Some Salty & Steamy Rituals for Winter from the Olive Store: Japanese Style Horoku Baked Veggies
Author: The Olive Store
Recipe type: Japanese Style Horoku Baked Veggies
Japanese Style “Horoku” Casserole Steaming This Japanese method of cooking is especially appropriate for winter cooking for dinner vegetable platters: “Horakuyaki,” or Horoku, is a combination of steaming and baking in which the vegetables are cooked on a bed of red hot, coarse salt. This type of cooking is named for the earthenware casseroles in which it is traditionally done, which the Japanese call “Horoku,” but you can also use a heavy, lidded iron pot (“Dutch Oven”) or any unglazed clay casserole with a lid. Very little water is used, so flavor and nutrition are preserved. And forget about the gookey sauces—you won’t need them when your vegetable platters taste this delicious and sweet just plain, and dressed with a choice flavored Extra Virgin Olive Oil from The Olive Store.
- This method of cooking can be used with any combination of autumn-winter vegetables:
- Pearl onions
- Lotus root
- Red beets
- Pumpkin chunks
- To cook vegetables platters horoku style, first preheat the oven to about 375 degrees for about 10 minutes. Place the casserole in the oven and heat a few minutes. Next, place a layer of coarse rock salt to cover the bottom of the casserole dish or Dutch Oven, then continue to heat the covered casserole for a few minutes. Pour in a few spoons of water over the salt to produce a steam. (Not enough to dissolve the salt, though.)
- Spread the vegetables over the layer of salt. Seal the casserole with some aluminum foil and then cover it with a tightly fitting lid, and continue to cook long enough to produce moist and tasty vegetable platters for the winter months.
- After cooking, garnish with your favorite flavored olive oil. White Truffle Extra Virgin Olive Oil from the Olive Store would be an excellent choice with its sensuous flavor that compliments these heavy winter root vegetables that grow deep into the earth. A connoisseur’s olive oil. Exquisitely produced by small batch artisans in Italy by steeping premium White Truffles in Extra Virgin Olive Oil. A perfect finishing oil for flavoring pastas, rice, risotto and potato dishes. Also great for meats, fowl, and vegetables. Remember, just a few drops drizzled onto your favorite dishes is enough!
- Lazy Woman’s (or Man’s) Tip: You can also make some wonderful oven-baked vegetables for winter very easily by putting the vegetables in foil, with a few drops of water, and sprinkled with salt. Wrap the foil to cover and bake on 375 for about 45 minutes. After baking, still enjoy the garnish of The Olive Store's White Truffle Extra Virgin Olive Oil.