Soymilk Hotpot (Tounyuu-nabe)
What you will needis a hotplate and shallow saucepan or large frypan
and the following ingredients:
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| fry the onions and boil the kabocha and sweet potato. |
- oil for frying
~ kabocha squash, gutted and thinly sliced
~ japanese sweet potato, sliced
~ carrot, sliced
＊3 - 4 cups water
＊2 tbsp mirin (or cooking wine and a bit of sugar)
＊1 tsp soy sauce (preferably usu-kuchi)
＊1 tbsp shio-koji (not sure what to substitute in N. America, but you could try a mixture of sea salt and cornstarch...)
- 1/2 - 1 cup organic plain soy milk (I actually used sweetened plain soymilk for this, so if you want you can try adding a bit of brown sugar or corn syrup to taste)
~ sliced boiled renkon (lotus root)
~ shiitake (sliced or whole), enoki, or oyster mushrooms (or other varieties of asian mushrooms)
~ Kyo-age tofu (or your choice of deep-fried tofu), sliced/diced/prepared however you like it
~ Mizuna (not sure about the English translation but you could try to substitute arugula or other light-tasting cookable greens)
~ shirataki / konjac noodles, rice vermicelli, or other clear noodles
- about 10 cm naga-imo/yama-imo, peeled and grated (do this last!) - for extra fibre, omega-3 fats and nutrition, mix in a spoonful of ground flax seed, hemp hearts, or ground sesame to the grated naga-imo.
note: ingredients marked with ~ are optional or you can add as much/as little as you can eat.
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| add the soymilk and cook a bit, and you're ready to add the rest of the ingredients :) |
Directions
- put your hotplate on the table and gather everyone around for a real epic mealtime.
- fry the onions on medium until light brown. add kabocha and sweet potato, water, and bring to a boil.
- add＊ingredients and stir well. once the squash is a bit softer, add the carrot. simmer for a couple of minutes, add the soy milk, and stir well. cook until these ingredients are almost ready to eat.
- add the rest of the ~ ingredients, arranging neatly in sections. lower the heat to between medium and low, put the lid on, and cook for 2-5 minutes or until all ingredients are cooked and soft.
- when it's ready, put about a tablespoon of grated naga-imo in your personal bowl, and on top of that ladle the veggies/tofu/noodles that you want, then a few ladlefuls of the soymilk soup. mix the soup and naga-imo together. you will have a melty, rich and creamy soup for your soymilk nabe perfect for cold winter days.
- as you take things from the pot, put more things in so there is always food cooking in the pot.
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| What your soymilk-nabe should look like before cooking through. clockwise from top: renkon (lotus root), sweet potato/kabocha/carrot, kyo-age tofu, enoki, mizuna, shiitake |
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| in the bowl and ready to eat! |
Veggie Rice Porridge
How about another recipe?? I came up with this "cheesy" veggie kayu (congee?) when I was trying to make lazy risotto but added too much water. Enjoy this vegetable rice porridge on a chilly day!
What you will need
day-old rice/cooked rice that has gone hard
3x water to rice (give or take)
1 - 2 tbsp vegetable oil
1 tbsp shio-koji (or maybe potato starch and salt)
kabocha squash, gutted, sliced and with the skin cut off
enoki, cut as such:
a pinch of black salt
2 - 3 tbsp nutritional yeast, or to taste
a pinch of curry powder, or to taste
mizuna (or arugula?)
dried parsley or basil
Directions
- bring rice, water, and oil to a boil in a pot. you're going to boil this rice until it gets mushy so add plenty of water along with the shio-koji.
- chop up the sliced kabocha and add it to the pot. boil until soft.
- add enoki, black salt, curry powder, and nutritional yeast. stir well and simmer until desired consistency is reached.
- spoon into bowl and garnish with plenty of mizuna and parsley flakes.
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| boil until soft. |
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