Aonori kibinago no kara-age

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kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. So frying is the way to go. I’ve seen addition of aonori seaweed for frying and retained the idea.

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Kara-age :
Rinse the fish. Sprinkle salt and pepper. Heat frying oil. Mix flour, potato starch and aonori (seaweed flakes).
Pass the fish in the mix of flours and fry. Add a little more aonori on top.

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Eat them whole, so you intake all the calcium in the bones.

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Sides : lettuce with black rice vinegar, sesame carrots, salted goya (bitter squash) and polished germinated rice.

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Okono-minute, the quickest ‘yaki’

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That’s a casual way to make a snack okonomiyaki at home.
Just make crepes, and garnish them with okonomiyaki toppings : kezuriboshi (dry fish flakes), aonori seaweed, negi leek and beni-shoga (pickled ginger). You can also use sakura-ebi (small dried shrimps). And you can skip any that you don’t want, of course.

It’s freely adapted from this recipe gottsuo-yaki. The author says that her grandmother was making this for children and she was wrapping it in a piece of paper so the kids could take it away to go play.

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The crepe : blend or whip 1/2 cup of flour, 3/4 cup of water to get a thick liquid. Adjust quantities. Add a pinch of salt. And a handful of cut negi leeks (the white part).

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These negi, Japanese Spring onion, leeks, scallions… are never far away from a Japanese kitchen.

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Make a small thick crepe.

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Garnish and drizzle shoyu (soy sauce).

DSC06287-001Well here, I put a pile of crepes, to be garnished on the table.
The “take out” style is to paint the top of the crepe with shoyu in the pan, garnish and fold, so the sauce is all inside.

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Okonomi-green, cabbage, avocado, sea weed…


Many greens for this lunch okonomiyaki. OK, I admit it, that was a way to empty the veggie box in my fridge. And the result was delicious.

About the veggieful Japanese hot-plate specialty, recipes, etc :

Les okonomiyakis gourmands (compilation, click here)

Of course, it is base on shred cabbage. Lots of it in the batter. I’ve added an egg too.

Onions, green peppers and avocado stir-fried together make the filling. It’s original, but that works perfectly.

I’ve painted the top with shoyu (soy sauce, thickened with potato starch). Then aonori sea weed flakes, dry bonito flakes, shichimi-togarashi (7 spice mix) and negi leeks…

Fish day : Steamed salmon with seaweed tartare sauce

Fish and seaweeds on the plate today.
Are there still Catholics that follow the tradition of eating fish on Fridays ? That was like a law when I was a kid and even at school they’d put fish on the menu that day. Well, they had not their concept of food industry fish. It’s a square or rectangle animal that lives in icebergs and is covered by a fur of fried bread crumbs. Nothing like that here. I’ve bought a back of Hokkaido salmon and I’ve cut it in rectangles myself, not to imitate, but I had enough for a dozen of servings. I froze some.

It’s not an Halloween sushi, but…

The sauce is only tartare by the name. It is made by mixing in a blender, blanched favas (broad beans) with rice vinegar, water, salt, pepper. Then I’ve added a big spoon of aonori seaweed flakes to bring even more marine breeze to the palate.

Wakame seaweed as a salad.

It’s a cold plate because the weather is still hellish hot here. The fish is steamed and chilled.

The tomato garlic rice (germinated hatsuga genmai) in its edible container. The green bits are favas.

A table !

There is less to wash when you eat the vessel.

Champuru with ocean furikake


Another quick lunch around an envy of champuru, the Okinawan tofu scramble, with goya bitter cuke.

Ocean furikake. That’s just that. But well fish and seaweed and you have the feet in the sea… And that changes everything.

Yummmy !

Convenient bamboo steamer menu : chicken, noodles with Korean sauce

A whole many around fragrant steamed chicken. That takes 4 minutes to prepare in a Chinese bamboo basket (or any steamer you improvise).

-Steam on medium heat the chicken breast with a few chunks of ginger. That takes about 30 minutes.
-Grate some cabbage, cut shiso leaves.
-Prepare the sauce by mixing : gochujang Korean sauce, rice vinegar, ground sesame and a little sesame oil. You can add sugar if you like it sweeter.
-In the second basket, add the noodles and the cabbage to steam them briefly.

The steamed chicken on top of the cabbage, with shiso, and the sauce. The meat stays very tender.

Nothing is lost. The chunks of ginger, the little juice from the saucer where the chicken was steamed, the stalks of shiso, sesame seeds and fresh wakame seaweed make a little soup.

The hot noodles with shiso leaves, kimchi and aonori seaweed.

Japanese New-Year count down (-9)

Second episode of preparing Japanese Osechi Ryori, the traditional New-Year meal. After the egg, the chicken….

It’s a terrine called Chicken Matsukaze.

Matsukaze, kaze the wind passing through the branches of matsu the pine… That gives good luck for sure. I don’t know more. It’s the name of this recipe of chicken….

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