Rice, Noodles, Hot Pot

#912 Kenchinjiru (Tofu and Veggie soup)

My notes: I gave this recipe 4 stars the first time I made it and then 3 stars the second time, probably because I substituted so many items the second time.  

I piece of thick fried tofu

30 g carrots

50 g boiled bamboo shoots

100 g daikon radish

2 fresh shiitake mushrooms

1 burdock root

1 green onion

5 cups dashi broth (I added a little chicken broth also)

salt

soy sauce

1. Pour boiling water over the tofu to remove excess o8il and then cut into 2cm pieces.

2. Peel the carrots and daikon radish and cut into equal parts and thinly slice. 

3. Peel the bamboo shoots and cut into 5cm strips. Cut the shiitake mushrooms into strips.

4. Slice the burdock into this strips and soak in vinegar water and then wash thoroughly.

5. Cut the green onion into small pieces. 

6. Bring the broth to a b oil. Add the tough veggies and simmer until soft. Then add the tofu and mushrooms. Season with salt and soy sauce.

7. Sprinkle with green onions.  

#913 Mustard Greens Flavored Tofu Soup

My notes: I used spinach, but I think mustard greens might add a more exciting flavor. Don’t serve in an American sized bowl. This is only a side to a meal. My husband said it was “so” good, but that’s because he only got a small bowl of it. If it was “the meal” he would have been disappointed. I think of it like “soup pairing.” It went well with some white rice and a savory cut of steak. 

½ block firm tofu

pickled mustard greens (I used fresh baby spinach leaves)

100g fresh ginger

1 thin slice asatsuki (or green onion)

3 cups chicken broth

1 T sake

salt and pepper to taste

1. Remove the pickled mustard greens one by one and rinse with water. Cute 3-4 slits into the base and use these as a guide to tear the greens. Straighten the greens and cute them into 1 cm pieces from the small end. You can also use thinly sliced or shredded mustard greens. 

2. Put chicken soup, sake, and ginger in a pto and heat on medium. Once boiling, remove the ginger, turn the heat to low and let it sit. Add salt to taste. 

3. Add the tofu cut into cubes. Bring to a boil and sprinkle with chopped green onions.

4. Add 2-3 drops of sesame oil for a fragrant finish.   

#963 Rice Salad

My notes: Good for a bento lunch. 

1 cup prepared rice

1 small cucumber

1 small tomato

1-2 slices processed cheese cut into 1cm pieces

A

1.5 T vinegar

1 T oil

½ t salt

1 t sugar

Salt, sugar, vinegar, and black pepper to taste

1. Mix A ingredients.

2. If rice is cold, microwave until warm and then add A ingredients and mix. 

3. Cute cucumber into bite size pieces and sprinkle with salt. Let sit and then squeeze out excess water. Sprinkle with sugar and vinegar. 

4. Chop tomato and sprinkle it with salt. 

5. Cut the cheese.

6. When the rice is cooled, mix everything together.