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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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Creamy Zesty Lemon Broccoli Ae

Wednesday, May 26th, 2010
This is a twist on broccoli dipped in mayo. Since it is being paired with my nice healthy tofu burgers, I decided to use light mayonnaise but feel free to use regular. I wanted to take some time to explain what ae (pronounced ahhh eh) dishes are. They are basically, some type of vegetable mixed in a sauce and served as an okazu. The kanji for ae, used in this context, means to use seasonings (i.e. soy sauce, vinegar, salt) and mixing it together with food, but usually it's with vegetables.

I will continue to post more vegetable ae recipes such as classic spinach goma ae/gomaae.

Ingredients (2 Servings)
2 cups of boiled broccoli with the water squeezed out (approximately 2 small broccoli crowns)
1 Tablespoon of lemon juice
2 Tablespoons of light mayonnaise
Lemon zest cut in to nice long slivers (about a third of a small lemon)
1/2 Tablespoon of soy sauce

1) Cut up your broccoli florets into small bite size pieces. If the florets are large cut them into 3 or 4 even pieces.
2) Boil the broccoli. Don’t add salt because you want to control the amount of salt going into the sauce. Cook them until they are no longer crunchy but don’t over cook them. The broccoli absorbs the sauce better if the broccoli is a little soft.
3) When the broccoli is done. Drain and wash with cold water.
4) Grab 5-6 florets and squeeze the water out of them. It’s easier to squeeze the water out if you point the stems up and use your fingers to squeeze the water out of the florets. Repeat twice to get all the water out.
5) In a medium size bowl, mix the mayo, soy sauce, lemon juice and lemon zest. Add the broccoli and serve cold.

Cut lemon zest into slivers.
Broccoli Ae-lemon slivers

Broccoli florets should be small.
Broccoli Ae-Small broccoli

Squeezing the water out. Point the stems up.
Broccoli-Squeeze out the water

Cooked and squeezed broccoli should shrink down.
Broccolie Ae-1 cup

Mix the sauce before you add the broccoli.
Broccoli Ae-Sauce

Make sure you have nice lemon zest pieces on top.
Broccoli Ae-Ready to eat

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

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