Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.
A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).
Pickled sakura leaves, rinsed.
Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.
Mid-way between yaki-onigiri and okonomiyaki, a tasty and healthy lunch. That’s really interesting to enjoy together the crusty flavor of grilled rice and the cabbage soft feel of okonomiyaki.
A triple base : cooked brown rice (leftovers), dry mushrooms and cabbage.
For the batter : 1/3 cup of cooked rice, 1/2 rice flour, the soaking water of mushrooms, salt. In the blender 1 minute.
For the filling : cabbage, ninnniku no me (garlic stalks), minced fresh ginger, 2/3 cup of cooked rice.
Mix, cook one side in an oiled pan.
Flip, add sesame oil, flip again…
With sauce (here Bulldog Worcester style sauce). Then aonori seaweed flakes and chili flakes :
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.
Kuri gohan is one of the many classic Japanese rices, and well there are different versions.
Kuri is Japanese chestnut, slightly different from the European one (see here).
Sometimes it’s called gohan, as it’s standard rice. Other times, it’s okowa, which means it’s steamed sticky rice.
A more common style (from a commercial site I am not related to, I just needed to borrow a photo for a while) :
source
That’s white rice cooked with chestnuts in syrup. That’s more like a dessert version. I like it too that’s I also… no, I’ve never cooked it so far. I eat it with pleasure when it’s served but I always end up with a grilled version.
The list is open… Add your oen version.
This time, it’s yaki (grilled), of course.
I have soaked the rice (half brown, half white) in water 24 hours, then added the grilled chestnuts with their inner skin, a glass of white wine, a dry chili pepper and a pinch of salt, and let one more night. Before starting the rice cooker, I’ve added goji berries.
Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.
I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !
I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.
Cut and they become little bags to contain your sushi.
My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.
I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.
Toppings : edamame fresh soy beans, fresh sweet corn, sweet green chili, carrot.
Served with kaiware daikon sprouts.
GOURMANDE in OSAKA 