Pattzukis and basil argan oil zucchini

DSC08372-001

DSC08352-001

A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

DSC08344-001

Boiled azuki beans are the base.

DSC08343-001

I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

DSC08365-001

Served them topped with cumin, with grated cabbage as a side, and a dressing :

DSC08371-001

Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

DSC08346-001

Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

DSC08381-001

Then added argan oil.

DSC08360-001

DSC08378-001

DSC08349-001

Sprouty rolled cabbage

DSC06026-001DSC06056-001

Another fresh meal to celebrate pre-Spring… I am not a big fan of the longly cooked rolled cabbage that become nearly white. These just caramelised in the pan and kept their superb green and crunchiness.

DSC05832-001

I’m not sure about germinating azuki beans. That’s after one week and it seems that one day longer and they would…er… rot ? So I boiled them. That looked not as usual. Finally, they taste good. Maybe I did something wrong.
I also had fresh Spring cabbage.

2013-03-09

The mix : half-mashed boiled germinated azuki, miso, garlic, ginger, a little potato starch, black pepper and a cut bunch of dill.
It’s rolled inside the outer cabbage leaves that Irinsed, steamed 1 minute, rinsed so they became flexible.
I cooked them a few minutes both side in olive oil.

DSC06014-001

Nothing special about the sauce, it’s vinegar, tomato sauce, dill and sweet chili sauce.

DSC06027-001

Yummy !

DSC06019-001

Dill veg’ burger

A quickie : azuki patties with dill gomadare sauce. It’s delicious.
Herbs are expensive in Winter, but when they have too much at the end of the day, the stores discount : at the condition that you take 4 packs of dill, you pay like 1/2 a pack. Oh, I’ll find something to do with it. I’ll just put some in everything.

Azuki beans. Well, you have to soak and boil them first.

The burger is made of half-mashed boiled azuki beans, onion and ginger cubes, powdered sesame, minced dill stalks, ninniku no me (garlic stalks).
It is flavored with salt and wuxi (Chinese 5 spices).

The sauce gomadare (sesame sauce) is pasted sesame seed, white miso and rice vinegar in equal amount. Plus a pinch of sugar. I’ve added dill in it and some water to make it liquid.

Enjoy the burger with the sauce. And some freshly baked bread to clean the plate.

Winter pattzuki veg’ burgers


A red bean burger (pattzuki) addict never really recovers. Even when you think you’re over, you can suddenly have a craving for these soft scarlet cushions…

Today’s secret formula : azuki red beans, beige miso, chili pepper, negi leek greens, walnuts, garlic, cut raw fava beans and oatmeal as a binder. I’ve flavored them with a garam masala spice mix.

With sauteed maitake mushrooms.

And simply cut crunch green cabbage.

A spoonful of salsa on top. MIAM !

Koshogatsu, red rice soup day


This the food for today in Japanese tradition :

Little New Year (click here)

Hey, why not ? An okayu (rice porridge) makes a nice… brunch. It’s simple just fill the rice cooker the day before.


This version is not traditional. It’s genmai brown rice. Then I’ve added fish bone stock and a few red items as final toppings. All that together was really tasty.

Dessert.

Risotto style sekihan (red rice)

A creamier version of the Japanese classic, ideal for chilly weather.

o-seki-han, Japanese red sticky rice.
sekihan

I had that velvety broth from boiling azuki red beans.
So I have added it to the rice cooker with brown rice. Roughly, I’ve doubled the amount of liquid and cooked on Chinese okayu (congee) rice porridge mode. I’ve added a few beans too of course.

This amount of sauce was left when I opened.

Oishiso ! I want to eat it like that.

Flavoring are natural sea salt and freshly roasted sesame seeds.

A step into Autumn adzuki beans

We’re stepping into Autumn seriously now. That seems late, I guess but that’s really from mid-November that the nature of Kansai takes its fire colors, and there are still many warm days.

I needed some red on the plate too. I restocked boiled azuki red beans. As usual, I made a ton and I froze portions.

I’ve eaten a serving just boiled, adding tomato sauce, Cayenne pepper.

Leaves… stalks of mini daikon. All that is warmed together.

And a few balls of cream cheese bring a refreshing contrast. Miam ! Miam !