Cute Japanese Meal

cuteJapaneseMeal

Vegetarian Gozen

Vegetarian Japanese Meal is cute. The rice bowl always comes with a few small plates to accompany it. I bought tatsoi at a farmer’s market and saw a bag of dried daikon (white fat turnip) in my pantry.

Serves 2

Ingredients: 1 cup sweet brown mochi (sticky) rice, 1 bunch tatsoi, 1 clove garlic, 1 bag dried daikon, 1/4 cup dried hijiki, 1 abura-age (thinly sliced fried tofu), sugar, tamari or soy sauce, sake (or mirin or white wine), olive oil, salt

  1. Cook rice with 1.5 cups of water. If you are doing this in a pan over stove top, heat rice and water in a medium sauce pan (the mixture should be less than the half of the size of pan) with high heat. When it starts bubbling, reduce the heat to low, cover with a tight lid, and simmer for 15 -20 minutes. After heat is turned off, let it sit for at least 10 minutes before eat.
  2. Boil 2 cups water, pour over the dried daikon. Cover, and let it sit for 5 minutes. Put this and 1 Tbsp sugar, 1 Tbsp tamari and 1 Tbsp sake in a medium sauce pan. Let it boil, then reduce the heat to simmer for 5 minutes until liquid is almost gone.
  3. Cut tatsoi in 2″ length, remove the roots. Wash them with cold water to remove sands. Drain well. Mince a garlic clove. Heat 1 Tbsp olive oil in a frying pan, put garlic in, wait for 1 minute, put all the tatsoi in. Cook for a few minutes until it welts. Season with salt.
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Nice Lunch at Cafe Orlin

Vegetarian Combo

Vegetarian Combo

Hijiki Salad

Hijiki Salad

I just came back from a lunch with a friend at Cafe Orlin. A nice surprise. Hijiki Salad came with breaded tofu, watercress and avocado. A nice quiet dressing binds everything. Vegetarian Combo was scrumptious. Even the plain looking rice had a nice touch. Was it coconut milk or broth? I had Iced mint tea to wash it all down. She wanted to eat outside to de-freeze from her ice cold office. A perfect laid back cafe to have a vegetarian lunch. I will come back here.

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Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Mexican Open Sandwich on Flat Bread (Refried Beans, Sauteed Green Bell Pepper, Onion, Swiss Chard, Corn, Daiya Cheddar Cheese), Yellow Peach, Grape tomatoes, Pistachio, Yellow Peach

Snack: Chestnut Bun

Dinner: Mustard Leave Dumplings, Sticky Black Rice with Edamame and Hijiki, Yellow Peach

Mexican Open Sandwich

Yellow Peaches

Chestnut Buns

 

Mustard Leaf Dumplings + Sticky Black Rice

Sunday’s Menu 9/2

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Spicy Tomato Sauce Spaghetti, Limeade

Dinner: Scrambled Tofu with Shiitake Mushrooms, Carrot, Hijiki, and Edamame, Sticky Rice with Edamame, Donut Peaches

Snack: Dried Cranberries

Spicy Tomato Sauce Spaghetti

Scrambled Tofu, Sticky Rice with Edamame, Donut Peaches

 

 

Saturday’s Menu 4/14

Breakfast: Black Tea with Honey, PInk Shake

Pink Shake

Pink Shake

Lunch: Sauteed Broccoli Rabe in Olive Oil, Roasted Beets with Balsamic Vinegar, Multi-Grain Bread, Vegan Butter, Iced Green Tea

Light Lunch

Light Lunch

Snack: Fruit Salad, homemade Yo-kan (Azuki Bean Curd), 2 small rice crackers. Green Tea

Snack

Snack at the workshop

Dinner: Kimpira Gobo, Soybeans, Sauteed Kale and Mixed Mushrooms, Simmered Hijiki with Okara, Sweet Brown Rice, 2 small slices of Butternut Squash Bread

Dinner: Kimpira, Broccoli Rabe, Soybeans, Rice, Hijiki-Okara

Dinner: Kimpira, Broccoli Rabe, Soybeans, Rice, Hijiki-Okara

Butternut Squash Bread and Tea

Butternut Squash Bread and Tea

Kampo Tea—this tea is prescribed just for me when I had a really bad cold last time. I think what I have is allergy, not cold, but the symptoms are very similar. I hope this would work for me. At least this tea gives me a restful sleep. I can’t have it during the day. It puts me asleep.

Kampo

Kampo: prescribed especially for me