October 2020 challenge: Soy product

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Boy, seems a bit drastic but totally understandable. Her dishes always sound good, and I'm bummed when she has trouble posting pictures :(

I am hoping to get two more, perhaps three dishes done before the end of the month. Most likely I'll put photos on one of my web sites, and add a link to them in my post to this thread. Or maybe not, I'll think about it, could be considered an unfair advantage.

Let's see how it goes.

mjb.
 

phatch

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Okonomiyaki

This is a Japanese vegie pancake, heavy on the cabbage.

It often calls for a grated paste of white yam in the batter. I just used some shredded sweet potato.

Pork belly is popular. Here I crisp fried some pork into the top.

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The glaze has in decreasing order: oyster sauce, ketchup, soy sauce, worcestershire sauce. There's the soy component. Kewpie mayo is traditional. My bottle has a fatter orifice than the one that makes a nice thin line. Some shredded nori and some shichimi togarishi and furikake complete my toppings.

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In the pan before flipping. I slid it out into the lid, inverted the pan over it and then flipped it back right side up
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After the flip.
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Edge on.
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Many many moons ago, I ate okinomiyaki in Japan from a street stall.
This was before karaoke and sushi became popular in Europe, the Berlin wall was still in place and the Soviet Union was a force to reckon with......
 
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Earlier in the month I made some comment about doing Mexican food with soy based products. What I had in mind was using textured vegetable protein as the base for some chile verde. Went to the store to get some, and got sidetracked. Still soy based, still Mexican influence.

The Players

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Soy based chorizo. I first had this stuff a while back, the bagel shop on the corner introduced a new sandwich the 'Have tequila' I tried one and was surprised at how good the soyrizo tasted.

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And the supporting cast, cheese, tortillas, onion, canned sauce and under that lid in the upper left some home made red chili sauce.

The Procedure

First off diced the onion. Thought I still had some lard in the fridge, couldn't find it, so fried up a couple strips of bacon. Used the bacon grease to cook the soyrizo and the diced onion.

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In a small skillet I heated up some oil, and got about half a dozen of the corn tortillas soft and pliable. Mixed the canned sauce with the homemade, warmed it in a small pot. Grated some of the cheese, started assembling.

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A thin layer of sauce in a baking dish, the tortillas got some of the soyrizo and onion mixture added, a good bit of the cheese, rolled and into the baking dish. Got six nice ones in the dish.

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Topped with more sauce and more cheese. Into a 375F oven for about 15 minutes.

The Product

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Weird focus issues, my phone camera went into an odd 'selective focus' mode I have not seen before. Maybe something new since the last software update.


Anyway, soyrizo cheese enchiladas are pretty tasty. And I bet one could easily make a couple substitutions and do a totally vegan version. But I liked the way these turned out.

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I was thinking that using that intense home made sauce by itself might be too spicy for my wife, I cut it with the store bought. Still not to her liking, I needed half as much home made and twice as much store bought to make them suitable for her. Oh well, I'll whip up another batch soon to use up the rest of that cheese, spiced lightly so Karen can enjoy them.

mjb.
 
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Okay, from Mexico I move up north to The South. In this case The South meaning North Carolina.

The Players

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Firm tofu and Texas Pete hot sauce. There are other ingredients used along the way, no pics of each of them.

The Process

Checking out various Youtube videos of giving tofu a meat like texture, it seems freezing is the way to go. Not once, but twice. The package of tofu goes into the freezer. The next day into the fridge, let it defrost for a day or two. Then back into the freezer. Then into the fridge to defrost once again.

Package is finally opened, water poured off.

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Pressed for a while, getting more water out of the tofu. New paper towels, pressed again for about half an hour.

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Tofu is torn into about bite sized chunks. Warmed about a quarter cup of chicken stock, poured it over the tofu. Let it sit about half an hour, tossing occasionally.

Made up a dredging mix - flour, cornstarch, garlic powder, hot paprika, salt and pepper.

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The tofu gets tossed in the seasoned flour, sits while the oil is getting up to temp, 350F.

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That's what I'm talkin' about! Only takes a minute or two.

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GBD!

Meanwhile I made the sauce.

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Texas Pete's, peanut oil, a splash of cider vinegar and some wooster sauce. Whisked up until combined.

The Product

Fried tofu gets dipped into the sauce. Onto the plate with a cardboard tube biscuit and some leftover mac and cheese.

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Quite tasty! Delicious Carolina dipped non-chicken! The crispy outside of the tofu got a bit soggy after being dipped in the sauce, but it was still pretty good. The texture inside was pretty good, more meaty feeling than some fast food chicken nuggets I've had. The sauce had a decent heat level, not too spicy. All told, I would say it was a successful first attempt at making tofu meat.

mjb.
 

phatch

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Good to see the ketjap completion.

I've only used the single pass freezing of tofu. It's cool how it changes the texture and the liquid pours out after freezing.
 
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My soy product of choice was tamari. It was used in every major component including the broth, the braising liquid for the pork, and in marinated egg.

Shoyu Ramen with Chashu Pork belly, and Shoyu egg
All recipes and methods were from Marion’s Kitchen

Day 1 started with the Chashu Pork.
It was seared then braised in tamari, mirin, and sake with garlic and ginger for three hours. When it cooled I tucked it into its braising liquid and chilled over night.
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I boiled eggs until medium, peeled and chilled over night in a soy marinade.

Day 2 was for the broth. First I roasted chicken wings, carrots, onions, and the bone from the pork belly on high heat for an hour. Then I deglazed then pan and put everything in a stockpot with ginger, scallion, a head of garlic, kombu, shiitake, and soy sauce and allowed it to simmer for 3 hours. For seasoning I added some of the braising liquid from the pork.


I assembled the toppings:
- sliced scallion
- sautéed shiitake
- stole some of my son’s roasted seaweed snacks
- seared slices of pork
- egg

The noodles I used are gluten free rice and millet from Lotus Foods. It’s been 2.5 years since my celiac diagnosis and eventhough I live in NYC it’s not easy to find gluten free ramen noodle shops. I’ve been meaning to make this for a long time, it’s out of my comfort zone and although it is time consuming it is well worth making.
Phew! 665EF6C8-3C63-4339-9262-3A29BB325967.jpeg 605B90FF-39B3-4F91-A225-AC88878B4AF2.jpeg DF67FADB-E78A-44FF-8CC8-AC2F814EED24.jpeg 65455F36-2932-4F7F-856D-61B2B22EC404.jpeg EA414C1F-31F8-451B-BC4C-FEF30411E0D5.jpeg
 

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Wow. Shoyu ramen was going to be my first dish for this challenge. I bought a slab of pork belly. Bone from the pork belly? I've only seen it boneless. Anyway, I got sidetracked, some time later I am ready to make it. Grab the belly out of the icebox, open the bag and immediately march it out to the garbage can. I didn't think I waited too long, but I guess I did. Oh well. At least I have gotten a few entries in.

mjb.
 

phatch

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I must say after reviewing the thread, that I would happily eat at all your tables.

I enjoy the challenge threads each month even though I'm only an occasional entrant.
 
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Okay, how?

Almost to the end. I have one more dish I am going to try and finish up before the deadline.

mjb.
Wow. Shoyu ramen was going to be my first dish for this challenge. I bought a slab of pork belly. Bone from the pork belly? I've only seen it boneless. Anyway, I got sidetracked, some time later I am ready to make it. Grab the belly out of the icebox, open the bag and immediately march it out to the garbage can. I didn't think I waited too long, but I guess I did. Oh well. At least I have gotten a few entries in.

mjb.
You never heard of the belly bones? 😁 yes it’s just a little part of the rib. Originally I was going to make it just chicken broth but I figured thrown the pork bone in there too. Glad I did.
 
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Okay, sneaking in one more dish under the deadline. Kind of surprised at the lack of miso soup entries, thought such an easy dish, easy to customize, would be more popular.

The Players

Of course one needs miso. And a dashi. Rather than the very common kombu and bonito, I'm opting for an iriko style dashi, with kelp and dried anchovies.

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And the soup will be kept simple, just leek and shitake.

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The Process

First step is the kombu is put in cold water, left to soak overnight. Next day looking quite rehydrated.



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Kombu and its soaking water added to a pot, more water to bring it up to about a quart. Low heat, let it steep for a while, get close to a boil. The seaweed is pulled out, and about 1/2 cup, 20 grams, of the dried anchovies go into the pot.

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Pot is brought to a low boil for maybe 10 minutes. While waiting on the anchovies and rice, mushrooms and leek are prepped.

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When anchovies have steeped for a while, dashi gets strained.

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Very pale yellow, but it tastes like a fresh air morning on the ocean beach. Pretty nice!

Strained broth back in pot, brought to a boil. Added the mushrooms and leek.

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I thought about giving the veggies some frying time in a skillet and getting some brown on them, but went for the straight to the pot approach. Next time I make this, which I will, I'll add in the saute step.

What I have not mentioned yet is the pork. That miso glazed halibut I did earlier was very nice, I thought about doing the same to some pork. A few strips of loin were marinated for about 3 days in a miso, sake, mirin and sugar mix. Drained for about half an hour on a wire rack while I fussed with the soup. Then into the toaster oven set to broil. Took about 12 minutes to get done, turning once and basting with a bit of the marinade.

The Product

Time to assemble the plate. Some rice, slices of the pork and the soup. Garnished with one of the last of the shishito peppers from the garden and droplets of black garlic sesame oil.

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Dinner was good.

mjb.
 

phatch

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A winner must be selected.

@millionsknives is my choice because hotpot is a wonderful thing improved with soy.

I encourage you all to eat more hotpot and enjoy the great culinary contributions of the soybean.

I'm always open to new dip mixes to accompany hotpot. Below I share my current configuration.

Hot pot sauce

I usually make this in small amounts so the garlic and ginger measurements are tiny.

1 part toasted sesame paste, including a little oil.
.5-1 part Sha Sha sauce (Bullhead brand bbq sauce-this is mostly a fermented seafood paste, not like US bbq sauce)
2-4 parts water, start with less, you can add more to get your final texture and taste.
Garlic, a tiny clove minced
About 2x more ginger than garlic
Soy sauce to taste, perhaps 3x garlic amount
Black or rice vinegar, same amount as soy.
Salt & sugar to taste
Something spicy: Sriracha, chili oil, pinch of cayenne.... To taste

Mix. The sesame paste will resist mixing. Get vigorous as needed. The water is to thin out or "open" the sesame paste.
 
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Congratualtions to him of the million knives ;)
The month was too short, still had lots of dishes in mind, but just ran out of time!
 
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