Recipes for Tom: dried shiitake

Showing posts with label dried shiitake. Show all posts

2016-03-15

Kinoko-iri sundupu / soondupu jjigae Korean soft tofu stew with mushrooms

A tasty Korean soft tofu stew has made a comeback at our table! My now typical lineup of seasonings to reduce overall sodium -- shoyukoji soy sauce rice malt, shiokoji salted rice malt and (brown) rice vinegar -- works like a charm again here. The strong taste and aroma of dashi stock made of niboshi dried young sardines and konbu kelp is softened to a deeper note by adding the water used to rehydrate dried shiitake, which is one of assorted mushrooms that go into the stew. All in all, this is very satisfying, filling dish.

248 calories (1/2 of recipe); 18.9 g protein; 13.9 g fat; 16.1 g carbohydrate; 10.1 g net carbs; 574 mg sodium; 219 mg cholesterol; 6.0 g fiber

Iridori / chikuzen-ni / braised chicken with root vegetables

A classic chicken and root vegetable dish. The softly sweet and salty taste makes it a great companion for plain rice and drinks. It is also a popular osechi dish for the New Year, and is great for bento and picnics.

1/2 of recipe:
213 calories; 12.8 g protein; 11.0 g fat; 14.7 g carbohydrate; 10.8 g net carbs; 243 mg sodium (with 50% reduced-sodium soy sauce & shoyukoji made with 50% reduced-sodium soy sauce, 429 mg with regular soy sauce and shoyukoji made with regular soy sauce); 62 mg cholesterol; 3.9 g fiber

Ika-iri unohana / saute-simmered soybean pulp with calamari

A gentle and comforting okara dish with the added touch of calamari.

1/4 of recipe:
57 calories; 3.9 g protein; 1.6 g fat; 5.7 g carbohydrate; 2.4 g net carbs; 97 mg sodium (with 50% reduced-sodium soy sauce; 152 mg with regular soy sauce); 32 mg cholesterol; 3.3 g fiber

Harusame to chingensai no itameni / saute-simmered mung bean vermicelli and baby bok choy

This is a reduced-sodium version of harusame to komatsuna no itameni (saute-simmered mung bean vermicelli and komatsuna) with a different vegetable. While I cut back on both oyster sauce and tobanjan chili bean paste, I added taka no tsume red chili pepper, Shaoxing wine and a small amount of shiokoji salted rice malt to achieve the right spiciness, saltiness and umami. It’s as tasty as the original recipe!

1/3 of recipe:
95 calories; 1.7 g protein; 1.7 g fat; 17.9 g carbohydrate; 15.4 g net carbs; 329 mg sodium; 0 mg cholesterol; 2.5 g fiber

Chuka chimaki / zongzi / Chinese rice dumplings in bamboo leaves (simplified version)

Tango no sekku, one of five traditional seasonal festivals, falls in May in Japan. It is now called Kodomo no Hi or Children's Day, and is celebrated as a national holiday on May 5.
Duanwu-jie, the seasonal festival in Chinese culture, follows the lunar calendar and occurs in June. While zongzi rice dumplings are available year-round, they seem to be everywhere as the festival approaches. The fridge in an apartment I shared with two roommates in Taiwan was literally packed with rice dumplings we received from students and friends as the date neared. Already fully loaded, we continued to be asked, “Have you had zongzi?” The question, of course, was a prelude to giving us more zongzi. People’s generosity was amazing, and since none of us spoke Chinese well enough to politely turn down their offers, more zongji came back to the apartment.

Usually, rice and goodies are separately prepared and assembled when wrapping with bamboo leaves. This is a simplified version where rice and goodies are cooked in the same pan.

Hoshi-shiitake no fukumeni / dried shiitake mushrooms simmered in sweetened broth

Sweetened broth brings out the distinctive deep taste of dried shiitake.

Somen, udon no tsuketsuyu / dipping sauce for somen or udon noodles

Strong dashi is the key to a flavorful dipping sauce.

Harusame to komatsuna no itameni / saute-simmered mung bean vermicelli and komatsuna

A simple mung bean vermicelli dish flavored with oyster sauce. Dried shiitake mushrooms add an earthy depth.

1/3 of recipe :
103 calories per serving; 2.1 g protein; 2.3 g fat; 18.3 g carbohydrate; 16.6 g net carbs; 489 mg sodium; 0 mg cholesterol; 1.7 g fiber

1/2 of recipe:
155 calories per serving (; 3.2 g protein; 3.5 g fat; 27.5 g carbohydrate; 24.9 g net carbs; 734 mg sodium; 0 mg cholesterol; 2.6 g fiber

Yasai chuka yakisoba / Chinese stir-fried noodles with vegetables

Slice any vegetables you find in your fridge or on your kitchen counter and throw them in! The flavors of multiple vegetables blend together and give mild depth to this common dish. Dried shiitake mushrooms add an extra earthy note.

Yasai to kinoko no nabeyaki bibimba / vegetable and mushroom bibmpap in clay pot

Crispy rice in a sizzling hot clay pot topped with a combination of light namul and egg crepe. Clam-infused sauce gives a flavorful final touch.

Sakana to yasai, kinoko no hoiruyaki, miso-fumi / grilled fish, vegetables and mushrooms in foil, miso flavor

A very simple packet dish for oven or grill. The steam and aroma coming up from the packet when opened at the table is a moment to savor. Red miso's deep flavor is mellowed by mirin -- delicious on cool nights.

Chirashizushi / sushi with assorted ingredients and julienned egg crepe

In my hometown, chirashizushi features root vegetables cooked in broth, unlike the chirashizushi topped with raw, marinated or cooked seafood in some other areas, including Tokyo. When I was growing up, chirashizushi always appeared at celebrations such as March 3 (doll festival or girls' day), hanami cherry blossom viewing in April-May, birthdays and gatherings with friends. It is my favorite sushi from the home kitchen.