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.



Summer O-kayu (easy to eat in hot weather, brown rice congee)

When temperature is 33 to 35 degrees, humidity 70% and up, I never feel like eating. I made the choice to live without air-conditioning, and it is so much better. This is the only minus. And it’s OK if I eat food adapted to the season. I don’t really have the “digestive troubles” I mention, precisely because I eat how I need to avoid them.

Whole grains can be trickly to digest. Be nice with your intestine.
Take genmai (brown rice). Cook it overnight. I like my o-kayu (congee, rice porridge) very liquid. I use the Chinese program.

Cut the fibers thin, salt and slightly steam the greens. Cut and salt in advance the herbs (nira and Italian parsley).

Mushrooms are steamed too. They are “tora enoki”, panther enoki. Shirasu (fish bait) is already steamed.

Dry garlic is less pungent than fresh Toasted it makes a nice alternative to the classical fried garlic.

So, you add the toppings, a few sesame seeds too (you can even ground them for more digestibility) :

Kimchi and cherry mitsu-mame are sides (not mixed !!!! ).
As I explained there, eating tokoroten seaweed jelly helps regulating digestion in hot weather. Kimchi is lacto-fermented, veggies are salted and easy to digest, in addition it contains lots of ferments like yogurt.

The drink is “mugi cha”, roast cereal decoction. It is often served cooled. But I have it hot, as drinking only hot or room temperature is better for your body.

For 2 servings of rice soup :
Cal 437.3 F3.7g C96.4g P21.5g

All meals of June 2010 : Illustrated Menu