Another brilliant recipe to use up cabbage and said to be super good for your gut health. We got the recipe from the book, Wild Fermentation by Sandor Katz. It uses the bacteria that’s on the cabbage to ferment itself. Make sure that it’s in the brine so that it’s crispy instead of soggy. My partner… Continue reading Sauerkraut
Category: Sides
Shimmered Shiitake Mushroom
Shimmered Shiitake Mushroom are great as a side or served with rice and noodles. Dried Shiitake mushroom are soaked in water for several hours (over night is usually better) then cooked in Soya Sauce, Sea weed stock, Sake (Japanese rice wine) and Mirin (sweeteners). I decided to make this last night as I’ve been thinking… Continue reading Shimmered Shiitake Mushroom
Crispy Kale
Crispy kale is so easy to prepare and make, they’re amazing. Today, I had them with sweet potatoes, coleslaw, pickled cabbage, sauerkraut and falafels. The dish looked so colourful and wonderful to have on a grey cold day. We get loads of kale from Riverford this time of the year and it’s great way to use them… Continue reading Crispy Kale
Tamagoyaki (Japanese omelette)
We still had Oden leftover from the other day so I made Japanese omelette to go with tonight’s dinner. It’s a folded omelette made in a square pan. When I bought the pan and showed it to a friend, she though it was for a joke. It’s possible to make it in an ordinary pan… Continue reading Tamagoyaki (Japanese omelette)
Nasu Dengaku aka Miso Aubergine
Today, I attempted for the very first time to make Nasu Dengaku or Miso Aubergine. This is one of my favourite Japanese Aubergine dish. It’s great with white Japanese rice as it has a strong moorish flavour. I soaked the aubergine in water and salt (as it’s traditionally prepared) and cooked it twice: in the… Continue reading Nasu Dengaku aka Miso Aubergine
miso vegetarian 