Red daikon, red mochi.

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A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

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I washed and grated my red skin daikon radish. It’s white inside as usual.

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I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

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I steamed the cakes. Let them chill.

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Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

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For sauce : sweet chili sauce + Bulldog Worcester style sauce.

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Cumin lamb chop and kujo negi, Chinese style

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Another way to serve a lamb chop. A fun quick lunch.

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Pan-fried with sesame oil and cumin seeds.

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I had a few fresh Kujo negi, Kyoto leeks.

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The tender part of greens.

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The white part is cut into angel’s hair.

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The sauce : Chinese black miso, a little gochujang and powdered cumin.

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I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.

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That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.

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Genmai okayu, brown rice brunch soup

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Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.

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Umeboshi, salty plum, with the red shiso that comes together.

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Aka kabu, red Kyoto turnip tsukemono.

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Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.

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Toasted abrura-age (fried tofu) and 2 sesames.

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All the topping are ready.

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And the rice. Just good brown rice, longly simmered in water.

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Deconstructed inari soba and 4 treasure mozuku soup

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Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

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Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

DSC08755-001 I have made kujo negi into threads :

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I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

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So I’ve placed the noodles on top of the pockets. The project was to fill them.

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Fresh edamame from kuromame (black soy beans)

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You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

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Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

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Mixed baby leaves, plus mitsuba and cherry tomatoes.

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My lunch !

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Mabo fair : aubergine and tofu

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There exist mabo tofu and mabo aubergine, two sister Chinese dishes widely adopted in Japan. Today they are on the the same meal.

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My lunch tray. Yes, that was delicious and filling.

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The base is the same : onion, garlic, ginger, Sichuan pepper and azuki beans. After simmering, I add miso, paprika and I pass the mixer. I’ve added slices of green hot chili.

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Aubergines steamed, then stir-fried with garlic. I’ve added the sauce and more paprika, water and reheated. On the finished, a tbs of fragrant sesame oil and a few roasted sesame seeds.

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To the rest of the sauce, I’ve added green sweet chilis, a little more Sichuan pepper, then cubed silky tofu.

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Served with rice of course. It’s Thai jasmine rice with a little sticky black rice.

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Veggie side : okra sprouts, topped with zucchini (grated, mixed with salt and turmeric, let 1 hour).

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banbanji and green soy

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

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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.

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

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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.

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Soaked, and boiled.

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

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Sesame sweet and sour tofu

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Tasty tofu. Good tofu is tasty. A tasty tofu dish.
I don’t like when people say “it’s a recipe for people that don’t like such ingredient”. If you don’t like tofu, there is no obligation to eat some. But,but… Let’s say this is a recipe that makes tofu taste and feel differently. It is marinated and prepared in a Chinese style sauce.

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It’s very firm momendoufu (cotton tofu). I’ve put a plate on the block during 15 minutes to squeeze out excess water.
Cut, and mixed with a marinade (1 tbs soy sauce, a pinch of sugar, 2 tbs Chinese wine, 1/2 ts wuxi 5 spices mix) and let 1/2 hour.
Then I passed the cubes in a plate of potato starch and stir-fried till golden.

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For the sauce :
Heat 1 tbs of sugar (here kurozato black cane sugar), when it’s getting into caramel.
On lower heat, add in water, paprika powder or paste, grated garlic, the rest of the plate of starch and the plate of marinade.
Stir till it takes texture. Add some black rice vinegar. Check salt, add chili pepper to taste, more water if you want.
Reheat the tofu in the sauce.

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Top with a little fragrant sesame oil and toasted sesame seeds.
Yuummmmm….

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As a side a salad of lettuce, onion, parsley and umi-budo “sea grapes”.

DSC00119-003 umi-budo (more here)

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Served with genmai (brown rice).

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