Cinco de burrito, and baked veggies


It seems the Cinco de Mayo, 5/5 on the calendar is the day when the Mexicans eat Mexican food. So I want some too.


So here is the menu : burritos colorados (in red sauce), 3 baked veggies. That’s how I imagine Mexican food.


I made these burritos from scratches. Home-made tortillas, strips of chicken grilled after being marinated in lemon juice, powdered jalapeno, salt and parsley, dices of avocado, parsley, onion…


Covered with a spicy tomato sauce. With soy yogurt, cabbage, avocado dices.


Nagai togarashi, they are local green sweet peppers.
I’ve filled them with sakekasu (sake lees) mixed with minced onion, paprika, turmeric, salt, a little olive oil and lots of cumin.


Baked !


栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.


After being baked. I’ve also baked classic potatoes.



Black tofu and agedashi kyo-imo taro

Two small Japanese dishes, passed through the gourmande’s paws as usual. That’s not super original, but maybe you don’t know these two.

age-dofu (recipe here)
Agedashi is a classic way to prepare tofu, that means ageru (fry), then pour dashi (broth) on it. This time I made it with taro.

This is the Kyoto style taro, kyo-imo. I have peeled one, cut in a few rolls, boiled till tender. Then I’ve patted them dry and deep-fried till they get colored.

The dashi is the Japanese basic broth : DIY dashi recipe or plant-based kombu dashi.

I have left the fish flakes (you can omit them), added dry togarashi chili pepper, flavored with soy sauce and reheated slightly. I’ve added a little potato starch to thicken and poured on the hot kyo-imo.

Serve hot while it’s crunchy around.

I have used these black soy beans (kuromame) instead of the white. And I have proceeded exactly as I do for white tofu (recipes here).
It’s zaru tofu, shaped in a basket.

Topped with kezuri-katsuo (fish flakes), and at the side soy sauce to pour on it.

You’ll see the rest of the menu in the next post… (soon here)

Tanuki soba and big kabu turnips

A hot Japanese soup. Soba are buckwheat noodles. The tanuki is a Japanese raccoon dog.

tanuki ezo-tanuki, Northern white tanuki (image source, a blog with nice animal photos)

I’ve not been hunting. This dish is nearly vegan (you can use vegan broth). In Osaka, tanuki soba means a soba soup garnished with a slice of abura-age. In other places in Japan, they may give it a wrong appellation. Maybe it evokes the color of the fur of a tanuki. Or it’s because it’s tanukis’ favorite dish when they dine out in town…

Thin abura-age, it’s fried tofu slices. I bought them. Before adding them to the soup, I wipe away the excess of oil and slightly toast them.

Kabu are Japanese turnip. They can be pearly white, either small or huge. And more rarely red skinned.

Slices of the red kabu, kabu greens, cabbage, carrot, onion… All that is covered with dashi stock.
Classic dashi
kombu seaweed dashi (vegan)
DIY soba noodles
other soba recipes

Mizu nasu, the “water aubergine” you can eat raw

Do you know these Japanese mizu nasu (water aubergines) ? The particularity is you can eat them raw.
Of course they can be cooked too, like here :

veggie mille-feuille

The wiki article in Japanese is very interesting. They explain that has been traditionally cultivated in Osaka for many years. I wonder if they are more common here than in the rest of Japan. In Summer, all local shops have them.

The simplest way : I slice them, salt, let a while and rinse. Then I use as a salad.

With sweet chili sauce.

Other meals with these mizu nasu : click here.


The word râpé means grated. Grated, because they cook quicker. If you want a meal ready in a few minutes : grate !

A purple sweet potato, and red Kintoki carrot. Two veggies that are just excellent without any seasoning.

Râpées. Then the carrot is ready in 2 minutes, the potato 5 minutes, in the steam mode of the micro-wave. Then I shaped them in a small mold and reheated with :

Chicken liver pan-fried with onions.

That was great.