banbanji and green soy


A variation around banbanji, the Chinese cold chicken dish. I’m using a bean not so common, even here in Japan :


緑大豆midori daizu. Green soy beans. Also called 青大豆 ao daizu. Blue soy beans.
They are dry soy beans that are green/blue, while the regular ones are white, and sometimes black :

They are not edamame, the fresh (not dry) soy beans.

Edamame. See this post about preparing them.


Cooked. The process is the same as for other beans, soaking, boiling…


The base of banbanji is chicken slowly boiled in water with ginger and leek, then let cool in the broth. Later the meat is very tender. Then mungo bean sprouts, maitake mushrooms, red bell pepper, grated ginger…all are raw.
Plus the green soy beans.


Soaked, and boiled.


The sauce is goma dare (sesame, rice vinegar, garlic, ginger, a little sugar).



Le rouleau de printemps du jour : crevettes, estragon et matcha miso (shrimp, tarragon and green tea miso)

I know that looks weird, but that tasted really great. I’ll make it again.
It seems the soup series will be replaced by the fresh Spring rolls, AKA rouleau de printemps in my native dialect. I have a big pad of rice paper, maybe 500 pages, so you’ll see more in future.

Shrimps, boiled and refreshed on ice-cubes.

Negi leeks and tarragon.

With mungo bean sprouts, rolled inside rice paper.

Voila !

So that’s the UFO. It’s not water from Mars. I simply mixed chunky white miso, rice vinegar and matcha (green tea powder).

You could think the encounter of shrimp, negi, tarragon, miso and matcha is explosive in taste. Sure, it was. Like fireworks. Really pleasant.

Yuzu tofu, with kinome. I have a little tree with these leaves, I’ll show you soon. This pair was great too.

Another Spring fun meal, ready in a few minutes.

Gua Bao emergency

One night, you are struck by an urgent craving for those small Chinese pork roast sands… What can you do ? Call the firemen ? Get out of your house and check the food stalls : takoyaki, yakitori, surperfat-me sands, takoyaki, ramen, takoyaki… Not the good place for gua bao.

BUT, if you don’t live in a country where pork is prohibited for some legal reason, your nearby butcher or supermarket probably sells pork roast. They know people are so lazy. In my next-door supermarket, they roast some. And yes, I thought about it at 9:59 pm and they close at 10. There are 24/365 supermarkets in Osaka, but this one has real butchers and superb meats.
It’s longly slow-cooked pork belly in sweet soy sauce, soft, soft and the cut is not very fat. Another day I’ll make mine, but that take hours.
Do they have bao style steamed-buns ? No, and well, they are closing. I’ll make real ones another day too.

Here is the rescue recipe :
200 second bao :

Mix 20 g of gluten-enriched rice flour (wheat flour OK), 1/4 ts baking powder, 1/4 ts oil and enough water to get a liquid batter. Beat. Transfer in a flat nukeable recipient, like a sillicone tartelette mold.
Micro-wave at 500 W, 3 minutes. You obtain a circle of soft bread with really a nice texture for so little effort.

Re-heat the meat with mungo bean sprouts. Spread some Chinese sauce of your choice (tobanjan, for instance) inside your bun, fill with the meat, the sprouts, mizuna leaves, parsley. Fold the bun.
Yeah ! Guapo ! Guapisimo !

1 bun, garnished :
Cal 151.2 F4.9g C17.6g P8.5g

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu