|Japanese Buddhist temple cuisine ( shojin ryori ) is presented by Mari Fijii who is a chef and author of shojin ryori, she teaches temple cuisine for over 20 years in Japan and recently she has promoted her cooking in New York and Paris. This November, she is coming to London to share the unique dishes based on fresh vegetables, and staples such as seaweed, grains and tofu. It will be a nourishing experience for both body and soul.
Time: 12:00 – 2:00pm
1. Introduction to Shojin ryori
2. Demonstrate the method of the creation
3. Tasting sample dishes / As an imitation dishes.
|When||November 8th, 2009 12:00 PM|
71 Regents Park Road
London, NW1 8UY
|Contact||Phone: 07921 397 792
This month’s recipe provided by Atsuko, of Atsuko’s Kitchen, London.
Okonomi means ‘favourite’, as you can choose your favourite toppings to put onto the pancake. ‘Yaki’ means ‘grilled’.
It is a well known regional speciality of the Kansai area, which includes Kyoto and Osaka. It is a very popular Japanese street food, commonly eaten at festivals as well as restaurants. Here the customers can cook their own okonomiyaki at their table, and eat it straight away from the hot
The ingredients are very simple and one of my friends named it “economy
yaki”… That make sense! But you can always select a good quality
topping if you make at it at home.
Make a small size so that it is easy to turn over, and add a variety of
toppings. Serve it while it is hot, to watch the katsuobushi (bonito
flakes) dancing on the top of okonomiyaki! This is fun at the party.
400g white cabbage
4 spring onions
4 tbsp vegetable oil
For the mixture:
2 cups flour
2 tsp baking powder
300ml dashi (Japanese stock – you can buy powder in Oriental supermarkets)
20g yamaimo (fresh Japanese yam potato available in the Japanese grocery
shop in London)
4 thin sliced pork belly
1 squid (sliced)
200g grated cheese
A cup of sweetcorn
For the sauce:
ainori ( green nori powder )
katsuobushi ( bonito flakes )
1. To make the mixture, mix flour and baking powder in a bowl and add
dashi slowly to break any lumps of flour, and blend well. * don’t stir
too much as it will become a doughy texture.
2. Grate yama imo finely ( or use powdered yama imo ) and add to the
mixture. It will be very slimy to touch, but gives it a soft texture.
3. Chop cabbage and spring onion finely.
1. Add the eggs to the cabbage and spring onion in a large bowl, mix
2. Add the pancake mixture to the cabbage mixture then mix gently.
3. Heat the large frying pan with high heat. When hot, spread the pan
with oil. Spoon the mixture into the frying pan.
* make small portions, so it is easy to turn over. Repeat to make about
12 okonomiyaki. (3 per person)
4. Reduce the heat to medium, put your favourite toppings on the surface
of the mixture then wait until the bottom turns brown.
* don’t press down on the okonomiyaki or they will become hard and may
not cook well.
5. Turn the okonomiyaki, and cook for a further 4-6 mins.
6. When the topping is cooked well, turn it over again.
7. Spread the top with okonomiyaki sauce, and mayonnaise, then sprinkle
with katsuobushi and watch it ‘dancing’ in the heat. Add aonori for extra flavour
Thanks to Atsuko’s Kitchen, which specialises in Japanese homestyle cookery classes, for our new monthly Japanese food feature.
On a sunny day, why not make a bento (lunch box) and have a picnic in the park.
Kinpira is a style of Japanese dish, using crunchy vegetables and basic Japanese seasonings. It’s commonly found in bento boxes, as it’s quick and simple to make.
Renkon is also know as lotus root and can be found fresh, vacuum packed, or frozen, from Asian supermarkets (see the directory for a list). It is full of fibre and vitamin B12, which helps absorb iron. It’s important not to cook it too long as it ruins the crunchy texture.
You could also make this dish with other types of root vegetables such as parsnips, salad potatoes or celery.
300g renkon (lotus root)
1 age (friend tofu)
1 tbsp sesame oil
2 tsp sugar
2 tsp mirin (Japanese rice wine)
3 tbsp shoyu (dark soy sauce)
1 taka no tsume (chili pepper)
A small pinch of ground sesame seeds
1. Slice the renkon and carrots into thin round slices. *If you use fresh renkon you need to soak it in water and a dash of vinegar for 10 mins then strain it. This will remove any bitter taste and stop it from darkening.
2. Wash the age in boiling water. Squeeze the excess water from the age and dice.
3. Remove the seeds from the chili and slice as thinly as possible.
4. Heat the frying pan, add the sesame oil.
5. Fry the renkon and carrots. When the oil has coated all the vegetables, then add the sugar, mirin and 2tbsp of shoyu. Sprinkle the chili over the ingredients in the pan evenly.
6. Add 1/3 of a cup of water and bring it to the boil. Cover pan with a lid.
7. Reduce to a medium heat and simmer for 4 mins.
8. Take the lid off, add 1tbsp of shoyu and increase the heat until the liquid has evapourated.
9. Finish by serving sprinkled with ground sesame.
10. Serve in a bento box or as a side dish.
More to come next month…
Atsuko is a very lovely lady from the Kyushyuu region of Japan. She regularly holds Japanese cookery classes for beginners and advanced students at the Grocery, Dalston. The classes focus on homestyle Japanese cooking and show how Japanese cusine is more than just sushi (and so delicious too!).
All ingredients are provided for these very hands on classes and you get to eat the food after you have cooked it.
Beginners learn the basics such as perfect rice and miso soup, teriyaki and nikujaga and some other lesser know gems and tips.
Atsuko is also holding some ‘advanced’ classes during August for those who have completed the beginners course.
When: Starts 4th August for 3 weeks.
Time: 6.30pm – 8.30pm
Where: The Grocery, 54 -56 Kingsland Road, London, E2 8DP.
Cost: £99.00 for 3 classes including all ingredients.