Greens with Goma-ae

gomaaeIn Japanese, goma means ‘sesame’, and it is commonly used in all kind of cooking. This recipe is for a dressing called goma-ae which is sweet and salty, made with sesame, sugar, and soy sauce. It is great on all kinds of veggies, especially greens. In the picture above, I used shungiku, or chrysanthemum greens, but it’s also great on spinach, komatsuna, or other similar vegetables. It makes a great side dish. I especially like the contrast when eaten with something spicy.

Ingredients
1 handful green vegetables of your choice (shungiku, komatsuna, spinach, etc.)
1 tbsp ground sesame seeds*
2 tsp sugar
1 tsp soy sauce
1 tsp water

*In Japan, you can buy sesame seeds already ground, but if you do it yourself with a mortar and pestle, the flavor is fresher. Either way is fine!

Instructions

Bring a pot of water to a boil on the stove. Also prepare a bowl of ice water.

When the water boils, put the greens in and let them blanch for 60 seconds. Then pull them out and immediately put them into the ice water to stop the cooking.

Mix the sesame seeds, sugar, soy sauce, and water in a small bowl.

Remove the greens from the water and squeeze out the excess moisture. If the pieces are large, you can cut the bundle of greens in half or thirds. Mix the greens with the sauce and serve.

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Simple Donburi (Rice Bowl)

donburi (simple)
Donburi literally means a type of bowl, and the dish called donburi is what is served in it! This dish is basically a bowl of rice with some kind of topping – meat, vegetables, etc. Another example of donburi on this site is gyuudon (beef rice bowl). But this version is very simple, quick to put together, and helps me use up what I have around the house. You can serve it alone, with another veggie side dish, or with a bowl of soup.

Ingredients (serves 2)
100 grams (1/4 lb) ground meat – beef, pork, chicken, or a mixture
2 tbsp yakiniku sauce or your favorite meat seasoning sauce
a large handful of leafy greens: spinach, komatsuna, chingensai (bok choy) etc.
2 eggs (optional)
sesame seeds (optional)

Cooked rice for serving

Instructions

If you don’t have cooked rice already, start the rice first. While it’s cooking, make the toppings.

Saute the ground meat in a frying pan until nearly done. Add the yakiniku sauce and continue cooking and stirring until the meat is done and most of the liquid is gone.

Blanch the green vegetables: Put them into a pot of salted boiling water for 60 seconds, then remove to a bowl of ice water. Let cool, then remove the greens and squeeze out the excess water.

Fry eggs, if using. You can use the same frying pan from the meat, if you remove it to another dish. Crack the eggs gently into the pan and cook over medium heat until they reach your preferred level of doneness.

Finally, assemble the dish. Put some cooked rice into two bowls. Divide the cooked greens and arrange them on top of the rice. Next, add the cooked meat. I like to cover or partially cover the greens, so they get some flavor on them. If desired, sprinkle some sesame seeds on the meat. Finally, add the fried egg on top!

Orzo Veggie Soup

orzo soup2This soup has simple ingredients, but it’s a delicious lunch. It’s a light vegetarian meal that I also enjoy when not feeling well. The original idea was from here.

Ingredients (1-2 servings)
480 mL (2 cups) vegetable stock (you can use chicken stock too, though it won’t be vegetarian)
1/2 cup (uncooked) orzo pasta, or other tiny pasta shape
1 tomato
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1 tsp olive oil
1 egg white
1 handful fresh spinach
Parmesan cheese for serving

Instructions

Bring the vegetable stock to a boil in a small saucepan. Add the pasta and cook according to the box directions until done.

Meanwhile, cut up the tomato and add the salt, crushed pepper, and olive oil. Cook briefly in the microwave or on the stovetop until done.

When the orzo is done, stir or whisk quickly while pouring in the egg white. It will cook instantly when it hits the hot broth. Finally, add the spinach and stir until wilted.

Put the tomato into 1 or 2 bowls and pour the orzo soup over. Stir, and sprinkle with Parmesan cheese to serve.

Homemade Vegetable Bouillon

This isn’t the most attractive recipe I’ve made, but its lack of aesthetic appeal is definitely made up for in convenience and taste. This “bouillon” is more like a paste made of vegetables and salt; it can be kept in the freezer and used anywhere you’d use stock or bouillon, or anytime you need some salt and extra flavor.

Ingredients
3 cloves garlic
2 oz celery (I like to use the leafy ends)
2.5 oz leeks (Japan notes: I use negi, or “long green onion”)
3.5 oz carrots
1/3 oz parsley
2 oz tomato, chopped (canned is okay)
1 oz spinach leaves
2 oz onion
2.5 oz salt

Note on ingredients: I used what I had leftover and what was on sale at the grocery store today. You can vary this up using different green and colored vegetables to get the flavor you like.

Instructions

Blend all vegetables in a food processor until finely ground. Add salt and mix well.

Store in the freezer; the salt will prevent the paste from freezing through.

To use: I like 1 tsp of bouillon to 1 cup of water, but adjust this to taste.

This recipe makes a good quantity; about 2 cups. That would be 96 tsp, resulting in about 96 cups (= 6 gallons) of stock. Feel free to cut down the amounts to make less.