Les petites tartines

Tartine au misozuke tofu et au daikon kaiware (radish sprouts).
A tartine is just a slice of bread with something on it. Simple.

Graham flour and sesame bread. It’s a thick bread, a bit rustic. Perfect for that “cheese” tofu. The radish touch is interesting and crunchy. Miam !


read about misozuke tofu (fermented tofu)

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Tartine grillee au poireau “Kujo negi”, cheddar et poivre noir. Leek, cheddar, black pepper.

The bread is pistolet milk roll that were starting to become stale. (Post about pistolets )

They were still very fluffy inside, and great after toasting. Perfect hot sand, fresh and creamy.

Pink sprouts and pink curry, with yaki tofu

A dish for Winter mood. I wanted to eat pink. And spicy. And crunchy. And vegan.

Winter’s garden is a sprout garden. They make some in pink too…

The pink curry is Thai red curry paste and lots of coconut cream that I simmer a few minutes with onion and garlic. The veggies are celery leaves, ninniku no me (garlic sprouts) and okra.

Yaki tofu , grilled tofu. It’s firm texture tofu, the surface was burned at the flame. That makes it more solid for hot pots. I still put a plate on it and waited 10 minutes to drain excess water before cutting it.

Added lemon juice and nam pla sauce (use soy sauce to make it vegan).

Serve on a bed of sprouts. I slightly steamed the bean sprouts (mungo beans). The pink stalk radish sprouts are called sakura kaiware. They are crunchy and have a very light flavor of radish.

Yummy and easy too digest. But it is fatter that it seems as the coconut milk and cream (from a can) are not light. Well we need that on cold days.

Cal : 489.5 F30.1g C27.0g P32.2g

Hamo no kabayaki, and magic sprouting season

Another dish of hamo, the long Summer eel. This time it’s prepared like unagi eel, grilled and lackered in a brown sauce. It’s called kabayaki.
It is said that kabayaki fish is a good dish for the hottest days of Summer, like now.

other dish with hamo (aburi)

The fish, prepared not by me…

Raw with first layer of sauce.
I am not sure it’s the traditional way. The addition of miso is not usual and the sake should be mixed to the sauce. And I add starch because I use less sugar. Well, it’smy “special kabayaki”.

For the sauce : I prepare a little caramel, add in soy sauce, mirin, water, bring to a boil, then cornstarch, then simmer a while, then hatcho miso.
Grilling : I paint the fish both sides with sauce. Grill softly in oven toaster. Paint with sake. Re-grill. A layer of sauce. Re-grill. A layer of sake.

Served hot with roughly ground sansho pepper.

Rice. With this weather, it germinates overnight.

Can you see the small germs ?
hatsuga genmai (healthy rice)

Soy bean sprouts (they need to be boiled, never eat raw soy). Goya bitter squash, salted.

The small leaves : kaiware daikon. Sprouted seeds of daikon radish.
They sprouted in 3 days (versus 10 in average). Crazy !

I recycle the boxes of herbs. I soaked the seeds 2 hours, then laid them on wet kitchen paper. Kept 2 days in a dark room till I got the whitish leaves.

After 1 more day near the window. It’s already ready to eat.

Triple sprout stir-fry

A good mood oyster sauce stir-fry with lots of fresh spouted grains.

This is my garden… : kaiware (sprouts of daikon radish) and behind broccoli sprouts.
I could tell you : “Sprouting your own grains makes you save so much money…” and that wouldn’t be true.

These are mungo bean sprouts that I bought. 200 g for 19 yen, and that’s not the cheapest deal I can get. For kaiware and alfalfa idem. Others are slightly less cheap.
In any case, the seeds cost me more. Well, my “gardening” is still cheap. That’s just not a bargain. I do it for the fun. I’ll try others for variety.
It’s nice to see plants growing, isn’t it ?

Spring cabbage. The outer leaves are already into the wok…

With chicken liver, paprika.

Sprouts.