Going traditional: The Japanese White Turnip

I'm sure that everyone has hankerings for a particular dishes when they are feeling tired.  For me, if it's not something sweet, then I feel as if my body calls out for Japanese food - and I'm not talking about your run of the mill teriyaki chicken or california roll.  I'm talking about the truly traditional - the delicate balance of flavor created by the holy trinity of ingredients used in Japanese cooking:  soy sauce, sake, and mirin (sweet rice wine).

The small round white Japanese turnip has a mild delicate flavor that works well in Japanese dishes, and is full of vitamins and fiber. This particular dish called "Kabu no Nijiru" is a warm comforting side dish that is cooked along with the turnip's greens as well as with Aburaage (which is essentially thinly sliced fried tofu).  The resulting dish is that delicate tradition Japanese flavor that stays true to its ingredients - for me, this is true comfort food. As for Cy, he likes it with some Shichimi (Japanese chili powder) for an extra kick ;)

I know that some of these ingredients may not be at your local grocery store, but if you are able to get ahold of these ingredients, I hope that you will have the chance to make it - it is truly delicious!

Served with some Shiso Hijiki(seaweed) riceballs ♥

Kabu no Nijiru Recipe


Ingredients:
(serves 2)

2 Japanese turnips
1piece Aburaage (fried tofu)
1cup Dashi stock
3tbsp Mirin
1.5-2tbsp Soysauce
pinch of salt

Directions:

1) Cut off the leaves of the turnips and peel.  Slice into thin half moons. Leave in some water.

2) Wash the leaves and boil for about 3-4min in a pot with some salt and water.  Then drain, and cut into 3-4cm pieces.

3) Prepare the aburaage by pouring boiling water on them and cut into small thin pieces.

4) In a pot, add Dashi stock, turnip and aburaage slices.  Once it reaches a boil bring stove down to  medium heat, add the mirin and soysauce and cook until the turnip softens.  Add the leaves and cook for a few minutes more (don't let the stems of the turnips get too soft - you want it crunchy).  Serve in a bowl.

Cabbage Spring Rolls

I must be on a spring roll kick, because I didn't even realize this recipe was actually a spring roll until I had made it.  I just happened to choose this recipe because I had the ingredients on hand and because it looked easy, healthy and delicious - perfect for Cy & I, and perfect for this blog.

I feel as if Cabbage may have a reputation for being a little bit on the boring side of the vegetable world, when in fact it's one of the most versatile and healthiest foods you can eat.  With not only your usual set of vitamins, Cabbage is also high in cancer-fighting anti-oxidants like polyphenol, and glucosinolates that can help keep your digestive tract in good order.  Not only that but, Cabbage has a special cholesterol-lowering effect on your body.  Scientists already know the exact mechanism of how this happens(you can read more about it HERE), and more recently, it has been discovered that this cholesterol-lowering effect is especially high when cabbage is steamed...which is exactly what we will be doing in this recipe.

Cabbage Spring Rolls


Ingredients:
served 2-3

4 large leaves of Cabbage
1/2 block of tofu (drained)
1/2lb ground chicken
1 tbsp grated ginger
1 tbsp chopped garlic
salt & pepper

 Directions:

1) Cook the leaves of Cabbage in salted, boiled water for a few minutes so that the leaves become a little softer.

2) Blend tofu, ground chicken, ginger, garlic, some salt & pepper in a food processor until smooth.

3) Lay out a piece of Cabbage, fill the middle area with some of the filling. Roll into a skinny long log. Repeat with other pieces.

4) Steam cook for approximately 7 min. When cool enough to handle, slice into pieces and serve with some dipping sauce.  ( I just mixed some Ketchup and diced tomatoes with some lemon juice, but I think it would be great with some Soy sauce also).

*I didn't do it this time around, but I think it would also be great to add some pieces of cooked shrimp and scallops in filling for some more texture.

Fava Bean Spring Rolls

First of all I just wanted to send out a big Thank you to the friends and readers out there who keep me motivated to continue working on this blog.  I know that I've really only just begun and that this blog is still in its baby stages, but there are definitely times when work and life catches up to me and I find it hard to find the time post.  But then I am reminded of how much I enjoy it - and it's all thanks to the people I ♥ :)

For some reason, Fava beans make me very happy.  They have this chubby, rounded look about them that somehow reminds me of sunny skies, and childhood days.  In Japanese they are called "Sora-mame" which literally means "Sky beans".  Doesn't that just sound happy?

But like most good things in life, they do take a little bit of time to prep.  The beans are enclosed in a thick pod, but once you take them out, you must boil them a bit to peel off the second skin surrounding each bean.  A little bit time consuming, but definitely worth the extra effort.  They are chock full of Vitamin A, B1 and B2.  A wonderful source of energy when you're feeling a little bit down.

This recipe comes from a vegetarian cookbook called Refresh by a former Japanese model. I usually try to stay away from fried foods, but this Spring roll recipe came out amazingly light and clean tasting.  Too often spring rolls are dipped in heavy sauces and filled with even heavier filling.  But this one is simple, with only salt, pepper, and a squeeze of lemon, it really let's the flavor of the ingredients shine through.  

Fava Bean Spring Rolls
Makes approximately 7-8rolls

3/4lbs Fava Beans
1/2 an onion (chopped)
1lb Cooked Shrimp
7-8 Spring Roll skins
salt&pepper
Lemon

Directions:

1) Take beans out of Fava bean pods.  Boil for approximately 3-5min.  Drain and once cool enough to handle, peel off second skin.

2) Chop cooked shrimp into bite-size pieces.

3) Take one sheet of Spring roll skin and spread out onto workspace.  Lay some onions, shrimp and beans into the middle area in a horizontal line.  Sprinkle with some salt and pepper.  Wet the edges of the skin, and fold like a burrito to form the spring roll shape.

4) Heat some oil (I used canola) in a pan and fry the spring rolls on each side for approximately 2-3min or until well browned.

5) Let it dry off on some paper towels and enjoy with a squeeze of lemon!