Today’s Macrobiotic dish has much black color ingredients
*Brown rice, black rice, black sesame seed
*spaghetti squash miso pickles
*Sautéed lotus root and turnip top (white sesame oil, sea salt)
*Simmered Hijiki and soy bean (carrot, burdock, onion, ginger, soy sauce, kuzu)
*Grated turnip soup (long cabbage, turnip, dried daikon, miso, Chinese chives, pepper)
Sautéed lotus root and turnip top
Sautéed the Lotus root w/ sesame oil then add sea salt. Layer the turnip stem on lotus root.
Add a little water then cover for a while. Layer the turnip top. Cover until all ingredients were cooked. Open the cover and mix. Heat up for evaporate excess waster.
Grated turnip soup
1) Wash the Dried daikon and soak in water. Keep the soaking water it uses as soup stock.
2) Cut dried daikon, long cabbage, Chinese chive.
3) Dried daikon and soaking water in soup pot, Bring to boil. Reduce the flame add long cabbage.
4) Add grated turnip and dissolved miso. Add Chinese chive toward the end. You may add pepper if you like.
I did water sauté for Hijiki seaweed. It is good for less strong smell of Hijiki seaweed. If you want to less Hijiki’ seaweed smell, do not cover when you cooking hijiki.
This Christmas tree in