Japanesed mudardara

Originally posted on GOURMANDE in OSAKA:

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Another version of adapted murdardara (the Middle-East rice lentil dish). I served it inside a Japanese meal that contained :

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aka endomame (click here)

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A kasujiru soup with kombu dashi (seaweed stock) as a base, onion, daikon and kabocha as items.

sake kasu and miso as flavoring.

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I made it in the rice cooker like for this easy mudardara. The veggies today were kujo negi leeks, new ginger, onion, myoga, with cumin as main spice.

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A sliced of grilled salted salmon :

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Raw myoga, blanched komatsuna greens, blanched okra, fried tofu :

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Lunch around veggie kurokke

Originally posted on GOURMANDE in OSAKA:

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Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.

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You could see the making of green and orange kurokke in the previous post.

leftover

I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :

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DSC09360-001Myoga.

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I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.

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Asian breakfast : salmon okayu

Originally posted on GOURMANDE in OSAKA:

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Second morning of okayu rice porridge with the leftover cooke for the umeboshi okayu

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The base is the same : brown rice + cooked aka endomame red peas + a little salt.

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Grilled salted salmon.

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With the salmon, I’ve toasted a few abura age (fried tofu). To make croutons for a Fall salad, with figs :

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The fish on top of the rice, with sesame seeds and shikwasa lime.

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Easy little carbonade, with early Autumn market’s basket…

Originally posted on GOURMANDE in OSAKA:

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The inspiration is the Belgian dish carbonade flamande, a beef stew with dark beer. It’s hugely adapted to my local ingredients. I had that alcohol free beer to finish and some frozen beef meat leftover. And season’s produce waiting to be cooked. All that took us away from the rich original Winter dish, but that’s ideal for now as weather is hot (versus sooo hot before).

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I’ve started by pan-frying a sliced onion till they get a golden color. Added beef thinly cut (2/3 defrost), a chunk of kurozato black sugar, thyme, a little fresh ginger, a piece of dry chili pepper and 2/3 of a can of beer (alcohol free). Covered. Let 15 minutes on low heat. The meat is so thin that it cuts very quickly.

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I’ve added croutons made of toasted abura age (fried tofu pockets) with mustard spread on it, a little water, salt, pepper…

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Poteto sobagaki, Japanese gnocchi

Originally posted on GOURMANDE in OSAKA:

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This is second hybrid of potato gnocchi. These time I combined it with sobagaki, a traditional Japanese dish made of buckwheat.

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Cooking the sobagaki (read here).

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I’ve combined mashed potato and sobagaki.

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Forming gnocchi.

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Boiling them very quickly, just to warm them up before serving… otherwise they melt into the water.

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Anerigoma ( tahini , sesame paste) and sudachi citrus juice sauce.

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Arare rice crackers : zarame ume + shoyu

Originally posted on GOURMANDE in OSAKA:

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Shoyu arare (soy sauce caramel rice cracker).

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Ume zarame arare (plum and sugar rice cracker).
They are 2 classic flavors for Japanese rice crackers.
You had already seen :

savory arare
matcha arare

Let’s make 2 new types of Japanese rice crackers. Here is my simplified recipe :

Cut a mochi in cubes.
Everything about mochi (click)

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Let dry 2 days.

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Toast till golden in the oven toaster.

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ザラメ This square candy sugar is called zarame.

DSC08954-001umeboshi pickled plum

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For the plum sugar flavor, pass in a mix of pasted umeboshi flesh and sarame sugar, dry in the toaster a few minutes, add more sarame sugar.

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For the shoyu, put a block or a tbs ofkurozato black sugar in a sauce pan with a little water. When sugar has melted add some soy sauce, simmer till it gets syrupy. Coat the arare.

I have no idea…

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Mexiiiiiico…ooosaka !

Originally posted on GOURMANDE in OSAKA:

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Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

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Home-made whole wheat tortillas

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Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

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Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

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Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

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