Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.
Umeboshi, salty plum, with the red shiso that comes together.
Aka kabu, red Kyoto turnip tsukemono.
Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.
Toasted abrura-age (fried tofu) and 2 sesames.
All the topping are ready.
And the rice. Just good brown rice, longly simmered in water.
A quick veggie side for Japanese meals.
You already saw this red Kyoto turnip. I used one there. The other, I cleaned well, sliced the root, picked the leaves.
In salted water. I keep it covered, in the fridge. Good from the next day, for a few days.
After 3 days, the leaves.
The root.
A long time ago, a very cheerful lady asked if I liked French pot au feu and I said that was not my favorite dish. She was very disappointed as she had just discovered the dish in a “traditional French restaurant” here in Osaka, and she said : “Really I love everything spicy with tomato sauce, chick peas, seafood and hot dog sausages…”. It seems, she ate an original variation for sure that drifts far away from what most call pot au feu in France.
Well, I’ve made it today without the knackies. I don’t know if that has a name. Maybe the Spanish “cocido de pulpo con patatas”, but I don’t see it with sausages. Well, they are not here.
I have the pulpo (octopus) :
Hokkaido octopus.
Into a broth (onion with cloves, chick peas, bouquet garni, mushrooms).
Boiled.
Added potatoes. Later tomato sauce and a little red wine. a little hot chili.
Kyoto red kabu turnip.
I first added pieces of the root, then stalks, then at the end leaves.
Put it in a pottery.
Cover and announce “pot au feu” or whatever name…
That looks so hip that you can’t guess what it is, like in those avant-garde restaurants that have done it for…ever. You have to pretend it’s new all the time. Well it’s marinated oysters with fresh veggies, and it’s yummy.
Japanese ingredients : small oysters and (blanched cooked) edamame beans.
Also white kabu (raw). And okra (gombo, blanched).
A fragrant yuzu lemon. I simply juiced the yuzu and added all the other ingredients diced. Mixed. Let a while in the fridge.
Serve in small amount as an appetizer, or with a toast or hot rice… well, that was a hot boiled potato.
It cooks at the slow speed of a snail…
Because we have a weather to eat soup. As you can see, it contains pasta and many items but no lumaca (snail), only lumaca pasta (the package claims that, it should be “lumaconi” maybe).
Kabu (turnip).
Kyo-imo (kyoto potato) also called ebi-imo (shrimp potato), a kind of taro.
Kuromame black beans.
Small bits of fat pork, onion, tomato passata, garlic, chili, olive oil… then I added the pasta, some cabbage.
The creaminess comes from the addition of ground sesame.
GOURMANDE in OSAKA 