A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
As Christmas is approaching, I wish you a nice holiday season. So let’s have a sukiyaki party !
It’s a party meal designed to showcase delicious premium Japanese beef and season produce. A hot pot to cook and share on the table.
The ingredients are cut, cleaned, prepared and presented on big trays on the table.
First tray : fungi, konnyaku noodles and grilled tofu.
There were 4 types of mushrooms : shimeji, enoki, dry and soaked maitake and fresh kikurage.
Second tray : negi leeks, onions, soaked yakifu (gluten croutons) and kikuna (chrysanthemum greens).
Third tray : the beef. Wagyu, Japanese traditionally raised cows. Beside you can see cubes of beef fat.
Each eater is given a bowl with a good fresh egg. Whisk your egg with the chopsticks and get ready to dip you ingredients in this sauce.
First step : greasing the pot with fat and roasting the first slices. They can be enjoyed this way as the beef is delicious, just on its own.
That’s the technique : melt some fat, add some meat, pour a little sugar, then a little shoyu (sauce sauce), a little sake. Mix and cook.
All the other ingredients are added in small batches…
For dessert… well, there are no desserts for Japanese meal. So that’s a French tarte Tatin, made with Japanese apples.
A nice plant-based brunch to enjoy season local produce.
Do you remember these aka endo mame red peas ? I soaked them and made this batter :
Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.
Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.
That’s it. On top, drizzles of balsamico sauce.
The red carrots of Kyoto.
Just grated them. They have a sweeter and fruitier taste than average carrots.
Leafy daikon radish.
Just steamed.
Big daikon. I cut, salted, let 30 minutes and rinsed.
Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.
Crunchy, yummy, filling…
Each family of Osaka has its secret recipe of okonomiyaki. This post is pure spying. I am going to reveal you how my friend Emi makes hers. It’s a delicious simple version very rich in eggs. Before you start, make you sure you have tasty farm eggs.
Then, you need thinly shredded cabbage. She cuts it with her big knife. The flavors are tenkasu (tempura crumbs) and thin slices of pork breast.
The batter : It’s about a tbs of grated yama imo (Japanese yam), water and flour. Whip.
In a bowl, mix batter, cabbage, some tempura crumbs and an egg.
To be always ready, Emi has a reserve of servings of grated yama imo in her freezer.
On the oiled hot plate, first some batter-cabbage mix. Then slices of pork. Then more batter. Then flip.
Then… Why that ? The goal is to make the surface uneven so the sauces will stay on top.
Garnishing : the sauces are poured on top and layered with a brush. Then she puts fish flakes.
So the sauce are :
-okonomiyaki sauce (a mix of the thick sauce and of the more liquid Worcester sauce)
-mayonnaise
And in between ?
Do you recognized ? It’s mustard that gives a spicy tone to the sauces.
So you know all the tricks, you can enjoy it at home too.
A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.
I bought the noddles and the soup (tonkotsu pork broth).
The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.
A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…
…slices of ukon turmeric.
GOURMANDE in OSAKA 