Table Of Content

Danny Chu Shojin Ryori Mindful Japanese Vegetarian Cooking Shojin Ryori Mindful Japanese Vegetarian Cooking Shojin Ryori Danny Chu To my gurus, 14th Dalai Lama Tenzin Gyatso, Drukpa Choegon Rinpoche, Lama Zopa Rinpoche, Lama Lhundrup and Geshe Chonyi, who have shown me great compassion and wisdom through their enlightened activities and teachings. Their blessings made all things possible. In memory of my mum, Nancy, and my partner, Diamond — your love made me believe that dreams really, and do, come true. You will always be in my heart. To my tabby cat, Gobo, who purrs me on till today. About the Author Danny Chu is a former foreign currency trader who left the corporate world and followed his passion to Japan to learn more about shojin ryori, the art of Japanese Zen cuisine. With hard work and unwavering determination, Danny mastered (cid:87)(cid:85)(cid:68)(cid:71)(cid:76)(cid:87)(cid:76)(cid:82)(cid:81)(cid:68)(cid:79)(cid:3)(cid:61)(cid:72)(cid:81)(cid:3)(cid:87)(cid:72)(cid:80)(cid:83)(cid:79)(cid:72)(cid:3)(cid:70)(cid:82)(cid:82)(cid:78)(cid:76)(cid:81)(cid:74)(cid:3)(cid:68)(cid:81)(cid:71)(cid:3)(cid:69)(cid:72)(cid:70)(cid:68)(cid:80)(cid:72)(cid:3)(cid:87)(cid:75)(cid:72)(cid:3)(cid:373)(cid:3)(cid:85)(cid:86)(cid:87)(cid:3)shojin ryori chef in Singapore. He ran Enso Kitchen for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnered rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite and The Peak magazines, as well as The Business Times and Channel News Asia. (cid:55)(cid:75)(cid:76)(cid:86)(cid:3)(cid:76)(cid:86)(cid:3)(cid:39)(cid:68)(cid:81)(cid:81)(cid:92)(cid:337)(cid:86)(cid:3)(cid:373)(cid:3)(cid:85)(cid:86)(cid:87)(cid:3)(cid:70)(cid:82)(cid:82)(cid:78)(cid:69)(cid:82)(cid:82)(cid:78)(cid:17)(cid:3)(cid:43)(cid:76)(cid:86)(cid:3)(cid:86)(cid:72)(cid:70)(cid:82)(cid:81)(cid:71)(cid:3)(cid:69)(cid:82)(cid:82)(cid:78)(cid:3)(cid:76)(cid:86)(cid:3)(cid:72)(cid:81)(cid:87)(cid:76)(cid:87)(cid:79)(cid:72)(cid:71)(cid:3) Living Shojin Ryori: Plant-based Cooking from the Heart. Currently based in Taiwan, Danny shares his love for shojin cooking through classes and demonstrations overseas. 7 Contents Introduction Summer (cid:344) 13 Vegetable Sushi Rice (cid:344) 58 Basic Preparations (cid:344) 17 Miso Soup with Silken Tofu (cid:344) 59 Japanese Rice (cid:344) 19 Mashed Pumpkin with Water Chestnut (cid:344) 60 Konbu Dashi (cid:344) 19 Eggplant with Goma Dressing (cid:344) 62 Mushroom Dashi (cid:344) 20 Broccoli with Tomato (cid:344) 64 Toasted and Ground Pan-fried Spicy Cucumber (cid:344) 66 Sesame Seeds (cid:344) 21 Soy Milk Jelly with Tomato Boiled Bamboo Shoots (cid:344) 21 and Edamame (cid:344) 68 Starter Vegetable Sushi Rice (cid:344) 72 Goma Dofu (Sesame Tofu) (cid:344) 22 Miso Soup with Silken Tofu (cid:344) 73 Stewed Pumpkin (cid:344) 74 Spring Sweet Potato with Cucumber Purée (cid:344) 76 Shiso Rice (cid:344) 28 Simmered Ladies’ Fingers (cid:344) 78 Clear Vegetable Broth (cid:344) 28 Carrot Croquettes (cid:344) 80 Daikon Rolls (cid:344) 30 Courgette Wrap (cid:344) 82 Parboiled Shungiku with Dashi Soy (cid:344) 32 Bamboo Shoots with Miso (cid:344) 34 Spring Croquettes (cid:344) 36 Braised Burdock and Carrot (cid:344) 38 Shiso Rice (cid:344) 42 Clear Vegetable Broth (cid:344) 42 Cabbage Rolls (cid:344) 44 Asparagus with Walnut-miso Dressing (cid:344) 46 Bamboo Shoots with Sesame (cid:344) 48 Ganmodoki (Tofu Fritters) (cid:344) 50 Vinegared Carrot (cid:344) 52 Autumn Winter Udon Noodles with Sesame (cid:344) 88 Ginger Rice (cid:344) 118 Miso Soup with Nameko Mushroom and Vegetable Soup (cid:344) 119 Mushrooms (cid:344) 89 Lotus Root Dumplings (cid:344) 120 Yamatoimo Nori Nuggets (cid:344) 90 Water Chestnut Nori Squares (cid:344) 122 Nagaimo Mushroom Croquettes (cid:344) 92 Vegetable Oden (cid:344) 124 Hijiki Teriyaki (cid:344) 94 Millet Chawan Mushi (cid:344) 126 Yurine Citrus Balls (cid:344) 96 Winter Salad (cid:344) 128 Spinach and Mushroom with Citrus Dressing (cid:344) 98 Ginger Rice (cid:344) 132 Mushroom and Vegetable Soup (cid:344) 133 Udon Noodles with Sesame (cid:344) 102 Daikon with Miso (cid:344) 134 Miso Soup with Nameko Braised Gobo (cid:344) 136 Mushrooms (cid:344) 103 Tofu Steak (cid:344) 138 Vegetable Tempura (cid:344) 104 Nagaimo and Orange Salad (cid:344) 140 Nagaimo Chanwan Mushi (cid:344) 106 Lotus Root with Azuki Beans (cid:344) 142 Vegetable Okara (Soy Pulp) (cid:344) 108 Yamatoimo Nori Rolls (cid:344) 110 Desserts Green Beans with Walnut-miso Dressing (cid:344) 112 Mochi Balls (Spring) (cid:344) 146 Watermelon Jelly (Summer) (cid:344) 148 Sweet Potato Wagashi (Autumn) (cid:344) 150 Poached Pears (Winter) (cid:344) 152 Glossary (cid:344) 154 Weights & Measures (cid:344) 167

SHOJIN RYORI : mindful japanese vegetarian cooking. PDF

169 Pages·2022·4.162 MB·English

by DANNY CHU

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Author:	DANNY CHU
Publication Year:	2022
ISBN:	9814974846
Pages:	169
Language:	English
File Size:	4.162
Format:	PDF
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