Bread like a cake…
A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…
Topped with almond slices, cinnamon, sugar.
I’ve let raise too much before baking, but only the shape is affected.
It’s even better the next days… if there is some left.
A soup made of all the leftovers :
-purple sweet potato
-cod fish
-jelly fish (preserved in salt, soaked)
-chick peas
-capers
-onion
-red wine
Simmer, then add Kintoki red carrot and turmeric.
And it’s… delicious indeed.
Steamed kabocha with sesame oil and sesame seeds.
Steamed okra and sudachi lime.
A yummy Winter lunch.
An old fashion Japanese dinner.
Steamed daikon radish greens, with a little chrysanthemum.
That’s konnyaku flavored with aonori seaweed. It’s from the farmer market, it looks less processed than the one from the supermarket.
The sauce is very easy : sake kasu (sake lees) and umeboshi flesh, plus a little broth. The umeboshi is very salty, the sake kasu not at all, the mix is well balanced.
Grilled salted hokke fish.
Genmai brown rice.
Miso soup with lots of tofu.
A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
As Christmas is approaching, I wish you a nice holiday season. So let’s have a sukiyaki party !
It’s a party meal designed to showcase delicious premium Japanese beef and season produce. A hot pot to cook and share on the table.
The ingredients are cut, cleaned, prepared and presented on big trays on the table.
First tray : fungi, konnyaku noodles and grilled tofu.
There were 4 types of mushrooms : shimeji, enoki, dry and soaked maitake and fresh kikurage.
Second tray : negi leeks, onions, soaked yakifu (gluten croutons) and kikuna (chrysanthemum greens).
Third tray : the beef. Wagyu, Japanese traditionally raised cows. Beside you can see cubes of beef fat.
Each eater is given a bowl with a good fresh egg. Whisk your egg with the chopsticks and get ready to dip you ingredients in this sauce.
First step : greasing the pot with fat and roasting the first slices. They can be enjoyed this way as the beef is delicious, just on its own.
That’s the technique : melt some fat, add some meat, pour a little sugar, then a little shoyu (sauce sauce), a little sake. Mix and cook.
All the other ingredients are added in small batches…
For dessert… well, there are no desserts for Japanese meal. So that’s a French tarte Tatin, made with Japanese apples.
GOURMANDE in OSAKA 