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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 11: Beet leaf Peanut Miso Ae, Chicken Katsu with a Twist and Potatoes with Sage Tempura

Saturday, July 3rd, 2010
BAM 11: Beet leaf Peanut Miso Ae, Chicken katsu with a twist and Potatoes with sage tempura.
BAM 11

It's summer time and the farmer's markets are like treasure troves full of bright gem-like fruits and vegetables. Since I live in California, I wanted to start incorporating some of these wonderful ingredients into Japanese cooking.

I went to my local farmer's market to pick up beets with the leaves attached. In fact, I wanted the leaves more than I wanted the beets. Beet leaves are soft, leathery and luscious green leaves with blood red stems. The inspiration for this dish was from horenso no gomae (spinach with sesame seed sauce) which I then applied to beet leaves.

The trick to this recipe is cutting off the steams and cooking them longer than the leaves.

Ingredients
Stalks and leaves from 3-4 beets (Approx. 2 cups of prepared beet leaves and stems)
1 tablespoons of unsweetened creamy peanut butter
3/4 tablespoon of awase miso
1/2 tablespoon of sugar
1 (1/2) tablespoons of hot water

1) Wash your beet leaves and divide them up into two piles: Large thick leaves in one pile and small thin leaves in another pile. (If they are all about the same size this is not necessary.) Chop off the stems.
2) Bring a large pot of water to a boil and drop the stems in and boil for 4-6 minutes depending on how thick the stems are.
3) Add in the large beet leaves after boiling the the stems for about 4 minutes.
4) Add the small beet leaves in with 2 more minutes to go. The total boiling time for the stems and the leaves should be about 8 minutes.(If the beet leaves are all about the same size, put them all in for about 4 minutes.
5) Drain and cool in cold water to stop cooking.
6) Squeeze out the water from the leaves and chop into 1-1.5 inch pieces.
7) In a mortar or bowl, mix the miso, peanut butter, hot water, and sugar until you have a smooth sauce.
8) In a separate bowl mix in the sauce and beet leaves and stems.

Beet leaves and stalks.
Beef leaves-with beets

Separate your beet leaves into large and small pieces if your beet leaves vary a lot in size.
Beet leaves-separate big and small

Smaller and younger beet leaves with stems removed.
Beet leaves-cut off the stems

Boil the stems first.
Beet leaves-boil stalks

Add in the beet leaves during the last 2 minutes.
Beet leaves-add in leaves

Drain and cool with cold water. Use both hands to squeeze out water. Unfortunately I need one had to take the picture.
Beet leaves-squeeze out water

Lay on a chopping board and chop into 1-1.5 inch pieces.
Beet leaves-chopped

After cutting, squeeze out the water again.
Beet leaves-drain water again

Add the sauce ingredients into a bowl.
Beet leaves-sauce ingredients

Mix until smooth.
Beet leaves-sauce mixed

Dress the beet leaves and stalk with the sauce.
Beet leaves-dress with sauce

Beet leaves served.
Beet leaves-served

tags: Beets  Vegan  Miso 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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