Seasonal trend：Green Pea
I would bet many of you used to dislike green pea as a kid. I am too.
Now I can eat it. It actually taste delicious and beautiful green color, contains very good amount of dietary fiber and protein and vitamins and minerals. If I knew it, I wouldn’t have had to get the all peas out of my plate.
Fresh green peas from the spring to early summer are slightly different from canned and frozen one.
If you find fresh podded green pea in your grocery store or farmer's market, just grab them! Blanch and boil green peas as soon as possible. And, Enjoy the fresh taste in season.
Difference between Tamago Tofu and Chawanmushi.
Although, Chawanmushi (savory egg custard) Looks almost the same as tamago-tofu(cold savory egg custard), Chawanmushi is 3 times dashi soup stock for the quantity of egg. Tamago-tofu is 1.5 times to 2 times dashi stock for the quantity of egg.
Both of them are great way to enjoy UMAMI taste from Dashi soup stock. Very delicious even it's easy to make!
Chawanmushi would be good In the winter. Chilled Tamago-tofu is perfect for the summer season! Especially when you have no appetite.
This time, I would cook Tamago-tofu to take advantage of deliciously in season green pea!
Green Pea Tamago Tofu
(Dashi soup stock)
5g KONBU (dried kelp)
5g KATSUOBUSHI (Bonito Flake)
300ml Dashi soup stock
1/2 tsp salt
1 tsp soy sauce
1/2 tsp MIRIN (sweet sake)
5 tbsp Dashi
3 tbsp boiled green pea
1/4 tsp salt
1/2 tsp soy sauce
1 tsp MIRIN
1/2 tsp sugar
2 tbsp boiled green pea
1.Soak Konbu in the water for about 30 minutes.
Place the pot on row to medium heat.
Right before the water boils, remove the konbu.
Turn off the heat, and add Katsuobushi.Let it set until Katsuobushi sink. Strain the stock through a strainer with paper towel.
2.Preheat the steamer on high heat.
Beat Egg in the bowl. Add Dashi , salt, soy sauce, mirin in the egg(try not make bubble). Strain it with a strainer, Pour the egg mixture to 70% of heat-proof cup. Reduce heat to low. Place into cup the steamer. Cover and steam for about 20 to 25 minutes. or until it is firm as like a silky tofu.(The cooking time depends on size of cups you are using.) tamago tofu is done when a toothpick inserted in the center comes out clean. Let it cool until room temperature. Cover with plastic wrap and chill in the refrigerator until cold.
3. Remove the peas out of the pod and Rinse it. Boil it in boiling water for 2 minutes, then drain. Put 3 tbsp of green pea and all of sauce ingredients in the blender. and blast on until smooth. sieve it and keep in refrigerator.
4. Pour the green pea sauce on tamago tofu and remaining 2 tbsp of green pea for topping.
**If you don’t have steamer, You can just use in the large pot.
Put kitchen paper and boiling water into the pot. Pour the mixture into 70% of heat-proof cup, such as ramekin. cover with plastic wrap and poke a few holes in the plastic wrap. Place the cups into the large pot. Cover the pot with the lid. Cook over low heat for 5 minutes. then Leave it there for 10 minutes..(The cooking time depends on size of cups you are using.)
Is Vegan the next trend in Japan?
Do you know the Falafel?
It is similar to Japanese OKARA Croquettes.
Falafel is a deep-fried ball, made from ground chick pea, commonly served in a pita bread. This time I added fresh green pea to give this recipe more of a seasonal flavor!
Also, this is good for vegans and vegetarians.
Whether as a Lunch, snack, or even this seasoned herbal balls are really goes wel
l with beer.
Green Pea Falafel
100g Dry Chickpea
50g Fresh Green pea
1 clove garlic
1/4 tsp baking soda
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt & Pepper to taste
vegetable oil for frying
4 tbsp plain yogurt
2 tsp sugar
1 tbsp tahini
2 tbsp lemon juice
3 tbsp boiled green pea
garlic powder to taste
Rinse Chickpeas and Drain. Pour the chickpeas into a large bowl and cover them by about 7 cm（3 inch） of cold water. Let them soak overnight, about 12 hours.
1. Drain the water, Put all ingredients of falafel (except the oil) in a food processor.Pulse until mixture is well combined, but don’t over process to pureed. Leave it for 15 to 30 minutes at room temperature.
2. Heat the oil over medium heat up to 175C(350F). Meanwhile, Form the mixture into 3cm to 4cm(1 inch to 1.5inch) sized balls with wet hand. (If it’s not sticky enough to make a ball, combine 1 tbsp of flour.) And fry them until golden-brown for about 5minutes.
3. Put all sauce ingredients in the blender. Pulse until creamy texture.
4. Serve with sauce, pita, or salad bowl.