https://www.umamiinfo.com/Shojin Cooking Recipes
Kakuho Aoe from Ryokusenji Temple Tokyo Japan***** Soybean-dashi *****<Ingredient>
Water…1Litter
Dry Soybeans…150g
How to make1) Place the soybeans in a sauté or frying pan and over medium heat.
2) Roast the soybeans while shaking the pan and it should not be burn.
The sound of soybeans changes from rattling to heavy rolling. Sounds will
become a light ratting sound again then it will be ready.
3) Boil water (turn off the heat) then, add sauteed soybeans little by little. Leave forhalf a day.
4) Strain the liquid. This will be the soybean dashi. Reserve the soy beans.

***** Soybean miso soup (for 2 people) *****<Ingredient>
Soybean-dashi…400cc
Miso*…2 tablespoons
Tofu (silk or soft) …1/4 block (Approx. 90g)
Deep fried tofu skin…1/2 piece
How to make1) Dice the tofu. Parboil the fried tofu in water then cut into strips.
2) Put soybean-dashi in a pot on medium heat.
3) Before boiling, turn off the heat, dissolve the miso and add both type tofu.
4) Start low heat and turn off before boiling again and serve it.
*Any kind of Miso can use however, different type of miso has vary % of salt. Please adjust
amount of Miso1

https://www.umamiinfo.com/***** Amakara Soybeans*******This is the left-over soybeans from soybean-dashi.
<Ingredient>
Soybeans…200 g
Potato starch… 2 tablespoons
Salad oil… 2 tablespoons
Soy sauce… 2 tablespoons
Sugar…2 tablespoons
Aonori…pinch
how to make1) Dry the water off the soybeans on paper towels and sprinkle them evenly with potatostarch.
2) Heat salad oil in a frying pan over medium heat, add the dried soy beans and fry forabout 5 minutes while shaking the frying pan.
3) When the surface of the soybeans becomes crispy and browned, turn off the heat, add
soy sauce and sugar, heat again, and mix well.
4) Put on a plate and sprinkle with green seaweed* Can be stored in a storage container for 4-5 days.

2https://www.umamiinfo.com/*****Steamed turnip (for 2 people) *****<Ingredient>
Turnip* 2 pieces (400g with leaves)Yam potato…50g
Potato starch…1 tablespoon
pinch of salt
Kelp stock** 100 cc w light soy sauce...2tablespoons
Dissolve potato starch in water****White or Yellow or Purple Turnip**Kelp StockKelp…Size L 15cm x W7cm
Water…500ml
Add kelp into cold water for 7 or 8 hours. Then, starts to warm the stock very slowly
low heat. Once you see small bubble in surface, stop heat, take out Kelp from the water.
*** Dissolve potato starch and water are same amount
how to make1) Wash the turnips well, separate the stem and leaves from the turnip (cutbottom of stem and reserve). Grate the turnip with the skin on, and place instrainer. Strain off any liquid from the turnip and reserve for later use. .Gratethe yam into a heat resistant bowl.
2) In the bowl mix well the grated turnip, yam and 1 tbsp potato starch with a pinchof salt and put in a heat resistant dish.
3)

Sprinkle with a pinch of salt the bottom part of the stem. Steam the turnip andyam mixture for 5 minutes then add the bottom part of stem to the turnip-yam
mixture and steam for another 15 minutes. Keep warm.

4) Quick blanch the top part of the turnip stems and leaves in boiling water, drain
well and soak in kelp stock for about 15 minutes.
5) Put turnip water in a pot and put it on medium heat. When it boils, reduce theheat to low, carefully to remove the harshness, add light soy sauce while
checking the taste, and thicken with water-soluble potato starch**.
6) Serve the turnip-yam mixture in it heat resistant dish and add turnip sauce on
the top and decorate the soaked leaves and stem bottoms3

https://www.umamiinfo.com/***** Homemade deep-fried tofu with vegetable sauce (for 2 people) *****<Ingredient>
1/2 block of tofu
Appropriate amount of leftover vegetables.
10g..Carrot skin
10g..asparagus skin, bottom
2 peas1 sheet of kombu left over from Konbu dashi*
pinch of salt
1 tablespoon salad oil
Potato or corn starch dissolved in water (1 tablespoon water plus ½ tbsp potato starch)* Konbu dashi
3/4 cup (150ml) kombu dashi
1 teaspoon mirin
1/2 teaspoon light soy sauce
how to make1) Take off all water with Kitchen paper. Cut the tofu into easy-to-eat pieces and fry
slowly in oil (not listed) at 170℃. Set aside.
2) Cut the leftover vegetables into thin strips, add vegetable oil, and sauté it until tenderwith medium heat until brown color.
3) Add the vegetables to the konbu dashi and thicken with potato or corn starch waterand pour it over fried tofu in a bowl.

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