Kabu and onion soup

kabu-onion-soup

I wanted something nice and light for lunch yesterday so I decided to try making a soup that I had the day before at Earthen Place Cafe here in Zushi. It was a kabu (a white turnip) and onion soup so I gave it a try and was happy with the results. Click here for a picture of the kabu. Despite the texture resembling the daikon radish, which takes a long time to cook through and become tender, kabus cook very quickly. This soup can easily be vegan, gluten-free or any other allergen free simply by changing your bullion cube.

Kabu and Onion Soup

500mL water
1 bullion cube 
1 medium onion
1 medium to large kabu
salt and pepper, to taste

Put the water in a sauce pan and bring it to a boil. While you are waiting for the water to boil, peel and thinly slice the onion into half moon shapes. When the water has boiled, add the onion and bullion cube and reduce the heat to a simmer. Simmer until the onion turns translucent. I let mine get soft because I don’t like onions that are still firm. While the onion is cooking, peel the kabu, cut in half, then each half into thirds. Finally slice thinly. You basically need to cut a thin slice into six pieces. Once the onion is ready, add the kabu and simmer until it becomes tender. This should only take about five minutes.

Other soups you may enjoy:

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Mackerel simmered in tomato sauce (can be gluten-free)

mackerel-tomato-sauce

I spotted this recipe on Cookpad (Japanese) and I couldn’t resist trying it. It looked simple and I knew if I made one small adjustment it would be fabulous. I happened to have some mackerel in the fridge and the supermarket had a bag of super ripe tomatoes on the discount veggie rack and I knew it was fate. The original recipe called for one can of tomatoes but they are in season now so fresh is best. I will try this again with canned tomatoes but I think I will splurge on expensive canned tomatoes as the freshness of the tomatoes was one of the reasons I enjoyed this so much.

Mackerel simmered in tomato sauce

4 mackerel fillets – make sure there are not too many bones
3 small tomatoes, cut into large chunks
3 tablespoons olive oil
1 clove garlic, diced/minced
1 tablespoon flour (to make gluten-free use rice flour)
salt and pepper to taste
splash of white wine or cooking sake (I used cooking sake)

Sprinkle some salt on the mackerel fillets and let them sit for five minutes. Dice/mince the garlic and saute it in the olive oil in a frying pan (large enough to fit all the ingredients) until it is fragrant but no darker than light brown. Pat the mackerel fillets dry with some paper towel and sprinkle with flour, salt and pepper. Add the fillets to the pan and brown on each side. They don’t have to be fully cooked at this point. Once they are brown add the rest of the ingredients. Simmer everything on medium for about ten minutes. the fish will be fully cooked and the flavors will have melded. Serve.

If you are in Chigasaki on Sunday, June 9th please join me for a Hummus Workshop at Serendipity Cafe. You can find more details here.

hummus-workshop-japan