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Braised Enoki Mushrooms with Carrots and Ginger Recipe

March 30, 2012 by Jeanette 35 Comments

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Today, I am sharing a recipe that embodies the principles of the Japanese Washoku and Kansha cooking approaches. I’ve always admired how beautifully presented Japanese food is when I eat out. All the foods are precisely arranged on the plate and each dish is interesting and unique. Little did I know that there was actually a method and philosophy behind this carefully designed plate.

According to Elizabeth Andoh, in her book Washoku, washoku is all about achieving nutritional balance and aesthetic harmony at mealtime. By applying the following five principles, a meal is prepared with a balance of color, flavor, and cooking methods, that appeals to the five senses, and “compels us to appreciate both human endeavor and the natural forces that provide for us.”

  1. Five colors – provide a colorful range of food –  include something red, yellow, green, black (purple or brown foods such as eggplant, shitake mushrooms, nori) and white. Think “eat the colors of the rainbow.”
  2. Five tastes – balance flavors in the food to pleasantly stimulate our plates – salty, sour, sweet, bitter and spicy
  3. Five ways – prepare food using a variety of methods – simmer, grill, steam, raw, fry
  4. Five senses – taste, sight, sound, smell and texture
  5. Five outlooks – “respect the efforts of all those who contributed their toil to cultivating and preparing our food, do good deeds worthy of receiving such nourishment, come to the table without ire, eat for spiritual as well as temporal well-being, and be serious in our struggle to attain enlightenment”

Elizabeth Andoh points out that these five principles are shared in other Asian cultures. I hadn’t really thought about it, but whenever I’ve attended a Chinese banquet, the array of dishes served follow the washoku principles. Often, there is a steamed fish (white), roast chicken (brown), sauteed vegetables (green), shrimp (red), and stir-fried egg noodles (yellow).

I would love to delve deeper into two of Elizabeth Andoh’s cookbooks, Washoku: Recipes from the Japanese Home Kitchen and Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions, to explore this concept in cooking further as I find the interplay and balance of foods so fascinating. By following the washoku and kansha principles, one will be naturally lead to produce a simple, nutritionally balanced meal, thoughtfully prepared. I haven’t had a chance to explore kansha cooking as much as washoku cooking yet, but it sounds like it follows washoku principles, with an emphasis on avoiding waste (using all parts of a vegetable, including stems and leaves, for example), conserving energy, and sourcing food responsibly, respectfully and safely.

Today’s fast food culture, which has resulted in an increase in disease and illnesses, runs counter to the washoku principles in almost every respect. If we are mindful about preparing our  meals, carefully preparing them to provide a balance of color and flavor, while cooking them using healthy methods, just think about what the implications are to our health and well-being.

Today, a group of bloggers is celebrating Elizabeth Andoh, one of the Top 50 Women Game Changers In Food. Elizabeth Andoh is the leading English-language expert on Japanese cuisine. She was born and raised in the United States, but has lived in Japan for over 40 years. She went to Japan for her postgraduate studies, and ended up attending the Yanahihara Kinsaryu School of Classical Japanese Cuisine in Tokyo. Elizabeth Andoh is a cookbook author and author of numerous magazine and newspaper articles (New York Times Travel Section). She was also Gourmet magazine’s Japanese correspondent for decades.

Elizabeth Andoh started A Taste of Culture, a culinary arts program, in Japan in the 1970’s, which features tasting session, market tours, hands-on cooking classes and culinary workshops for foreign residents. I would love to enroll in one of her classes.

Inspired by Elizabeth Andoh’s explanation of washoku, I made two bento boxes the other day (which my husband and I enjoyed for lunch), one with Miso Salmon (red, salty, grilled) garnished with lemon (yellow, sour), Pickled Spicy Cucumbers (green, bitter and sour, spicy, raw), Sautéed Carrots with Enoki Mushrooms and Ginger (red and white, spicy, fry), and Soy Braised Shitake Mushrooms (black, sweet and salty, simmer).

Washoku Cooking Style

The second bento box I made for my children at dinnertime featured Yakitori Chicken (black, sweet and salty, grilled), Japanese Clear Broth (white and green, simmer), Spinach salad (green, salty, sweet and sour, simmer), Hijiki Seaweed with Carrots (black and red, sweet and salty, fry) sprinkled with sesame seeds (bitter), Cherry Tomatoes (red, sour, raw), and Fried Rice (yellow, salty, fry).

Chicken Bento Box prepared in Washoku Tradition

Another fun way to serve this washoku styled meal is in a rice bowl. Simply place a scoop of cooked brown rice in a bowl. Then arrange all the toppings in a pattern on top of the rice. Either way, this is a beautiful way to present a healthy meal.

Salmon Rice Bowl

Salmon Rice Bowl

If you’re interested in learning more, Elizabeth Andoh hosts online workshops for both Washoku Cooking and Kansha Cooking.

Print

Braised Gingery Enoki Mushrooms and Carrots Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 57 kcal

Ingredients

  • 2 small carrots
  • 1 teaspoon sesame oil
  • 1/2 ounce knob ginger finely minced
  • 7 ounces enoki mushrooms rinsed, bottoms cut off, separated
  • 1 teaspoon organic sugar
  • 1 tablespoon sake
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon toasted sesame seeds optional

Instructions

  1. Cut carrot into 1-inch lengths. Using a peeler or mandolin, cut thin slices. Stack slices and cut into thin julienned lengths.
  2. Heat sesame oil. Saute ginger, carrots and mushrooms for a few minutes. Add sugar, sake and soy sauce. Cook until carrots are just tender. Sprinkle with sesame seeds.

Nutrition Facts
Braised Gingery Enoki Mushrooms and Carrots Recipe
Amount Per Serving
Calories 57 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 275mg12%
Potassium 300mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 5095IU102%
Vitamin C 1.8mg2%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Asian, Dinner, gluten-free, healthy choices, lunch, main courses, Resources, Special Diets Tagged With: 50 Women Game Changers In Food, bento box, Elizabeth Andoh, enoki mushrooms, Japanese cooking, Kansha, lunch box, mushrooms, Washoku

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Comments

  1. Lydia (The Perfect Pantry) says

    March 30, 2012 at 6:42 am

    I have a large collection of bento boxes and love to serve meals in them. I’ve never thought about why, but I seem to naturally balance the contents in a way that’s similar to the principles you’ve explained here. Now I will be more mindful.

    Reply
    • Jeanette says

      March 30, 2012 at 10:40 pm

      Lydia, I would love to get my hands on some bento boxes. I found the washoku and kansha Japanese cooking principles fascinating – it is interesting that you already naturally balance your food this way. I think it is natural and more appetizing when a plate includes foods of different colors and textures.

      Reply
  2. bellini says

    March 30, 2012 at 7:30 am

    I love the clean fresh flavours of Japanese food. Great write up on an otherwise unknown and yet so deserving member of the 50 Game Changers.

    Reply
  3. Heather @girlichef says

    March 30, 2012 at 8:32 am

    I agree – I am completely intrigued by both of these books and would love to take some time to immerse myself in them. And go to her school, of course. Lovely bento and presentation you came up with in honor of Andoh this week!

    Reply
    • Jeanette says

      March 30, 2012 at 10:43 pm

      I have always been intrigued by how beautifully and meticulously Japanese food is presented. Now that I know there is a method to it, it is even more interesting.

      Reply
  4. Alyce Morgan says

    March 30, 2012 at 12:09 pm

    Not only gorgeous, but surely luscious! Beautiful photos, too, Jeanette. Thanks. (Blessed family.)

    Reply
  5. Mireya @myhealthyeatinghabits says

    March 30, 2012 at 2:41 pm

    Very nice write-up about Washoku. I prefer the food in a rice bowl, other wise it unfortunately reminds me of cafeteria food. I think I’ll be delving more into her books.

    Reply
    • Jeanette says

      March 30, 2012 at 10:46 pm

      Thanks Alyce and Mireya, I had a lot of fun this week preparing all these dishes and presenting them for my family to enjoy. Mireya, I wish I had some real bento boxes – I think it would have made a prettier presentation than my “lunch trays.” Either way, served in a rice bowl, or bento style, these dishes were well worth the effort.

      Reply
  6. Mary says

    March 30, 2012 at 7:42 pm

    This was a fabulous post.I love the information and the recipe you shared with your readers. Your photos are also terrific. I hope you have a great day. Blessings…Mary

    Reply
  7. Jill Mant~a SaucyCook says

    March 30, 2012 at 7:43 pm

    Wow Jeanette, I am bowled over not only by the many beautiful dishes you have presented here, but I love the way you explain the 5 Principles of Washoku. These are principles that, like the food that graces your beautiful bento boxes, enrich our lives. Thank you for all of your efforts; I am leaving your blog having learned something….as usual!

    Reply
  8. Norma Chang says

    March 30, 2012 at 8:36 pm

    Great presentation. I have bento box but never really thought about the number 5. Thanks for the explanations.

    Reply
  9. janet @ the taste space says

    March 30, 2012 at 10:19 pm

    I really like this recipe! I have a hard time making so many side dishes, so I usually just eat it with tofu as a meal. 🙂

    Reply
  10. Jeanette says

    March 30, 2012 at 10:48 pm

    Thanks Mary, Jill, Norma and Janet – I learned so much this week (which is why I love this weekly event) and am looking forward to reading more on this topic. I find Washoku and Kansha cooking principles so interesting – it all makes perfect sense.

    Reply
  11. Joanne says

    March 31, 2012 at 8:36 am

    I feel like most things in life are way more fun when eaten out of a bento box 🙂 This sounds like such a tasty meal! I love the fresh flavors of Japanese food…and the abundant use of ginger.

    Reply
  12. Nazarina says

    March 31, 2012 at 11:37 am

    This is a feast for the eye and symphony for the ear! Beautiful food from a beautiful lady!

    Reply
  13. Kathy says

    March 31, 2012 at 3:46 pm

    Wow…this looks like it took a lot of time! It also looks beautifully delicious! Great job! Have a wonderful weekend!

    Reply
  14. Sylvie @ Gourmande in the Kitchen says

    March 31, 2012 at 4:31 pm

    What an interesting concept of washoku and the five senses, one I’d never heard of before.

    Reply
    • Jeanette says

      April 1, 2012 at 10:14 pm

      Joanne, Nazarina, Kathy and Sylvie – so glad you all are enjoying this as much as I did. It is such a fascinating way to think about what we eat, and it all makes complete sense.

      Reply
  15. Martha@ Simple Nourished Living says

    March 31, 2012 at 6:24 pm

    Jeanette,
    What a colorful, informative post. Thanks for providing such great information about the Washoku and Kansha cooking principles. It definitely makes me “hungry” for more knowledge about such healthy balancing culinary concepts.

    Reply
  16. Alison @ Ingredients, Inc. says

    April 1, 2012 at 9:40 pm

    hope you had a great trip! Looks amazing!

    Reply
  17. Russell at Chasing Delicious says

    April 2, 2012 at 3:00 pm

    I love those trays – what a cute way to serve a meal. And this is a wonderful recipe!

    Reply
    • Jeanette says

      April 4, 2012 at 7:21 am

      I’ve got to pull these trays out more often – it is fun to eat from them. I’d also like to get my hands on some cute bento boxes.

      Reply
  18. Kiran @ KiranTarun.com says

    April 2, 2012 at 11:10 pm

    Beautiful bento dishes, Jeanette! And did I ever tell you how much I love enoki mushrooms? Delish 😀

    Reply
  19. foodwanderings says

    April 2, 2012 at 11:32 pm

    Oh I got the cookbook but haven’t cooked a single recipe out of it yet. I should. This dish looks delicious! Thanks for posting it’s an encouragement!

    Reply
  20. Amrita says

    April 2, 2012 at 11:44 pm

    The bento boxes you prepared for your husband and the kids are perfect. I’ve admired Japanese cooking for the balance they bring to every meal…their culture and food have long intrigued me. They respect every aspect of life and that shows in their food, their hospitality and life. Love how you presented this week’s honoree.

    Reply
  21. France @ Beyond The Peel says

    April 3, 2012 at 12:40 pm

    Those mushrooms look so yummy. I have a bunch of mushrooms I’m looking forward to cooking up and this sauce sounds fun and different. The 5 principles could translate to any meal and any culture. They are fabulous things to keep in mind.

    Reply
    • Jeanette says

      April 4, 2012 at 7:29 am

      I’ve always admired how beautifully presented Japanese food is, and the care and precision that goes into preparing it. I recently had the opportunity to see Chef Hiroko Shimbo in action at a cooking class. I have to say I had a whole new appreciation for Japanese cooking.

      Reply
  22. juniakk @ mis pensamientos says

    April 3, 2012 at 2:09 pm

    jeanette, the color palate of food does make it look sooo appetizing and healthy. i love her food philosophy. that lunch bento looks so food! btw, i haven’t tried tamari yet, but how is the flavor different from regular soy sauce?

    Reply
  23. Jeanette says

    April 4, 2012 at 7:31 am

    Junia, tamari is made with 100% soy beans whereas regular soy sauce often contains wheat. I’m not an expert on soy sauce, but I would say tamarai has a cleaner smoother taste.

    Reply
  24. Magic of Spice says

    April 4, 2012 at 5:01 pm

    What a fascinating post! I love the 5 steps, or outlined view of food in balance…fantastic!

    Reply
  25. marla says

    April 5, 2012 at 5:39 pm

    Awesome seeing you in NYC Jeanette. Love the look of this bento!

    Reply
  26. Js says

    July 20, 2014 at 8:32 pm

    I am fascinated by this style of cooking. Returns cooking to an art form instead of farm cooking most Americans are used to.
    Ithe bento boxes are cute. The plates remind me of aluminum TV trays from when I was a kid. It would help with portion control too. How do they hold up to freezing? Are they leak proof too?

    Reply
    • Jeanette says

      July 21, 2014 at 10:21 am

      The plates I used were ceramic. I haven’t tried putting them int he freezer.

      Reply
  27. Lia says

    June 22, 2019 at 2:22 pm

    I realize this was 7 years ago, but am I missing something? The actual recipe cuts off after step one. I mean, I think I could sort of work out the rest, the title says braised, but it’s pretty funny as is to imagine someone helplessly stopping after they julienne some carrots.

    Reply
    • Jeanette says

      July 2, 2019 at 3:35 pm

      Hi Lia – the instructions must have gotten cut off when I switched recipe formats. I’ve added back the instructions. Thanks for letting me know.

      Reply

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