This is the one pudding i cant resist! I love the bitter tea and sweet milk combination. i make this really soft and serve over a milk sauce. If you are using vege-gel or similar please follow the instructions on the packet
this smells amazing! In our house we call it "tart rice" because it goes with anything *boom boom*
My bigger half likes it with steak, I like to make it into onigiri for my lunch box.
(cooking time does not include rice)
Japanese aubergines come in a variety of shapes and sizes. However they are much smaller than the ones we commonly come across in Europe and the USA. Try to find for 10cm long aubergines.
Credit goes to Chizuko Moriyama for this recipe.
Tofu in the west is often used as a meat substitute for veggies, it was also used for this purpose by Buddhist monks whom first introduced Vegetarian cookery to Japan. This dish is a modern addition to their traditional dishes.
I like to serve with rice and make double the quantity of sauce to pour over. I also put my tofu out to drain before I go to work so it is ready to go when i get back
The tofu in this recipe is cooked like a steak - seasoned with salt, pepper and garlic cooked till crispy on the outside and hot in the middle.
I like to serve with an assortment of chargrilled veg and mushrooms and soy sauce and wasabi as condiments.
A frequent star in my bento box. This can be eaten hot with rice or cold on wholegrain toast. Tofu refers to the thin rectangles of tofu which can be opened up and stuffed with rice. use 2 rectangles.
Credit for this recipe goes to Chizuko Moriyama
I know there are a couple of recipes on here for this but I couldn't find my variation so I thought I'd sling it on. I use this as a base and then chuck in anything in the fridge that looks a bit sorry for itself.
I adapted this from another of my recipes, i really liked the taste but not the other ingredients. To use the sauce make up as per instructions, stir fry some vegetables and or meat and toss the sauce through at the end.
My spin on "fusion" food. Japan and Italy meet in a crash course of lovleyness. Use a mix of whatever mushrooms you prefer. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.