil. Add white onion, carrots, and celery with medium-high heat. Once all the ingredients are lightly cooked, lower the heat. Add soy milk, sake, and miso. Dissolve flour or katakuriko in water (1/4 cup), then add to the pan to thicken.
3. Pour 2 over 1. Sprinkle some paprika power and pepper.

Enjoy!