Tama konnyaku, tama aubergine

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

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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.

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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.

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

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

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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.

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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 :