Kibinago no nanban-zuke (fishbait in sour marinade)

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Second visit of kibinago fish bait.

南蛮づけ nanban zuke. It’s fried fish, then marinated in a sour sauce. The result is very light on the stomach.

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kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. Perfect for frying.
Wash the fish and drain well water. Sprinkle black pepper and chili pepper or other spices (optional).

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Heat frying oil. Pass the fish in potato starch, fry them.

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The fried fish, onion, carrot, ginger (grated) a chili pepper.

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For the sauce : 1/2 cup water, 2 tbs mirin, 1 tbs soy sauce, 2 tbs sake brought to a boil. Then add 4 tbs of black rice vinegar. Pour on fish and veggies. Cover. Let 30 minutes minimum. I prefer overnight.

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The next day.

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Renkon (lotus root) in black vinegar with ginger. Green beans and edamame in yuzu citrus juice.

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Genmai (brown rice) and miso soup with wakame seaweed.

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Pork and oyster okonomiyaki

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A filling Osakan lunch : Okonomiyaki.
Today’s garnished with pork and oysters.
For details, there is a special page with all explanation in French and English: okonomiyaki

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Main ingredients.

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Well cooked. You can see the meat that I put in the bottom of the pan.

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Painted with shoyu soy sauce, garnished with aonori seaweeds, negi leeks, fish flakes and pickled ginger.

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Butakimchi nabe, spicy Japanese steamboat

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A meaty nabe today. As previously, I only show the preparation for the night time hot pot. Buta is pork, and kimchi well, there is some in it :

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That spice pickle will flavor the broth. I add miso and raw ginger too. That will even be too spicy and salty, so some more neutral ingredients are necessary for balance.

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Konnyaku, made from some kind of root veggie. It has nearly no calories, and no flavor but the texture in the hot soup is very pleasant.

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Enoki are not full of flavor either. They soak the soup and bring some texture.

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Chrysanthemum greens, they have some sourness like aragula.

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The meat. It’s pork sliced very thinly. The amount seems important, but that’s only 100 grams.

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So everything is ready… curtain.

Post-scriptum : miam miam miam…

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Abalone four ways

Last year’s abalone/awabi/ormeau series :

cleaning and cutting abalone

ormeau au beurre (French style buttered abalone)

Korean abalone royal soup

Awabi to kimo (Japanese style)

Abalone ink pasta

Gourmande November round up

Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.

That’s the album about most of my November meals : November eats. And for vegan menus here.

These are the main topics and visitors’ current obsessions :

Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon

Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)

Nordic wave :

Mousse de saumon et pain polaire

Swedish bean balls

Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites

American mood :

Natural yummy banana pudding

raw pumpkin pie

creamy pumpkin pie
Obama pizza
Chicago pizza

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On the road to Christmas :
nutty truffles

Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest

sesame Japanese Xmas

Christmas desserts

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Kabocha forever

Steamed rice pudding and burnt kabocha.

Kabocha pumpkin on pinterest

kabocha and hijiki

kabocha mousse