Monday, January 22, 2007

Oy It's Soy

I had an idea for a book a few years ago called Oy It's Soy. Being the vigilant researcher I am, I began to research the jewbu market segment and found just a few products in this niche product category, Soy Vay (the kosher terriyaki sauce), being the most popular. While I have yet to manifest my cookbook idea (probably because I don't cook), the spark still ignites when I discover a dish the blends any combination of cultures together in the spirit of health. So when I came across the "kasha ball" recipe from Laughing Sage Wellness, I had to share. While she compares it to a meatball, I prefer the matzah ball comparison. This is rare opportunity to see an actual recipe on The Sunshine Chronicles, so feel free to spread the kasha ball love and share with others.

Kasha Balls with Shiitake Mushrooms

* Prepare basic kasha ( 2 cups water to 1 cup toasted kasha, bring water to boil, add kasha, reduce heat and simmer for about 20 minutes).
* Sautée a bit of finely minced onion, garlic and fresh parsley in olive oil , with a pinch of sea salt and black pepper.
* Mix the sautéed seasonings into the cooked kasha.
* Add 1 beaten egg into the kasha mixture, and combine well
* Form mixture into "meatballs".
* Place the kasha balls back into the sautée pan, and sautée evenly on all sides until the egg cooks and binds them into your desired shape.
* Remove kasha balls from pan and set aside.

* To prepare the sauce, start with 1 cup of sliced shiitake mushrooms in the same sautée pan.
* Season with a pinch of sea salt and black pepper.
* Cook until wilted, then add all of the following at the same time: 1 TB soy sauce , 1 tsp maple syrup, 1/2 tsp black pepper and 1/4 cup of water.
* Let this light sauce come together for about 3 minutes, then pour over the kasha balls and serve!

Or for an even easier option:

*Make the basic kasha as above, but add all the veggies (including the mushrooms) at the same time you're adding the uncooked kasha to the boiling water. It'll all cook together!
* Once cooked, drizzle with toasted sesame oil and soy sauce.
* For a tastier treat, serve it with a romaine lettuce and sliced radish salad, topped with a mustard/lemon juice/olive oil dressing


Jonas said...

Yo, Soy Vey is the shznit. In fact, I maranaded with it just last week.

Jonas said...

I meant marInaded, but you get the point.