Creamy quiche, sautéed taro, fiery miso

It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

A good kabocha miso soup.

I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

Added a few green peas to reheat.

Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

Creamy quiche. It’s plant-based and gluten-free.

A filling lunch, very tasty.

Electrolyte refill smoothie

When it’s hot, we sweat a lot and lose water. And we also eliminate precious elements, electrolyte or ions, whatever sports drink maker call them. We don’t need to buy their powders to replace them. Let’s get all the nutrients with a natural drink.

Moloheya (molokhia), this herb has a jelly texture like okra (gumbo), and that comes with the property of maintaining hydration. Like those sports gels.

It’s a smoothie of frozen banana (for its carbs and potassium) , molokhia and a little lemon juice. Now we need sodium ? Well on the glass.

I know the color is not superb, but the taste is very fruity, the texture deliciously creamy and it’s very efficient.

Tororo-gohan with mitsuba. Yam creamed rice in green.

This slimy texture is that grated nagaimo (yam) and it’s very appreciated here. It’s very hydrating and refreshing in summer. It’s called tororo.

Tororo-gohan is a traditional Japanese dish probably very ancient. The principle is pouring a cold cream made of nagaimo (yam) on hot rice.

Like this !

Peel then grate this naga imo (yamama-imo, Japanese yam) in a Japanese mortar (that has lines carved inside) or a grater with spikes.

You obtain the tororo texture. I simply flavor mine with a little soy sauce. Classically you make a tsuyu (soy sauce, dashi broth, mirin, slightly simmered then refreshed).

About mitsuba.

In the blender I’ve made a pesto of mitsuba greens.

Pour the tororo on top of a bowl of very hot rice, add toppings and enjoy. My topping is the mitsuba pesto.
Classic toppings : ribbons of nori seaweed, aonori seaweed, raw quail egg, slices of okra, herbs…
I’ve added sesame seeds on my genmai (brown rice).

Black tiger coconut sauce for pasta

A fresh pasta and seafood dish. Delicious and easy. That can be done with any fresh herb you have.

Sweet onion simmered in coconut milk. Then stalks of mitsuba, black tiger shrimps, salt and pepper. Home-made pasta (colored with turmeric and paprika).

About mitsuba.

Served with the leaves of mitsuba all around, like a salad.

Mitsuba and Spring roll du jour

Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?

三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.