This week’s Gluten Free Menu Swap is hosted by a relative newcomer to gluten-free blogging, Cooking Illustrated so I hope you’ll all go visit her blog and say hello. This week’s theme ingredient is the potato, one of my favorite things in the world! And as always, I enjoy posting my menu over at Org Junkie. But without further ado… here’s my menu for this week!
Monday:Italian, the boy cooks
DH’s mushroom risotto
Vegetarian Nachos and/or Vegetarian Tacos
Wednesday:European, Fast Potato and Sweet Potato Knishes
Szechuan Green Beans
Tofu Strips with sauce
Spicy Vegetarian Rice Cake Kim Chi Soup
(*if you’re not listed yet, now is a great time to join in by posting links to your GF raw recipe posts!*)
Please don’t forget to ADOPT A GLUTEN FREE BLOGGER over at Rachel’s Blog. There’s still time to participate! The deadline to post is MAY 11th, so get those posting, adopting fingers ready! I adopted the never Gobsmacked Kate at Gluten-Free Gobsmacked, of course!
And now for our Weekly Feature….
For this salad of the week I chose a traditional Japanese spinach dish that is somewhere between a salad and a tasty, cold vegetable side dish. DH has always been lukewarm about spinach at best, and the happiest thing about this Japanese recipe is that he actually liked it so much he gobbled it up and nibbled at leftovers, without even a comment about “yicky spinach.” He even said… shock… it was YUMMY. so there! The perfect recipe for spinach skeptics. I think it’s the magic of sesame.
2 bunches fresh spinach OR 1 med- lg. bag baby spinach 1/3 cup white sesame seeds 2 tbsp. agave nectar(vegan) or honey (non-vegan) (or more, to taste) 1/4 scant cup GF low sodium tamari, like San-j
Wash and prepare spinach. Bring pot of water to boil and blanch your spinach, rinsing under cool water and then draining. Chop and reserve.
Take your sesame seeds and toast or heat them until they start to release their fragrance. Grind in a suribachi/mortar or in a blender, crushing the seeds until they release their oils and start to become like a nut flour, but stopping before they become a paste. Combine ground nuts with your sweetener and tamari, mix, and pour over your chopped, drained spinach. Serve.
Original Source:Adapted to be GF from Japanese Cooking: Contemporary and Traditional
When we first moved to Japan, I discovered the joys of many types of Japanese cuisine, from the elite kaiseki ryouri (a multi course meal) to Japanese “fast foods” like okonomiyaki (a cabbage based savory pancake/pizza), takoyaki (dough balls with bits of octopus), or yakisoba (fried chinese-style noodle dish with cabbage and sauce). I was able to enjoy some of the multi-course traditional Japanese meals, although finding gluten-free dishes was often made difficult due to liberal usage of soy sauce, but the more everyday, wheat-based snack dishes were off limits. I tried to enjoy the dishes vicariously through my DH, watching him eat the foods and asking about the flavor, or maybe trying a sniff here and there, but really, there was nothing I could do but go to my own kitchen and try to come up with gluten-free versions.
In March of last year I blogged about my time honored recipe for Okonomiyaki (pescatarian with veg variation)
But recently, I’ve been thinking about yakisoba, or Japanese fried noodles. DH always enjoyed this dish in Japan, and it was one of the few gluten foods that he occasionally made. You can buy a little package of the noodles with a packet of sauce in the refrigerator section, and combine it with some fresh cabbage and carrots and fry it up in a pan- almost as easy as instant ramen! Of course, I couldn’t do this, but I always wanted to make a gluten-free vegetarian yakisoba.
What is yakisoba?
“Yakisoba is a noodleIt is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoured with sosu, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise.
Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of hot-dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local matsuri (Japanese festivals) or conbini (convenience stores).” (source: Wikipedia)
The entry for yakisoba in the Japanese Wikipedia is almost the same as the English site, but it also mentions that now, for flavoring a so called “sauce yakisoba” is the most typical, but previously in Kanto (Eastern Japan, around Tokyo) yakisoba flavored with soy cause was common, and in Kansai (Western Japan, around Osaka) yakisoba flavored with a Japanese worcestershire based sauce was common. Apparently Kansai Osaka style yakisoba won out in the end in just one more example of the delicate struggle for cultural supremacy between Kansai and Kanto.
Yakisoba is a simple thing to make, if you can eat wheat. Even if you don’t buy one of the yakisoba packs with noodles and sauce packets, or don’t buy the instant yakisoba that just requires water, you can buy the sauce pre-made like the one one the left. Obviously this sauce is no good for us, though, because it contains wheat ingredients, so the first challenge was coming up with a sauce. I found several ideas online, such as this one for Vegetarian Yakisoba sauce or some variations that use a homemade tonkatsu sauce recipe as sauce. Personally, I just don’t see using any sauce with ketchup in it, but some people seem to like it. Ultimately my version came about from reading a post on a message board where a woman said that a Japanese friend of hers had showed her how to make yakisoba just using three ingredients for the sauce. It sounded simple, and reasonably authentic, without either tomato or chili paste.
If you’re wondering about Japanese worcestershire sauce, it is quite different than american worcestershire and I really enjoy using it in Japanese recipes. Here’s what Wikipedia had to say about it:
“Japanese Worcestershire sauce, often simply known as sÅsu (“sauce”), or UsutÄ sÅsu (“Worcester sauce”) is made from purees of fruits and vegetables such as apples and tomatoes, matured with sugar, salt, spices, starch and caramel. Despite this appellation, it bears only moderate resemblance to Western Worcestershire sauce. SÅsu comes in a variety of thickness, with the thicker sauces looking and tasting like a cross between the original Worcestershire sauce and HP sauce. There are many variations according to flavour and thickness, and are often named after the foods they are designed to go with, such as okonomiyaki sauce and tonkatsu sauce. It has become a staple table sauce in Japan, particularly in homes and canteens, since the 1950s. It is used for dishes such as tonkatsu (breaded pork cutlets), okonomiyaki (savoury pancakes), takoyaki, yakisoba, yaki udon, sÅsu katsudon and korokke.”(source: Wikipedia
I do use Bulldog Worcestershire sauce, which at the very least does not contain wheat because Japanese label laws require it be listed as one of the “top seven” but I haven’t contacted the company, so use at your own discretion.
Now let’s explore some Japanese video clips about yakisoba!
Earlier I mentioned that yakisoba is a popular dish that you can get at local festivals. Here’s a video clip of one such festival stall:
People love television features on unique restaurants- here’s one segment on a special Yakisoba restaurant in Tokyo:
Sorry, it’s in Japanese, but basically they are just introducing the restaurant and their special variation on yakisoba. They point out the following differences between their yakisoba and typical yakisoba: The quality of the noodle- it is steamed and contains less water than typical noodles
They don’t use oil to fry the noodles
Only costs 400 yen (like $4)- it’s cheap! (although this isn’t THAT strange- it is a fast food, after all)
They offer fun flavors like Mayonnaise or Curry
And, in case you haven’t gotten your fix of Japanese popular culture, check out these fun commercials (CM) for prepared yakisoba:
Now that you’ve become hungry for yakisoba, try my recipe. Our evaluation? DH scarfed it up and asked for more. His only complaint, and this was totally fair, was that I had overcooked the noodles. So, make sure you just do then very al dente before frying them. We loved the sesame oil flavor and sesame seeds, and I really enjoyed the tang of the slivered pickled ginger and ao nori garnish. (DH skipped the latter.) I was thrilled because it tasted great but was really easy to make- but then, as I said to DH, anything is yummy if you fry it in oil and season it with a rich, salty sauce. It might not be the healthiest dish in the universe, but it is really yummy. And what made me happiest of all was that I finally got to really experience Japanese yakisoba, as authentically as I could make it… And now I can’t wait to make it again! Itadakimasu! (Japanese phrase said just before you dig into a good meal.)
1/2 package Brown rice Spaghetti Tinkyada pasta (8 oz or so) cooked to be very al dente- NOT completely cooked Peanut oil Sesame oil 1/4 cabbage, shredded 2 green onions, white part and green separated and chopped 2 small or 1 lg carrots, shredded 2 or more tbsp. pickled ginger strips/ matchsticks (not the shape for sushi) kurogoma Black sesame seeds, to taste Ao Nori/ Blue-green nori sprinkles
Homemade Yakisoba Sauce 1 tbsp. wheat free low sodium San-J tamari 1 tbsp. wheat free worchestershire sauce (Edward & sons has one that is GF and vegetarian, Bulldog Japanese brand is another option- be careful though as I have not confirmed with Bulldog personally, only read the label.) 1 tbsp. mirin
Heat a little peanut oil and sesame oil in your pan. (maybe a tbsp. all together, with a little more peanut oil than sesame) Toss in your shredded cabbage and let it soften slightly, then throw in the white parts of your green onion (chopped), wait a minute and add your shredded carrot. Add a little more sesame oil to the pan if desired and then throw in your pasta, mixing veggies throughout and letting the pasta brown slightly on each side. You can cook it until the pasta is as brown and crunchy as you prefer. Throw in your pickled ginger strips, mix, add sesame seeds, and serve in a big plate. Sprinkle the ao nori on individual servings to taste.
Original Source:The contents of my brain. Please do not replicate anywhere without my permission.