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Daikon Radish with Miso Sauce

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Phlegm Heat, Lung Yin Vacuity

Lung dryness with hard to expectorate phlegm

Daikon Radish with Miso Sauce

Daikon radish with a miso sauce can help transform phlegm, which will help clear the lungs. It also gently moistens the lungs to protect them from becoming dry. It is a colder recipe and can help with warm phlegm. This would be good for a person who is having trouble getting rid of an upper respiratory infection.

This recipe is also good for the water element. It is very gentle on the kidney helping treat water metabolism issues such as edema. It also helps nourish the kidneys especially kidney yin.

  • 2 kombu (” square piece, dried sea kelp)
  • 1 pinch salt
  • 9 daikon (” piece, peeled, trimmed, and cut crosswise into eight 1″-thick rounds)
  • 2/3 cup miso
  • 3 tbsps sake
  • 2 tbsps mirin (sweet rice wine)
  • 1 tbsp sugar
  • 1 egg yolk
  • 3 tbsps dashi
  • 1 ginger (” piece, peeled and grated)
  1. Cut out a circle of parchment paper just large enough to fit inside a wide medium pot, then cut a ½” vent hole in center and set paper aside.
  2. Put sea kelp, 8 cups water, and salt into the wide medium pot and bring to a simmer over medium heat. Add daikon and return to a simmer.
  3. Lay parchment paper circle on surface of liquid in pot, reduce heat to medium-low, and gently simmer until daikon is soft when pierced with the tip of a small sharp knife, 50-60 minutes.
  4. Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute.
  5. Gradually add sake, then rice wine, stirring until smooth.
  6. Add sugar and egg yolk and cook, stirring constantly, until sauce is thick and creamy, 1-2 minutes. Stir in dash and ginger.
  7. Using a slotted spoon, transfer daikon, one of the cut sides up, to 8 small bowls and discard cooking liquid. Spoon some of the miso sauce on top of each piece of daikon, spreading it out with the back of the spoon to cover top of daikon completely.

 

Kombu (sea kelp)- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Salt- Salty, cold; kidney; clears heat, cools blood, eases bowel movement, nourishes kidney.

Daikon radish- Acrid, sweet and cool; lung and stomach; disperses accumulations and stagnation, transforms phlegm and clears heat, descends qi, resolves toxins, treats food accumulation, distention and fullness, phlegm cough, wasting and thirsting, dysentery, headache, bleeding

Miso- Salty, neutral; Spleen, stomach; promotes digestion, strengthens the stomach.

Sake- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sweet rice wine- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sugar- sweet, neutral; lung and spleen; boosts the qi, harmonizes the center and moistens the lungs, treats lung dryness, lung vacuity, wind cold, taxation and fatigue. coughing and panting, mouth sores, wind-fire toothache.

Egg yolk-Sweet, neutral; heart, spleen, kidney; nourishes heart and kidney yin.

Dashi- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Ginger- Acrid, warm; lung, spleen, stomach; disperses exterior cold, stops nausea and vomiting, detoxifies other herbs, reduces inflammation.

Contraindicated in anyone who has a spleen or kidney yang xu because it is colder in nature.

Black Soybean and Kabocha Squash Stew

Categories: Spleen Qi Vacuity, Wind Invasion (External)

Black Soybean and Kabocha Squash Stew

(Serves 4)

Ingredients:
1 cup dried black soybeans
1 inch piece kombu seaweed
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1 red onion, diced
1 teaspoon chili powder
Fine Sea Salt
Pinch of crushed red pepper flakes
1 teaspoon ground cumin
2 1/2 cups canned diced tomatoes
1/2 kabocha squash, halved, seeded, and cut into 1 inch pieces
1 cup mirin
2 teaspoons white miso
2 celery stalks, diced
3-4 fresh cilantro sprigs, chopped

Preparation:
Rinse the soybeans, then turn them out onto a kitchen towel and rub to remove as much moisture as possible. Place the beans in a dry, medium skillet, and pan-toast them over medium-low heat for 5-10 minutes, until they puff up a little and their skins begin to split.
Transfer the beans to a large pot, and add the kombu and 3 cups of water. Bring to a boil, then cover, reduce the heat to low, and cook for 90 minutes or until the bean are tender.
While the beans cook, combine the oil, garlic, onion, and chili powder in a large skillet over medium heat. When you hear the onion start to sizzle, add a pinch of salt, red-pepper flakes, and cumin to cook, stirring frequently, for 2-3 minutes. Add the tomatoes, squash, mirin, and 1 cup of water. Bring to a boil, cover, and reduce the heat to low. Cook until the squash is tender, about 35 minutes. Remove a small amount of the broth from the skillet and use this to dissolve the miso. Once dissolved, stir the miso into the vegetables.
Once the beans are fully cooked, drain them of any leftover liquid. Add the bean to the vegetables, and simmer over low heat until all remaining liquid has been absorbed. Turn off he heat, stiff in the celery and cilantro, and server hot.

Analysis:

kabocha squash: nourishes middle jiao, harmonizes ST
dried black soybeans- Bland and neutral, releases exterior, settles restlessness, goes to LU
kombu seaweed- Cold and salty, softens hardness, clear heat, detoxifies, benefits the thyroid glad, protects from radioactivity, benefits the lymphatic system, promotes diuresis, and provides many minerals
tomatoes- Sl. cool, sweet and sour, promotes body fluids, quenches thirst, strengthens ST, aids digestion, cools blood, clears heat, detoxifies, calms the LV, removes stagnant food
celery- cool, sweet, and sl. bitter, tonifies KD, stops bleeding, strengthens SP and ST, clears heat, lowers blood pressure, promotes diuresis, benefits blood.

 

Overall this recipe promotes body fluids by nourishing middle jiao and the soybeans go to the LU to help release the exterior.

Black Sesame Asparagus

Categories: Asian, Kidney Yin Vacuity, Liver Yin Vacuity, Lung Phlegm Heat, Side Dishes, Vegetables

asparagus

Black Sesame Asparagus

Ingredients:

1 Medium-size bunch asparagus (1 lb.)
A pinch of salt
3 TBL. Black Sesame seeds
2 TBL. Mirin or sherry
1 TBL. Soy sauce
1 tsp. Lemon juice

Directions:
1. Cut the asparagus into 2-in. pcs.
2. In medium-size pot, bring 2-3 cups of water to a boil; add salt & asparagus stalks, then after 1-2 minutes add the asparagus tips. Lower the heat & simmer for 2-3 minutes until the stalks are tender.
3. Drain the asparagus & rinse w/ cold water to preserve their color & stop the cooking.
4. Toast the sesame seeds in a dry skillet over medium heat, stirring, for about 5 minutes. Remove from pan & let cool for a couple minutes.
5. Place the seeds in a food processor & whirl until powdery or grind in a mortar & pestle.
6. Stir the sesame powder, mirin, soy sauce & lemon juice together, and then drizzle the mixture over the asparagus before serving.

Asparagus: Cool, sweet, & bitter, clears heat, detoxifies, promotes circulation & clears lungs.
Black Sesame: Neutral, sweet, tonifies liver & kidney, harmonize the blood, & nourishes yin.
Mirin: Sweet cooking wine, pungent & promotes circulation.
Soy sauce: Cold, salty, sweet, clears heat & detoxifies.
Lemon juice: Cool, sour, regenerates body fluids.

TCM: This dish builds yin & blood & moisten intestines, clears heat & moisten Lungs.