The Juut Blog

SUSHI By Charlie Wagner, Director of Wellness Tools needed: Bamboo roller Ingredients: Seaweed paper Wasabi (fresh or powdered) Umeboshi (whole or paste) Sushi rice Ghee Carrots Zucchini Collards Dried herbs Sprouts Sushi grade fish (fresh) Directions: In pressure cooker, start by making your sushi rice. The best ratio I’ve found is 2:1 … 2 parts water to 1-part rice. Cook for 6 minutes once the pressure cooker has been brought up to high pressure and let come down naturally. Your rice will be stunning and perfectly sticky every time. In a new pan, add ghee and dried herbs and…
GLASS NOODLES By Charlie Wagner, Director of Wellness Tools needed: 1 or 2 sauté pans (I prefer to use 2) Ingredients: Mung bean noodles (glass noodles; one bunch per person) 1/8 c cooking sake 1/8 c white wine up to 3T coconut aminos, braggs or soy sauce (this measurement is for 4 bunches of mung bean noodles) 2-3T mirin 2T sesame oil or sunflower oil 3T grated ginger egg (one per person) tofu (cut & press to get all liquid out – optional) 1/2 t salt pepper to taste 1/2 c to 1 c squash (bite size pieces; not…
JAPANESE DASHI SOUP by Charlie Wagner, Director of Wellness (You can make this a fish or vegetarian soup.) Tools needed: Pressure cooker, instant-pot or a pan. Ingredients: 6 cups water 1/2 bag of kombu seaweed 1/2 bag bonito flakes mushrooms (optional) 2 bunches mung bean noodles 1 cup squash in 1/2 inch cubes (kabocha/butternut/acorn) greens (collards, broccoli – add as little or much as you like) small piece of fish / tofu (4 ounces per person) 2-3 Tbsp white miso Dashi broth: First add your water to the pan and top with kombu seaweed and bonito flakes. Cook for…
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