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Mizu yokan (kuri) While researching some Japanese desserts a few months ago, I came across some interesting recipes. One of them was mizu yokan. This is also a form of wagashi, that I made some time ago. So I figured, why not try another form of wagashi while I’m at it. The main difference with this one is – it is a lot easier to make. All the ingredients are easy to find and you do not have to follow any shaping tutorials. Mizu yokan is a traditional Japanese treat, normally made with red bean paste and whole chestnuts. Sometimes it’s made with matcha or chestnut flour. I figured since the red bean paste and the chestnut puree have the same texture, maybe I could make it in a different way. And I was right. I think that this turned out pretty great. I will not claim it’s my favorite thing in the world, but my goal is to explore as many traditional recipes as I can. And I have to say, I liked this one very much. Some health benefits Chestnuts are a good source of many vitamins and minerals, such as copper, manganese, vitamin B6, vitamin C, thiamine, folate, riboflavin, and potassium. They are also a good source of fiber, with 15% of your daily needs in 10 roasted chestnuts. Chestnuts contain gallic and ellagic acid, which may help protect the heart cells against oxidative stress. They are also a good source of potassium, which is beneficial for the heart. They are high in fiber, which offers various benefits for your health. It aids digestion, nourishes your beneficial gut bacteria, aids in the production of short-chain fatty acids, and may help with weight management. Also, the fiber may help balance your blood sugar levels and prevent spikes. In addition, studies have shown that chestnut antioxidants may help increase insulin sensitivity. Test-tube and animal studies on chestnut antioxidants, such as ellagic acid, have shown they may suppress the growth and spread of tumor cells. However, human studies are needed to investigate this potential effect. Chestnuts are delicious, versatile, and easy to add to your diet. They are easy to prepare by roasting or boiling. A piece of advice This mizu yokan recipe is super easy. You only need a few ingredients. And if you can buy chestnut puree in a store it is going to be even easier. I could not find it so I had to make my own. I left the instructions below just in case. You will however have to cook a few chestnuts for the decoration. Before you do that you will need to slice through the skin with a knife. Be careful not to cut yourself. Cut a straight horizontal line across the middle and you’re good to go. Agar agar is the ingredient you will use in order to get a jello-like texture. Do not forget to disolve it in some water before you add it to the mix. And follow the instructions carefully so you don’t overcook it. I only made a small amount of mizu yokan. These measurements are enough for about 9 squares of mizu yokan. Mizu yokan (kuri) Ingredients - For the chestnut puree: 160 g of cooked chestnut 200 ml of water 50 g of sugar - For the mizu yokan: 200 g of chestnut puree 250 ml of water 5 tbsp of sugar 1 tsp of agar agar Several whole cooked chestnuts Directions - If you don’t have pre-made chestnut puree, this is how you make it. Take about 300 g of whole chestnuts and rinse them. Take a sharp knife and make a long horizontal incision on each chestnut skin. - Put cold water in a pot and place the chestnuts in the pot. Bring it to boil, then reduce the temperature to medium. Cover the pot with a lid but leave a bit of space open. Cook them for 30 to 35 minutes, then remove the pot from the stove. - Leave the chestnuts in the water and let it cool down. When it’s cold enough to handle, take the cooked chestnuts and remove the skin (outer and inner) from each of them. Set aside a few whole chestnuts so you can use them for decoration later. - Transfer the chestnuts in a saucepan with the rest of the puree ingredients. Bring everything to boil, reduce the temperature to low and cook until most of the water has evaporated (about 25 minutes). Transfer everything into a blender and blend until you get a puree. - Now it’s time to make mizu yokan. Put the water, and sugar in a small pot and heat it over medium heat until the sugar has disolved. Add the chestnut puree and stir everything. Disolve agar agar in a little bit of water and add it to the pot. Bring it to boil over medium heat and let it boil for 2 minutes. Remove it from the stove. - Pour everything into a mold or a square pan. Let it cool down on room temperature and then transfer it to the fridge. Leave it there until it sets. Transfer mizu yokan to a plate, cut it into cubes and top off with whole chestnuts. If you liked this recipe, make sure you check out my other recipes like: – vegan wagashi (autumn) Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan mizu yokan. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.
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Krem supa od šparoga Ne znam za vas, ali ja ne mogu često naći šparoge u prodavnicama. Tako da sam iskoristila priliku kad sam ih uočila neki dan. Ova krem supa od šparoga se morala napraviti. Postoji gomila recepata za pečene šparoge, i prilično su jednostavni. I ovaj je jednostavan, ali je vjerovatno da ga nije toliko ljudi probalo. Bar je za mene ovo nešto novo. Ja više volim da je moja krem supa od šparoga malo gušća, ali gustoću lako možete podesiti po svom ukusu. Ovaj recept je jednostavan i zahtijeva samo nekoliko sastojaka. Šparoge mogu biti malo skuplje jer ih je teško uzgajati, ali ne brinite, za ovaj recept će vam trebati samo mala količina. Ostali sastojci su mnogo pristupačniji. Neke koristi za zdravlje Kakav bi to bio post na ovom blogu a da ja ne spomenem zdravstvene prednosti barem jednog od sastojaka iz recepta. Osim toga, ovo je jedinstvena prilika da pišem o povrću koje nikad prije nisam koristila. Šparoga je niskokalorično povrće koje je odličan izvor esencijalnih vitamina i minerala, posebno folata i vitamina A, C i K. Dobar je izvor antioksidansa, uključujući vitamin E, flavonoide i polifenole. Antioksidansi sprječavaju nakupljanje štetnih slobodnih radikala i mogu smanjiti rizik od hroničnih bolesti. Kao dobar izvor vlakana, potiče pravilnost i zdravlje probave i može pomoći u smanjenju rizika od srčanih bolesti, visokog krvnog pritiska i dijabetesa. Šparoga je bogata folatom (vitamin B9), važnim nutrijentom koji pomaže u smanjenju rizika od oštećenja neuralne cijevi tokom trudnoće. Sadrži kalijum, mineral koji može pomoći u snižavanju visokog krvnog pritiska. Osim toga, istraživanja na životinjama otkrila su da šparoge mogu sadržavati aktivni spoj koji širi krvne žile, čime se snižava krvni pritisak. Šparoge imaju brojne karakteristike koje ih čine namirnicom pogodnom za mršavljenje. Niskokalorična je, bogata je vodom i bogata vlaknima. Uzevši sve to u obzir, radujem se ponovnoj kupovini, kada ih nađem po razumnoj cijeni naravno. Nekoliko savjeta Kao što sam već rekla, ovo je vrlo jednostavan recept, jer se većina supa prilično lako pravi. Ali pokušala sam razmisliti o nekoliko stvari u vezi kojih možda imate pitanja i zapisala sam ih u ovom dijelu (za svaki slučaj). Prije svega, ne zaboravite odrezati donji dio šparoga. Za ovaj recept iskoristite mali svežanj, ja sam koristila oko 200 g šparoga. Avokado koji koristite treba da bude zreo. Opipajte ga i pritisnite malo da provjerite da li je zreo. Ali nemojte kupiti onaj koji je previše mekan i smeđe boje. Ovo može uticati na boju vaše supe. Ne morate koristiti sojino mlijeko, bilo koje biljno mlijeko će biti u redu za ovaj recept. Više volim da je krem supa od šparoga malo gušća, pa sam malo pretjerala s ovom. Ali ako želite malo rjeđu supu, slobodno dodajte još sojinog mlijeka u blender. Količinu soli i bibera prilagodite svom ukusu. Ove mjere su bile dovoljne za 2 manja tanjira supe. Ako vam treba više, slobodno prilagodite mjere. Sve sam posula pinjolima, vrhom štapića šparoga i sa malo kopra. Ali ne morate to da radite ako ne želite. Nisam koristila pravi tanjir/zdjelu za supu, samo sam mislila da će ova posudica izgledati slatko. Sastojci mali svežanj šparoga (200 g) 1 velika stabljika celera 1 luk srednje veličine 270 ml vode 1 mali zreli avokado 200 ml sojinog mlijeka 1 supena kašika limunovog soka sol i biber Upute Nasjeckajte šparoge, stabljiku celera i luk na manje komade. U šerpu stavite vodu i dodajte sjeckano povrće. Pustite da proključa, smanjite temperaturu na srednju i pustite da sve prokuha. Skinite šerpu sa šporeta kada povrće postane mekano (to bi trebalo da traje oko 15 minuta). Prepolovite avokado, uklonite košpu i kašikom ga izvadite u čašu/posudu od blendera. Dodajte sok od limuna i prebacite kuhano povrće i vodu u šolju blendera. Dodajte sojino mlijeko i sol i biber. Sve blendajte dok ne dobijete supu željene teksture. Probajte je da vidite da li joj treba još soli ili bibera. Krem supu od šparoga podijelite u 2 male zdjelice ili tanjira. Ukrasite i poslužite odmah. Ako vam se svidio ovaj recept, pogledajte i ostale moje recepte poput: – tjestenina sa crvenom paprikom – veganske nudle sa đumbirom – veganski ramen Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svoje vlastite krem supe od šparoga. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.