Hot purple marron pie

That’s a Japanese meal. Yes, you can see natto. That’s not the criteria as I’d fusion natto into any cuisine style. Well, I have rice, a soup, okazu dish, sides. The rice is part of the pie, which is a azuki bean and chestnut toasted rice tart, with hidden fire. That’s a long title but that was really yummy.

These are sorts of hot Habanero hot peppers cultivated in Kyoto and they are hot. Yes, I’m repeating because they are made of fire. I used 2 mm of one and I like my food spicy. I really wish I could use more as they have a really charming flavor.

The base of the pie is freshly cooked brown rice. I’ve added a little potato starch, a little water, squeezed between 2 molds to shape and toasted with the molds, then without.
The filling is made in the mortar : a little dry garlic, miso, very small bits of hot chili, azuki beans (boiled)…

And wined chestnuts.

You could see on the tray a bowl of greens, it’s kikuna, chrysanthemum greens. I have slightly steamed them, just to warm. On the plate, you can see natto, with shiso, ika shiokarai, walnuts. All this is mixed and eaten with the greens. This salad is not plant-based as it contains seafood.

The rest is salty, I wanted a neutral soup. I’ve put dry mushroom (mix) in lukewarm water with a pinch of sugar, let 30 minutes. Then reheated and added sesame seeds.
Oboro kombu seaweed ribons completes it. It’s on the side :

As soon as you put the oboro kombu into the soup, it softens and becomes like this.

Koyadofu tteokbokki, cooking Korean street’s sticks of fire.

Today, I’ve made tteokbokki that I call tokkpokki because that’s how I hear it and remember when I have no spell-checker. Yes, that’s hot !

Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-sauce
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)

The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.

Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.

They become like sponges. I had one big block that I cut in slices.

I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.

That’s ready.

Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.

A glass of makkoli rice drink.

The meal was complete with kimchi, and green jeon pancakes.

For more : Korean Compil’

Today’s ramen, tan tan tan…

Inspired by tan tan men. But it’s really free style with what I had in stock. That was delicious.

Boiled ramen noodles and bok choi.

The ground mix : azuki beans, minced onion and garlic, chili paste, spices, stir-fried.

Added hot broth, and sesame paste (black and white, that’s why it’s gray). The paste is not very aesthetic, but it brings fat and creaminess. More chili. And parsley.

Some tempura (onion and tsubomina), as a side, to place on top.

Home-made Awamori spicy tarako for delicious pasta (via GIO)

LY I made my own fish eggs…

It’s really tasty and much less salty than the commercial version. Of course I can’t store it, but why would I ?

Tarako pasta

Fierce lawyer, féroce d’avocat

Even if “féroce” is fierce and the French for lawyer is “avocat”, I don’t think the dish was named from there. It’s most likely an allusion to the fierce hotness of the chili.
It’s a specialty from the French Antilles islands (Caribbeans).

There are variations of the recipe. The principle is to make a puree of avocado, morue (salted cod fish), hot chili pepper and manioc. Not necessarily in equal proportion, as some people want less chili, some more even I have not met anyone like that so far.

I soaked the salted fish in several baths, then grilled it in the oven-toaster and torn it apart, taking away the bits of bones.

Avocado (and a little shikwasa lime juice), a chili, a chive (kujo negi).
If you don’t get the manioc from your garden, Antillese grocery stores have some powdered ready to use manioc, perfect for this recipe. If you don’t have such stores…
So I have used Asian tapioca starch that I baked in the oven toaster to cook it, then wet with coconut milk, let it sit a while before mixing in.

The mixture is usually smoother. It can be made dryer with more manioc and shaped in balls to take with a toothpick. That depends if you want it as an appetizer or a dish. That was a meal, so I wanted it chunky and kept bits of fish and avocado to add in later.

The chili can be proposed as a topping if you are not sure about how much fierceness the guests can enjoy.
Serve with a ti’punch. Well, sweet white wine was well today.