Tama konnyaku, tama aubergine


tama in Japanese means sphere, ball. Like an egg (tamago), or an eggplant (=aubergine). That’s today’s topic.


Tama konnyaku. They are balls of konnyaku. At this point, they are flavorless, and zero calories. No interest except that they favor digestion. And they have a cute shape. And the texture is pleasant. And they will catch the flavor of spicing… So, it’s very interesting for me.
I bought the balls, but you can carve some from a block with a melon spoon.


After rinsing, I stir-fried them in a little oil with a few sticks of fresh ginger. Then added soy sauce, mirin, sake, powdered paprika and turmeric. Let simmer till the color is nice.


Ginger tama konnyaku, to eat hot with toothpicks. As you can see on the final photo, the inside stays white.


Natt’oats. Cooked oats with slices of ginger + kuromame black beans + natto + soy sauce + blanched spinach + hot chili + olive oil.


Arlequin aubergine :
-steam slices of aubergine, paint with olive oil, bake
-garnish with tomato paste + salt , add a tbs of pesto and bits of yellow pepper. Drizzle olive oil.Bake again.



Veggistic caviar

Daikon radish sticks and celery sticks. Veggie sticks.

Caviar. Well caviar d’aubergine is not fishy at all. Baked whole aubergines, pasted with their skin, garlic, salt, olive oil. A little tahini too. Paprika on to,

Quinoa cooked in the rice-cooker, then flavored with olive oil, turmeric and sage.

Petits farceurs – Joking veggies

Les petits farcis. Fancy stuffed and baked Summer vegetables. Delicious hot as meal. A delight cold, with an aperitive drink . Children love them.

Among millions on variations : tomato, bell pepper, zucchini, with beef, rice, egg, rosemary, the inside of vegetables, a few bread crumbs…

Stuffed :

Baked :