1 - We had a lovely Japanese WWOOFer come visit and it inspired me to look into Japanese cooking. I've shied away from Japanese food because I felt like the ingredients could not be reasonably produced by on Pender or environs. But I've started to explore substitutions.
250 g French green lentils
75 g Pearled barley
30 g Dried shiitake mushrooms
500 g Hot water (for soaking mushrooms)
100 g Carrots, diced
1 bunch (about 80 g) Spring onions, sliced
20 g Fresh ginger, grated
200 g Cooked chickpeas
120–150 g mustard greens
1 tbsp Sesame oil
2 tsp Whole coriander seeds, lightly crushed
2 tbsp (or to taste) Tamari
1 tbsp Apple cider vinegar
1 tsp Maple syrup
Additional water or vegetable stock 1–1.2 litres
- Soak the dried shiitake in 500 g hot water for 20–30 minutes.
- Lift them out, slice them, and save all of the soaking liquid. Strain it if there's any grit.
- Heat 1 tbsp sesame oil over medium heat. Add the carrots, spring onions, grated ginger, and 2 tsp crushed coriander seeds. Cook for 3–4 minutes until fragrant.
- Add the sliced shiitake, lentils, barley, chickpeas, the mushroom soaking liquid, and 1–1.2 litres additional water or stock.
- Bring to a gentle boil, then reduce to a simmer. Cook for 35–40 minutes, until both the lentils and barley are tender.
- Stir in the spinach and cook for 2 minutes.
- Mix together 1 tbsp apple cider vinegar and 1 tsp maple syrup. Stir this into the pot, then add 2 tbsp tamari. Taste and add another teaspoon or two of tamari if you'd like it a little saltier.
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