A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
A nice plant-based brunch to enjoy season local produce.
Do you remember these aka endo mame red peas ? I soaked them and made this batter :
Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.
Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.
That’s it. On top, drizzles of balsamico sauce.
The red carrots of Kyoto.
Just grated them. They have a sweeter and fruitier taste than average carrots.
Leafy daikon radish.
Just steamed.
Big daikon. I cut, salted, let 30 minutes and rinsed.
Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.
Crunchy, yummy, filling…
Tororo on my bowl of natto…
A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.
Grated. Tororo tuto.
Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.
Black natto (fermented soy beans). It’s often paired with grated wasabi.
Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.
Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.
Umeboshi, salty plum, with the red shiso that comes together.
Aka kabu, red Kyoto turnip tsukemono.
Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.
Toasted abrura-age (fried tofu) and 2 sesames.
All the topping are ready.
And the rice. Just good brown rice, longly simmered in water.
A delicious brioche sweet bread, ideal fruity treat for the season.
It’s garnished with one of these superb akibae apples.
To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk
It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.
On top, sliced almonds, sugar, cinnamon.
Really, be patient, as it gets so much better a whole day after baking.
GOURMANDE in OSAKA 