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)


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.