Pilaf with rooibos tea and walnutes……kurumu iri chameshi

Wow the trip to Japan is getting closer and closer, and the places where to go are now more fixed. I am looking forward to go. Last I met a girl from  my old job, we talked about Japan. She was there like 3 years ago and she said it’s so beautiful the people are friendly and willing to help even if they cannot speak English. Camping is nice and cheap, but other things in Japan are expensive and you must definitely take a JR pass (a Japan railway pass).
We are going to take a JR-pass because we want to travel from Tokyo to Hiroshima (and other places in-between) and back another route taking the Island what is close to Hiroshima and go back to Tokyo were will we fly back to Amsterdam. In the meanwhile I also make the mood by making Japanese food and drink Japanese beer. Yes I am ready to go for 1 month! I am curious how the children will like it!
Anyway here is a Japanese meal I made, I used it together with some parsnip and carrot (with garlic) straight from the oven.
The recipe is from the book Fresh Japanese by Yasuko Fukuoka.

The ingredients for the pilaf (2 persons)
225 gram rice
1,2 decilitre dashi (bouillon out of wakame)
1,2 decilitre of rooibos tea
25 millilitre soy sauce
25 millilitre sake
10 gram of washed arame and dried after (I used wakame seaweed)
1/2 tablespoon of walnut oil
75 gram of walnuts in little pieces
Some Celtic seasalt

Kitchentools
a frying pan
a cooking pan
a nutcracker

How to begin
Cook the rice with the rooibostea,soy sauce, sake, arame and dashi, for the minutes you have to cook the rice (I used 45 minute rice) look sometimes into the pan, if it’s too dry poor in some dashi if this happens, the rice must be make a crunchy noise at the 40 minutes, so now it’s ready. In the meanwhile you can crack the walnuts out of their shell, roast them on a low fire in a greasy frying pan, sprinkle with some Celtic sea salt.
Time to mix the rice together with the walnuts, your dish is ready

Enjoy せていただき

yes baby……..some kimchee

I never heard about till I had the course of making sauerkraut, I taste kimchee and I really liked it. It’s sharp and tasteful. Kimchee comes from Korea, it’s a traditionally dish. I must say I don’t know much about Korea ( only the strange regime in the north, what is really bizarre for me), but if it’s like the taste of kimchee I am curious about the country.
This recipe I took from internet from a Korean lady, she looks so sweet and expert on this area, I like her English too!Instead of anchovy sauce I used soy sauce of course this has a different taste but for me it was ok, I never took the real kimchee. This is a fermentation process, and I like to experiment with it!

recipe for 2 big jars of Kimchee*
1 Napa Cabbage cut in bite size pieces
1/2 Cup of Salt
5 Cups of Water

Sauce’
3-4Tbsp of Soy sauce
1/2 Cup of Crushed Red Pepper (chili flakes)
4 Pieces of spring onion cut in little slices
1/4-1/2 of a Rettich cut in julliene
1/2 Garlic bulb
Piece of Ginger
1/4 onion
1/2 of an Apple without peel
1/2 of a pear without peel
(she also put 4 tablespoons of sugar, i puuted in some more 1/4 th of an apple and  1/4 th of a pear, together)

Kitchentools
A knife
a cutting board
2 big jars
a big bowl
a normal bowl
a measuring cup
food processor

how to make……
First cut the napa cabbage in bite size pieces. get te bowl and put the cabbage in the bowl, mix the salt with water and poor this upon the cabbage, mix the cabbage well with the liquid and set aside for a couple of hour.

Time to make the sauce.
Cut the apple, onion garlic and ginger so it can be put in the food processor. And of course put them in the food processor and make it like a sauce, really smooth. Leave it for the time being in the food processor.
Cut the onion and rettich in nice pieces, so for you must be easy to eat. (not too big not too small)
Get another bowl and mix the sauce with the onion and rettich. Set aside because now it’s time to poor out the water of the napa cabbage.
Be sure all the water is out of the bowl, rinse the cabbage two times. Now this is the nicest part, time to massage all the ingredients together, inclusief the red hot chilli flakes.
Make sure everything is mixed well!
Get the jars and put in the mixture till the jar is full. You can eat it immediately, but I let it stand putside the fridge for 24 hours and after I put it in the fridge, so the fermentation has started and the kimchee gets a little sour. (Like sauerkraut). You can hold it for a long time in the fridge!

enjoy/즐겨

* from anna kim korean cuisine with a little change with the fishsauce

feeling a kitchen-princess… and some great tasting rice dish with norifu

Being a lot in the kitchen nowadays and really I have the feeling I am making progress to make nice meals…and be more creative.
Or it’s my year to be a kitchen-princess , I feel like!
This rice dish I made is so easy to make, but the taste is so soft and smooth. Really recommended if you don’t want a diner with strong taste, like very sharp, sour, salt or something else. I think this has a nice balance. And the norifu is an experiment, I wanted to make fish sticks only plant based of course, but it didn’t even taste like it, but the result is really ok!
This kitchen-princess will give you the recipe…….here you are

rice dish
the ingredients rice dish (for 2-4 persons)
3 cloves of garlic (pressed)
1/2 onion cut in cubes
1/2 big leek cut in thin slices, also a piece of the dark green part if it looks well!
1 red  pointed pepper (like a bell pepper)
8 gram of grated fresh ginger
1/2 zucchini cut in tiny pieces
1/2 cup of water
2 tablespoons of shoyu (soy sauce)
2-3 teaspoons of orange zest (organic)
basmati rice for 2-4 persons and 1 or 2 teaspoon of turmeric (to make the rice yellow)
(you can put some pumpkin-seeds into the rice if you like, especially nice when you first bake them without oil till they are a little warm and brown)
some slices of cucumber for garnish

Kitchentools
a wok
a wooden spoon
a knife
a cutting board
a cooking pan

The beginning…
Put on the rice, in the cooking pan together with some water, my Basmati rice was quickly ready, get rid of the cooking water and make the rice yellow. Get the wok, get some oil and bake for a short time the onion,leek and garlic. Put in the courgette and all the other ingredients (ginger, orange zest, shoyu, water and the pointed pepper), mix well and simmer for 10 minutes.
Get the plates and if you also made the norifu, you can make the plate complete with, the rice, vegetables and norifu.

______________________________________________________________________________________________________________________

norifu (marinated tofu)
2 tablespoons of soy sauce
1/2  grated seaweed sheets ( the one you make the sushi with)
juice of 1 lime
some dried dill ( I must say I don’t know exact the amount but I think like 2 tablespoons
250 grams of tofu slices in little rectangles
a plate full with sifted flour for dipping the tofu
a plate full with water for dipping the tofu in
a plate full with breadcrumbs for dipping the tofu in
some coconut-oil for frying the tofu

Kitchentools
4 plates
A pan to fry in (I used a  wok, with a bottom full of oil)
patience
a flat bowl to marinated the tofu
a little bowl
a brush

how to make….
I just pressed the water very gentle out of the tofu ( I did this with help of a towel I wrapped the tofu in the towel and pressed).
In the little bowl I mixed the lime together with the dill and I took the marinating bowl, put in the tofu (what I just cut in rectangles) and now I brushed the tofu on both sides with the mixture.

Wait 30 minutes, so the mixture can get into the tofu.
Prepare the plates with the different kind of ingredients (put the grated seaweed sheets into the breadcrumbs), the last (4th) plate is for putting the finished tofu on.

Now get the tofu piece by piece and first dip in the flour plate, then into the water plate and then into the bread-crumbs plate (now the tofu is totally covered with everything) and put the finished tofu on the last plate.
When you ended up the last tofu, you can heat the wok with oil. Beware the oil is like 175 degrees Celsius, the perfect heat for frying the tofu (I check with a drip, not more then a drip, of water, when it’s sizzling it has the perfect temperature)
Now fry all the tofu golden brown, that’s all folks! With some slices of cucumber the dish is ready to be eaten

十分に召し上がれ/ enjoy your meal