by : Reiko Mushroom, Tofu, Vegan, Vegetarian

King Mushroom Tako-Yaki
エリンギたこ焼き

This is one of the things I bought in Japan and brought back to the U.S.

Do you know what this is for?

This is a Tako-Yaki pan.

Tako-yaki is savory ball snack with octopus (tako in Japanese) pieces inside.

I was thinking about buying a tako-yaki pan for a while, and this time I decided to finally get one.

There are different types of tako-yaki pans, but I chose this one because this pan evenly heats up unlike the tabletop ones, and also that it works on the electric stove.

The pan comes with a brush and a pick.

I used king mushrooms instead of octopus, mostly because it’s hard to find fresh octopus in Minnesota but also because I do prefer the texture and taste of king mushrooms.

The other must-haves for my “tako”-yaki are scallion and red ginger.

But you can basically add anything you like…

I was warned that the first batch typically sticks to the pan when the pan is brand new, and mine certainly did that…

But I was somewhat successful at the second try.

The only error made was that the heat was too high and the outside got a bit too dark.

You can buy pre-made tako-yaki mix, but I decided to make my own batter, because I wanted to make mine vegan.

Considering that I put it together without using any specific recipes, I think it turned out better than expected, but it definitely needs some improvement.

I will list what I used to make this “tako”-yaki batter below, but it is a note for myself. Do not try this at home (lol).

“Tako”-yaki batter: 325g tofu (microwaved for one minute); 1/2 cup all-purpose flour (probably needs more next time); 2 tablespoons corn starch; 2 teaspoons baking powder (maybe a bit less next time), 1~2 cups? (not remember exactly how much) water with 1~2 tablespoons Shio-kombu soaked (removed), soy sauce, mirin

by : Reiko Egg, Mushroom, Pasta/Noodle/Rice

Thai Basil King Mushrooms
きのこカリフラワーガパオライス

We traveled so much this time during our stay in Japan, and we didn’t have a lot of time to spend at my parents’ house.

But when we were at their house, I enjoyed my time with my family, and my mom and sister cooked us terrific meals.

Our last meal the night before our departure was prepared by my mother and my sister both.

For an appetizer my mother made us veggie tempura which was divine, and for the main dish my sister made Thai basil chicken over rice, which is called “Gapao Rice” in Japan.

This dish was new to both of us, but the combination of basil, fish sauce, spicy and sweet flavored sauce, and a fried egg was intriguing, and my husband and I both devoured it.

So, here is my arranged version I made last night for dinner.

I used king mushroom and cauliflower in place of chicken, and this turned out delicious!!

You break the egg yolk and make each bite where you can enjoy everything together, the rice, the veggies, the egg, and the basil…

Thai Basil King Mushrooms

canola oil
3~4 cloves garlic, chopped
2 king mushrooms, chopped
1 cup chopped cauliflower
1/2 green or red pepper, chopped
salt and pepper
crushed red pepper
1~2 tablespoon cane sugar
1~2 tablespoon soy sauce
1 tablespoon oyster sauce
1~2 teaspoons fish sauce
1 teaspoon toban-djan (chili bean paste)
Thai basil, chopped
2 cups cooked rice
2 fried eggs

1. Cook garlic in oil.
2. Add mushrooms, cauliflower, and pepper, and continue to sautee. Salt and pepper. Sprinkle crushed red pepper.
3. Add sugar, soy sauce, oyster sauce, fish sauce, and toban-djan.
4. Add basil, and combine well.
5. Serve over cooked rice and a fried egg. Sprinkle fresh basil.

Stores and shops in Japan I like to visit to look for kitchen/dining stuff…

–Nitori: Furniture, home decor. Reasonable. Stores located all around Japan, but not in Hokkaido or Okinawa. The wooden trays (photos above) were bought at Nitori.

–Mujirushi-Ryohin: Furniture, home decor, clothing, food. Reasonable. Simple design.

–Tokyu-Hands: Home decor, appliances, electronics, stationary, everything! Fun and interesting stuff.

–Loft: Home decor, stationary, cosmetics…

-100-Yen Shops such as Can Do, Daiso, and Seria. I probably had the best shopping time at these 100-Yen shops. They have a great selection of fun kitchen stuff.

by : Reiko Leaf Vegetabes, Mushroom, Pasta/Noodle/Rice

Homemade Pasta with Portobello Steak
ホームメードパスタ

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Lately I’ve been watching my weight a little more carefully, and I don’t eat a large amount of carbs as I used to do.

But I love pasta, and if I eat pasta I want something really good.

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And what’s better than homemade pasta?!

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This pasta was served with portobello mushroom steak, sauteed spinach, and two kinds of sauce, red and alfredo.

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The homemade pasta is so good in so many ways, like taste, texture, and how it looks!

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I used this recipe for the pasta. You may need to sign up to be their member or try their trial membership to see the recipe.

by : Reiko Mushroom, Potato/Squash, Vegan, Vegetarian

Sweet Potato Baby Bella Pot Stickers
オレンジポテトときのこの餃子

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I was in a mood for pot stickers, but I wanted my filling to be other than meat.

Then I realized that I had some roasted sweet potatoes in the fridge and I decided to use them.

This is not the first time I made no-meat pot stickers.

If you are interested in other versions, check out an Edamame version, a Tofu version, or a Lentil and Kale version.

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Like I said before, making pot stickers is a zen moment for me.

I can really focus on this one task and think about nothing else.

 

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Everyone has their own way to fold wrappers, but for me five creases seem just right.

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And I love the feel of achievement when they are all made.

Ta da(lol)!

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I use my trusted Zojirushi griddle for cooking my pot stickers.

It’s good quality, the depth of the pan is perfect for holding water, and the lid covers the entire pan very well for steaming.

This griddle is like perfectly made for cooking pot stickers (and so many other things)!

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I like them when the beautiful orange color of the sweet potatoes comes through the wrappers when cooked.

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So delicious!

I always thought pot stickers might be the only thing where I could not give up meat, but I think I’m changing my mind…

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Sweet Potato Baby Bella Pot Stickers

filling
– canola oil
– 1 cup chopped Baby Bella mushroom
– 3 cloves garlic, chopped
– canola oil
– salt and pepper
– 1/4 cup chopped scallion
pot sticker wrappers
sauce
– 1 tablespoon soy sauce
– 1 tablespoon white vinegar
– a splash of sesame oil

1. Make filling. Sautee Baby Bella and garlic in oil. Salt and pepper.
2. Add chopped scallion.
3. Place about 1 teaspoon of filling on wrappers and fold them.
4. Preheat the griddle at 350F. Lightly coat the griddle with canola oil.
5. Place the pot stickers on the griddle. Cook for a few minutes until the bottom is browned. Add about a cup of hot water. Cover with a lid. Continue to cook for a few more minutes. Take the lid off. Continue to cook until there is no water.
6. Serve with sauce.

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by : Reiko Bento/Lunch Box, Mushroom, Pasta/Noodle/Rice, Root vegetable, Seaweed, Vegan, Vegetarian

Satoimo Croquettes
里芋あおさコロッケ

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Satoimo is a Japanese taro root vegetable.

This has an interesting slimy! texture.

You’ve probably known by now that Japanese people like slimy food (lol).

I haven’t had Satoimo for years but last time I visited the local Asian grocery store I found a frozen bag of Satoimo already peeled and cut into bite sized pieces.

I cooked the Satoimo, roughly smashed, mixed it with dried seaweed, “Aosa”, and made it into crispy croquettes.

(By the way, this textured organic-looking plate is made by me.)

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The croquettes were served for my hubby’s lunch today along with other little veggie dishes on one plate.

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Japanese Haiga Rice with dried Shiso and Salted Kombu.

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Curried Teriyaki Renkon Lotus.

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Enoki Mushroom and Grated Radish Salad.

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And the Satoimo Croquettes.

Satoimo Aosa Croquettes: Cook 2~3 cups Satoimo in 4 cups water. When boiled turn down to low heat. Add 2~3 tablespoons sugar, 1/4 cup soy sauce, and salt. Continue to cook for 20 minutes. Dry with kitchen paper. Mash lightly with a fork. Salt. Add a sprinkle of Aosa seaweed powder. Make balls. Cover with bread crumbs. Deep-fry until golden brown.

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I always loved having a lot of small dishes for a meal, and I really enjoy making various veggie dishes on weekends.

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I also decided to make BENTO as well.

Some dishes are more suitable for one-plates and others are for BENTO boxes, so you may have to make adjustment to some dishes but I make it work!

Today we had an amazingly warm day for February.

We were so excited and went for a long walk.

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Here are some fun pictures where you can see how we morphed into a monster!!

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Have a great rest of the weekend everyone!

by : Reiko Beans/Lentils, Leaf Vegetabes, Mushroom, Soup, Vegan, Vegetarian

King Mushroom Cauliflower Red Curry
エリンギとカリフラワーエスニックカレー

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When I want to make something vegan, there are some fabulous vegetables that I can use as a main ingredient for my dish.

Mushrooms and cauliflower are some of those, my go-to ingredients.

Particularly these meaty king mushrooms are wonderful, because of their size and the “meaty” texture.

They certainly look important and it’s hard to not see them.

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I love making curry.

I think adding little bit of this, and a little bit of that, while tasting and adjusting the flavors, trying to get closer and closer to what I’m looking for is such a fun process for me.

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Also I shoulg mention that I finally got to use the wheat berries that I bought a while ago.

I first tried it at a restaurant in Chicago while we were visiting the city, and I fell in love with the texture.

By actually cooking it, I found out that it takes a long time to cook them through, but I still love them.

King Mushroom and Cauliflower Red Curry

canola oil
4 cloves garlic, chopped
ginger – about the same amount as ginger
1 onion, chopped
1 package king mushroom, cut into bite size pieces
1/3 cauliflower, cut into bite size pieces
water
2 bay leaves
red curry paste
1/3 cup sundried tomatoes
white vinegar
1 can coconut milk
cane sugar
salt and pepper
1 cup cooked wheat berries
chopped cilantro
chopped scallion
chopped napa cabbage

1. Sautee garlic and ginger in oil.
2. Add onion and continue to cook.
3. Add mushrooms and cauliflower. Continue to sautee.
4. Add water and bay leaves. Boil and then turn down to low heat.
5. Add curry paste, sun dried tomatoes, vinegar, coconut milk, sugar, salt, and pepper.
6. Add cooked wheat berries.
7. Serve with chopped cilantro, scallion, and napa cabbage.