Easter hanami bento

A lunch to bring outside.

In a park… with cherry blossoms.

There are kyaraben (decorated bento) artists that produce masterpieces. I admire them, but that’s not for me.
I just tried to make it thematic colorful, thematic and tasty, without spending the night making it.

Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.

Shrimps and edamame marinated in yuzu juice.

Spring salad : spring onion, potato, parsley, turmeric.
I made both it the night before. It’s a salad that gets better when longly marinated. The ideal bento food.
For decoration : Blossoms of daikon radish.

Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.

The full menu.

Out there. Yes, an additional dessert, torta di riso (see here). The truth is that was too much. After the bento, I didn’t want to eat the cake, but I’ve eaten it later, for tea.

Pork and oyster okonomiyaki

A filling Osakan lunch : Okonomiyaki.
Today’s garnished with pork and oysters.
For details, there is a special page with all explanation in French and English: okonomiyaki

Main ingredients.

Well cooked. You can see the meat that I put in the bottom of the pan.

Painted with shoyu soy sauce, garnished with aonori seaweeds, negi leeks, fish flakes and pickled ginger.

February main topics

Edamame avocado breakfast croquettes

Here is a quick browsing of last month, but you can see the whole in a photo board here.

Chinese New Year

Compilation of Chinese recipes
Chinese breakfast fried bread
Sesame balls

Crêpes de la Chandeleur (French crepe day)

colorful veggie
fruity crepe soufflee
crepe compilation

Black bean kuromame

kuromame black bean compilation
black bean tofu
black bean shiso empanadas

Seafood : oysters and watarigani crab

Tartare d’huitres au yuzu (oyster)
Fried watarigani crab
Red curry crab
Oyster omelet

Okara carrot cupcakes

Tartare d’huitres au yuzu (French-Japanese oyster appetizer)

That looks so hip that you can’t guess what it is, like in those avant-garde restaurants that have done it for…ever. You have to pretend it’s new all the time. Well it’s marinated oysters with fresh veggies, and it’s yummy.

Japanese ingredients : small oysters and (blanched cooked) edamame beans.

Also white kabu (raw). And okra (gombo, blanched).

A fragrant yuzu lemon. I simply juiced the yuzu and added all the other ingredients diced. Mixed. Let a while in the fridge.

Serve in small amount as an appetizer, or with a toast or hot rice… well, that was a hot boiled potato.

Shiso oyster omelet

it is not sophisticated but this seafood omelet is always an excellent quickly made Winter lunch. It is inspired by the Taiwanese street stall oyster omelet that is not made with shiso.

Small oysters, rinsed and patted with potato starch. Slightly fried. Then I added 1/2 of the mix : egg, water, potato starch. Then the shiso leaves and the rest of the mix.