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.
Second morning of okayu rice porridge with the leftover cooke for the umeboshi okayu
The base is the same : brown rice + cooked aka endomame red peas + a little salt.
Grilled salted salmon.
With the salmon, I’ve toasted a few abura age (fried tofu). To make croutons for a Fall salad, with figs :
The fish on top of the rice, with sesame seeds and shikwasa lime.
Here is an okayu, a congee, a rice porridge.
Brown rice, soaked. Red peas boiled (Hokkaido aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.
Umeboshi with red shiso.
To garnish : umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.
Frozen tofu.
Refried briefly with Indian spice mix and turmeric.
A quick brunch.
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 : Summer Chinese fragrant lake
RICE :
Happy rice (chahan fried rice)
Peanut and carrot congee rice porridge
Genmai okayu, brown rice congee
NOODLES :
negi ramen (in soup with pork)
Banbanji, hiyamugi and fruit chu-hi. (Chinese chicken’n noodles)
Banbanji chicken noodles and young ginger
TOFU, SEAFOOD :
Mabo fair : aubergine and tofu
Red and Sorghum with stinky tofu
Asari and douchi hot duet (black bean shellfish sauce)
Spicing up the Chuka standards, mabo tofu
DIM SUM (dumplings…) :
you tiao donuts and tonyu soy milk.
panda-man (steamed meat bread)
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
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.
A silky Chinese dessert, annin doufu
plum niangao (New Year sweets)
DRINKS :
Salty Gourmande, litchee cocktail
This the food for today in Japanese tradition :
Hey, why not ? An okayu (rice porridge) makes a nice… brunch. It’s simple just fill the rice cooker the day before.
This version is not traditional. It’s genmai brown rice. Then I’ve added fish bone stock and a few red items as final toppings. All that together was really tasty.
Dessert.
GOURMANDE in OSAKA 