I want to share a dish that I’ve been enjoying a lot lately: Ojiya!
It’s an old traditional hotpot dish called “ojiya”. The word is thought to originate from Spanish, and has similar counterparts in Asian cuisine such as zosui.
It’s a great way of using up left over cold rice, veggies, tofu, and whatever else you’ve got kicking around in the fridge!
Here’s what you do:
Prepare some kind of broth…or even just a pot of water.
Then, you add in the rice, veggies, tofu, etc. I always like to add seaweed because of its enormous health benefits – especially its high iodine content which is super important for vegans/vegetarians. Kombu and wakame (types of seaweed) also add so much great flavour that if you put them in the hotpot, you don’t necessarily even need a broth! If you want to give it some sweetness, I love adding in some carrots (:
At the end, you can add some miso to taste. And right before you eat, you can throw in some baby spinach, topped with sesame seeds and crushed pepper.
As a side note: this dish was apparently often prepared for people when they were feeling under the weather because of it’s incredible nutritious value, ease of digestion, and…well…probably just because it’s really yummy! It’s my new chicken noodle soup (:
In traditional high-end Japanese restaurants, it was usually served at the end of a course meal in place of where we would have gotten desert in Western restaurants.