Red daikon, red mochi.

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.

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

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.

I steamed the cakes. Let them chill.

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.

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

Sara udon lunch

Sara udon with 3 greens.

空芯菜 kushinsai, water morning glory. It’s a South East Asia classic green. With the tropical weather we have now, they can grow it easily.

Green pea sprouts.

Kujo is the 9th Avenue, in Kyoto. They don’t grow them in the street now, but maybe 200 years ago. It’s one of the many Kyoto area original vegetables.

I’ve stir-fried ginger, onion, garlic, kujo negi whites and kabocha pumpkin. Then added ankake sauce. I’ve added the 2 greens at the end. That’s my sauce to pour on :

Sara udon.

First side : cabbage and cherry tomato salad, with sesame oil dressing.

Second side : silky tofu, to eat with soy sauce and minced greens of kujo negi.

Mabo fair : aubergine and tofu

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

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

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.

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.

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

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

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

Chinatable in my kitchen

China is a whole world as wide as my knowledge of Chinese cuisine is narrow. The dishes are more or less authentic, but everything was good.

SOUP/SALAD :

Soup : Chinese beauty milk

Soup : Summer Chinese fragrant lake

Medusa salada (jellyfish)

Rice salad for a panda

RICE :

Happy rice (chahan fried rice)

Nira chahan

Eight treasure rice bowl

Peanut and carrot congee rice porridge

Genmai okayu, brown rice congee

NOODLES :

Today’s ramen, tan tan tan…

negi ramen (in soup with pork)

Banbanji, hiyamugi and fruit chu-hi. (Chinese chicken’n noodles)

Banbanji chicken noodles and young ginger

yakisoba

TOFU, SEAFOOD :

Shiso oyster omelet

Mabo fair : aubergine and tofu

Sesame sweet and sour tofu

Red and Sorghum with stinky tofu

Asari and douchi hot duet (black bean shellfish sauce)

Chinese crab dinner

recipe of mabo tofu

Mabo Tofu, azuki variation

Spicing up the Chuka standards, mabo tofu

dinner chuka

DIM SUM (dumplings…) :

Red daikon, red mochi.

you tiao donuts and tonyu soy milk.

panda-man (steamed meat bread)

nira mochi

satoimo mochi

gyoza

Gua Bao(steamed bread, quick) classic

Daikon mochi, the lucky white carrot cake

MEAT :

Cumin lamb chop and kujo negi, Chinese style

banbanji (chicken) and green soy

char-siu pork roast

Osmanthus pork (muxurou)

Lackered duck skin (Peking duck style)

Springtime bokchoi ring, oyster sauce stir-fry

“Sichuan huiguorou” styled chicken

SWEETS :

Sesame jewels. The Chinatown treat home-made.

Mango sherbet and litchees

mangomania pudding

A silky Chinese dessert, annin doufu

Chinese lampion apple

plum niangao (New Year sweets)

DRINKS :

yun-yeung cha (love duck tea)

Salty Gourmande, litchee cocktail

bubble tea (macha)

bubble milk (strawberry)

Yuzu puer cha

Spicing up the Chuka standards, mabo tofu and yakisoba

Chuka, is Chinese cuisine in Japan. These 2 dishes are so boringly classic that you always want to make variations.
Beware : it’s hot today ! On the table too.

Momen tofu, cotton tofu. It’s squeezed in cotton. The mark of the fabric is visible. It’s a firm tofu. I just let it on a plate and excess water goes out (it’s possible to add a second plate + something heavy on top).

That’s a new variation of mabo tofu.
-garlic, onions, Chinese miso, chili pepper. Stir-fried.
-plus tomato paste and cooked kabocha skin. Simmered.
-plus a garam masala mix of Indian spices
-plus the water squeezed tofu

It has a Singapore curry taste. That must be the effect of black beans from miso combined with Indian spices.

home-made eggs noodles

A shahan, fried noodles. Very simple : oil, garlic, lettuce, soy sauce. Toppings are negi and shichimi togarashi (7 spice mix) plus a few drops of fragrant sesame oil.
PLUS ichimi togarashi (=pure hot chili flakes).
OOOOOOOOOCh !
The truth is I’ve confused the pure chili and the mix.