Goma Archives • Mushroompride

Goma Tonyu Nabe (芝麻豆漿火鍋) – Delishar

Goma meaning Sesame, Tonyu translate to soymilk, and Nabe is hot pot in Japanese. Yes, putting it together literally means Sesame Soymilk Hot Pot. Creamy, silky, savoury soup base balanced with a tinge of sweetness. As the ingredients simmer in the hot soup, it adds layers of flavour to the soup.

I’ve been feeling rather guilty with all the festive feasting while we were in the USA. I’d like to think that the sub-zero weather made me consume more carbs and calories than I should, in order to keep warm. Feels great to return to such cool rainy weather in Singapore. Rainy days are perfect for hot pot! In fact, hotpot can be enjoyed anytime, even in hot weather. It is believed that sweating is beneficial to our health and stimulate metabolic rate. Especially one that is loaded with vegetables, low in carbs, is comforting yet healthy.

I enlisted the help of trusty Mizkan‘s Sesame and Soymilk Soup Base to make my hot pot. Thank goodness for this ready-to-use soup base. With the current jetlag situation, I need fail-proof meal plans! I’ve tried this particular soup base a while ago (Poached Salmon Soba) and it was a hit with the fam. The smooth, rich and mildly flavoured soup is made with chicken and kelp, then finished by adding sesame and soymilk.

Feel free to substitute pork belly with salmon, chicken, or Japanese fish cake. You can use whatever protein you fancy or even opt out of it entirely. It is still going to taste great, I promise. It so happened that I have some frozen sliced pork belly in my freezer. The beauty of hot pot is that you get to use ingredients you like or ingredients that are already in your fridge. Let’s take a look at how to make this Goma Tonyu Nabe.

First, get all the ingredients ready. Slice it into smaller pieces so it cooks quicker.

Give the packet of Sesame and Soymilk Soup Base a good shake before cutting the corner to pour out the soup.

Pour about 300ml of soup base into the pot. Do not fill the pot too much with soup base or it may overflow when you add the ingredients.

Bring it to a boil, then add ingredients. Pour in more soup if required. Cover and simmer gently until cooked through. You can do this over the kitchen stove or transfer to a portable stove to finish cooking at the dining table.

Although I ate it without rice or noodles, you can enjoy the rest of the soup when you are done with the ingredients. Make Zosui (after hot pot rice soup) with the remaining broth. Add cooked rice and a beaten egg into the broth to cook until thicken and porridge-like. Enjoy!

Mizkan’s soup base can be found at major supermarkets such as fairprice (they are having promo now), cold storage, and redmart.

Goma Tonyu Nabe (Sesame & Soy Milk Hot Pot)

Delishar

3 strips of thinly sliced pork belly
50 g enoki Mushroom ends removed
1 shiitake mushroom
1 napa cabbage leaf sliced into small chunks
1 bunch of Japanese spinach
3 bias slices of leeks
50 g tofu cubed
4-5 carrot slices
300 ml Mizkan Sesame & Soymilk Soup Base

This post is in collaboration with Mizkan Asia. However, all opinion are of my own.

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Goma Dare Jumbo Chawanmushi – Delishar

Whenever we think of steamed egg custard, that silky soft Chawanmushi comes to mind. It’s a dish so well-loved by the young and old. The versatility of the dish allows you to add whatever ingredients to the custard before and after steaming.

Traditionally, mushrooms, shrimp, and/or fishcake are added to the custard mixture before steaming. My grandpa used to add marinated minced meat to the bottom of the bowl before topping with the egg custard mixture. This recipe tops the nutty sesame sauce minced meat on the silky soft steamed egg custard after it’s steamed.

After trying a few of Mizkan‘s sesame sauce, I have to say the Sesame Sauce with Roasted Nuts is my favourite. It’s creamy, nutty, with just the right amount of savoury and sweetness. The minced meat topping itself is good enough to be a dish on its own. I would even serve it on top of shirataki or rice noodles and let the delicious sauce dress the noodles.

This recipe was originally created by Chef Catherina Hosoi of Culinary Hobby Class for Mizkan. I adapted from Chef Hosoi’s recipe and made a few modifications to achieve the taste, texture and consistency of the Chawanmushi to suit my family’s preference. If you are interested in cooking with Mizkan’s products, do check out her page as she periodically conducts cooking classes in collaboration with Mizkan.

Check out my other recipes using Mizkan’s products:

Goma Dare Jumbo Chawanmushi

Delishar

4 large eggs
350 ml dashi stock or chicken stock
250 g minced pork
1/2 cup Mizkan Sesame Sauce with Roasted Nuts
5 cloves garlic thinly sliced
1 tbsp goji berries rehydrated in hot water
Dash of white pepper
Chopped spring onions to garnish

Egg custard

Whisk eggs and dashi stock together.
Sieve through a fine-mesh sieve to get rid of bubbles and lumps. This step is crucial to get a smooth custard.
Transfer into heat-proof bowl, and scoop out any bubbles.
Wrap with cling wrap.
Bring steamer to boil, then reduce to medium heat, and steam egg custard for 20 minutes.

Goma Dare Meat Topping

Heat 1 tbsp oil over medium heat and fry garlic until turning golden and crisp.
Remove half of the garlic chips for garnishing.
Add minced meat and cook until almost cooked through.
Pour in Mizkan Sesame Sauce with Roasted Nuts and cook until pork is fully cooked.

Assembly

When custard is set, remove cling wrap and gently scoop meat mixture over custard. The set egg custard should be smooth, jiggly and pillowy soft, so be gentle. Top with goji berries, garlic chips, and chopped spring onions.

This post is in collaboration with Mizkan Asia. However, all opinions are of my own.

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Goma Dare Roast Chicken with Maple Carrots – Delishar

Here’s my take on a super easy Sesame Chicken, Delishar-style and it only requires 3 ingredients! It’s so simple that the kids can do it themselves while you tend to other side dishes. I cannot begin to tell you how it perfumed my house and set off growling tummy while it bakes in the kitchen. My girls walked into the house and exclaim, “Mmmmm Mom, it smells really good in here! I can’t wait for dinner!!”

This was all thanks to the special ingredient, Mizkan’s Sesame Sauce with Nuts. The nutty, savoury, and drool-inducing aroma was unreal. To be honest, I was quite surprised by how good the roast chicken thighs turned out! The chicken was simply marinated in Mizkan‘s Sesame Sauce and oven baked. It was absolutely juicy and packed full of flavours with each bite. I love how the sugar in the sauce has caramelised as it bakes and gives such a gorgeous hue to the skin of the chicken thighs.

I served the delicious sesame sauce chicken thighs with a simple maple glazed roasted Dutch carrots and a side salad dressed with the same Sesame dressing for a dinner that was quite effortless. My family, even my non-meat-loving girl finished her whole chicken thigh with no fuss. Guess this recipe will be making its way on the rotation based on how well-received it was! Please try it and let me know what you think. 🙂

You can get Mizkan’s products at any major supermarkets and Redmart. Looking for more inspiration for Mizkan’s sauces and soup base? Here are some other ways you can use Mizkan’s products:

Goma Dare Roast Chicken with Maple Carrots

Sharon Lam

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Roast Chicken Thighs

4 pcs Boneless skin-on chicken thighs about 250g each
1/2 cup Mizkan Roasted Sesame Sauce Kin No Gomadare Nuts
Black pepper to taste

Pan Gravy (optional)

2 tbsp corn flour
2 tbsp water

Maple Carrots

12 pcs dutch carrots
2 tbsp olive oil
2 tbsp real maple syrup
Salt and pepper to taste

To serve

Mixed salad to serve
Mizkan Roasted Sesame Sauce Salad dressing
Italian parsley to garnish

Roast Chicken Thighs

Pour Mizkan Roasted Sesame Sauce onto chicken thighs and allow to marinate for at least 30 minutes.
Transfer chicken to roasting tray and bake for 25 minutes or until juices runs clear in a preheated oven at 200C.
Once baked, transfer to serving plate and allow to rest for 5 minutes before serving. Save the pan juice for gravy.

Pan Gravy

Transfer the pan juice from the baking pan into a saucepan and bring it up to a simmer over medium heat.
Mix cornflour and water together to make slurry.
Drizzle slurry into simmering pan juice while stirring until it comes to the consistency you desire. You may not need to use all the slurry.

Maple Carrots

Peel the carrots and lay them out on a separate roasting pan.
Brush on the olive oil, season with salt and black pepper.
Roast in 200C preheated oven for 25 minutes. Same time as the chicken is done.
Remove from oven and brush on maple syrup, then return to oven placing it directly under the heat source for 2 minutes.