Monday, September 10, 2007

Daikon with Hoisin Seitan and Sesame Seeds, Seared/Steamed Brussel Sprouts, Stir-Fry, Jasmine Rice, Bok Choy

Dinner 9/10

Daikon with Hoisin Seitan and Sesame Seeds

Brussel Sprouts

(tofu, red bell pepper, carrots, shiitake mushroom, ginger, garlic, tamari, cherry pepper, jalapeno pepper, toasted sesame oil)

Jasmine Rice

Bok Choy

We tried something a little different tonight -- not sure what to call it yet, but the daikon was hollowed out and steamed, then stuffed with the thinly sliced seitan (stir-fried with hoisin sauce) garnished with strips of carrot, red bell pepper and toasted sesame seeds. Very tasty.

Later, we talked about adding some kind of miso paste mixture (yuzu, white miso, mirin, togarashi, etc) to the outside of the daikon and hit it with a creme brulee mini-torch to caramelize it slightly -- and/or adding more sauce to pour over the whole thing just before serving. Next time perhaps...

The bok choy was steamed then pan-fried in canola oil, finished with tamari, red pepper flake and black pepper and garnished with toasted sesame seeds.

The brussel sprouts took the opposite tack, searing first, then braising in a combo of star anise, tamari and water for a couple of minutes.

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