A fantastic Japanese / Korean tsukemono (pickle) that is eaten together with the refreshing pickling fluid. Good on a hot day with barbecued or spicy dishes. The original recipes says it is a good remedy for hangovers, too. I was not able to verify that.
Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make. Continue reading Kinpira
This is a popular isakaya-style dish which makes a great starter in a Japanese menu. White radish is transformed into delicate, soft disks.
Vegetables simmered in a light sauce. Simple and delicious. This can be made with either of the following: turnip, pumpkin, courgettes, squash or white radish (daikon).
500 ml dashi
2 tsps light soya sauce
Peel the vegetables. Cut into rounds, tapering the edges for added visual interest, courgettes need to be cut into thicker rounds so that they don’t fall apart when simmering. Steam vegetables until slightly soft. Combine the other ingredients in a pot, bring to a boil, add the cooked vegetables and reduce heat. Let simmer for 30 minutes. Serve vegetables in bowls and ladle on cooking liquid.
from: Japanese Cooking, A Simple Art, Shizuo Tsuji
The humble celeriac is transformed into a luxurious velouté through generous amounts of wine, port and cream. (The 400ml cream are not a typo…) Easy and fast.
60 g butter
50 g shallots or onions, coarsely chopped
500 g celeriac, coarsely chopped
1 litre chicken stock or good vegetable stock
125 ml white wine, not too dry
80 ml white port
400 ml full fat cream
Gently fry shallots and chopped celeriac in the butter. Add the stock, wine and port. Simmer for 30 mins. Blend until smooth, add cream. Let reduce a bit if necessary. Season with salt, pepper and a couple of dashes of lemon juice.
Garnish with deep fried parsley, celery straw or Jerusalem artichoke. Apples, truffles, porcini or other mushrooms should also work.
after a recipe by Austrian cook Werner Matt
I love mash. It’s such a simple but supremely satisfying dish. I usually can’t stop myself from dipping my finger into it already in the kitchen. Here are some hints how to make a great mash, some interesting variations on the basic recipe and some toppings that turn mash into a main dish.