Rice-lentils and baked spicy azuki lunch

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Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

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Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

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Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

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Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

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I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

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Kabocha salad made in last post.

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Warm mushroom soba soup

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The weather is getting a little chilly. The time of warm soup is back. The official season of sake kasu is open, even if I didn’t wait.

Asian cuisines are very careful about seasons of dishes. You’ll say that’s everywhere that wise people try to eat season produce. True, but they have kept a concern that was important in European Medieval cuisines and has since been neglected, which is the effect of food, whether they are cooling or warming. So these are two food said to be “warming” :

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Sake kasu (sake lees). The soup made with it, kasujiru, is present all along the cold season in Kansai.

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Buckwheat, here in soba noodles. It’s also seen in sobagaki.

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I soaked a good handful of mixed dry mushrooms, then added onion, frozen and thawed tofu, garlic, soy sauce. Simmered.

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For the sides, I’ve steamed kabocha and reheated hana mame (flower beans) with soy sauce and a little sugar.

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I’ve added the soba and sake kasu in the soup, more soy sauce to make it saltier.

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And to spice it up a tonic mix : diced ginger, garlic, negi leeks, and chili pepper. Just mixed in, reheated and served.

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Kimchi in the kabocha.

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A flower on the beans. Lunch is ready.

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Kiku, chrysanthemum garden toast

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My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.

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Ful, broad bean hummus.

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Basil pesto (basil, garlic, sesame, salt, olive oil).

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Kiku, chrysanthemum.

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A toast, bean paste, pesto and flowers.

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Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.

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With coffee and a mikan orange.

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All tones of red

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Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

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Gochujang, the Korean sweet and hot paste.

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Red onion.

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Boiled azuki beans (frozen).

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The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

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Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

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Cooking the patties with slices of apples.

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Mmmm….

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Today’s bibinbap

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Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

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Namul veggies (preparation here)

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Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

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The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

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Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

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Add a little broth in the bowl, mix and enjoy :

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Smoked oysters and kimchi pasta

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A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).

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A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.

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Stir-frying the oysters.

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Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.

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Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.

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You have a nice veggie side dish, fresh and crunchy.

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A delicious dragon fruit (from Philippines).

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A nice meal.

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Mitsuba mushroom kimchi ramen

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A quick lunch, using as usual season produce. It’s just a stir-fry of chuka soba (Chinese noodles).

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With konnyaku (cut in cubes), chicken liver, stalks and leaves of mitsuba, kimchi, white mushrooms…

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That makes an interesting mi of flavors, textures, rawness, cooked feeling, spiciness.

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