Buta no shogayaki – Ginger pork


Two easy and tasty Japanese dishes.


Of course, the most important ingredient is ginger.


You can use any cut of pork that can be cooked quickly in a pan, but the easiest is to use these very thin slices.


Here are the proportions of the sauce. You need about 1 tbs per person, but use as much as you wish. The ginger is peeled and grate, you can also mince it thinly. Just mix.
First, you can stir fry onions, and keep them aside.


Cook the meat fully on both sides. Add the sauce, and a little water, let simmer about 10 minutes. Put back the onions. Reheat together.


Serve with raw veggies. Here cabbage and kintoki red carrot.


Furikake is a dry powder mix used to give flavor to white rice, or other plain food. There exist many types. This one is called yukari (purple), it is made of mostly dried akashiso (red shiso). The other ingredients of the mix vary. Here : umesu (pickled plum vinegar), salt, sugar, yuzu lemo. It’s ready to use. So just put on boiled spaghetti and that’s a side dish.



Champuru with ocean furikake

Another quick lunch around an envy of champuru, the Okinawan tofu scramble, with goya bitter cuke.

Ocean furikake. That’s just that. But well fish and seaweed and you have the feet in the sea… And that changes everything.

Yummmy !

Special oyster and spring cabbage okonomiyaki (via Gourmande in Osaka)

Last year

Special oyster and spring cabbage okonomiyaki This very, really very different from what they make in the shop… I know because I have *worked* as an okonomiyaki chef. OK, that was just for fun, many years ago. The lady that owned that nice okonomiyaki restaurant in Shikoku island also had a good sense of humor. One of my friend joked that she would never hire a foreigner to work in her shop. To show he was wrong, she answered that I would help on that night's shift. Too bad we didn't take … Read More

via Gourmande in Osaka

Gratin blanc et blanc, veggie colors and a furikake

A piping hot creamy gratin just out of the oven.

Cute pastel crudites.

A stir-fry for the greens.
For this, I had a home-made furikake.

Furikake means a powder mix to dispatch on top of rice or whatever to bring flavor, colors and a few vitamines too. You can find hundreds of sorts in Japanese supermarket and even high-end grocery store. All levels of quality exist. I stay away from the cheapest MSG loaded artificially enhanced versions.
It’s very convenient for the people with a reduced budget and time that eat their rice bento everyday. They can alternate a dozen of furikake mix, the taste is totally changed. There is no recipe.
Here, I milled fish flakes, broke a few bits of nori seaweed, added natural sea salt, chili pepper flakes, white and black sesame seeds.

The tsukemono is made of this red skin daikon (it’s 1/4th of size too), and salt. Raw daikon or radish helps digesting fat food.

The hot dish, it’s simply boiled potatoes, the “white” part of negi leeks, a little garlic, hand-made momen tofu in cream + a little butter. Nutmeg, nut much. They were baked a while, about 1 hour… Then a little freshly grated parmesan cheese on top, served when that’s melt.

Cal 649 F24.8g C85.9g P31.5g

Salade-omelette and furikake

How to refresh and dynamise your omelet…

Veggie omelet (red and yellow bell peppers, garlic and mizuna stalks), topped with fresh leaves (mizuna) and dressing (olive oil, balsamico and jalapeno sauce).

2 servings of rice (black and white mixed), and 2 sorts of furikake. Furikake is a mix of powdered dry ingredients used as topping for rice or other food. I mix-mash myself.
Left : dry fish flakes + aonori seaweeds + white sesame
Right : same dry fish flakes + shichimi 7 spice mix + sansho pepper powder + natural sea salt + flaxseeds + black sesame

Cal 526 F13.6g C78.1g P21.9g

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu