Aka endo mame tortilla, and veggie plate

DSC03428-001DSC03407-001

A nice plant-based brunch to enjoy season local produce.

DSC08911-002

Do you remember these aka endo mame red peas ? I soaked them and made this batter :

DSC03391-001

Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.

DSC03394-001

Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.

DSC03412-001

That’s it. On top, drizzles of balsamico sauce.

DSC03402-001

The red carrots of Kyoto.

DSC03425-001

Just grated them. They have a sweeter and fruitier taste than average carrots.

DSC03406-001

Leafy daikon radish.

DSC03424-001

Just steamed.

DSC03423-001

Big daikon. I cut, salted, let 30 minutes and rinsed.

DSC03422-001

Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.

DSC03419-001

Crunchy, yummy, filling…

DSC03415-001

Burning strawberry dew

DSC09825-001

That’s a fierce cocktail that will wake up your spirits and digestive system.

DSC09814-001

Only 3 ingredients. The red carrot has a sweeter taste than the orange ones.

DSC09821-001
DSC09825-002

As you can see that’s between a juice and smoothie. I’ve used the strawberries still frozen. The texture and taste were perfect.

DSC09830-001

Leaves and buds, plant powered early Spring meal

DSC07188-001

The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

DSC07112-001

I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

DSC07135-001

The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

DSC07171-001

The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

DSC07148-001

Garlic and yuzu sautéed tsubomina. That you are detailed here.

DSC07160-001

The main dish maybe is the tofu on wasabi leaves, from this post.

DSC07195-001

The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.

DSC07093-001

Buta no shogayaki – Ginger pork

DSC06423-0022013-03-132

Two easy and tasty Japanese dishes.

DSC06422-001

Of course, the most important ingredient is ginger.

DSC05590-001

You can use any cut of pork that can be cooked quickly in a pan, but the easiest is to use these very thin slices.

DSC06375-001

Here are the proportions of the sauce. You need about 1 tbs per person, but use as much as you wish. The ginger is peeled and grate, you can also mince it thinly. Just mix.
First, you can stir fry onions, and keep them aside.

2013-03-014

Cook the meat fully on both sides. Add the sauce, and a little water, let simmer about 10 minutes. Put back the onions. Reheat together.

DSC06396-001

Serve with raw veggies. Here cabbage and kintoki red carrot.

DSC06386-002

Furikake is a dry powder mix used to give flavor to white rice, or other plain food. There exist many types. This one is called yukari (purple), it is made of mostly dried akashiso (red shiso). The other ingredients of the mix vary. Here : umesu (pickled plum vinegar), salt, sugar, yuzu lemo. It’s ready to use. So just put on boiled spaghetti and that’s a side dish.

DSC06399-001

DSC06396-001

Teratocuisine, it’s when you create a culinary monster. And it’s good !

I won’t hide you the truth : the aliens have landed in Osaka yesterday… On my window.

(photos from wikipedia and this blog )

This is the most idiot-proof recipe of sushi :
稲荷寿司 inari-zushi. Rice bag sushi.
I don’t know how popular their are abroad, but there are one of the most common sort here. Rectangle shape in Kanto (Tokyo), triangle in Kansai (Osaka). It’s a pocket of abura-age, usu-age (the thin ones) :

It’s fried tofu. It’s sold that way in tofu stores or the tofu shelf of larger shops. The thing is they make a few sorts… and today, I didn’t pick up those you need for inari-zushi.
So normally, you flatten your abura-age with a baker’s pin. Then you pass them in boiling water to clean a little the oil. And you simmer them in a sweet broth (classically dashi, mirin, soy sauce, sugar).

I don’t like mine too sweet, so it’s soy sauce, sake and skin of yuzu citrus.

Steamed good rice (koshihikari), add (black) vinegar sauce.
Inari-zushi are often very simple and vegan. I made some with sesame, and others with carrot (red kintoki carrot).
You mix. And you fill the pockets of abura-age.
EA-SY ! A 2 yr old can do that.

BUG !!!!! I was unable to open my abura-age in pockets. They are 1 layer. No way !
So the abura-age had to be wrapped around, or nothing.

A monster is born. Sushizilla !

A female…

A herd ? MUUUUUMMMM !!!! We are invaded !?

The shape… well. It didn’t affect the taste. Fried tofu + sushi rice is a magic pair.
They were really delicious with a few drops of soy sauce nama shoyu on the back and a little wasabi between the ears. With a good pot of genmai cha tea to reheat that.

4 pieces (= 2 servings of rice)
Cal 549.5 F17.8g C74.2g P19.8g

I took the photos outside for the light, that’s why you can see the street in the back.