Tomato Puree | Perkle | Japan Jobs | Tokyo Apartments

Tag Archive | "Tomato Puree"

Tags: Asian Markets, Black Pepper, Brine, Cup Carrot, Food Processor, Fry Pan, Hot Plate, Little Salt, Lukewarm Water, Microwave Oven, Miso, Omnivores, Salad Oil, Tablespoon Flour, Teaspoon Oil, Thin Strips, Tomato Puree, Vegans, Vegetarians, Wet Weight

Vegan Japanese Burger

Posted on 08 April 2010

Here is another simple recipe to convince my friends that Japan is a great country for vegans and vegetarians (and omnivores!)!

Vegan Japanese Burger!

INGREDIENTS:

Koyadoufu as sold in Japan either in single sheets or ready cut.

Koyadiufu cuisine example

Koyadoufu/高野豆腐 is tofu which has been pressed hard to almost a solid state although it still possesses an elastic and tender quality.
It is available in Asian markets either dried or preserved in light brine.

I will post the recipe very soon!

-Koyadofu: 1 “sheet” or approximately 100 g (wet weight)
-Boiled soy beans: １/２ cup
-Carrot: 1/2
-Cabbage: 2 leaves
-Black pepper: a litle
-Miso: 1 teaspoon
-Tomato puree: 1 teaspoon
-Oil: 1 tablespoon
-Flour: 2 tablespoons
-Potato: 1
-Soy milk: 5 tablespoons
-Salad oil: 3 tablespoons
-Salt: a small pinch

RECIPE:

-If the koyadofu is dry let in rest in lukewarm water until it has come back to its soft state. Press the water out hard and chop finely.

-Drop the boiled soy beasn in a food processor/mixer to “chop” finely. Don’t make a paste!

-Chop the carrot finely. Cut the the cabbage leaves into very thin strips>

-Fry the carrot and cabbage in a fry pan with oil and black pepper.

-Once the oil has coated the carrot and cabbage well, reduce fire to low, cover with a lid and steam fry for a while.

-Once the carrot and cabbage are cooked add the miso, tomato puree, chopped koyadoufu, soy beans, and continue steam-frying for a little while.
Switch off the fire.
Add the flour and mix.

-Let cool long enough to be able to handle it.
Form a burger and place on an oiled oven hot plate.

-Peel the potato and cook it in a microwave oven until tender (or boil it beforehand).

-Let the potato cool down before dropping it in the food processor with the soy milk and salad oil. Mash the potato, but don’t process too long or te potato willbecome glue!

-Season with a little salt and cover the burger with it.

-Bake for 10 minutes at 190 degrees Celsius or until it has reached a clour of your liking!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Click on the title for the full details or here to be redirected to another site

Posted in Japanese CookingComments (0)

Tags: Baby Shrimp, Baby Spinach, Baking Tray, Basil Leaf, Cannelini Beans, Cherry Tomato, Chili Flakes, Clove Garlic, Extra Virgin Olive Oil, Freshly Ground Black Pepper, Lemon Zest, Red Onion, Roasted Red Pepper, Smoked Salmon, Sun Dried Tomato, Teaspoon Lemon Juice, Teaspoon Salt, Tomato Basil, Tomato Puree, Virgin Olive Oil

Crostini Selection

Posted on 29 December 2009

Looking for some last minute ideas for New Year nibbles? Why not put an Italian twist into your festivities by serving a platter of crostini or “little toasts.” You can use ciabatta or sourdough bread to make crostini, but we prefer bite-size crostini so usually use a long thin baguette.

Hope you enjoy the different selection of toppings — and all the best for the New Year and the new decade!

Crostini Selection

1 large baguette — cut into half- inch slices. Place on a baking tray and brush on both sides with extra virgin olive oil. Bake at 400F/200C for 6 mins.

Topping 1: Smoked Salmon with Mascarpone Cheese and Baby Spinach
In a small bowl mix 3 tablespoons mascarpone cheese with 1 teaspoon finely diced red onion, 6 finely chopped capers, ¼ teaspoon finely chopped lemon zest, ¼ teaspoon salt and a little freshly ground black pepper. Serve crostini with a dollop of the mascarpone topped with a baby spinach leaf and slice of smoked salmon.

Topping 2: Roasted Red Pepper, Feta and Kalamata Olive
Top crostini with crumbled feta, roasted red pepper strips and a halved kalamata olive. Add freshly cracked black pepper to garnish.

Topping 3: White Bean and Sun-dried Tomato Puree with Marinated Artichoke Hearts
In a food processor combine 1 cup canned cannelini beans, ¼ cup sundried tomatoes, ½ clove garlic, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 tablespoons each extra virgin olive oil and water and process until smooth (makes about 1 cup). Serve a dollop of the bean puree on the crostini topped with a quartered marinated artichoke heart.

Topping 4: Garlic Chili Shrimp
Saute ½ cup cooked baby shrimp in ½ tablespoon extra virgin olive oil with ½ clove garlic, ¼ teaspoon chili flakes for two minutes. Add 1 teaspoon of finely chopped fresh parsley and 1 teaspoon lemon juice then top crostini with the mixture.

Topping 5: Cherry Tomato, Basil and Parmesan
Place 1 cherry tomato (halved) on each crostini. Top with a fresh basil leaf and shaved Parmesan then drizzle with a little extra virgin olive oil and garnish with sea salt and freshly ground pepper.

Click on the title for the full details or here to be redirected to another site

Posted in Japanese CookingComments (0)

Tags: Crazy City, Fritta, Fritters, Gastronomy, Gestures, Japanese Oak, Long Wait, Marinara, Napolitan, Nara, Pizza Margharita, Prefecture, Salami, Sense Of Reality, Side Dishes, Tomato Puree, True Artisan, True Beauty, Wood Fire, Wood Oven

Pizza at 22 Venty Due

Posted on 19 December 2009

Service: Excellent and very friendly
Facilities: great cleanliness
Prices: reasonable
Specialty: Real Napolitan Pizza baked on wood fire
Completely Non-smoking!

The Japanese are so avid when it comes to pizzas that they lose all sense of reality and eat anything called so.
It has been a long wait, but at long last, in October 2009 to be exact, someone finally had the courage to make true pizzas in our gastronomy-crazy city of Shizuoka: 22 Venty Due!

Now, absolutely everything is made from scratch the true artisan’s way!
“Simple is best!” Chef Hiroki Nakagawa claims. That might sound like a boast, but he certainly keeps everything to basics. On the other hand, “simple” also means slightly extravagant!
The dough is home-made and double leavened as it should be as it will cook in a minute at the most.

The moment you order, make sure you are ready to eat:
The dough will come out its box, it will be spread in a few seconds. Here come the tomato puree, the peccorino cheese ( a true beauty!), the basil leaves, the seasoning and the olive oil. On the baker’s wooden giant spoon, and…

A few gestures, and the pizza comes out, crusty to a perfection with all its ingredients cooked as they should be!
Why and how?
That is where “simple” becomes extravagant:
the pizza is cooked inside a real wood oven.
All wood is “nara no ki/Japanese oak” delivered all the way from Tottori Prefecture on the other side of Japan!
It takes two hours to bring the oven to the right temperature of 450 degrees Celsius, but then the pizza will come litterally smoking on your plate less than 3 minutes after you have ordered it!

22 Venty Due serves only 3 types of pizza: Margharita, Marinara and Bianca (1,000~1,250 yen), but it is just what you need!
Other side dishes like salami, mortadella, ham, Fritta/fritters can also be ordered with wine by the glass or bottle (about 20 brands).
Hiroki and his wife, Chinatsu, can arrange dinner courses according to budget and preferences. Both of them are actually from Shizuoka and came back home after trips to Italy and working in Tokyo. Welcome back!

Now, why after less than 3 months of existence have all the Shizuoka magazines featured photoes of Hiroki Nakagawa’s pizzas, if I may ask?

Incidentally, smoking is strictly prohibited! Bravo!

22 Venty Due
420-0839 Shizuoka City, Aoi Ku, Takajyo Machi, 3-21-20
Tel & Fax: 054-260-4522
Business hours: 11:30~13:30, 18:00~21:30
Closed on Sundays
Reservations advised.

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Click on the title for the full details or here to be redirected to another site

Posted in Japanese CookingComments (0)

Tags: Bechamel Sauce, Creative Imagination, Cucumbers, Doria, French Cuisine, Fried Rice, Generous Layer, Gratin, Italian Family, Italian Flag, Original Recipe, Oven Dish, Parmegiano, Pimentoes, Slice Onion, Smooth Mixture, Tomato Puree, Tomato Sauce, White Meat, Yokohoma

Japanese Gratin: Doria

Posted on 25 November 2009

The Japanese have their own version for Gratin called Doria which is prepared with rice, especially leftover rice.
It is said it was first invented by an Italian family with the name of Doria who tried to represent the Italian flag (with tomatoes, cucumbers and chicken) in this recipe they first cooked in Paris.
It was first prepared in Japan in Yokohoma by a French cuisine chef from Switzerland at the New Grand Hotel in 1925!

It has become a mainstay in Japan in homes and restaurants.
The variations are endless, but here is the basic recipe:

Japanese Gratin: Doria

RECIPE:
I leave the kinds and weights for the ingredients to your creative imagination!

First make a bechamel sauce:
Use the smae volume of flour and butter.
Melt butter in a large saucepan.
Once the butter is melted, add flour and stir until you obtain a smooth mixture.
Add milk (warm will make things easier) cup by cup and stir well. make as much as you want. Keep stirring until you obtain a thick (the thicker, the better) bechamel sauce. Season with salt (easy on that!), pepper and nutmeg.
Set aside and let cool completely.

Slice onion thin and fry in a little oil until soft and just before colouring.
Scoop out and set aside.
You may of course add such vegetables as sweet pimentoes, etc.

The Japanese make their doria with chicken usually, but you may of course replace it any white meat, fish or seafood.
Cut the chicken into small pieces and fry them in same oil until crispy.
Scoop out and set aside.

Use leftover steamed rice.
Fry it with salt (careful on that one again!), pepper and tomato sauce (ketchup is fine, tomato puree is even better).
Season with other spices if you wish to.
Add onions and chicken and stir fry until all ingredients are well mixed.

Butter the inside of an oven dish.
Pour the whole fried rice inside.

Cover the rice with as much as bechamel sauce as you wish.
Add a generous layer of cheese of your choice.
The original recipe called for parmegiano, but cheaper cheese did not exist then!

Bake inside oven as you would do for any other gratin.
Keep in mind the colour you wish to attain.
It might be a good idea to serve them in individual dishes as they come out very hot!
Can be frozen until cooking them in an oven!