3.11. Experimenting with hiziki and yuba

On November 3rd I went really wild with my lunch, just listen!

I pressure cooked short grain brown rice with amaranth. Ok, not special. And lesson learnt – amaranth needs really a lot of water, even in the pressure cooker! It was a bit too dry and undercooked thanks to that…

I sauteed (without oil) chopped fennel, leek, green beans and pointed cabbage, and seasoned with dried coriander. Ok, also, not so special, I should have added more water while sautéing, since I didn´t use any oil…

But then it starts getting interesting – it was the first time I used yuba, which is dried soya bean curd (the top layer of soymilk when you make tofu, something like a thick tofu cream layer…dried into yellow sticks, or sheets). First you have to reconstitute it for about half an hour, by soaking in water. Then you can do lots of things with it, similar as with tofu or tempeh…I just fried it on some oil and seasoned with tamari. But boy, does that yuba need a lot of soaking time! Next time more time needed…

The best part of the lunch (the only TRULY successful part) was the seaweed. I soaked hiziki (again, needs soaking to reconstitute, but perhaps 10-15 minutes are enough), then cooked it with a part of its soaking water, together with diced onion and diced butternut squash, for about half an hour or even a bit longer. At the end I sprinkled in some toasted pumpkin seeds and mixed in a sauce of diluted shiro miso (young miso) and rice malt, mmmmm!! Sounds pretty freaky I know, but actually this combination was really good, slightly sweet but complimenting the hiziki more than I would expect…

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1 Comment

Filed under Bean dishes, Complete meals, Recipes, Sea vegetable dishes, Tofu and tempeh dishes

One response to “3.11. Experimenting with hiziki and yuba

  1. Looks so delicious, you’ve opened my eyes to some new flavours here too.

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