The hubby and I had this dish at a Hawaiian bar in Tokyo one night and the owner was nice enough to tell us what was in it. I really like this side dish.
Tofu Topped with Kimchie
1/4-1/3 block of silken tofu
1 tablespoon yakiniku sauce
1-2 tablespoons kimchie
Wash and drain the tofu. Put in a serving dish deep enough to hold the yakiniku sauce plus some. Top with kimchie. Pour the yakiniku sauce over top. Serve.
It’s that easy.
A little while ago I posted a sausage and kimchie rolled sushi recipe. Today I tried pork. I liked it but I put far to little in. You can see in the image below I only put one little strip. The green vegetable in the middle is a green leafy vegetable that I don’t know the name of. It looks a lot like a pale version of komatsuna. Lettuce would make a great addition instead of this vegetable.
See how much meat I put in? Double or triple it.
Pork and Kimchie Sushi Rolls
likely inspired by Orange Page
Preparing the rice
drizzle with sesame oil (I used 1/2 tablespoon for four thin rolls worth)
sprinkle with sesame seeds (I used soy sauce flavor)
Preparing the pork
fry until just cooked
marinate in yakiniku sauce for 10+ minutes
kimchie (I used about 1 tablespoon per roll)
lettuce, cut into ribbons
cooked rice (I cooked 1 1/2 cups dry rice for four rolls worth)
Start making rice in you rice cooker. Prepare the meat and let marinate. When the rice is done put some in a bowl and let it cool for about five minutes. While the rice in cooking cut the lettuce and get everything ready for rolling. Prepare the rice and start rolling.
Kimchie is not something I would go out of my way to eat but I do like it. I saw this recipe in an Orange Page (オレンジ) supplement while my car was getting some routine maintenance. The supplement was on sausage and ham, believe it or not. I made these the other day and was quite happy with the result. They also got a stamp of approval from the hubby and one of our friends. I made 2/3 of a batch but posted the full recipe below.
For an one roll you need:
1 sheet nori
2 1/2 shiso leaves
1 teaspoon white sesame seeds
a couple drops of sesame oil
1 tablespoon Chinese cabbage kimchie
Enough rice for the thickness you want
Kimchie and Sausage Sushi Rolls
Orange Page Sausage and Ham Supplement (not sure when it is from)
Makes 8-10 rolls, depending on thickness
3 cups cooked rice (short grain sticky)
3 tablespoons white sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
20-25 leaves shiso (I used 2 1/2 per roll)
1 cup Chinese cabbage kimchie
24-30 sausages (about three per roll)
8-10 sheets of nori
Fry the sausages in a frying pan. While the sausages are frying mix the rice, salt, sesame seeds and sesame oil. When the sausages are done you can roll everything. I layered in this order: nori, rice, kimchie, shiso leaves, sausages. Roll and cut. Serve warm.
If you are new to rolling sushi there is a tutorial at Just Bento here. You don’t even need a special rolling mat.
My favorite winter food in Japan is nabe (hotpot), especially kimchie nabe. My current favorite kitchen tool is my tajine. I decided to try a hybrid that saves time.
Kimchie Nabe Tajine
1 block tofu, cut into large pieces
1/2 carrot, sliced
3-4 Chinese cabbage leaves. cut into bite sized squares
10cm of negi, cut diagonally
10cm daikon, sliced
50-100g shaved pork
1 handful bean sprouts
1/4-1/2 cup kimchie nabe sauce (the bottles contain a concentrate, I used it straight)
Directions in picture form:
Place daikon, tofu and stalks of Chinese cabbage into the tajine and microwave for four to six minutes. My microwave took six minutes to cook the daikon. I like tofu that has lost a lot of water so I put it in from the start. If you like more watery tofu, put it in in the next step.
Add the rest of the vegetables and meat. Drizzle the kimchie nabe sauce over top. Microwave for a further 3-4 minutes.
This is what you get. Serve alongside rice or by itself.