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alis_0025) wrote in ![[info]](2005.01.12_%2820.54.00%29_600520.files/community.gif){kind=small}
kitchen_nax,@ 2005-01-12 20:54:00
| Таисия Опилова (alis_0025) wrote in kitchen_nax, @ 2005-01-12 20:54:00 |
| Entry tags: | Бобовые, Вегетарианская еда, Грибы, Супы, Тыква/кабачки/цуккини, Японская кухня |
Вегетарианское хайку из четырех блюд
Интересная статья и рецепты из New York Times:
http://www.nytimes.com/2005/01/12/dinin
Суп из тыквы кабоча
Стручковая фасоль с соусом из грецких орехов и мисо
Кастард из сои и кунжута
Суши с гобо (корень лопуха) и грибами
Kabocha Squash Soup
1 3- to 4-inch piece kelp (kombu)
1 teaspoon light sesame or other neutral oil
1 6-ounce block firm tofu, drained and roughly crumbled by hand
4 ounces kabocha, pumpkin, or butternut squash peeled and cut in 1/4-inch dice (about 2/3 cup)
4 fresh shiitake mushroom caps, sliced lengthwise into strips
3 tablespoons soy sauce
1/4 teaspoon salt
2 scallions, trimmed and cut into 1/2-inch pieces.
1. Place kelp and 4 cups water in pot over low heat until first bubbles appear; do not boil. Let sit.
2.
Put oil in saucepan or medium skillet with deep sides, and turn heat to
medium; add crumbled tofu, and cook, stirring, until slightly browned
at edges. Add kabocha and shiitake, and continue to cook, stirring, for
another minute.
3. Add kelp broth; when liquid comes to a boil
reduce heat to barely a simmer and cook until kabocha is tender, less
than 10 minutes.
4. Season with soy sauce and salt. Just before serving, add scallions.
Green Beans With Walnut-Miso Sauce
Salt
10 ounces green beans, strings removed
1 inch-long piece ginger
2 tablespoons light (sweet) miso
1/2 cup walnuts
1/2 teaspoon soy sauce, or to taste.
1.
Bring pot of water to a boil and salt it; blanch beans in water until
they are bright green and just tender, about 5 minutes. Drain and
refresh in cold water, then drain again. Place in a serving bowl.
2.
Grate ginger over bowl, then place in small fine strainer and press out
juice, about a teaspoon. Combine ginger juice with miso, walnuts, 2
tablespoons water and soy sauce in blender and blend until smooth,
stopping machine and scraping down sides if necessary. (You may add a
little water or soy sauce if mixture is too thick.)
3. Toss beans in sauce, and serve at room temperature.
Sesame-Soy Custard
2 cups unflavored soy milk
3 tablespoons sesame paste (neri goma), or use the finest sesame tahini you can find
2 tablespoons cornstarch
1 tablespoon powdered kanten (agar-agar)
Wasabi paste
Soy sauce.
1.
Combine the first four ingredients in a blender, and blend very
thoroughly; let machine run for at least a minute. Pour this mixture
into a medium saucepan over medium heat, and cook, stirring constantly
but gently with a wooden spoon or rubber spatula until the mixture comes
to a boil. Adjust heat so mixture barely simmers, and cook, stirring
constantly, until it thickens, 2 to 5 minutes.
2. Pour through
strainer into any medium-sized container with at least 1-inch sides.
Knock dish against counter once or twice to remove as many bubbles as
possible. (Use a toothpick to draw bubbles to and then up the sides.)
3.
Allow to cool, and then refrigerate. If chilled for more than an hour
or so, bring it close to room temperature before serving. Invert onto a
plate or cut serving pieces straight from the mold; serve with a dab of
wasabi and a drizzle of soy.
Burdock and Mushroom Sushi
1 3- to 4-inch piece kelp (kombu)
1 1/2 cups short-grain rice, washed and drained
Salt
1/2 cup kome-su (pure rice vinegar) or 2 tablespoons rice wine or other light vinegar
1 teaspoon light sesame or other neutral oil
1 stick gobo (fresh burdock root), peeled and julienned or finely chopped
1 carrot, peeled and julienned or finely chopped
5 fresh button mushrooms, cleaned and finely chopped
5 fresh shiitake mushroom caps, cleaned and finely chopped
2 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon ginger juice
5 chives, finely chopped, for garnish.
1. Put kelp and 1 3/8 cups water in pot over low heat until first bubbles appear; do not boil.
2.
Combine rice, kelp broth, salt and vinegar with 2 cups water in a pot
or rice cooker, and cook until rice is done, 20 to 40 minutes.
3.
Put oil in a medium skillet over medium-high heat and stir-fry burdock
root and carrot until aromatic, about 5 minutes. Add mushrooms, and
continue to stir-fry for another minute or two. Add mirin, soy sauce and
ginger juice, then continue to stir-fry until liquid has evaporated, a
minute or less.
3. Put oil in a medium skillet over medium-high heat
and stir-fry burdock root and carrot until aromatic, about 5 minutes.
Add mushrooms, and continue to stir-fry for another minute or two. Add
mirin, soy sauce and ginger juice, then continue to stir-fry until
liquid has evaporated, a minute or less.
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