Zen Style Vegetable Cooking - Shojin Ryori #1 Rice, Miso Soup, Simmered Daikon, and Kombu Tsukudani
Recipes in this Video
Rice is a staple food for over half the world's population, originating in Asia thousands of years ago. It holds cultural significance in many traditions, serving as a symbol of prosperity and fertility. Today, rice is enjoyed globally, with countless varieties and preparations, from sushi in Japan to risotto in Italy.
Ingredients
- ●rice
- ●water
- ●salt
- ●butter
- ●olive oil
- ●bay leaf
- ●garlic
- ●onion
- ●vegetable broth
- ●herbs
- ●spices
- ●coconut milk
- ●peas
- ●carrots
- ●mushrooms
- ●corn
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Combine rice and water in a pot with a lid.
- 3Add salt and a splash of olive oil or butter for flavor.
- 4Bring the mixture to a boil over medium-high heat.
- 5Reduce heat to low, cover, and simmer until water is absorbed, about 15-20 minutes.
- 6Remove from heat and let sit, covered, for 5 minutes.
- 7Fluff rice with a fork before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is lower in saturated fat.
vegetable broth
Healthier: water
Cheaper: chicken broth
Water reduces sodium while still cooking rice.
coconut milk
Healthier: almond milk
Cheaper: regular milk
Almond milk is lower in calories.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more accessible and have a longer shelf life.
Techniques
Equipment
Also Known As
Miso soup is a traditional Japanese dish often served as a staple in Japanese households. It is commonly consumed at breakfast, but can also be enjoyed at any meal. The soup's base, miso, is a fermented soybean paste that provides a rich umami flavor. Variations exist depending on regional ingredients and personal preferences, making it a versatile dish in Japanese cuisine.
Ingredients
- ●miso paste
- ●dashi stock
- ●tofu
- ●seaweed
- ●green onions
Instructions
- 1Prepare dashi stock by boiling water and adding dashi granules or kombu.
- 2In a separate bowl, dissolve miso paste in a small amount of warm dashi.
- 3Add the dissolved miso to the pot of dashi stock, stirring gently.
- 4Cut tofu into small cubes and add to the soup.
- 5Add seaweed and simmer for a few minutes until softened.
- 6Garnish with chopped green onions before serving.
Ingredient Alternatives
miso paste
Healthier: white miso
Cheaper: soybean paste
White miso is lower in sodium, while soybean paste can be more budget-friendly.
tofu
Healthier: silken tofu
Cheaper: firm tofu
Silken tofu is lower in calories, while firm tofu is often less expensive.
Techniques
Equipment
Also Known As
Rice has been a staple food in many cultures worldwide for thousands of years, particularly in Asia, where it is often considered a symbol of life and fertility. In various traditions, rice is served during celebrations, such as weddings and festivals, highlighting its importance in cultural rituals. Today, rice is enjoyed globally, with countless variations and preparations, from sushi in Japan to risotto in Italy.
Ingredients
- ●rice
- ●water
- ●salt
- ●butter
- ●oil
- ●herbs
- ●spices
- ●vegetables
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Combine rice and water in a pot.
- 3Add salt and butter or oil for flavor.
- 4Bring the mixture to a boil over high heat.
- 5Reduce heat to low and cover the pot.
- 6Simmer until rice is tender and water is absorbed, about 18-20 minutes.
- 7Remove from heat and let sit covered for 5 minutes.
- 8Fluff rice with a fork before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil adds healthy fats and flavor.
rice
Healthier: quinoa
Cheaper: bulgur
Quinoa is high in protein while bulgur is often less expensive.
salt
Healthier: herbs
Cheaper: spices
Using herbs can enhance flavor without sodium.
vegetables
Healthier: frozen vegetables
Cheaper: canned vegetables
Frozen vegetables retain nutrients and are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 large daikon radish, peeled and cut into 1-inch pieces
- ●4 cups dashi broth
- ●2 tablespoons soy sauce
- ●1 tablespoon mirin
- ●1 tablespoon sugar
- ●1 teaspoon salt
- ●2 green onions, chopped (for garnish)
Instructions
- 1In a large pot, combine the dashi broth, soy sauce, mirin, sugar, and salt. Bring to a simmer over medium heat.
- 2Add the daikon pieces to the pot and ensure they are submerged in the liquid.
- 3Cover the pot and let the daikon simmer for about 30-40 minutes, or until tender.
- 4Check the daikon occasionally, and if necessary, add a little more dashi or water to keep it submerged.
- 5Once the daikon is tender, remove the pot from heat and let it cool slightly.
- 6Serve the simmered daikon in bowls, garnished with chopped green onions.
Equipment
Ingredients
- ●100g kombu (dried kelp)
- ●1/2 cup soy sauce
- ●1/4 cup mirin
- ●1/4 cup sugar
- ●1/2 cup water
- ●1 tsp sesame seeds (optional)
Instructions
- 1Soak the kombu in water for about 30 minutes to soften it.
- 2After soaking, cut the kombu into small strips or pieces.
- 3In a saucepan, combine the soy sauce, mirin, sugar, and water. Stir well to dissolve the sugar.
- 4Add the kombu pieces to the saucepan and bring the mixture to a boil over medium heat.
- 5Once boiling, reduce the heat to low and let it simmer for about 20-30 minutes, stirring occasionally.
- 6Continue to simmer until the liquid has thickened and the kombu is well-coated.
- 7If desired, sprinkle sesame seeds over the top for added flavor and texture.
- 8Remove from heat and let it cool before serving.
- 9Store in an airtight container in the refrigerator for up to a week.
Equipment
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