Straits Road Kitchen logo

Main navigation

Japanese

Miso Soymilk Paitan Rawmen (Raw Vegan Fusion)

by Leave a Comment

Of the many styles of ramen, paitan refers to a creamy, milky soup. This is normally achieved by simmering animal bones, such as pork or chicken, over long hours to break down cartilage and fat, eventually yielding a collagen-rich emulsion. In creating a vegan paitan stock without animal products, there are two parts to dissecting the conundrum: a power umami base and the creamy, milky factor.

Building the Vegan Paitan Stock

From my experiences in vegan ramen and ramen class in Japan, which included the original famous Towzen ramen in Kyoto and Washo’s cooking class in Osaka, I picked up that the creamy factor could be easily solved by adding soy milk. Quite a no-brainer isn’t it? The problem is that soy milk tends to mute the umami flavours of a stock, hence we need to build an ultra-umami stock that can stand up to the addition of milk.

The power umami base employs layers of high glutamate ingredients. It starts with a dashi concentrate of with a high proportion of kombu and dried shiitake to water. As the optimal temperature for glutamate extraction is 65°C, it is best if you leave the kombu and shiitake to steep in hot water overnight. The second layer of umami is mushrooms roasted in tamari. The trinity of onions, garlic, and ginger are first charred to caramelise their sugars, then when added to the stock, they lend a sweet, smoky undertone and spread their inherent umami. After simmering to reduce and concentrate the flavours, the stock is strained. We are not done yet! Now, the fourth layer of umami is added, namely fermented foods – miso paste and sake lees, the byproduct of sake production. Sweet, savoury and funky at the same time, both build up complexity in the stock. Finally, freshly roasted sesame seeds (or tahini) is added, which thickens the stock and contribute a deep smoky nuttiness. These are blended with soy milk and strained, and the result should be a thick, creamy, milky, aromatic, deep, puzzlingly undecipherable complex stock of sweet and savoury. No one should be able to tell that not a single animal product went into it. I have provided soy-free options in the recipe card in case you wish to avoid soy.

When heating up the soup before serving, heat to just below boiling; do not boil as this will cause the soy milk and soup to split.

Noodles or Zoodles

As I am unable to tolerate much grains and a general preference for raw foods, I chose to use spiralised zucchini as the choice of noodles. The trick to get slurpable zucchini noodles is to soften them by placing them in the dehydrator for 45 minutes. When mixed in the soup, they soak back the flavour-packed broth, and will not water and dilute the taste. You could use regular wheat ramen noodles if preferred.

Other Toppings

Once the soup stock and noodles are settled, ramen toppings are generally to one’s preference. This time I went with tempeh dengaku (miso-glazed tempeh), kale, red peppers, reserved charred onions, vegan egg made with tempeh milk whites and pumpkin yolk, and a smattering of sesame seeds and shichimi togarashi.
I was gifted the tempeh from Angie’s Vegan Pantry and was glad to put it to creative use. Dengaku is a miso-glazed dish that can be applied different vegetables like eggplant, daikon, tofu and tempeh. This marinade enhances but not overpowers the creamy bean taste of tempeh. For the vegan egg, I would typically use almond/soy milk but I switched it up with tempeh milk. I was apprehensive that it would taste funky and off-putting initially, but nope, it turned out quite unique with a hint of bitter tempeh taste. Just remember to boil your tempeh before marinating or making the milk to remove the funky flavours.

Looking for more Japanese-inspired recipes? Check out my:

Adzuki Bean Brownies (Vegan, Grain-Free) + How to Make Red Bean Paste Japanese and Chinese Style
Tofu Zuke: Cured Tofu Two Ways
Soy-free Tofu Alternatives: Gomadofu and Jimamidofu

Print

Miso Soymilk Paitan Rawmen (Raw Vegan Fusion)

Creamy milky vegan paitan rawmen. No bones about it, literally and figuratively. The soup employs layers of high glutamate ingredients for ultimate umami - kombu, dried shiitake, tamari-roasted mushrooms, charred onions, garlic, ginger, miso, sake lees and tahini. It is then creamed up with soy milk. Soy-free options provided.

Course Main Course
Cuisine Japanese
Servings 4 servings
Author Sabrina Chu

Ingredients

Miso Soymilk Broth

  • 10 g kombu
  • 10 g dried shiitake mushroom
  • 720 g (3 cups) filtered water
  • 100 g (1 cup) cremini mushrooms, stems on
  • 1 tbsp tamari
  • 1 medium brown onion, skin on, halved
  • 1 head garlic
  • 5 cm (2 inch) ginger, sliced thick
  • 400 g (1 2/3 cup) soy milk
  • 75 g (5 tbsp) miso paste, preferably a mix of white (shiro) and red (aka)
  • 40 g (1/6 cup) sake lees (sake kasu)
  • 48 g (5 tbsp) white sesame, freshly roasted (may use tahini in a pinch)
  • 1/4 tsp Himalayan salt, to taste

Zucchini Udon + Vegetables

  • 680 g (1 1/2 lb) zucchini, peeled and spiralised on large noodle setting
  • 1 no red bell pepper, julienned
  • 200 g kale, stemmed and roughly torn
  • 1/2 tbsp lime juice
  • 1/2 tbsp olive oil
  • Pinch Himalayan salt

Tempeh Dengaku

  • 200 g (1 block) soybean tempeh (I used Angie's Vegan Pantry)
  • 45 g (3 tbsp) white (shiro) miso
  • 23 ml (1 1/2 tbsp) sake
  • 5 ml (1 tsp) mirin
  • 5 ml (1 tsp) tamari

Tempeh Milk Onsen Egg (makes 6)

  • 45 g soybean tempeh (I used Angie's Vegan Pantry)
  • 180 g (3/4 cup) filtered water
  • 30 g (2 tbsp) unsweetened plant milk
  • 1/4 tsp Indian black salt (kala namak)
  • 1.5 g (3/4 tsp) agar powder (0.75% for a semi-firm gel)
  • 60 g (1/4 cup) pumpkin puree
  • 1 tbsp nutritional yeast powder

Garnishes

  • 1 stalk scallion, minced, or reserved charred onions
  • 1/2 sheet nori, cut into large rectangles
  • 1 tbsp freshly roasted white sesame
  • 1 tbsp toasted sesame oil
  • Dash chili powder (ichimi) or seven pepper powder (shichimi togarashi), to garnish

Instructions

Miso Soymilk Broth

  1. The day before, prepare a dashi concentrate. Soak the kombu and dried shiitake mushrooms in water overnight at room temperature.

  2. Roast the cremini mushrooms, onion, garlic, and ginger. Preheat the oven to 200°C (400°F). In a bowl, toss the mushrooms with tamari. On a lined baking tray, spread the mushrooms on one side, and onion (cut side up), garlic head, and ginger slices on another side. Remove the vegetables at intervals, or when they start to turn brown: ginger at 15 minutes, onion at 20 minutes, mushrooms at 30 minutes, and garlic at 35-40 minutes. (If you have a grill pan, you may char the onion, garlic and ginger on the grill instead). After cooking, transfer the roasted vegetables, mushrooms and cooking juices into the overnight dashi.

  3. Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove the kombu halfway through to prevent the broth from becoming slimy.

  4. After 30 minutes, strain the stock through a fine mesh strainer. You should have about 400 ml of stock. In a blender, add the stock, 400 ml soy milk (1:1 ratio), miso, sake lees, roasted sesame or tahini and blend on high speed for 1 minute. Strain the mixture through a nut milk bag. Set the broth aside until ready to assemble.

Zucchini Udon + Vegetables

  1. In a bowl, massage the kale with olive oil, lime juice and salt.

  2. Spread the kale, spiralised zucchini and julienned peppers on separate dehydrator trays. Dehydrate at 46°C (115°F) for 1 hour, or until the vegetables are wilted and take on a cooked appearance. The kale can be dehydrated for a longer time to become crisps.

Tempeh Dengaku

  1. The day before, marinade the tempeh. Bring a pot of water to boil. Slice the tempeh to 6-7 mm (1/4 inch) thick and boil for 3 minutes. This helps to open up the bean pores to better absorb the marinade, as well as remove any funky smell. (Set aside 45 g tempeh for the egg)

  2. In a small bowl, mix together the miso, sake, mirin and tamari. Using a spoon or brush, spread the marinade over the tempeh slices. Ensure all sides are well-coated. Transfer the tempeh into a container and place in the refrigerator overnight.

  3. The next day, bake the tempeh at 175°C (350°F) for 15 minutes, flipping halfway through. You may also pan-fry the tempeh.

Tempeh Milk Onsen Egg

  1. Make tempeh milk. In a blender, place boiled tempeh, water and plant milk and blend on high speed until smooth. Strain the mixture through a nut milk bag. In a small bowl, mix a little of the mixture with the agar powder to create a slurry. Place the tempeh milk and the agar slurry into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes to dissolve the agar. Pour the mixture into egg molds. Place in the refrigerator or freezer to set. It will take about 15 minutes. Once set, use a melon baller to scoop out a hole for the yolks.

  2. In a bowl, mix pumpkin puree and nutritional yeast. Fill the hollowed egg whites with the pumpkin mixture. Use an offset spatula to smoothen the surface.

Bowl Assembly

  1. Heat the miso soymilk broth to just below a simmer. Do not boil or it will cause the broth to split.

  2. Divide the zucchini among four serving bowls. Pour the broth over. Top each bowl with kale, red peppers, tempeh dengaku, tempeh milk egg and the garnishes. Serve immediately.

Recipe Notes

Soy-Free Option
Use walnut milk instead of soy milk. Walnuts are one of the highest glutamate nuts, and can mimic the glutamate content of soy. Blend 1 cup walnuts with 3 cups water and strain. Use 400 ml for the recipe.
Use coconut aminos instead of tamari. Coconut aminos is generally less salty than tamari so you may have to use more.
Use chickpea miso instead of soybean miso.
Use chickpea tempeh instead of soybean tempeh.

0

Adzuki Bean Brownies (Vegan, Grain-Free) + Red Bean Paste Japanese and Chinese style

by Leave a Comment

About Adzuki Beans

The adzuki bean, also known as the small red bean, originated in China and is a common feature in the cuisine of East Asian countries such as China, Japan and Korea. Although they are sometimes simply referred to as red beans, they should not be confused with kidney beans, which are twice the size and shaped like kidneys.

From a nutritional standpoint, the adzuki bean is credited as “the red pearl in grain” because it is a legume with a very high starch content. To put it in perspective, the adzuki bean is 58% carbohydrates and 20% protein; in comparison, the soybean is 30% carbohydrates and 36% protein. Since adzuki beans have a sweeter taste than most beans, they are often used in desserts as opposed to savoury dishes.

Macrobiotic cuisine considers adzuki beans to be the most warming (yang) of all beans – good for imparting strength and helping people to keep warm in cool weather. In Traditional Chinese Medicine philosophy, adzuki beans are said to support kidney, bladder and reproductive functions. In Ayurvedic philosophy, legumes including adzuki beans tend to have a sweet and astringent taste (rasa). Legumes, with the exception of mung beans, are not traditionally part of a yogic diet as they are considered rajasic; they stimulate the body, mind and senses. Nevertheless, legumes like adzuki beans can have a use in the diet, for example, to break up stagnant energy. Most legumes have a pungent post-digestive effect (vipaka).

How to Cook Adzuki Beans and Make Red Bean Paste

From a culinary standpoint, the adzuki bean is considered among the easiest to digest and they cook faster than most beans (approximately 1-1 1/2 hours). They do not require pre-soaking, although there is no harm in doing so. For creamy, evenly cooked beans, the trick is to cook them under a steady, gentle heat, and never a full boil. It is also important to throw off the first batch of cooking water to remove any mustiness and give a clean flavour at the end. You could also add a small piece of kombu to tenderise the beans and impart minerals. I have not tried this and so cannot conclude whether it affects the flavour of the cooked beans. So far I cooked the adzuki beans with the intention of using them in desserts, so I left out the kombu.

Red bean paste can be left chunky and textured, or pressed through a screen to get a smooth paste. Once the beans are cooked until tender, you add a sweetener (and optionally, oil), and reduce the mixture to a thick, glossy consistency.

Difference between Japanese and Chinese Red Bean Paste

Japanese red bean paste (anko) is made with adzuki beans and sugar only. It can be textured (tsubuan) or smooth (koshian). Chinese red bean paste is almost always smooth and contains additional oil.

How to use red bean paste

As mentioned earlier, adzuki beans are traditionally used in China, Japan and Korean cuisine, which I will elucidate below.

In Japanese cuisine, anko finds its way into pancakes (taiyaki, obanyaki, dorayaki), buns (anpan), soup with mochi (oshiruko / zenzai), all sorts of dumplings (dango, ohagi, daifuku, manju), icy desserts (kakigori, anmitsu), and glutinous jelly (mizu yokan). Apart from sweets, whole adzuki beans are often cooked together with kabocha pumpkin in a stew (nimono) flavoured with a tinge of soy sauce and sake.

Almost equivalent in nature, Chinese red bean paste finds its way into mooncakes, yeasted pancakes (min jiang kueh / apam balik), steamed buns (豆沙包; dou sha bao), red bean soup (红豆沙; hong dou sha), various dumplings (glutinous rice tang yuan, fried sesame donuts jian dui), icy desserts (chendol, ice kachang), and glutinous jelly (nian gao).

Tips on making adzuki bean brownies

I borrowed the idea of adzuki bean brownies from black bean brownies. I wanted to keep the recipe minimal and have a clean chocolate taste, so the only binder in this brownie is adzuki beans, and a bit of almond butter. The other ingredients you will need are straightforward – cacao powder, cacao butter (for the chocolate flavour), vanilla, salt and baking powder. Once you have prepared the red bean paste (you can make a large batch and store in the freezer), getting your brownie batter together is a one-bowl breeze.

A trick I learnt from making medu vada (urad dal donuts), and which be applied to making all baked bean-based products, is to whip the bean batter very vigorously to make it light and fluffy. Bean-based products can be very dense especially when made as a paste, so it definitely helps to incorporate as much air as you can into the batter, in addition to the help of baking powder.

I tested this recipe three times. The first is a non-baked brownie which turned out like frozen fudge or chocolate potong ice cream. The second time I baked a batter that was sweetened with coconut sugar. It came out almost like a classic brownie with a crackly top and caramelised sugar mixed with cacao. However it veered on being too crumbly. The third time I baked a batter that was sweetened with dates. It came out chewy and fudgey, almost way too fudgey, and I missed the crisp exterior of the former. Perhaps a balance would be achieved if using half each of the two types of sweeteners, but I have yet to try this out.

For more delicious brownie recipes, check out my:

Best Raw Vegan Brownies
Sweet Potato Fudge Brownies (Baked, Vegan)

Print

Red Bean Paste (Japanese & Chinese Style) + Adzuki Bean Brownies (Vegan, Grain-Free)

How to make adzuki "red bean" paste with the Japanese and Chinese methods. Japanese red bean paste (anko) is made with adzuki beans and sugar only, and can be textured (tsubuan) or smooth (koshian). Chinese red bean paste is almost always smooth and contains additional oil. The recipe below provides healthier options for the sweetener and oil.

How to make easy one-bowl adzuki bean brownies (vegan, grain-free, date-sweetened) with prepared red bean paste.

Course Dessert
Author Sabrina Chu

Ingredients

Japanese Style Red Bean Paste (Anko)

  • 200 g (1 cup) dried adzuki beans
  • 3.5 L filtered water (divided into 1.2 L + 1.5 L + 0.25x3)
  • 100-133 g (+/- 1 cup) coconut sugar OR
  • 266 g (+/- 25 no) pitted Medjool dates, blended to a paste

Chinese Style Red Bean Paste

  • 1 batch Japanese Style Red Bean Paste (Anko) (recipe above)
  • 70 g (7 tbsp) coconut oil

Adzuki Bean Brownies

  • 1/2 batch Chinese Style Red Bean Paste, smooth (recipe above; preferably date-sweetened - see Notes)
  • 48 g (3 tbsp) activated almond butter
  • 16 g (3 tbsp) cacao powder
  • 15 g (1 1/2 tbsp) cacao butter, melted
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp Himalayan salt
  • 1/2 tsp baking powder

Instructions

Japanese Style Red Bean Paste (Anko)

  1. Wash the beans and remove any stones and debris. Place the drained beans in a large pot with 1.2 L water and bring to a boil over medium heat. Reduce the heat to maintain a steady and gentle simmer. Cook the beans for 8 minutes, or until the water turns wine red. Drain the beans and discard the first batch of cooking liquid. This action is said to "remove astringency" (shibumi kiri).

  2. Rinse the pot and remove any scum that might be clinging onto the sides.

  3. Return the beans to the clean pot, add 1.5 L water, and bring to a boil over medium heat. Reduce the heat to maintain a steady and gentle simmer. Cook the beans for 30 minutes, or until the water barely covers the beans. Skim away any scum and loose skins occasionally.

  4. Add 0.25 L cold "surprise water" (bikkuri mizu) and continue to cook over medium heat for 15-20 minutes. Repeat this "surprise water" treatment about 3 times, or until the beans are tender and collapse when pinched between your fingers.

  5. For Tsubuan (textured anko). Add the sweetener of your choice (coconut sugar or date paste) and simmer for another 10-20 minutes. The final bean paste should be slightly chunky, look glossy, smell nutty and aromatic, and be thick enough to coat the back of a spatula. Towards the end of cooking, stir constantly to prevent scorching.

  6. For Koshian (smooth anko). After the last addition of "surprise water," press the beans through a fine-mesh sieve or nut milk bag into a bowl. It is easier to do it when it the beans are at the more watery stage. Discard the fibrous solids and return the bean paste to the pot. Add the sweetener of your choice (coconut sugar or date paste) and simmer for another 10-20 minutes. The final bean paste should be smooth and creamy, look glossy, smell nutty and aromatic, and be thick enough to coat the back of a spatula. Towards the end of cooking, stir constantly to prevent scorching.

  7. Remove the pot from the heat and set aside to cool.

  8. Transfer the cooled paste to an airtight container. Store in the refrigerator for up to 5 days, or in the freezer for up to one month.

Chinese Style Red Bean Paste

  1. Follow the same steps above, but add the coconut oil along with the sweetener and proceed with reducing to a paste.

Adzuki Bean Brownies

  1. Preheat the oven to 175°C (350°F) .

  2. In a large mixing bowl, combine all the ingredients except the baking powder.

  3. Using a hand whisk, whip the bean batter vigorously for 5 minutes like beating an egg. This helps to make the batter light and fluffy, a trick I learnt from making medu vada (urad dal donuts) and can be applied to making all baked bean-based products.

  4. Add the baking powder into the whipped batter and gently fold-in to combine. The final batter should be of a thick consistency; you should be able to hold it between your fingers, and it should maintain the shape you give it.

  5. Transfer the batter into a greased baking pan or mold. Use an angled spatula to spread the batter in an even layer, being sure to work it into the corners of the pan. Bake for 35-40 minutes, or until a knife inserted in the centre comes out mostly clean. Let the brownies cool completely before cutting into 9 squares for serving. Store the brownies in an airtight container in the freezer for up to 4 weeks.

Recipe Notes

How the choice of sweetener affects the brownie's texture
Dates give chewy, fudgy brownies, while coconut sugar (dry sugar) gives crispy, crackly brownies. Depending on what type of brownie person you are, use dates or sugar accordingly.

0

Yasai no Shiraae (Vegetables in White Dressing)

by Leave a Comment

Shiraae is one of Japan’s most popular tofu side dishes. Shira means “white” and ae means “dressed” or “mixed”. Taken together, shiraae is vegetables dressed with a white dressing made with of tofu and white sesame. It is not unlike a Japanese hummus (beans + tahini). Shiraae is a classic aemono, or “dressed salads.” Since there is no oil used in this dressing, it is a great option if you are looking for a low-fat, high-protein salad.

Types of tofu for shiraae

Both firm momen and silken kinugoshi tofu can be used to make shiraae, but with distinct results. Firm tofu will produce a dressing that is crumbly, while silken tofu will produce a dressing that is more saucy. Depending on the vegetables you are using, you can choose accordingly. Soft vegetables like spinach go better with a firm shiraae, while hard vegetables like carrots and konnyaku go better with a saucy silken shiraae.

If you prefer to go soy-free, replace the tofu with equal amount of soaked cashews. The dressing will still be white, hence still respecting its name shiraae.

Seasoning the tofu dressing

The most basic shiraae is crumbled tofu and a pinch of salt. Popular additions are crushed white sesame seeds or tahini, usukuchi soy sauce (to preserve the colour), miso and sugar. Since I prefer to eat sugar-free, I use more shiro miso, which has a natural sweetness, and skip the sugar. For a more complex, avant garde version with the benefits of fermented foods, you can add shio koji or used koji or miso cured tofu instead of plain tofu as the base.

Type of vegetables for shiraae

Use seasonal vegetables for shiraae. Most common are asparagus, carrots, spinach, konnyaku, mushrooms and broccoli. The vegetables are braised shortly in a soy-tinged dashi for extra flavour before mixing into the tofu dressing.

How to best enjoy shiraae

The assembled salad is best chilled for 4-6 hours before serving to allow the flavours to meld. You can enjoy as a side dish for go further by using the salad to fill pouches, sandwiches or wraps. 

Print

Yasai no Shiraae (Vegetables in White Dressing)

Shiraae, or “white dressing,” is one of Japan’s most popular tofu side dishes, and a classic aemono, or “dressed salads.” It comprises of two components - seasoned mashed tofu and soy-braised vegetables. It is best chilled for 4-6 hours before serving. You can go further by using the salad to fill pouches, sandwiches or wraps. 

Course Side Dish
Cuisine Japanese
Prep Time 2 hours
Cook Time 10 minutes
Author Sabrina Chu

Ingredients

Tofu Dressing

  • 150 g (1/2 block) tofu (firm momen or silken kinugoshi)
  • 15 g (1 1/2 tbsp) freshly roasted sesame seeds or tahini
  • 12 g (2 tsp) saiyako or shiro miso
  • 4 g (1 tsp) tamari or usukuchi soy sauce
  • 10 g 2 tsp shio koji (optional, if using halve the amount of tamari)
  • vegan dashi (optional, as needed)

Vegetables

  • 90 g (3 oz) green beans
  • 70 g (2 1/2 oz) carrot, peeled and julienned
  • 2 no dried shiitake, rehydrated and thinly sliced
  • 120 g (1/2 cup) vegan dashi
  • 1/2 tbsp tamari or usukuchi soy sauce
  • 1/2 tbsp sake or mirin

Instructions

Tofu Dressing

  1. Fill a saucepan with water and bring to a rolling boil. Add the tofu and blanch for 2 minutes. With a slotted spoon, remove the tofu to a colander lined with a cheesecloth or nut milk bag. When cool enough to handle, squeeze out the excess moisture from the tofu. It is fine to mash the tofu while doing this.

  2. Put the drained tofu in a bowl, along with the remaining ingredients. Use your fingers and crumble the tofu, mixing it with the other ingredients at the same time. Set aside until assembly of the salad.

Vegetables

  1. In a saucepan, add dashi, and bring to a bare simmer. Add green beans, carrot, shiitake and cook for 3-4 minutes, or until the liquid is reduced by half. Season with tamari and sake or mirin and continue to cook for 1-2 minutes, or until the liquid is almost gone and the vegetables have a glazed appearance.

  2. Remove the saucepan from heat and let the vegetables cool to room temperature. When cool, fold the vegetables into the Shiraae dressing.

  3. Like curries, Shiraae salad tastes better when the flavours are allowed to meld for 4 hours or overnight.

Recipe Notes

Types of tofu. Firm momen tofu will make a crumbly dressing, while silken kinugoshi tofu will make a saucy dressing. To improve digestibility or a more complex flavour, you can also use cured tofu such as tofu kojizuke or misozuke.
Seasoning the tofu dressing. Crushed sesame seeds, soy sauce, miso and sugar are common seasonings. Usukuchi soy sauce will help preserve the white colour of the dressing. For gluten-free version, use tamari instead of soy sauce, but tamari will stain the dressing light brown.
Types of vegetables. Spinach (blanched) and konnyaku (dry-roasted) are other common vegetables used in shiraae salad.
Types of aemono. Shiraae (tofu), gomaae (sesame), misoae (miso), karashiae (mustard).
Soy-free option. Replace tofu with equal amounts of soaked cashews (about 105 g dry cashews).

0

Jimamidofu (Tofu of Peanuts)

by Leave a Comment

Jimamidofu is an Okinawan speciality, a peanut tofu made from freshly squeezed peanut milk and thickened with one of several types of starches – kudzu starch, rice flour, sweet potato starch or tapioca starch. Jimami means peanuts in Okinawan dialect. It is quite similar to Kyoto’s sesame-based gomadofu, but with two differences. First, jimamidofu is softer and more stretchy in consistency – think mozzarella – which can be attributed to the properties of sweet potato starch. Second, jimamidofu is considered more of a dessert than savoury dish. It is typically served with a sweetened soy sauce or brown sugar syrup and ginger, compared to plain soy sauce with gomadofu. Jimamidofu is cooked in water instead or dashi, hence does not have a savoury undertone like gomadofu.

I got to know this tofu variant through the award-winning eponymous film set in Singapore/Okinawa. It traces the love story of a Singaporean chef, Ryan, and his old flame and food critic, Yuki, in a food-based narrative featuring Singaporean and Okinawan cuisine. Foodie films always make me hungry to try the featured foods, and this is no different, especially since it is a locally produced film!

In this jimamidofu recipe, I followed the guidelines set out in my previous post for gomadofu. I used about 16% peanut butter, 5.5% kudzu starch and 2.8% sweet potato starch (8.3% total starch vs 10% in gomadofu) relative to the amount of water. Roasted peanut butter is not commonly used in jimamidofu but I only had peanut butter on hand and I don’t think it affected the taste of the jimamidofu. With this, why not try out a 5D dining experience with the film Jimami Tofu?

Looking for more Peanut recipes? Check out my:

Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Peanut Butter Oatmeal Cookies (No-Bake, Vegan) (replace walnuts with peanut butter)

Print

Jimamidofu (Tofu of Peanuts)

An Okinawan specialty tofu of peanuts, thickened with kudzu and sweet potato starch. Serve with brown sugar syrup for a creme caramel-like dessert!

Prep Time 20 minutes
Cook Time 20 minutes
Servings 10 servings
Author Sabrina Chu

Ingredients

Jimamidofu

  • 28 g (2 3/4 tbsp) kudzu starch
  • 14 g (1 1/2 tbsp) sweet potato starch (substitute tapioca starch or potato starch)
  • 500 g (2 cups) filtered water
  • 84 g (1/2+ cup) raw shelled peanuts, soaked overnight (substitute peanut butter at a pinch)

Sauce and Garnish

  • 60 g (1/4 cup) vegan dashi
  • 1 tbsp tamari
  • 1 tbsp mirin
  • 3-inch ginger, grated

Instructions

Jimamidofu

  1. In a mixing bowl, dissolve the kudzu and sweet potato starch with a little water to form a slurry. Use the back of a spoon to break up any lumps.

  2. In a blender, blend the soaked peanuts with the remaining water on high speed until smooth. Strain the mixture through a nut milk bag into a heavy-bottom saucepan.

  3. To the mixture in the saucepan, add the starch slurry. Cook the mixture over medium heat, stirring all the time. After 2 to 3 minutes you will feel the mixture beginning to thicken. At the point reduce the heat to low and cook for another 10-15 minutes, stirring all the time. By the end of the cooking, the mixture should develop a strong elasticity.

  4. Wet a square or rectangular mold with water (this is to keep it from sticking). Pour the mixture into the mold and working quickly as it sets fast, smooth the surface with a spatula. Put 2 to 3 tablespoons of cold water over the surface of the mixture to prevent it from drying out.

  5. Place the mold in the refrigerator to set for at least 3 hours or for as long as over night.

  6. When solidified, unmold and slice jimamidofu into squares. Keep in water until ready to serve.

Sauce and Garnish

  1. In a small saucepan, combine the dashi, tamari, and mirin, and bring the mixture to a boil. Remove from heat, and let the sauce cool to room temperature. Store sauce in the refrigerator until serving.

  2. To serve, place a square of jimamidofu in a small bowl. Spoon a little sauce over the gomadofu and garnish with a grated ginger.

Recipe Notes

Raw version:
Blend 1/2 cup peanuts (soaked overnight) with 1/2 cup filtered water and 1/3 cup prepared Irish moss paste. Pour into a shallow pan and allow to set overnight before slicing.

3

Gomadofu (Tofu of Sesame Seeds)

by Leave a Comment

Gomadofu is one of the classic dishes served at the beginning of the meal in shojin ryori and kaiseki ryori. Made from sesame seeds thickened with kudzu starch, gomadofu has a delicate, custard texture and melts in the mouth to release a subtle savoury sesame flavour. Compared to regular soy tofu in which soy proteins are coagulated with gypsum or nigari, gomadofu is less brittle and more gelatinous.

Three main factors that affect the outcome of gomadofu are kudzu starch, sesame seeds and the liquid. Kudzu starch will determine the density of the gomadofu. It can vary from 7.5% to 12.5% of the amount of liquid. The amount and quality of sesame seeds will determine the flavour of the gomadofu. The strength can vary from 10% to 25% of the amount of liquid. Freshly roasted sesame seeds grounded in a suribachi will give the best nutty flavour, but nerigoma or tahini and be used at a pinch. I used black sesame this time which gave a stunning colour. The liquid medium for gomadofu can be water, but for a richer, more flavourful result, dashi and sake is recommended. You can decide the characteristics of your gomadofu by adjusting the percentages of these ingredients.

When making gomadofu, keep stirring continuously to ensure even thickening and prevent scorching of the pan. Wet your mold with water for easy removal of the tofu after setting, and pour a thin layer of water over the fresh tofu to prevent drying out. Gomadofu is enjoyed with soy sauce (or tamari) and a dab of wasabi to complement the nutty sesame flavours. Simple and delicious.

Below is a video of the gomadofu I had at Shigetsu, Kyoto. You can see the custard consistency of gomadofu. Itadakimasu!

Print

Gomadofu (Tofu of Sesame Seeds)

Tofu of sesame seeds, thickened with kudzu starch. Decide on the characteristics of your gomadofu by adjusting the quantity and quality of the three main ingredients - kudzu starch, sesame seeds and liquid medium.

Servings 10 servings
Author Sabrina Chu

Ingredients

Gomadofu

  • 50 g (5 tbsp) kudzu starch
  • 500 g (2 cups) vegan dashi (see Notes)
  • 80 g (1/2 cup) freshly roasted white or black sesame seeds, or tahini
  • 1/4 tsp Himalayan salt
  • 1 1/2 tbsp sake (optional)

Sauce and Garnish

  • 60 g (1/4 cup) vegan dashi (see Notes)
  • 1 tbsp tamari
  • 1 tbsp mirin
  • 1 bunch green onion, finely sliced
  • 2 tsp wasabi powder
  • 1 tsp warm water

Instructions

Gomadofu

  1. In a mixing bowl, dissolve the kudzu starch with a little dashi to form a slurry. Use the back of a spoon to break up any lumps.

  2. In a blender, blend sesame seeds or tahini and kudzu slurry with the remaining dashi. Strain the mixture through a cheesecloth or nut milk bag into a heavy-bottom saucepan.

  3. To the mixture in the saucepan, add salt and sake, if using. Cook the mixture over medium heat, stirring all the time. After 2 to 3 minutes you will feel the mixture beginning to thicken. At the point reduce the heat to low and cook for another 10-15 minutes, stirring all the time. By the end of the cooking, the mixture should develop a strong elasticity.

  4. Wet a square or rectangular mold with water (this is to keep it from sticking). Pour the mixture into the mold and working quickly as it sets fast, smooth the surface with a spatula. Put 2 to 3 tablespoons of cold water over the surface of the mixture to prevent it from drying out.

  5. Place the mold in the refrigerator to set for at least 3 hours or for as long as over night.

  6. When solidified, unmold and slice gomadofu into squares. Keep in water until ready to serve.

Sauce and Garnish

  1. In a small saucepan, combine the dashi, tamari, and mirin, and bring the mixture to a boil. Remove from heat, and let the sauce cool to room temperature. Store sauce in the refrigerator until serving.

  2. Just before serving, prepare wasabi paste by mixing wasabi powder with warm water to form a paste. Set aside for 5 minutes to allow the full flavour to develop.

  3. To serve, place a square of gomadofu in a small bowl. Spoon a little sauce over the gomadofu and garnish with a dab of wasabi paste.

Recipe Notes

Vegan Dashi 
To prepare vegan dashi, soak 1 piece (16 square-inches) kombu and 1 dried shiitake mushroom in 4 cups water in a saucepan for 2 hours or longer. Bring to a low simmer, below boiling, then turn off the heat and steep until the dashi cools to room temperature. Remove the kombu and shiitake mushroom. This is the first (ichiban) dashi. They can be reused one or time to make second (niban) dashi, but the dashi strength will be weaker.
Raw Version
Blend 80 g (1/2 cup) sesame seeds or tahini with 120 g (1/2 cup) dashi and 1/3 cup prepared Irish moss paste. Pour into a shallow pan and allow to set overnight before slicing.

1

Snapshots from Kyoto 1: Arashiyama, Shigetsu and Shojin Ryori

by Leave a Comment

Tequila sunrise over the Oi river, Arashiyama

Sunrise over the Oi river, Arashiyama

Arashiyama is an idyllic town in western Kyoto famed for the views of the Oi river and home to two UNESCO heritage sites – the bamboo forest and Tenryuji Temple. I arrived here at dawn, just in time to see the first light find its way through the heavy clouds to cast a golden hue over the still river. I was advised to visit Arashiyama early, before hoards of tourists descend on the place.

Arashiyama bamboo forest – recommended to visit in the morning

The bamboo forest was impressive, especially when you are one of the few early birds to meander through a grove of 20 metres-tall towering bamboo stalks. The hollow trunks sway in the mild wind, turning sunlight into a delicate jade green. A wonderful place to just soak in and appreciate the magnificence of nature.

Approaching spring in Tenryuji temple grounds

On a second visit two weeks later, I returned with a friend to experience shojin ryori at Shigetsu, located in Tenryuji temple in Arashiyama. Shojin ryori is a Japanese vegetarian cuisine that originated from Buddhist temples and was popularised in the 13th Century. The two characters that form the word shojin means ‘spirit’ and ‘progress,’ and ryori means ‘cuisine.’ Preparing Shojin cuisine is an aspect of a monk’s zen training, involving self-discipline, humility, and focus, much like meditation. The idea is that by preparing and consuming simple, seasonal, unadulterated foods free of killing, a Buddhist monk can better progress along the path to enlightenment. The frugal dishes help monks break their bonds with flashy pleasures of the material world.

Ready to experience shojin ryori at Shigetsu, Tenryuji

Shigetsu is one of the most well-known places to experience shojin ryori, partly due to its prime location. My friend and I made lunch reservations for the Snow course (¥3,300) at Shigetsu through their website two days prior. Upon arrival, we checked our reservations and were led by the hostess through a narrow corridor typical of a Japanese machiya to one of the rooms. Tatami mats lined the floor, upon which sat low wooden tables awaiting guests. The walls were bare, save for cream paper and wood screen along the room’s back that when opened revealed a small balcony overlooking the gardens of Tenryuji. The Japanese love to take advantage of what’s called a “borrowed view.” And for good reason: if Mother Nature can be your artist, why pay for Picasso?

Posture matters

We pretzelled our legs into a lotus position before a wooden table, as more guests entered and filled the room. Tourists from all over the world, judging by their looks and accents – India, Europe, China – exchanged excited glances in unspoken understanding. For many of us, it is our first time experiencing shojin ryori.

Trays were brought out promptly and each was laid on the wooden table in a buisness-like fashion. The Snow (cheapest) menu had rice, soup, five side dishes, pickles, dessert and tea, all laid out neatly in red lacquer bowls. I started with the soy miso soup, which contained tiny pinwheels of hydrated yuba that unfurled in the warm broth like miniature white roses. It looked pale and placid, but the umami flavour explodes in the mouth to whet the appetite. In lieu of meat, there was rehydrated wheat gluten (fu) that sat in an assuming clear broth. On top of it perched a roll of yuba, shiitake and a snap pea. As I chewed on the spongy wheat cake, the delicious sweet-salty broth burst out, interwoven with the sweet aroma of soy. It was one of the best dishes on the tray. The Zen temple staple sesame tofu (gomadofu) was satin smooth, treacherously wobbly, and as unctuous as a triple creme custard. The spot of wasabi and drizzle of soy sauce was just enough to compliment the nutty flavour of sesame. I also thoroughly enjoyed the kansai-style sakura mochi, which came with an unexpected savoury ankake sauce (I though mochi could only be sweet!) Additionally there were pickles, a konnyaku dish, broccoli with mustard sauce, but these three dishes were less spectacular.


As I went through the courses, I tried to observe the five principles of shojin ryori in practice – five colours (go shiki), five methods of cooking (go ho), five tastes (go mi), five senses (go kan) and five reflections (go kan mon). Five colours of food (red, yellow, green, white, black/purple) promote a natural balance of macro and micronutrients with a wide variety of foods. Five methods of cooking (raw, steamed, grilled, boiled, fried) help to limit excess seasonings, sodium and sugar, as well as give a variety of textures to savour. Five tastes (sweet, sour, salty, bitter, spicy) give a harmonious balance of flavours and ensures that our palates are pleasantly stimulated. Five senses reminds us not only to be mindful of taste, but also sight, sound, smell and touch/texture of food as we cook and enjoy food. To cross-reference from Ayurveda, diseases can arise when we overuse or misuse one or more of our senses. Five reflections are recited before partaking of the meal and encourage us to be mindful of our nourishment.

  1. I reflect on the work that bring this food before me; let me see whence this food comes.
    (Respect the efforts of all those who contributed their toil to cultivating and preparing our food.)
  2. I reflect on my imperfections, on whether I am deserving of this offering of food.
    (To do good deeds worthy of receiving such nourishment.)
  3. Let me hold my mind free from greed.
    (To come to the table without passion.)
  4. I take this food as an effective medicine to keep my body in good health.
    (To eat for temporal well-being.)
  5. I accept this food so that I will fulfill my task of enlightenment.
    (To eat to attain and accomplish your spiritual purpose.)

Despite all that the temple had served us, we did not feel uncomfortably full. This made sense, since balance and harmony are essential to all shojin ryori meals. We walked out of the temple with nourished bellies and a peaceful mind, ready to continue our sightseeing plans, just like how good food should make you feel – a renewed sense of calm energy.

0

Sea Harvest Furikake (Raw, Vegan)

by Leave a Comment

Furikake is a Japanese seaweed sprinkle that brings a mineral-rich, savoury sparkle to dishes. Iodine-rich from multiple sea vegetables, this blend can help support thyroid health. The basic ingredients are nori, sesame seeds, salt, and sugar. Typically, bonito flakes or shaved dried fish are used. In this plantbased version, nutritional yeast contributes to the umami flavour in place of bonito, and also adds vital vitamin B12. Play around with flavouring variations such as wasabi or shiso, local herbs, or go zero-waste and include spent dried tea leaves!

Print

Sea Harvest Furikake (Raw, Vegan)

Furikake is a Japanese seaweed sprinkle that brings a mineral-rich, savoury sparkle to dishes. Iodine-rich from multiple sea vegetables, this blend can help support thyroid health. The basic ingredients are nori and sesame seeds. Nutritional yeast contributes to the umami flavour in place of bonito flakes, and also adds vital plant-based B12.

Course Condiments
Cuisine Japanese
Prep Time 20 minutes
Servings 1 cups
Author Sabrina Chu

Ingredients

  • 8 sheets nori
  • 1/2 cup dulse flakes
  • 1/4 cup nutritional yeast
  • 1/4 cup activated sesame seeds, lightly toasted
  • 3 tbsp activated sunflower seeds
  • 1 tbsp hemp seeds
  • 1 tbsp gochugaru (korean chilli flakes) (or a pinch of regular chilli powder)
  • 1/2 tsp Himalayan salt
  • 1/2 tsp coconut sugar

Instructions

  1. Process the nori sheet in a spice grinder to a coarse powder. Transfer to a small bowl.


  2. Pulse the seeds in the grinder until broken into coarse pieces. Be careful to pulse in brief spurts so you don’t turn it into fine powder. Add to the bowl, together with all the remaining
    ingredients, and mix well.

  3. Transfer to an airtight container and store at room temperature for up to one month.

  4. Add as a garnish to dishes where you want a savoury, umami taste, for example, salads, congee.

0

Tofu Zuke: Cured Tofu Two Ways

by Leave a Comment

I decided to resurrect an experiment I first tried back in 2015, which is tofu zuke or cured tofu. Last time I tried using miso only (misozuke). The outcome after 8 weeks was mindblowing – it developed a cheese-like taste and softness, not unlike cream cheese, with a buzzing linger like kombucha (see photo below). This time I wanted to compare the curing effect of shio koji with miso.

Tofu zuke with shio koji (left) and miso (right)

Starting with a block of firm tofu, I first pressed and drained the excess moisture. Then I marinated half the block of tofu directly with shio koji, and the other half with the Japanese triumvirate of miso, sake and coconut sugar over a muslin cloth.

Tofu zuke after 6 days: shio koji (left two); miso (right three)

This time I unveiled the tofu after 6 days compared to 8 weeks previously. To my utter dismay, the tofu did not take on the cream cheese texture I was expecting; it was still firm and tasted strongly of soy. Perhaps the timing of revelation was premature. Nevertheless the experiment was not futile. It revealed subtle differences between curing with shio koji and miso. Shio koji-zuke was plain and subtle whereas misozuke was stained darker in colour, bolder in flavour and sweeter too because of the sake and sugar. I still need to find the sweet spot for the timing required for curing.

Tofu zuke after 8 weeks (done in 2015)

Do give tofu zuke a try if you are looking for a vegan, nut-free cheese. It adds a funky depth to salads and can be used in place of soft cheeses in dishes, such as a caprese salad. Be sure to used unpasteurised miso as you want to have the living enzymes to break down the tofu proteins. Shio koji is less widely available; I managed to find this at my local Japanese store.

Serving suggestion: Caprese salad

Tofu Zuke: Cured Tofu Two Ways
Give tofu zuke a try if you are looking for a vegan, nut-free cheese. You can use shio koji or miso as the curing agent. The product can be used in place of soft cheeses in dishes, such as a caprese salad. It also adds a funky depth of flavour.
Tofu Shio Koji Zuke
  1. 1/2 of 300 g (10 oz) block tofu
  2. 1-2 tbsp shio koji
Tofu Miso Zuke
  1. 1/2 of 300 g (10 oz) block tofu
  2. 45 g (3 tbsp) unpasteurised shiro miso (I use Eden Foods)
  3. 1 tsp sake
  4. 1 tsp coconut sugar
  5. Muslin cloth, for wrapping
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Drain the tofu and press down with a weight for at least 4 hours to remove excess moisture.
Tofu Shio Koji Zuke
  1. Spread shio koji liberally on all sides of the pressed tofu. Wrap the tofu in cling firm. Place in a container and store in the refrigerator for 1 week or longer.
Tofu Miso Zuke
  1. Wrap pressed tofu with muslin cloth. In a bowl, mix together the miso, sake and sugar. Spread the paste liberally on all sides of the muslin-wrapped tofu. Wrap the tofu in cling firm. Place in a container and store in the refrigerator for 1 week or longer.
Notes
  1. The longer you cure the tofu, the softer and 'cheesier' it becomes. I am still finding the right amount of time for curing. Currently based on my trials, 6 days is too short and 8 weeks too long (too strong flavour).
Print
Straits Road Kitchen http://straitsroadkitchen.com/
1

The Fun-Guys of Japanese Fermentation

by Leave a Comment

What does sake, amazake, mirin, miso, vinegar, and shoyu have in common? These staples of the Japanese pantry rely on one vital, microscopic organism: koji-kin, otherwise known as Aspergillus Oryzae. I have touched briefly on koji in my Amazing Amazake post. I decided to create a flowchart (with Canva) to illustrate more clearly how various products are obtained with koji.

Types of Koji

There are three main types of koji-kin: yellow, black and white. White koji-kin is most stable and easy to maintain in all seasons for all types of applications. Yellow koji-kin is favoured by professional sake brewers, but becomes unstable in warmer weathers. Black koji-kin is used by some shochu makers and least common. 

Actions of Koji

Koji secretes the enzymes amylase, peptidase (protease) and small amounts of lipase, which break down starches, proteins and fats respectively. Koji will produce more amylases at higher temperatures, and more proteases at lower temperature. So adjust the temperature of your setup accordingly to what you are making. While rice is the most common host for A. Oryzae, almost any grain can be fermented to make koji – millet, oat, buckwheat, wheat and soybeans. 

Sake

Sake is rice wine. The method of fermentation is different from grape wine or beer because of the double action process for sake – simultaneous conversion of starch to sugar by koji and conversion of sugar to alcohol by sake yeast. The alcoholic fermentation for grape wine and beer occurs only with the action of yeast. Because of the double action, the alcohol content of sake can be higher than that of grape wine and beer, typically 15%, 11% and 5% respectively. Sake kasu is another byproduct of sake filtration and adds a lovely sweet complex taste to miso soup and desserts.

Shochu

When sake is distilled, it becomes shochu. Thus, it has a higher alcohol percentage of 25%, and belongs to the same category of whiskey, scotch, and vodka. While in the olden days shochu was simply distilled rice-based sake, today’s shochu most likely contain fermented barley and sweet potatoes that are left over after a big harvest. Japanese shochu should not be confused with Korean soju.

Amazake

Amazake is non-alcoholic sweet sake. There is not alcohol because no yeast is added. You can learn more about amazake and get a recipe for homemade amazake at my Amazing Amazake post.

Mirin

Mirin is sweet sake, usually used for cooking. To make mirin, a dose of alcohol, traditionally a rice spirit like shochu, is added to stop the reaction before all the sugar is converted to alcohol. What is left is a sweet, mildly alcoholic liquid. Hon (true) mirin has an alcohol percentage of 14%.

Miso

Miso is a fermented paste made from a mash of cooked soybeans, koji and salt. Koji releases plenty of amino acids which account for the umami taste of miso. Miso can be aged for minimum of 3 months to years. While soybeans is the most common material for miso, grains or a mix of soy and grains such as barley can also be used with distinct flavour profiles.

Tamari

Tamari is not to be confused with soy sauce or shoyu; it is a byproduct of miso fermentation. As miso ferments, umami-rich juices would rise to the top of the fermenter and form a puddle. Tamari is typically less salty and more viscous than soy sauce, and is gluten-free if no wheat or gluten-grain is used in the miso-making process.

Shoyu

Soy sauce is a close relative of miso but the ingredients and production procedure has fundamental differences. In making miso, koji-inoculated rice is combined with cooked soybeans; in shoyu, koji-kin is grown directly on a blend of boiled soybeans and toasted, cracked wheat.

Shio Koji Cure

Shio koji means salted koji, which is koji mixed with salt water and re-fermented. It is popular in Japanese cuisine, where it is used as a cure for protein-based ingredients including tofu. As a cure, it simultaneously seasons and tenderises, as the protease produced by koji breaks down proteins.  

I hope in this post you have learnt about the mighty power of koji. Stay tuned for my upcoming results on shio koji-cured tofu and miso-cured tofu!

0

Amazing Amazake

by 2 Comments

What is amazake?

Amazake (pronounced ah-muh-zah-kay) is Japanese for “sweet sake.” It is a creamy, non-alcoholic, fermented drink with an ambrosial, nectar-like natural sweetness.. The sweetness is brought about by enzymes in kome-koji (cultured rice inoculated with Aspergillus mold) which break down starch in cooked sweet rice into simple sugars. Commercial amazake in stores is likely pasteurised, which kills desirable probiotics. Homemade amazake is best and easy to make! While amazake is the first stage in the Japanese sake-making process, it is also regarded as an independent beverage.

Two-stages of fermentation in Amazake

In the first stage, steamed rice is inoculated with spores of Aspergillus oryzae mold, and incubated (typically in shallow wooden trays called morobuta) in a warm place (27-30°C or 78-86°F) with occasional stirring for 36-48 hours until the rice is covered in a fragrant white mycelium. The product, called kome-koji, serves as a rich source of enzymes in stage 2 – amazake fermentation. In Japan, it is sold in sake breweries or supermarkets and available in fresh or dried form. It is used as a starter for amazake, miso, soy sauce, mirin and vegetable pickles.

In the second stage, abundant enzymes in kome-koji, especially amylase, hydrolyse the starch in both koji and freshly cooked rice to simple sugars, which impart the surprisingly concentrated natural sweetness. When making amazake, you can determine how sweet the product will be by the amount of koji you use – the more koji, the sweeter the amazake.

How to make Amazake

The basic recipes calls for one part uncooked sweet rice (white or brown), two parts water, and one to one-half parts koji by weight, depending on the desired sweetness. For example, 200 g (1 cup) of rice is steamed until done, cooled to 60°C (140°F) or moderately hot to the touch, then mixed with 200 g (2 cups) of kome-koji. The mixture is transferred to a wide-mouth jar or crock, covered tightly and incubated at 60°C (140°F) for 10-14 hours with occasional stirring. An immersion circulator or thermos flask can be used to maintain the temperature. At 60°C (140°F), bacteria and mold will die, but enzymes in koji are active to convert starch to sugar. The fermentation is complete when the mixture has a rich, sweet fragrance and the individual grains are very soft.

Cheat Amazake from Sake Lees

Another way of making amazake is from residual sake lees. This does not require fermentation and contains added sugar. It is also known as amazake, which can be confusing. While sake lees still contain some active enzymes, the quantity, quality and benefits of the resulting drink is less than fermented amazake. The directions for this method are in the recipe card below.

How to enjoy Amazake

The traditional Japanese way of serving amazake is to combine 1 part of this base with 2 parts water in a saucepan and bring to the boil. Season lightly with rock salt, pour into cups, and top each portion with a dab of grated ginger root. I like to flavour my amazake with matcha, or use other types of tea/herbal tea as the base such as hojicha, mugicha, chai or coffee.

Health Benefits of Amazake

Amazake is packed with other nutrients, including vitamin B1, vitamin B2, vitamin B6, folic acid, ferulic acid, dietary fibre, glutamine, and a large amount of glucose.

Amazake
How to make amazake with traditional and cheat method. How to make amazake drink.
Traditional Amazake from kome-koji
  1. 200 g (1 cup) sweet brown or white rice (you can experiment with other grains such as millet)
  2. 480 g (2 cups) filtered water
  3. 200 g (1 packet) kome-koji
Cheat Amazake from sake lees
  1. 200 g (1 cup) sweet brown or white rice (you can experiment with other grains such as millet)
  2. 720 g (3 cups) filtered water
  3. 454 g (1 lb) sake lees
  4. 200 g (1 cup) black sugar
  5. 720 g (3 cups) filtered water
Basic Amazake Drink
  1. 120 g (1/2 cup) amazake
  2. 240 g (1 cup) filtered water or beverage of choice (tea, herbal tea, coffee etc.)
  3. Grated ginger, to taste (optional)
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Traditional Amazake from kome-koji
  1. Cook rice with water in a saucepan or rice cooker. Allow the cooked rice to cool to 60°C (140°F) or moderately hot to the touch. Mix in kome-koji. Transfer the mixture to a wide-mouth jar, cover tightly and incubated at 60°C (140°F) for 10-14 hours with occasional stirring. An immersion circulator or thermos flask can be used to maintain the temperature. The fermentation is complete when the mixture has a rich, sweet fragrance and the individual grains are very soft.
Cheat Amazake from sake lees
  1. Cook rice in water until porridge (okayu) consistency. Allow the cooked rice to cool to 60°C (140°F) or moderately hot to the touch. Mix in sake lees. Wrap the pot with towels to maintain the temperature at 60°C (140°F) an incubate in a warm place for 2-3 hours. When the mixture becomes soft, add sugar and the remainder water, then bring to a simmer until sugar dissolves.
Basic Amazake Drink
  1. Mix amazake with water or beverage of your choice. Enjoy hot or cold. Refrigerate leftovers in an airtight container.
Print
Straits Road Kitchen http://straitsroadkitchen.com/
4