light soy sauce

Akaviri pork fried rice

Throughout the history of Tamriel, the Akaviri people remain mysterious and legendary. Almost nothing remains of their culture, and adventurers can seek out Sky Haven Temple in Skyrim as one of the best preserved examples of Akaviri architecture and belief. One of their rare legacies that remain is this ancient recipe for fried rice, that has been continued on for centuries first in Cyrodiil, but has spread through Tamriel. This meal, while simple, is rich in nutrients, and is delicious and filling and sure to please the whole family or tavern.

You will need:
4 cups rice, steamed
3 pork fillets, diced
4 eggs, beaten
1 onion, finely chopped
3 cloves garlic, finely chopped
2 spring onions, chopped
1 tbsp ginger paste, or finely chopped ginger
1 tbsp fish sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
Vegetable oil
Fresh chopped chili, to taste

Method:
In a large skillet, heat your oil and scramble the eggs. When they are cooked through, set aside on a plate to cool.

Add the onions, ginger and garlic and stir continuously until they are browned. Add the pork and stir fry for about a minute, then add the sauces and continue to stir fry until completely cooked through.

Mix in the rice, spring onion, and egg, and stir through thoroughly until well mixed. Garnish with chili and serve immediately.

Avocado cucumber sushi for dinner tonight! 😍 Kuba and I really like our sushi lately. I think I made 16 rolls but who’s counting…😜 I made a dipping sauce with lime juice, tamarind concentrate, light soy sauce, and coconut sugar. 😋 I also uploaded another video to my channel today: https://youtu.be/b4tktYvITa4 I offer you some tips for selling your stuff if you’re interested in the minimalist lifestyle! I sold everything I owned in a year before I started travelling with one bag so I want to share my tips with you. 😁😁 Thanks for watching!

2

My parents are starting to notice that for a better part of a few weeks, I’ve been making curry in some form or another. Uhh. Somehow letting them know of my obsessiveness to recreate recipes from an anime didn’t seem the apt response. The Dongpo Curry uses possibly my most favourite cut of meat the *drumroll, pork belly! It’s the only way to indulge with its riveting layers of fat which pretty much solidifies it as my least used protein but acts as a vehicle for indulgence. It’s something of a luxury ingredient in cafes. I’ve been charged $17 for a plate that bore a measly slice. Never again. In contrast, my dad cooks with pork belly frequently, and I don’t mean to toot my own horn, but after the braise, I have never eaten pork belly that was so tender, and had the fat just lavishly dissolve on your tongue. Yeah, that’s what sin tastes like haha. And unbelievably, it requires little effort to achieve.

Ikumi Mito’s Dongpo Pork Curry Don Recipe 

300g pork belly (I ended up using double), 1 leek - spring onions instead, 1 bok choy, 2 thumbs of ginger, 1 star anise, 5 sichuan peppercorns, 1 cinnamon stick, 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce, rice, salt and sichuan pepper oil

Cut pork belly into 5cm blocks. Boil for 5 minutes. Remove.

Slice a 5cm portion of the white end of the leek. Remove the inner core then slice thinly. Place in bowl of cold water for 10 minutes for it to curl.

I would recommend using spring onions here so slice that instead of the green part of the leek. Slice ginger.

Sear pork belly in oil until the edges are gold.

Add to a pot with 1L water, ginger, star anise, peppercorns, spring onions (not leek!) and simmer for 30 minutes. 

Add 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce. Simmer on low for 1 and a half hours.  

Blanch bok choy

Mix a small amount of sichuan pepper oil and rock salt into rice.

Serve and garnish with curled ends of the leek. Enjoy! 

MOROCCAN TUNA RICE SALAD

2 tbsp olive oil ~ 2-3 tsp cumin seeds ~ 2 tsp ground coriander ~ 2 cloves garlic, peeled and finely chopped ~ 1 large brown or Spanish onion, peeled, diced into 5 mm cubes ~ ½ tsp dried chilli flakes ~ 425 g tin tuna in oil, drained thoroughly and flaked ~ 1 cup (185 g) cooked jasmine or basmati rice ~ 2-3 medium vine-ripened tomatoes, diced into 1 cm cubes ~ ⅓ cup chopped coriander, including stalks ~ ⅓ cup chopped mint leaves ~ ⅓ cup chopped parsley ~ light soy sauce, to taste

Assemble and enjoy.

10

Oja-Style Nuka Pacific Saury Takikomi Gohan from Shokugeki no Souma

(Warning: Long Post)

What Souma made for the finals of the autumn election! IT’S SERIOUSLY THE MOST DELICIOUS THING EVER EVEN IF IT LOOKS REALLY MESSY. The Bottomless Pit rated it as the best tasting thing on the blog (but it slid down his overall ranking because I made him pick out the fish bones). I never thought parmesan, soymilk and miso would ever go together but oh my goodness they did. It’s like a rich creamy soup that doesn’t feel heavy. Also, I made this before the anime came out, so I wasn’t sure what other things he put in there, other than the things stated.

Ingredients

For Fish (start curing 3 days in advance)

  • 2 sauries
  • Nukadoko/nukamiso

For rice

  • 60ml sake
  • 2 tbsp light soy sauce
  • 2 cups rice (japanese cups are 180ml)
  • 2 cups dashi (i used bonito dashi)
  • ½ a nukazuke carrot, diced (my own addition)
  • (Looking at the anime, you can also put in shimeji mushrooms and chopped mitsuba)

For sauce

  • 15 crispy plums, de-seeded
  • 500ml soy milk
  • 2 tbsp miso (try a light one like white miso - I used kouji miso)
  • 2 tbsp grated parmesan cheese (the fake powdered ones that come with pizza will not work)

Method

(3 days before)
i) Gut the saury (I also removed the heads) by making an incision along the belly and washing the insides.
ii) Salt and let sit for an hour.
iii) Pat dry and bury in the nukadoko. Keep the nukadoko in a plastic container, and in the fridge if your room temperature gets too hot.
iv) (Optional) Wash, dry, and bury one carrot inside too.
v) Stir up the nukadoko everyday with clean hands.

(On cooking day - yes, I used a charcoal fire too)

For Rice and Fish
i) Soak for 30 mins and drain rice.
ii) Brush off as much nukadoko as you can, then rinse and quickly pat dry. (Same with the carrot).
iii) Make a charcoal fire and grill the fish until the skin is crispy / grill in an oven.
iv) Chop the carrot and cook with the rice, dashi, soy sauce, sake, and other optional ingredients in a claypot on low heat.
v) When it is halfway done, (about 10 mins), open to check and place in the grilled fish on top of the rice. Add a dash or two of sake if getting dry. Do not mix yet.
vi) At about 15-20 mins, check to see if done.
vii) Pick out fish meat and mix in with the rice. Discard bones.

For Sauce
i) Cut the crispy plum into small pieces
ii) Pour the soymilk into a saucepan on low heat
iii) When it starts to simmer, mix in the miso until dissolved.
iv) When bubbles appear, turn off heat, and quickly mix in the parmesan. Stir until dissolved.

Last Step: Pour Sauce over rice and ENJOY!

No it couldn’t have been, Kurokiba.

See my Recipe Archive here (oh man this is my 15th Shokugeki Recipe), and follow me @onionchoppingninja for more!

2

Doesn’t it look like a bowl of tiny jewels? Possibly why people were magnetised to Megumi’s dish. That and it brings a sense of comfort. Oden is typically eaten during winter predictably and are sold virtually everywhere. My greatest regret that I did not try it at the konbini. To counteract the typical monochromatic earthy tones, Megumi utilised Brussels sprouts for an emerald pop (which are coined mini cabbages in Japan haha) and octopus tentacles for a rare addition of purple.I was left a bit bewildered not ever seeing such a large extremity before until I visited a Japanese grocery store and saw it .. sold for $20. I  may have cried. Instead, we have baby octopus which magically turn purple when cooked. Amazing! This recipe makes quite enough for one .. or a single meal if you have friends over, eagerly trying to fend off the winter frost. In tune with her considerate nature, all the ingredients are bite-sized and Oden uses ingredients that are typically lower in calories so despite its appearance, it’s actually quite soothing and light on the body with a hearty broth so enjoy it as its original purpose, at breakfast probably watching n glee as rain splashes your window.The oden tastes better the next day when the flavours are allowed to develop.  

Tadokoro Megumi’s Mini Breakfast Oden Recipe

8 quail eggs, baby octopus, carrot, 300g daikon, 1 konyaku, 2 satsuma age (the round brown fish cake), 1 hanpen, 2 chikuwa, mustard to serve

To make the mini mochi kinchaku (the mochi bags): 1 kirimochi cake, garlic chives, 4 pieces of aburaage

Oden broth: 1 litre dashi stock, 2 tblsp light soy sauce, 1 tblsp soy sauce, 1 tblsp sake, 1 tblsp sugar, 1 tblsp mirin, salt

Peel daikon and cut into bite sized pieces. Microwave for 3-5 minutes until tender

Bring water to a boil and cook quail eggs for 2-3 minutes

Cut carrots into slices and use a flower cutter. (You can clearly see where i gave up cutting into flowers haha, yeah, use a flower cutter, why make things more difficult?)

Slice konyaku into bite sized pieces and boil for 1 minute

Cut chikuwa, satsuma age, baby ocotopus into bize sized pieces

Pour boiling water over aburaage to remove excess oiliness. Cut off the end to make mochi bag (mochi kinichaku). Cut mochi piece into 8 squares. Open the aburaage and fill with quail egg, mochi square and pinch of salt. Tie with boiled garlic chive.

Add all the ingredients except hanpen and brussel sprouts (cook in last 10minutes otherwise it becomes bitter) to the oden stock and boil for an hour.

When ready to serve, cut hanpen into same size.

Ladle into bowl.

Enjoy!

Tonkotsu at my restaurant Sushi-Ya, Kielce, Poland. Broth cooked for 20 hours, Charshu in pressure cooker made it especially tender, half boiled egg, negi. I made Tare out of light soy, sake, anchovy sauce. Also I added burnt garlic oil for the filling note. Alkalic Noodles made The closure :)

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!

Tofu Vegetable Noodle Soup

Yields 2 servings.

What You’ll Need:

  • ½ block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
  • 2 cloves garlic, minced
  • ½ tbsp olive oil
  • ½ tbsp light soy sauce
  • ½ tbsp olive oil
  • 3½ cups vegetable broth
  • 3-4 medium white button mushrooms, thinly sliced
  • 1 rib celery, thinly sliced diagonally
  • 1 carrot, sliced into ribbons using a vegetable peeler
  • 1/8 cup red onion, thinly sliced
  • 1 cup packed, of chopped kale, stems removed
  • 1/3 cup fresh or frozen peas
  • 1-1½ cups uncooked rice noodles (approx.)
  • 3 green onions, thinly sliced on a diagonal, for garnish

Directions:

Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.

In a medium sized saucepan, heat ½ tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.

Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.

Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.

Top with thinly sliced green onion and serve!

Notes:

This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

1 pot dumpling noodle soup

ingredients:
• 1 nest of dried noodles (whatever type you like, rice, egg, soba works too but makes the broth cloudy and a bit thicker)
• half a cube of vegetable stock (i use oxo but any equivalent will work)
• between 4-6 frozen potsticker-style dumplings (depending on how hungry you are) with any filling u like, my fav is soya and vegetables
• however much water u want really, not quite enough to cover the ingredients i think
• a splash of light soy sauce
• a splash of sesame oil (optional as i know its expensive)
• a squeeze of sriracha or some garlic (also optional for if u like heat/want extra flavour)

put all the ingredients in a wok or pan and cook for 5-8 minutes seems to be the general cooking times for (reasonably thin) noodles and all the frozen dumplings ive come across!

2


Yes, yes, revisiting old recipes now. To be frank, I overlooked this due to its simplicity. How wrong I was. At the expense of sounding like a broken record, it’s remarkable how delicious simple ingredients have been re-imagined. Furthermore, this is an extremely economical recipe and with such familiar ingredients, it almost has an air of reassurance. To add more flavour, I would recommend frying garlic and onion in combination with chicken and to add more pops of texture (and a vegetable element), corn to complement the sweetness of the eggs further. But really, this is just nitpicking and it’s fine the way it is. You will see why even the God’s Tongue had to lie through her teeth to proclaim is disgusting haha. it is pure genius to use the collagen contained within the wings in order to secure an unprecedented richness to the dish. And it’s so low maintenance as well! Sorry, what was that? Have I dropped the subtlety far too much? Make it. I highly endorse!

Yukihira Souma’s Transforming Furikake Gohan Recipe

500g chicken wings, 1 tblsp sesame oil. (Optional: garlic and whole onion)

FOr the stock: 700ml bonito broth, 1 ½ tblsp of sake, mirin and sugar. 1 tsp grated ginger, 50ml light soy sauce (you may need to err with liquid ingredients to ensure that the chicken wings are entirely submerged)

4 eggs, 1 tblsp sugar, pinch of salt, spring onions (Optional: corn)

Heat 1 tblsp of sesame oil in a frying pan and brown chicken (add garlic and onion if you prefer)

Boil the chicken wings in the stock made of 700ml bonito broth, 1 ½ tblsp of sake, mirin and sugar. 1 tsp grated ginger, 50ml light soy sauce. Add additional liquid proportionately to cover the chicken wings completely. Bring to the boil on high, skimming the scum at the surface occasionally. Lower heat slightly and simmer for 2 hours. 

At this point, the chicken will virtually be falling off the bones, remove and strain the broth into a container set over iced water to cool it down quicker. Leave to set in the fridge. Remove the meat from the bones and set aside.

Scramble the eggs in the pan used to brown chicken with 1 tblsp sugar and pinch of salt until it resembles mince. 

Once the broth jellifies, dice into cubes. 

Serve the jellied meat broth, scrambled eggs and chicken over piping hot rice. Sprinkle over green onions (and corn!!) and serve. Watch it melt spectacularly!

Enjoy!

Note: I have fixed the images and the quantity of chicken wings is not 500 but 500g. I mean, I won’t argue if you use 500, it is that good haha 

Sprouting Broccoli Ohitashi with Sesame Miso Sauce

Ohitashi is Japanese technique of cooking vegetables and then soaking them in a dashi based liquid. Like many Japanese techniques, it adds the elusive savouriness to food that makes it more satisfying. If you’re cooking vegetables for a meal, preparing more than you need and storing them like this will give you something delicious to eat for the next few days.

You’ll need: green vegetables, dashi (see below), miso paste and sesame paste.

It’s really simple to make dashi if you have the ingredients – you’ll need konbu seaweed and katsuoboshi flakes for a classic dashi. Add a postcard-sized piece of the seaweed to a pint of water and slowly bring to just under boiling point. Fish it out and add a generous handful of katsuoboshi and let it cool and sink to the bottom. When cool, strain the stock.

You can some pretty good dashi powders, including vegetarian/vegan dashi, in Japanese or Asian supermarkets.

For each cup of dashi you want 1-2 tablespoons of light soy sauce and a generous glug of sake.

Cook the vegetables until just done but still firm, plunge into cold water to keep them crisp, and then drain them. Pour over the dashi, cover and store in the fridge. Give it at least an hour, and up to a couple of days.

When you’re ready to eat it, drain the vegetables and make the sauce with about 2 parts miso paste to one part sesame paste, thinned out with a little sake or mirin.