Hijiki seaweed, kabocha…

A more Japanese meal today. Several small items compose it. There is nothing classic. I switched rice for fancy bread (but many Japanese do that) and it’s vegan, which is a rarity in this country.

Let’s start simple : kinudofu, creamy silky tofu with sweet chili peppers and green lemon.

I get these seaweed fresh, so I just need to rinse and cook. If you buy them dried (most Japanese grocers have them), you need to soak them about 20 minutes, use lukewarm water with a little honey or sugar for better result.

I fried cut red onion in a little oil, added the hijiki, stir-fried, then seasoned with a little shoyu soy sauce and sugar, simmered 2 minutes.
They can be served cold (like here) or hot.

Boiled kabocha pumpkin skins. That’s a leftover, I reheated and covered with sesame sauce gomadare.

When you mix, it get really yummy.

Taisho kintoki beans. I boiled a big batch recently as the 2012 crop of dry beans arrived. They are superb.

With tomato chili sauce, and parsley.

Red delight.

Something to clean the sauce : pumpkin bread.

Toasted.
Thankies gods and sacrified veggies.Itatakimasu !

2 thoughts on “Hijiki seaweed, kabocha…

  1. Pingback: Cinderella gourmande, recipes of golden carriage « GOURMANDE in OSAKA

  2. Pingback: Gourmande November round up « GOURMANDE in OSAKA

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