light Kyoto-style home cooking with boiled vegetable - Obanzai
What is Obanzai?
Obanzai is Kyoto style home cooking with boiled vegetable mainly. It called Obanza in Japan mostly in Kantou. Those are writen "お番菜, お晩菜, お万菜" in Kanji, Those are cooked vegetables which harvest in Kyoto and around Kyoto with dried bonito and dried konbu and shiitake mushrooms mainly. Because fish and meat have considered as luxury item in Kyoto. Additionally, the grill cuisine and cooked vegetable elaborately are not obanzai even that vegetable.
You can enjoy Kyoto-style home cooking with boiled vegetable.
If you have some vegetable and dried bonit or dried konbu. You can cooke obanzai just boil vegetable with those. And dish up those food on the plate one by one. Those are Obamzai!!
Recipe of Obanzai
Menu of Obanzai
1：Deep-fried eggplant in broth "Nasu no Agebitashi"
Ingredients ( serve 2p, 5 min) 4----eggplant (10cm : small size) 200ml--mentsuyu
(click heare - How to cook mentsuyu ) 1------red pepper Julienne of red pepper for toppings
How to cook Step 1 Make broth Put red pepper and mentsuyu into pot and boil those once. Then transfer to container for prepare soaking.
Step 2 Deep fry eggplant Cut eggplant half, and cut a shallow on the half of eggplants for cook it quickly. Deep fry eggplant in a oil between 170℃ to 180℃ / 340℉ to 360℉.
Soak fried eggplant into broth. Serve with toppings. You can eat it both of hot and cold.
2：Deep fried tofu with mentsuyu and green pepper
Ingredients ( Serve 2p, 5 min ) 150g----soybean curd (Silken) ( 5.2911 oz / 0.330693 lb) Proper quantity---potato starch 4-------green pepper Grated radish as you like 100ml---mentsuyu sauce ( click heare - How to cook mentsuyu )
How to cook Step 1 Pre-cooking Heat mentsuyu sauce. Stab green pepper with fork for make hole of escape air. Cut soybean curd and cover with potato starch. Step 2 Deep-fry Deep-fry soybean curd and green pepper at about 170℃/340℉. Soybean curd : Between 1 min to 2 min. Green pepper : 10 sec. Dish up Put soybean curd and green pepper on tableware. Put grated radish on top. Pour mentusyu from top. How to cookStep 1 Pre-cookingHeat mentsuyu sauce. Stab green pepper with fork for make hole of escape air. Cut soybean curd and cover with potato starch. Step 2 Deep-fryDeep-fry soybean curd and green pepper at about 170℃/340℉.Soybean curd : Between 1 min to 2 min. Green pepper : 10 sec. Dish up Put soybean curd and green pepper on tableware. Put grated radish on top. Pour mentusyu from top.
3：Boiled sweet pumpkin with chicken starchy sauce
Ingredients ( Serve 4p, 15min) 100g----chicken mince (3.5274 oz / 0.220462 lb) 200ml---water 1 tsp----konbu froth powder 1 tbsp---sugar 1 tbsp---rice wine 1 tbsp---mirin(sweet rice wine) 1 tbsp---soy sauce ( light/usukuchi) 2 tsp----potato starch 1 tbsp---water 200g----pumpkin (7.0548 oz / 0.440924 lb) 1 tbsp-- sugar
How to cook Step 1 boil pumpkin Put pumpkin and sugar into pot and boil it over low heat from water. Transfer to food container when it cooked.
Step 2 Cook chicken mince starchy sauce. Put chichen, water, konbu froth powder, sugar, rice wine, mirin into pot. Cook it over middle heat. Skim off the scum when it boiled once. add soy sauce and mixed water and potato starch to it. Boil it once.
Dish up Put pumpkin on the plate, and put starchy sauce on top. You can eat both of hot and cold.
4：Brown rice ball (with Japanese style pickles, umeboshi)
Make brown rice form to ball. Brown rice ( serve 5p, 60 min) 600cc---Brown rice Grains as you like 900cc---Water 1/2 tsp--salt ( Brown rice 1 : Water 1.5)
How to cook Wash brown rice lightly, and transfer to pot. Add amount of water and grains into the pot. Leave it 30 min. Put lid on the pot and boil it over high heat once, then change to low heat. and boil it 15 min over low heat. Remove the pot from the heat and steam rice with the heat still in the pot.
6：Soft boiled egg Japanese style | Onsen tamago
(You can see how to cook soft boiled egg on youtube "Ratatouille rice bowl dish" )
Boil water once and remove pot from heater, put egg into the boiled water for 9 min.