Sesame fresh cabbage wraps (lunch pack ready)

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A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.

First make some wraps with wheat flour, olive oil and water (recipe here).

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After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.

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Grated cabbage.

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A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.

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In the paper, they are ready to go. Serve with hot tea and a fruit :

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Chicken drumstick takikomi gohan


Another meal prepared in 5 minutes. I used the rice-cooker as a slave and frozen veggies for the side dish.
Usually “takikomi gohan” (rice cooked with stuff) is made with dices of ingredients and served as a side. With whole drumsticks and I got a main dish.

classic takikomi recipe

Chicken, rice, onion, ginseng, red chili, mushrooms. Plus diced broccoli stalks. Seasoning : soy sauce, salt and mirin.

Before and then… With the takikomi program of the rice-cooker.

I had kept aside the broccoli florets and a few decorative shimeji mushrooms. I added them on top and put the cooker on “keep hot mode” a few minutes, just the time to steam them :

Ready !

Triple grain mix : green peas, sweet corn and chick peas. With a goma-dare dressing made of pounded sesame, black rice vinegar, soy sauce, garlic and a little sugar.

Okoge. The best part is in the bottom. It’s caramelised.

Spring ikanago in Spring rolls, with gomadare sauce

Japanese fresh fish bait, with sweet and sour sesame sauce (goma-dare)…. fusion with Southern rice-paper raw Spring rolls. That’s a very fresh and tasty combo.

Ikanago are small Japanese eels. It’s the season and they were sold raw. These are “produced in Osaka”, so it seems they farm them. I rinsed them in water and boiled quickly in salty water. It is said the water has to have 4% of salt like seawater. Well…roughly, I did that.

Mungo bean sprouts, slightly crushed sesame seeds.


Saya ingen beans, steamed kabocha pumpkin.

All that is rolled inside rice-paper.


Gomadare : The sauce is made by pounding sesame seeds, garlic, dried chili pepper. Then rice vinegar, white miso and brown sugar are mixed in.

Crosses en goma-ae

A few kogomi as the Japanese call them. Do you say fern sprouts or fiddlehead greens, têtes de violon, crosses de fougère ?

I know they are not so common over the world, but a few people eat them in Canada and in France, at least. In theory, ferns are slightly toxic… so that shouldn’t become a staple. A few every year are probably OK.
It’s a Spring veggie… they appeared early at the market.
They are part of the 山菜 sansai (mountain vegetables) popular for old style Japanese cuisine. If you click at the Japanese of wikipedia, you will see the list of such plants is extremely long and many have no common name in other languages.

The kogomi look like Saint-Nicolas’s crosse :

Or like Martians….

On the top photo, they are salted and waiting to release their juice. Then I poured boiling water on them.

And added a goma-ae dressing made on pounded white sesame, Kyoto miso (white and sweet), rice vinegar, a little garlic, grated ginger.

I boiled a few other stuff to comple, soba buckwheat noodles, spinach, momen (cotton) tofu covered with chili pepper. I added the broth of soba to the rest of sesame sauce, to have a hot dip sauce for the noodles and veggies.

Cal 486.1 F15.7g C63.3g P30.4g