Sunchokes.I didn’t like them before. I thought the smell is similar to rhinoceros beetle.Don't laugh. Seriously smells similar.
Now I like them.Good flavor specially with the skin.
You need a little bit of process to clean them since their shapes are so weird but it worth to take time.
I received bunch of them from my friend’s garden for my vegan dinner series “Far East ( check it out #fareastyvr)” and I got some leftovers then made potato salad.
Interesting texture & flavor, more bites than using regular potatoes.
For the vegan mayo, I used special iori from my recipe( secret.sorry..), but you can make mayo from soy milk or aquafava( chick pea liquid).I put some links below.
Those beans have proteins and other components those reacts similar to eggs does - making form / emulsifying.
Sunchokes : image : Nasi's organic produce
<Ingredients> *about 2 serving
Sunchoke, about 1 lb 3-4 pieces
Cucumber, cut in cubes , or your choice, salted
Raddish, very thin slice, put in cold water
Vegan mayonaise 1/2 cup
Salt and pepper
Vegan mayo recipe: Here is some good recipes from Minimalist baker and Seitan is my motor
Wash the sunchokes. Use scrubby, just take off the dirts.
Put sunchokes in a pot, pour water to cover them, add 1 table spoon of salt, heat up the water.
Once they boiled, take them out from the pot and cool them down. Cut in small sizes with skin.
Put the sunchokes, cucumber and mayo, toss well.
Make taste with salt and pepper, put sliced radishes on top.
Just finished my event last Monday.
It was 3rd edition, my event called "Far East" (#fareastyvr) and the theme was " Roots and culture", I used lots of roots vegetables and culturing(fermented) methods for the menu.
This event's base theme is Japanese Monk food - They forage, farm, culture food. Respect to the season, appreciate the nature. Inspired by those monk food method and theory.
The largest part of collecting ingredients and getting menu ideas are foraging. Forest inspires me a lot.
What is interesting about foraging(wild crafting) is "discovery".
Forest isn't like wholefoods , you CAN'T find whatever you want. Because some of plants are very seasonal and only short time, as well as we never can expect they will be the same spot every year. However instead of what you couldn't find exact ingredients, you can discover new ingredients and ideas.
I always ask Museum eats( Camille Flanjak, the lady on the photo) when I had questions for the wild ingredients. This time is second time to get foraging together with her for Far East. I constantly join her workshops personally. Good things about foraging besides picking plants are being in nature, feel, think about ecology, remember childhood memories.
She teaches guests not only what kind of plants are edible, also telling us story of lands, ecology, science of plants, and more.
Over all. The event was successful. Thank you for everyone helped at this event, of course my guests, and special thank you for Tempea foods. Thank you for providing tasty tempeh.
Check it out #cookhatter 's facebook page and instagram as well.
What makes your everyday avocado toast special?
The answer would be some things. Sauce.Fresh ingredients.Bread.Good preparations.
I made the best avocado on toast.Ever.
As usual, with Japanese twist.
The sauce is basically salsa verde, but used Japanese ingredients.
For the tomatillo..you may be able to find them at Mexican grocery store or wholefoods.
It is the best to use them because flavour is wonderful.
Shishito is Japanese green peppers, their heat is mild and has good flavor.
Yuzu, Japanese citrus, you can sub Mayers lemon instead.Or just simply, lime.
Shungiku.This is edible chrisantemum leaves.
Sometimes Western people call it Shinjuku, but it is wrong.I don't know who started call them as Shinjuku, Shinjuku is a name of a city of Tokyo.Everytime when I hear it I want to laugh but I haven't corrected it. You can find them at Japanese or Korean market.If you couldn't find them, use cilantro.
And the bread.
I used bread from Vancouver's popular baker Annabel Choi's Companion bread.
When I got home with it, my room was filled with smell of freshly baked bread.Happy moment.
They sell their breads on Sundays at Juice truck's store. Check it out.
*For the sauce
Tomatillo 3-4 small ones, cut in half
Onion 1/4 piece, roughly slice
Shishito 3 pieces roughly cut.Don't worry about deseed.
Garlic 2, clushed
Salt and pepper
Shungiku or cilantro good amount, as you like
Yuzu extract or Mayers lemon juice 2 Tablespoons
*Avocado on toast
Avocado, 1piece, cut in small cubes and salted, put yuzu extract or mayers lemon juice
Purple daikon, small piece, thin julian, or as you like.Thin is the best. Salted
Bread 1-2 slices
Salt and pepper
Perheat oven 400F
Put everything for the Salsa verde ingredients besides citrus and shungiku(cilantro) in a bowl, toss with olive oil, salt and pepper. Put the olive oil coated salsa verde ingredients on a pan with a piece of baking sheet and roast off about 10-15 min until the heat get through in everything, remove from the heat.
When it's cool down, add shungiku or cilantro and blend them with blender. Add citrus juice and make the taste with salt and pepper.Set aside.
Toast slice of bread, put olive oil on.
Put Salsa verde on the toast, then avocado cubes, fresh greens, purple daikon, finish with olive oil and salt and pepper. Bon appetito.
Soba salad is pretty popular in western Japanese restaurants.
Most of them are using vinaigrette, mine is a little bit more like "soba meal".
<Ingredients, serving for 1-2 >
Soba noodle, dried , 1-2 bunch
Dried lily flower (optional) , small hand full
Carrot, cut in julian( like sticks)
Kelp, 2 inch long, 1/2 inch wide
Soy sauce 2 Table spoon
Agave 1 Table spoon
Salt 1 teaspoon
Purple daikon, or raddish , small piece, thinly sliced
Asparagus, 3-4 pieces, cut the bottom edge
Green beans 5-6 pieces, prepared( cut the top)
Fresh greens, as your amount
pumpkin seed, sesame seed, small amount for topping
Salt, finishing olive oil
Tahini, 2 Tablespoons
Miso, 1 Tablespoon
Dashi stock (see last post.Kelp infused water)
Soy sauce, 1 Tablespoon
Salt, 1 Tea spoon
Stew the lily flowers. Rinse them lightly and put them in a pot, cover with water.
Put kelp and heat up with medium high heat.
Once it boiled, turn the heat into low.
Lily flower in water.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub