Three Asian flavors for Italian Easter rice pies

Originally posted on GOURMANDE in OSAKA:

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The bunny and the bells wish you a Merry Easter, even you don’t believe in chocolate eggs.
Well, that’s a personal version of the Italian Easter pies filled with rice and ricotta. This one is simplified and plant-based.

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I’ve added flavoring to cooked rice, let it overnight to soak the liquid.

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That’s the Asian touch. Lots of zests of yuzu, mikan (mandarin orange) and kumquat, and some juice. I also mixed it a good amount of firm tofu, after squeezing water out of it and crumbling it. Then some coconut yogurt.

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Filled pies (the crust is simply flour, olive oil, water sugar, yuzu zest).

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Decorate them. That doesn’t cost more and that’s so much prettier.

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Bake about one hour at moderate heat.

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Let them cool. Ideally wait till the next day so the flavors have the time to develop fully.

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Yummm… I love Easter sweets.

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Brioche pascale. Baking my nest.

Originally posted on GOURMANDE in OSAKA:

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In advance on the season, I’ve already eaten 2 brioches de Pâques(Easter sweet bread).

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Yes, the quail eggs are baked with the brioche.
My brioche is an arranged (simplified) version of this recipe (in French).

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Easter eggs, old fashioned and modern style.
Tips to color the eggs.
For yellow : boil them with turmeric.
For yellow : boil them with the outer peel of onion.
For yellow : boil them with kushinashi (gardenia bulbs) yellow food coloring.
For yellow, it’s easy. For other colors, good luck ! Food coloring doesn’t work all times. Spinach doesn’t work.

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Breaking the eggs…

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Lotus and edamame eggs in a soba nest

Originally posted on GOURMANDE in OSAKA:

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As Spring arrives, I have to cook my quota of Easter eggs.
What comes first ? The egg or the nest ?

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Let’s say it’s the egg. Some eggs, like those of quail are irregular in colors, just like that.

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The eggs are made of pasted edamame beans and broken renkon lotus root. There is also onion, garlic, white miso and for a cheezy touch some bits of sake kasu. I have cooked the paste then shaped.

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The nest.

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I had seen some “cookies” made from soba noodles, so I knew they were tasted after being dried.
I have simply baked fresh soba buckwheat noodles under the grill of the oven toaster. The noodles are boiled, but cold. I have not added any flavoring, they are delicious that way.

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It’s crispy around and soft inside.

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Tsubomina and lotus root stir-fry as a side.

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Sakura okowa as a second side…

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Tofu on wasabi leaves

Originally posted on GOURMANDE in OSAKA:

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Green, fresh… and something that makes little sparkles on the tongue.

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These are regular wasabi leaves (wasabi no ha).They are like the smaller version than those used to to make wasabi tsukemono (see here).
They are different from wasabi greens (wasabina), not that I could explain the botanical nuances.
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They don’t have much taste actually and it’s disappointing. Well, that doesn’t matter as I find them pretty and you never have too much salad. And I boosted up the taste with wasabi root.

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I’ve stir-fried onion, then the minced stalks, then flavored with shoyu soy sauce and a little yuzu juice. I’ve added the cut leaves and let cool.

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Served with good fresh silky tofu, and a little grated wasabi root.

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Buta no shogayaki – Ginger pork

Originally posted on GOURMANDE in OSAKA:

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Two easy and tasty Japanese dishes.

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Of course, the most important ingredient is ginger.

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You can use any cut of pork that can be cooked quickly in a pan, but the easiest is to use these very thin slices.

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Here are the proportions of the sauce. You need about 1 tbs per person, but use as much as you wish. The ginger is peeled and grate, you can also mince it thinly. Just mix.
First, you can stir fry onions, and keep them aside.

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Cook the meat fully on both sides. Add the sauce, and a little water, let simmer about 10 minutes. Put back the onions. Reheat together.

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Serve with raw veggies. Here cabbage and kintoki red carrot.

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Furikake is a dry powder mix used to give flavor to white rice, or other plain food. There exist many types. This one is called yukari (purple), it is made of…

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na-no-hana

Originally posted on GOURMANDE in OSAKA:

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My green fix, with nanohana (rape blossoms.

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With some râpées (grated potatoes, with cut of nanohana and parsley).

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The soup is made of the stalks and bigger leaves of the nanohana, juiced. And some fresh sakekasu (sake lees). The soup is cooked a few minutes till it thickens.

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That’s a new one. It’s less sweet than the Autumn one, but still sweet and mellow. That balances the bitterness of the vegetable.

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Steamed blossoms to complete. That’s a a very green lunch.

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