Nira chahan, fried rice du jour


Cha-han is a anything goes Chinese style fried rice. Nira (Asian garlic chives) are those long leaves with a slight garlic taste. And they came for lunch together…

Sunny and eggy, with a touch of chili sauce. Let’s make it :

First, stir-fry all the veggie left-overs (eringi mushrooms, celery, negi leeks, onion, the white stalks of the nira) in oil flavored with garlic a cut dry chilly and a ts of salted shrimps ami-ebi.

Scramble an egg in the middle. Add in hot rice from the rice cooker, spices.

That makes a ton. Let’s store half for another meal.

To the rest, I added natto beans, a beaten egg, the bouquet of nira.

And served !

With marinated eringi, and red favas in the pod.

Rouleau de printemps du jour : natto and cabbage, with dessert sweet potato

Surely an acquired taste. This Spring roll is very simple :


Fill the rice paper with cabbage, natto and seedy mustard. Add dry chili pepper to the tsuyu sauce.

White beans, whites of leeks, tomato, garlic and ami ebi (salted shrimps.)
ami ebi, salted shrimps

The sweet potato was still roasting during the meal. I had it with a few grammes of butter and of natural cane sugar. It went well with Ceylon tea.

This quick meal was made with all my leftovers, so now I can go shopping and refill my garde-manger.


Veggie-ful shrimp doria

Today a shrimp Doria. Classic ? Nope, I dropped the 19th century sauces.
Mushroom Doria, and the “story” of the dish

My sauces are kabocha and broccoli.

Brown rice, stir-fried with onion, shrimps (big ones) and a tbs of ami-ebi. The ami-ebi are tiny salted shrimps. They melt and serve as a flavoring.

I melted a chunk of butter in the rice.

No pre-cooking for broccoli, just juicing and adding to the rice. Bottom layer.

The kabocha is boiled (5 minutes in microwave) and mashed with a fork, into sauce texture. Parsley. That makes a second layer.

Top is bread crumbs mixed with dried herbs, a little butter, then almond slices.

Out of the oven…

3 layers of bliss.

The whole casserole (made with 2 servings of rice)
Cal718.5 F26.1g C109.2g P29.0g

Lunch fried rice

A simple fried brown rice. the choice of ingredients makes the dish.

Nira and red onion, for the veggies.

This is ami ebi, salted mini shrimp. It’s the condiment of that fried rice.
I added a little shredded cheddar cheese. It melted.

One topping is flakes of seaweed aonori. They are only dried. When they press and roast them, that gives the black nori sheets for sushi.

Last topping are the beni shiki sprouts.

Cal 405.5 F11.6g C77.2g P14.0g

The nira kimchi experiment

An easy home-made kimchi (the spicy Korean veggie condiment) that can be prepared in a few minutes, in small batches and eaten without a too long fermentation.
All these ingredients are common in Osaka, and they also slightly differ from those in Koreas.
I followed (not too strictly) the recipe from Kim Ayan’s tezukuri kimchi to kimchi ryori (home-made kimchi and cuisine).

Leaves of nira.They are greens with a garlic flavor. They don’t last long. Making kimchi makes their life a little longer.

Nira, in salted water.

Preparing a spicy paste.

Ami ebi. They are salted mini shrimps. They are very very salty. 1 tbs of shrimps.
Drinking water (mineral or filtered), 1/2 cup.

A few dried chili peppers. Open and discard the (super duper hot) seeds and mill only the skin. For more color and less fire, I mix in sweet paprika powder. I don’t have a so big choice of dried chilis. In Seoul, they have milder ones. I could probably find of some powdered in Tsuruhashi (Osaka’s Korean town), but I’d have to buy one kg to use 10 grams. And powder gets stale very quickly.

Ginger and garlic.

That’s convenient to grate them… to get about 2 tbs of garlic, 1 tbs of ginger.

A few bits of skin of yuzu lemon.

Sesame seeds half-powdered in the mortar. (1 tbs)

Then a 1bs of honey is added. Normally a ts of salt is wanted, but my shrimps being so salty, I didn’t put it. The paste is ready.

I rinsed the nira in fresh water, squeezed it well, chopped. And mixed to the paste.

I added a little of Beni shiki. I had a lot too, and that’s a way to finish them. Their radish flavor will fit in.
Covered well the dish.

And now I eat… not. I WAIT ! So at this point, I can’t tell you if it’s good…

Follow up :

It’s a lacto-fermented condiment. It matures like a yogurt.
The first day, it’s not too good. Then it’s “young kimchi”, quite sweet. Then it’s balanced, the ideal to eat it on its own. And later, it’s a bit over. A bit sour, but the taste is deep and rich, so it’s good to cook. How long it takes depends on the recipe and the storage conditions. Some kimchi last several months, but not in your fridge. So I ate mine after a week :

Now at the second week, sourness appears :

This is what was left. I made chigae with it.

Korean Gourmande (photo compilation of my Korean posts)