Mabo fair : aubergine and tofu

Originally posted on GOURMANDE in OSAKA:

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There exist mabo tofu and mabo aubergine, two sister Chinese dishes widely adopted in Japan. Today they are on the the same meal.

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My lunch tray. Yes, that was delicious and filling.

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The base is the same : onion, garlic, ginger, Sichuan pepper and azuki beans. After simmering, I add miso, paprika and I pass the mixer. I’ve added slices of green hot chili.

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Aubergines steamed, then stir-fried with garlic. I’ve added the sauce and more paprika, water and reheated. On the finished, a tbs of fragrant sesame oil and a few roasted sesame seeds.

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To the rest of the sauce, I’ve added green sweet chilis, a little more Sichuan pepper, then cubed silky tofu.

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Served with rice of course. It’s Thai jasmine rice with a little sticky black rice.

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Veggie side : okra sprouts, topped with zucchini (grated, mixed with salt and turmeric, let 1 hour).

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Matcha and mango

Originally posted on GOURMANDE in OSAKA:

Matcha, the powdered green tea for ceremony and fresh mango… I had to try it.

Verrine style : a layer of mango and lemon juice. A layer of cream (tofu, banana, vanilla, lemon).

A roof of matcha.

That was good, but not my favorite combination of tastes.

Pour mes lecteurs francophones… s’ils existent :
Si vous vous interessez au the japonais ou au the en general, ce blog est tres interessant. Ce jeune Francais a suivi la formation de “sommelier en the japonais”. Il explique tres bien, et ses infos sont verifiees, ce qui est rare. Bon, je ne suis pas la police du the, j’ai juste lu une centaine d’ouvrages sur le sujet et je me suis un peu baladee dans les vallons de theiers. Je trouve que dans ce qui est publie en francais sur internet ou sur papier, on lit des betises monumentales presentees comme des verites…

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Sara udon lunch

Originally posted on GOURMANDE in OSAKA:

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Sara udon with 3 greens.

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空芯菜 kushinsai, water morning glory. It’s a South East Asia classic green. With the tropical weather we have now, they can grow it easily.

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Green pea sprouts.

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Kujo is the 9th Avenue, in Kyoto. They don’t grow them in the street now, but maybe 200 years ago. It’s one of the many Kyoto area original vegetables.

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I’ve stir-fried ginger, onion, garlic, kujo negi whites and kabocha pumpkin. Then added ankake sauce. I’ve added the 2 greens at the end. That’s my sauce to pour on :

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Sara udon.

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First side : cabbage and cherry tomato salad, with sesame oil dressing.

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Second side : silky tofu, to eat with soy sauce and minced greens of kujo negi.

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New ginger carrot okara cookies

Originally posted on GOURMANDE in OSAKA:

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I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

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Carrot lees, what is left from juicing.

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Okara, the leftover from making tofu and soy milk.

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New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

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Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

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Spread on cooking paper, with more sesame seeds.

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After baking, they are still soft. The next day, they hardened and flavors have combined.

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Veggies for katsuo tataki (seared bonito)

Originally posted on GOURMANDE in OSAKA:

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Katsuo tataki. Bonito “tataki”.

I could just say I’m proud of my nice dish. But that’s cheating as I bought the tataki (seared fish) already cooked and I only had to cut and mix with its ponzu sauce. But I prepared the vegetables.
Under there is a layer of onion slices. I cut them, salted and rinsed after 10 minutes.

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Sprouts of okra (gombos). I simply washed them.

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Then new ginger’s refreshing power. Cut in cubes.

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A few chili flakes on top. That’s ready :

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Vanilla panna cotta (plant based)

Originally posted on GOURMANDE in OSAKA:

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A fresh vanilla panna cotta that you won’t regret eating on a hot day. Well, for me, the classic is a little heavy on the stomach, so a dairy free version is better. The agar also favors digestion. Oh let’s stop with those mechanical details. It’s a decadently delicious dessert !

I’ve used quite a lot of this powder to make it very vanilla.

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Coconut milk, cane sugar and vanilla powder. I used powdered agar.

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The vanilla fell in the bottom and is now on top. Served chilled with raspberry jam.

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Pesto and chirimen-jako

Originally posted on GOURMANDE in OSAKA:

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Pesto spaghetti with a Japanese twist.

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A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.

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ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.

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The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.

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Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.

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