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Sachiko’s japanese meal
Sachiko’s japanese meal
added by River Cottage Veg Every Day!

Taken from the River Cottage Veg TV series.

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Prep time
  • 30 mins
Cook Time
  • 30 mins
Servings
  • various
Ingredients
  • FOR THE PICKLE
  • Mibuna – 3 bunches
  • Salt (Yuzu flavoured) – 2tsp
  • Dried Kelp (Seaweed) – 2cm, shredded
  • Dried Chilli – 2 whole
  • Orange Peel – ½ of one whole orange
  •  
  • FOR THE TOFU CAKE
  • Tofu – 1 block (having drained of water for 1hr)
  • Sesame seeds – 1 tbsp, ground
  • Edo (small yam) – 2, grated
  • Shredded carrot peel – 1 large tsp
  • Hijiki (Seaweed) – 1 tbsp soaked in cold water
  • Sugar snap speas – 2 sliced thinly
  • Japanese Soy Sauce – 2 tbsp
  •  
  • FOR THE CARROTS
  • Carrots
  • Japanese Sauce
  • Miren
  • Shitake Stock
  •  
  • FOR BROADBEANS
  • Broadbeans
  • Kelp Stock
  • Table Salt – sprinkle
  •  
  • FOR MISO SOUP
  • Shitake Stock
  • Kelp Stock
  • Swiss Chard Stalks
  • Swiss Chard leaves
  • Dried seawead
  • Tofu
  •  
  • FOR SHIRARE - TOFU WITH CARROT LEAF
  • Sieved tofu
  • Ground sesame seeds
  • Carrot leaf
  •  
  •  
  •  
Directions

FOR THE PICKLE

  • Put all the ingredients together in a small plastic bag.
  • Shake well.
  • Remove all the air from the bag and weigh down the contents in the bag with a heavy weight.

FOR THE TOFU CAKE

  • Pass the Tofu through a sieve. Add sesame seed and edo. Drain the water from the Hijiki and add to the mixture then add carrot and sugar snap peas.
  • Form into a ball and deep fry until golden brown
  • Cook in the stock with cooked carrots.

FOR CARROTS

  • Boil for 10mins then add the Tofu cakes into the sauce and cook for a further 15mins with cartouche

FOR MISO SOUP

  • Using equal amounts of stock, bring it up to the boil. Add the swiss chard stalks and cook for 2 mins. Add the chard leaf, dried seaweed, tofu and agee.
  • Add the miso paste and bring to the boil again.
  • Serve with a sprinkle of spring onions.

FOR SHIRARE - TOFU WITH CARROT LEAF

  • Boil carrot leaf separately (salt water). Leave in the water for 10mins. Squeeze out all the water and chop into small pieces.
  • Add carrot leaf to the tofu mix
  • Boil Konyaku in water for a few mins. Drain in cold water and slice into small pieces. Add this to the mixture.
  • Flavour with soy sauce, sugar, vinegar and shungiku flower.
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