Burdock fried キンピラゴボウ

I found Gobo or Burdock in Asian shop near by today so decided to cook this classic dish. Use knife or peeler for slicing Burdock and soak it in water for few minuets until the water become dark. This way to get rid of harshness of the roots.  Slice carrot to similar sizes too.  Fry them with sesame seed oil, add chopped of chili, unrefined sugar and soy sauce. You can still enjoy it cold next day too! 🙂

 

Sweet Kidney bean paste 餡子

I was talking with my 90 years old granny yesterday. Adzuki bean paste is one of her favourite sweets. Her passion towards Adzuki inspired me to cook this. However I couldn’t find adzuki beans in my cupboard but kidney beans so give a go! To my surprise, its very similar to adzuki and wouldn’t notice the different if somebody served me as a adzuki!

  • A tin of kidney beans
  • 20g of unrefined sugar

Drain water of the tin and place the beans in a sauce pan. Add sugar and simmer for about 15mins.  Mash the paste. Sieve it with a cheese cloth if you prefer a smoother taste.

Amazake甘酒

Its getting cooler and cooler here… Very nice Autumn comfort:)

I posted Amazake shake before.

https://tsubakicookery.com/2016/08/03/fruit-amazake-shake/

This is a classic version of Amazake.  Heat Amazake with low heat and add greated ginger in the end for an extra warmness.

Ochazuke お茶漬け

This is an another typical rice dish from  Japan. Place the ingredients on op of a bowl rice and hot green tea is poured over them.  It usually associated with grilled fish but this is a vegan version using Ume, Nori , wasabi and Shiso leaf…

Its commonly eaten as a light meal especially after few drinks! Is it an equivalent of Kebab here in UK!?:)