At the event at Resobox in the East Village you will experience:
- how to make miso (味噌)
- how to make shio-koji (塩糀)
- how to make misodama (味噌玉)
- how to make takikomi gohan (味噌炊き込みご飯)
- how to make kimchi base for fast kimchi (because summer is coming!)
The point of all these items is to show you what to do with what you have on hand, and what you can access. Got kids? Work, like even two jobs ? Need to spend less time and money cooking and more time enjoying food? We know what you need to know.
Sometimes Chefs have access to fresh ingredients that a forager, farmer or artisan just harvested or made, other times they have to deal with what they ordered or shopped for versus what is in the house. It’s really a bigger version of what we all go through at home when tired or busy or exhausted. That doesn’t mean you can’t use something in your pantry, refrigerator or from your local store and make something filling and very tasty.
Chef Ken Fornataro will show you how to make food if you have miso, koji, shio-koji, soy sauce, mirin and other ingredients ready to go with quick trip to the farmers market, your local salad bar, the super market or a dig into your CSA box or your pantry or refrigerator. Even for picky kids – we know all about the young stubborn ones – and people that are eating a vegan diet.
Often you can prepare things that will last for days or weeks, requiring only what you want to eat fresh that day.
Based on the demonstrations we’ll have – if accessing the ingredients makes sense and preferably uses ugly vegetables, the following, all vegan, mostly gluten free items:
- Fried Garlic, Pickled Jalapeño, and Tomatillo Salsa
- Szechuan Sauerkraut with spicy smoked hamma natto (koji based)
- Shiitake Kombu Dashi Dama
- Gohan Takikomi (recipe below)
- Edamame Crispy Beans (glazed with a shio-koji plum mirin)
- Jasmine Amasake (sweet, thick, koji based rice)
- Miso Mayo Dip (miso, mayo with special seasonings, radishes)
- Cucumber Misozuke (Cukes aged in a black pepper miso)
- Spicy Ginger, Carrot, Garlic, and Onion Kimchi
- Coriander Seed, Fennel and Lime Rind pickles
- Toasted Almond Kisses (savory, nutty, sweet namemiso based)
- Garlic Misozuke (Fresh garlic fermented in miso)
If you are a member of culturesgroup MeetUp https://www.meetup.com/culturesgroup/events/261196806/, https://www.meetup.com/Evolving/ (Evolving lifestyles) or nycferments https://www.meetup.com/NYCFerments/ $20. Bring cash and pay there if you like. So please join the group and register for the event! Hope to see you there! firstname.lastname@example.org with questions!
Miso Takikomi Gohan (味噌炊き込みご飯)
- Rice 1 cup + 2⁄3 cup (about 300 grams)
- Water 2 cup (400 ml)
- Miso 2 TBSP
- Soy Sauce 1 TBSP
- Sake 1 TBSP
- Mirin 1 TBSP
- Sesame Oil 1 TSP
(Suggested, Substitue with what you have)
- Carrots 2 small roots, finely chopped
- Konjac 1⁄2 of a 90 oz package, finely chopped
- Deep Fried Tofu (Abura-agé) 1 sheet, cut in small strips
- Fresh Ginger 3 TBSP, finely julienned (optional)
- Shichimi Pepper (optional)
- Mix Miso, Soy Sauce, Sake, Mirin, and Sesame Seed Oil well and pour onto the dry rice in a rice cooker (or a pot with lid).
- Add water.
- Add vegetables and tofu and mix well.
- Soak the rice mixture for 20 minutes before starting the cooking.
- When finished cooking, mix the rice well and sprinkle finely julienned fresh ginger and shichimi pepper if you like.
- Suggested Rice:Water Ratio for Dry White Rice : Water = 1 : 1.2 and for brown rice Rice : Water = 1 : 1.6~1.8