Remember we mentioned how awesome the food at the 10 days silent meditation retreat in Kyoto was? It was so good I asked for a copy of the recipes and decided to try making them. These two dishes were my favourites and was so easy to whip up!
- Wakame- 5-10g of it per packet
- Cucumber- 1 piece
- Deep Fried Tofu- 2 slices
- Harusame- 100g packet
Salad Dressing & ground white sesame: (Add and adjust to taste)
- 2 tbps Rice Vinegar
- 1 tsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tbsp Brown Sugar
- Grounded White Sesame
- Wash cucumber and slice into thin slices
- Dip deep fried tofu into boiling water to remove excess oil. Cut into thin strips.
- Boil water in the pot. Add harusame. Stir constantly with chopsticks so that they do not stick.
- Cook for 4-5 minutes.
- Drain with sieve when ready and cool with water immediately.
- Wash thoroughly with water, drain well and cut into suitable lengths.
- Mix harusame, cucumber and deep fried tofu in a bowl.
- Add dried wakame 30 minutes before serving and mix in salad dressing.
- Add ground white sesame at the end.
I also made a soothing japanese miso soup to go along with the harusame salad.
Ingredients: (I estimated the portions below as the recipes were meant for 15 -75 persons)
- 20g Wakame
- 40g “Fu” – Wheat Gluten (The circle beancurd looking sponge you see in the above picture)
- 40g Seaweed
- 1 Leek
- 1 Carrot, cubed
- 1 Daikon (Chinese Radish), cubed
- 1 Onion, sliced
- 1 packet Shimeji mushroom, sliced
- 3 small sheets of Konbu, sliced into thin pieces
- 5 tbsp Miso
Cut Konbu into 1.5 x 1.5cm pieces with a scissor and put into a pot
Cut bottom part of shimeji off, separate and put in the pot.
Slice onions and put into the pot.
Slice daikons 3mm thick and cut into 1/4 circle and put into the put.
Slice carrot 3mm thick and cut into 1/4 circle and put into the pot.
Add measured amount of water and cover until it boils.
Simmer for 10 to 15 minutes.
Add fu and dried wakame and add miso
Put leek in separate bowl and serve on the spot.