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 colorful pasta, veggie, seafood one-dish meal.
Tagliatelle made with durum semolina plus a little matcha green tea powder.
Asari shellfish.
Cooked with garlic, chili, white wine, tomato paste…
…konnyaku, capers, favas (broad beans)
… stalks on mitsuba. The leaves decorate the serving plate.
Another low-hassle skillet pizza. Ideal for Summer.
I first cooked this dough in a skillet.
I garnished with chunks of steamed white aubergine, raw slices of zucchini.
Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.
Simple and delicious.
A golden version of the pissaladiere, the onion and anchovy tart from Provence.
I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.
Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.
Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.
Local seafood and exotic recipe. Daube de poulpes.
That beast is ugly, sorry. And the daube…it’s a stew that never looks refined.
That falls apart, that’s shapeless. Forget.
NOOOOOOOOOOOOOOOOOOOOOO ! Stay ! That’s delicious.
Small tako (octopus, poulpes) from the area of Kobe. That’s something you cook extremely briefly or really longly. Today, the slow way…
Slow simmering.
After…hours and lots of red wine later.
It melts in the mouth.
GOURMANDE in OSAKA 