Monday, May 17, 2010

Goma-Ae Recipe


I am now placing Goma-Ae's sauce recipe up online today.


Toasted Sesame Seed (white or black) 1/3 cup
Soy Sauce 1 tbsp.
Brown Sugar 1 tbsp.
Mirin 1 tbsp.
Salt 1/4 tsp.
Dashi 3~4 tbsp.


1) In a Suribachi (Japanese mortar), put sesame seeds and grind untill their oil comes out.

2) Add all the other ingredients and mix well untill sugar is disolved and looks pasty.

* You can make the sauce with a food processor too. When you use a food processor, put sesame seeds in and pulse a few times and then add all other ingredients and blend it till pasty.

You can use this sauce with vegetables, but you also can dress up some noodles and seaweed with some veggies like this...

I tossed the sauce with Soba noodle, carrots, spinach, and Hijiki Seaweed. Make sure the creamy sesame sauce covered all ingredients evenly to be able to enjoy the full flavor in every bite.

Tuesday, May 4, 2010

Kohya-Tofu with ground turkey stuffing


Have you ever eaten any KOHYA-TOFU before?

This is a tofu product which is first frozen then dried. When you prepare the tofu, you can soak it in warm water first to rehydrate it before you use or cook it. It will also get softer and absorb a lot of dashi / soup and umami during cooking.

I put some ground turkey and a green onion mixture with a lot of fresh ginger in the middle. Then simmered it in a soy sauce based-dashi soup stock. After it's cooked, I tied it with boiled Mitsuba twig around it like a ribbon for a little better looking presentation.

As same as other soy products, KOHYA-TOFU is also very high in nutrition, especially calcium, and iron. There is also an effect which lowers cholesterol in your system.

However, I don't think too many Japanese people eat this nowadays, especially young people. I would love to re-introduce this great food here in the U.S., too. But I also hope that more Japanese people will start cooking and eating KOHYA-TOFU more often as one of our great food.