Teppanyaki teishoku, plancha menu

Teppanyaki, grilled on the hot plate, the plancha. That’s a simple way to cook meat. Today I had thinly sliced beef liver.

Teishoku, the menu, the set.

I just grilled the liver together with slices of dry garlic that neutralize its smell.

The final touch : fragrant sesame oil in the plate, ready to receive the meat.

Three quick sides : miso soup with tofu and wakame seaweed, kimchi and rice.

The rice is a mix of genmai (brown rice), red rice and mochi awa (mil).

The meal with 2 servings of rice :
Cal 716.3 F22.1g C92.1g P52.9g

The liver coated by sesame oil… yuuuuuuummmy !

Tarragon and shallot beef liver, with fried new onions (via Gourmande in Osaka)

Last year…

Tarragon and shallot beef liver, with fried new onions Tarragon's powerful perfumes offsets nicely the strong flavor of the liver. Red wine vinegar sauce's sourness contrasts with onion's sweetness. Onions : First, stir-fry the young onion in a little olive oil. Keep them aside. Liver : Fry the shallot (cut in small cubes), lower the heat, add the slices of liver. Turn them. Add a little vinegar till they are done. Salt them. Put them on the plate. Sauce : Add more vinegar and the tarragon, stir well … Read More

via Gourmande in Osaka

Tarragon and shallot beef liver, with fried new onions

Tarragon’s powerful perfumes offsets nicely the strong flavor of the liver. Red wine vinegar sauce’s sourness contrasts with onion’s sweetness.


Onions :
First, stir-fry the young onion in a little olive oil. Keep them aside.


Liver :
Fry the shallot (cut in small cubes), lower the heat, add the slices of liver. Turn them. Add a little vinegar till they are done. Salt them. Put them on the plate.
Sauce :
Add more vinegar and the tarragon, stir well, reheat slightly. Add water if necessary.

With rice and 1/2 grapefruit :

Cal 427.4 F8.0g C61.8g P23.5g