Monday, April 05, 2010

Spinach Nori Maki

 Spinach Nori Maki  
 Dipping Sauce - Light Soy Sauce and Wasabi 
Miso Soup (minimize wastage - using water from blanching spinach)

This is what I had learnt from Zen Vegetarian (Shojin Ryori Cuisine ) Cooking Class by Chef Danny Chu of Enso Kitchen on 3 April 2010 at  Onaka Healing Kitchen.  

Zen Temple Vegetarian Cooking is not just about cooking.  It is a whole new cuisine on its own, an experience…awareness of the senses, food, taste, presentation, meditation, reflection ...  I had blog about this  Shojin Ryori Cuisine cooking class at A different dinning experience - Vibrant Food for the Body and Soul

We were taught to blanch the spinach and then rinse in cold water, drain and squeeze out the water gently. As usual, I love short cut to save time. Via shortening the blanching time and leave the spinach to cook on its own while cooling off. So I skipped the step of rinse in cold water and save water too.

If you question whether this simple dish with few maki enough, just look at 250g of spinach shared by 2 pax, there lots of fiber. Besides spinach is full of iron and other good stuff. Sprinkling sesame seeds on it was my own idea to make the my food photo beautiful ...

To apply the Zen philosophy of minimize wastage been taught, I used the water for blanching spinach to make Miso Soup for 2 pax or add shiitake mushroom to make a clear soup or what ever ingredients available and to your liking. 

Preparation:        5 mins  Cooking time:      10 mins

Ingredients (serves 2)
°          250g spinach, crowns removed, blanched in salted boiling water
°          2 sheets nori
°          soy sauce and wasabi, for dipping

1.       Attend the next available cooking class at ONAKA website.
2.       Alternative, you just check out Chef Danny Chu's Cooking Video! 


resep brownies said...

I always love cooking , and this is a very god article ,thanks

Virginie said...

The green color of these suchis is very nice as it creates an effect of surprise. They could also be called Spring Maki :)
I also try to keep the stocks when I boil vegetables or pulses, because it's full of nutrients and flavors. I also keep the tips, peels and stems, to cook stocks, but the vegetables have to be organic; I know how hard it is to find organic vegetables in Singapore.
By the way, we took some pics of a vegan menu in a Café for your reviews. I send them to you as soon as possible.

a veg*n @ Blog*Spot said...

Hi Virginie

Thank you for the photo. I borrow Eda's idea and put in a very popular food (non-veg) forum which I think our society really need it.

Must thank EDA for his original idea.

Thank you so much Virginie for the photo.

Cheers :D

a veg*n @ Blog*Spot said...

Hi Resep Brownies

Thank you :) Glad you like this.

Have a lovely day.

Cheers :D

Anonymous said...

Welcome Back!!!:-)

a veg*n @ Blog*Spot said...

Hi Anonymous,

Thank you :D

Can't really spend too much time on this even there are so many recipes to try. On and off, maybe.

Cheers :D

chow vegan said...

Sounds like a great class! The spinach sushi looks amazing and so green. Yummy! :-)

a veg*n @ Blog*Spot said...

Hi Chow Vegan

The spinach is blanched very quickly.

Cheers :)

Tim said...

Great combination, spinach and rice in sushi and looks great , better with wasabi!

a veg*n @ Blog*Spot said...

Thanks Tim :)

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