Pattzukis and basil argan oil zucchini

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

Boiled azuki beans are the base.

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

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

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

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

Then added argan oil.

Sprouty rolled cabbage

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.

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.

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.

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

Yummy !

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.