Kuromame no shiso-ni : black beans, shiso and rice

Rice and beans, Japanese style. I think the shiso flavor is a nice companion for black beans and I had already paired them :

shiso bean empanadas

Kuromame, black soy beans. Soaked and boiled. They take lots of time to cook… depending on size and how old they are. Hard to predict, but don’t start now and expect serving them for next meal. Cook them the day before.

So I recooked the boiled beans in an oiled pan with onion, garlic, cumin seeds, a little paprika, salt. When the onions were cooked I’ve covered with bean cooking broth, let simmer. At the end, added cut shiso leaves in the beans, and some on top.

It’s a mix of genmai (brown rice) and akamai (red rice).

A simple soup : nameko mushrooms, hijiki seaweeds (dried), water. Then a little soy sauce when it’s cooked.

Steamed mizunasu aubergines and shiitake mushrooms.

Komatsuna no ohitashi (boiled and refreshed) with gomadare sesame dressing.

Oya imo taro on green sauce béchamel

The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :

Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.

Pan-fried.

The redness comes while cooking. Served with leaves of komatsuna.

Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :

from this blog いきもの　は　おもしろい！

I cut and peeled a thick slice, boiled till tender.

The sauce is green as it contains lots of fresh parsley.

Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.

The oyaimo with sauce and steamed stalks of komatsuna.

Lunch around veggie kurokke

Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.

You could see the making of green and orange kurokke in the previous post.

I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :

Myoga.

I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.

Indian green curry as a perk of juicing

Palak saag, the Indian spinach curry is an excellent way to enjoy your greens. Today, I made it to recycle.

I had 4 days of this ! The grounds that stay in the filter when I make green juice:

I had 4 days : 1 of spinach, 1 of kikuna (chrysanthemum leaves) and 2 of komatsuna. A full cup.

Onion, garlic, ginger, whole spices…

The grounds and a powder mix for chana masala that contains mango and I find excellent. I also added 1 ts of black sugar.

That gives that mud. I’ve added silky tofu. On top, a tbs of olive oil, fresh veggies.
Mmmmm….

Tarte flambée and green juice

Ying and yang. The 2 extremes together : a tarte flambée and a veggie juice. Both are made quickly for a weekday lunch.

The new onions were screaming : “Une flammekueche ! Une flamm’ !An onion tart !”.
The traditional recipe of this Lorraine-Alsace delight requires bread dough :

la flamme tutorial (click here)

It’s a very quickified version : baking powder dough, onions, a little ham and some home-made coconut yogurt. Lots of black pepper. Baked in the oven-toaster.

The juice : lots of fresh komatsuna leaves and a little yuzu juice.
小松菜 komatsuna, litterally means “little pine tree greens”, but they are sorts of turnip leaves. The juice is slightly bitter but not too much to drink it.