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Feb 1, 2012 03:29 AM

JAPANESE MONTH: WASHOKU: Vegetables, Tofu and Eggs

Please use this thread to discuss and review recipes from the chapters about vegetables and tofu and eggs.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. Carrots and Konnyaku Tossed in Creamy Tofu Sauce p. 197

    I made this version of the salad, along with Tsuji's so I could compare recipes. In this one, konnyaku is dry roasted and then drizzled with sesame oil for 1 minute then add carrots and cook for 1 minute. Add dashi and barely simmer with an otoshi-buta (drop lid) to keep vegetables submerged in the dashi. Once reduced by half, add soy and mirin to lightly glaze. Dress vegetables with a tofu dressing made of tofu (boiled and squeezed of excess moisture and mashed), Saikyo miso, pinch of salt and drop of mirin. This dressing is quite tasty (cool and creamy). It is slightly sweeter than Tsuji’s version. I would make this dressing again with the vegetables Tsjui suggests in his version of this. His version of the vegetables is more colorful, more flavorful (the simmered mushrooms add a lot), and have additional textures.

    3 Replies
    1. re: BigSal

      It is so interesting to look at these two books side by side, isn't it?

      1. re: qianning

        It sure is. I've noticed that Andoh's flavors are subtler than Tsuji's. I'll post more this weekend on some of the other things I've made, but my preference for the most part has been Tsuji. I think it is because it tastes closest to what I know. My mom is from the Hokkaido area. I think she'd call some of Andoh's seasonings a little weak for her.

        1. re: BigSal

          Hokkaido, really, now that is a pretty place.

          Making my first meal of some Tsuji and some Andoh recipes tonight, we'll see how it goes. Really enjoying reading your reports, total motivators!

    2. Red-and-White Pickled Radishes (pg. 221)

      Once you make the Sweet and Sour Sauce (which is pretty easy too) these go together in a heart beat. I made these yesterday late afternoon, and we had some with dinner maybe an hour or so after they went into the brine, and they were very good. there are some left over for later this week, looking forward to seeing how they change over time.

      5 Replies
      1. re: qianning

        How pretty!
        I must have skipped over this recipe a hundred times assuming that the radishes in the title were daikon rather than radishes.
        This kind of radish can be pretty expensive in Tokyo and I feel inspired. I'll start marinading the vinegar tonight and put the rest of it together tomorrow. If it works out I'll make a batch to take to my family in Japan next month (should be fine since the vegetables are processed).

        1. re: MoGa

          It is colorful, isn't it?

          Andoh says they only last a week, but Mr. QN often makes a similar Burmese quick radish pickle( more salty and less sweet) and we keep them in the fridge for weeks sometimes, so I would think these will last a while.

          1. re: qianning

            Perhaps it's about the radishes going a bit soggy after a week. They'll stay lovely and crisp for a few days, after that, whilst still good, the soft texture isn't so enticing. Crisp radishes are exactly what I want to be bringing with me as a gift seeing as I can't take along fresh ones.

        2. re: qianning

          A few days later and the pickles are still good (and still have some crunch), and they have turned a delightful shade of pink.

          1. re: qianning

            Red-and-White Pickled Radishes p. 221

            Made these yesterday and was very concerned the so much sugar will make the pickle super sweet but this did not happened. I did not like them very much yesterday but today after a long soak they taste yummy. And look so blushingly pretty:)

        3. Burdock and Lotus Root Chips p.213

          This was a fun and interesting way to use up some leftover burdock and lotus root pieces.
          My biggest issue with this was cutting the lotus root to tissue-thin slices. It was next to impossible to get whole pieces due to the resistance of the starchy root. Time for a mandoline.
          The burdock was easy enough to slice with a vegetable peeler.

          Deep frying went as expected. The lotus root took a few minutes to brown, but the burdock cooked quickly, which is why Andoh suggests turning the heat down for the frying of that veg. I have since learned that burned burdock is not especially tasty.
          The lotus root crisped up to a potato chip-like texture, kettle style. Nice and heartily crunchy. The burdock was shatteringly crisp, yet dissolved on the tongue. A unique sensation.
          I topped the chips with ocean herb salt, which went well with the medley.
          I doubt that I would fry up burdock again, but the lotus chips were very well received.

          1. Asapara no kuro goma ae (Asparagus Tossed with Crushed Black Sesame) p. 198

            Grind toasted sesame seeds, then add mirin and soy gradually. Add this to boiled asparagus. This is a pretty dish (black sesame seeds contrast against the bright green asparagus). I think the addition of a tiny bit of sugar would benefit the dish, at least with the asparagus I had. I like this rendition of the dish better than Andoh’s version, but I only use about a third to half of the sugar called for.

            1. Onsen Tamago (Impatient Coddled Eggs) p. 292

              I used my sous vide machine (174 F for 1 hour - will try lower temp next time) to make the egg. This results in a loose egg white and a very softly set yolk. The egg is dressed with lightly flavored sauce (dashi, mirin and soy), green onions and wasabi. A tasty treat.

              1 Reply