Sukiyaki, Japanese big dinner

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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.

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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.

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Second tray : negi leeks, onions, soaked yakifu (gluten croutons) and kikuna (chrysanthemum greens).

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Third tray : the beef. Wagyu, Japanese traditionally raised cows. Beside you can see cubes of beef fat.

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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.

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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.

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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.

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All the other ingredients are added in small batches…

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For dessert… well, there are no desserts for Japanese meal. So that’s a French tarte Tatin, made with Japanese apples.

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Tarte croustillante au boudin blanc

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Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki

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Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

DSC02008-001 awabitake (abalone mushroom)

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The sausage slices turned into flowers, painted gold (egg yolk).

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Baked.

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Desserts de France…

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Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

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Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse)Nonnettes (fluffy gingerbread)Flocon de neige (snowflake cake)Nougat glacé (honey ice-cream) Galette des Rois (Kings’ cake)Galette des Rois au chocolat

More : Christmas dessert compilation

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Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

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Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

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Regions :
Brioche de Pâques (Easter bread, Provence)Gâteau de Metz (retro chocolate cake, Lorraine)Croustade or Pastis aux pommes (apple pie, Gascogne) Millas (corn and pumpkin, South-West) Farz fourn (butter cake, Bretagne)

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Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

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Festifs.
Pets de nonne (‘farting nun’ carnival donuts)Mango coco millefeuilleStar anise mandarin chocolate tarte Crémet in mint sauceGâteau de la bergère (Shepherd’s cake made with potato) Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

Casser la croûte. On the table, at the farm…

Let’s break the bread crust and the meal starts… Casser la croûte, breaking the crust is eating for the French. That’s the magic : close your eyes. Your are in a French farm in the timeless era of fairy tales. There is a herd of unicorns grazing in the field…

Break the bread and put food on it…

That’s a meal. No, I forgot to take photos of the wine.
At our farm we make everything from scratch… but not the wine.

Un pain de campagne. Merci Kiki, la MAP (home bakery machine). It’s an old style peasant bread with a little rye flour in it.

3 terrines that you’ve seen before :
terrine de canard aux marrons et aux noix (chestnut marron duck )
terinne de volaille aux herbes (herb poultry)
pâté au foie (liver)

Salade de chou rouge (red cabbage).

Flavored with apple, Italian parsley (despite the name, it’s not foreign at all in France, it’s persil plat, the common flat parsley). Of course, a cider vinegar vinaigrette.

(to go to the posts, click on the text not the photos)

pickled cornichons

pots de pommes de terres et champignons (mushroom, potato)

Dessert chausson

I hope you enjoyed the visit !

Pink compote chaussons

More chaussons aux pommes. It’s good and it’s the season. They are different from those (click on text not photo) :

chausson au Japon

That was a white compote and croissant pastry dough.

It’s a simple puff pastry (without yeast).

The compote is pink because it’s made with a vivid red Fuji apple grated with its skin.

It is very fresh…

Enjoyed with Earl Grey tea. Autumn leaves ? No, not yet… my evergreen indoor plants lose leaves all the time.

Chausson aux pommes au Japon

The chausson aux pommes is a big favorite after school snack in France. Most bakers make them.
It’s less known in Japan. It’s rare. Well, it exists and it is different. The inside is smaller, dryer, sweeter, like a pâte de fruits (fruit leather). And that’s what it is, confirmed the baker. That’s good… but I missed my chausson full of tart chilled compote.

Fuji apple compote.

A hint of shikwasa lime.

In croissant dough… Well, my dough took the heat. It was not optimal, but for the chausson that was well, as they can also be made with soft puff pastry.

That was hard to let it cool… I had to eat something else during that time.
Then, I was really glad. Deliciously refreshing.

Tatinette, Fuji et shikwasa

Is it necessary to say it ? This is a tuerie (mass murder). Mmmmmmm !

Technically, it’s a Fuji apple and shikwasa lime pie.

You probably know the classic tarte Tatin, the French uspside down apple pie.

tarte Tatin classique

It’s a variation, small… with leftovers and short-cuts.

A nice Fuji apple, with the vivid color of the boiling lava from the volcano. They are really delicious this year.

Made a compote with cane sugar.

The particularity is I flavored the compote with the juice and skin of an Okinawan shikwasa lime .

Used a left over of pastry dough… to cover the compote + a tbs of dry caramel.

Baked. Twice (reheated the next day).

Caramel dipped shikwasa lime, for decoration.