Japanese Sunday roast : bamboo shoots, konnyaku steak and my small tree of sansho

Vegan brunch. It’s roast konnyaku steak, with kinome and green peppers, and roast fresh takenoko ( bamboo shoot).

The konnyaku (konjac, konjak) is a sort of root vegetable that is not sold whole but processed in blocks of different shapes. It has nearly no calories and it has digestive properties. Taste is inexistant, unless you get flavored versions, but the texture is pleasant and it will absorb the taste of the sauce of condiments, like here.
After washing and drying the block of konnyaku, I cut the top and stir-fried it in olive oil plus a little soy sauce and lots of freshly milled 4 color peppercorn mix. I know olive oil is not classically Japanese, but it is really good this way.

The stir-fried (sweet) green peppers.

Topping the steak, leaves of kinome

…from this little tree that I keep indoor as a green plant. It is a young tree of sansho, Japanese “Sichuan pepper” that gives sansho peppercorn. More here (click on text) :
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)
Outside, it has predators here. Those baby butterflies are crazy about it, and one of those itsy bitsy worms can clear all the leaves of the whole tree in a few minutes. That happens automatically on my balcony and I live on the 5th floor (4th floor in logical French system), they crawl up on purpose.
The plant does its best to protect itself, it has thorns, so before eating I tear of the leaves from the stalks. Actually, I eat them with the bamboo shoots :

A fresh small bamboo shoot. To see where they come from read the story of baby bamboo.
I cut out the leaves around and roasted it in the pan.

It does not look so great on the photos but this is definitely the delicacy of this season. It was so good that I could have eaten a dozen. But I had only one for today.

boiled takenoko bamboo shoots and kinome

So I ate tomato beans :

A Sunday brunch ready in a few minutes (without counting the time to soak and cook the white beans that I did in a big batch the day before).

Pecan nut butter and double sashimi noodle salad (July Daring Cook Challenge)

The Daring Cook Challenge of this month is nut butter, in a savory recipe.

The July Challenge is hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies.

I have tried to make pecan nut butter, because I never had any. And the Asian seafood salad, because… it’s too hot to cook.
So you can see from the left :
A pecan nut
The pecan butter dressing
Calamari sashimi noodles
Konnyaku sashimi lasagne (seaweed flavored)
Shredded greens (cabbage, cucumber, green hot chili, sudachi lemon peel)

Step by step :



Pecan nut butter ! Yeah !

Dressing : nut butter + Japanese black rice vinegar + sudachi lemon juice + soy sauce + garlic + green chili pepper. A few minutes later, add more water and a little black sugar.

Raw calamari, cleaned, peeled, cut in noodles.

The konnyaku seaweed “sashimi”.

Just waiting for the dressing…

Thick dressing on top, for the photo… then I added vinegar to the rest to sprinkle around.
De-li-cious !

Other recipe for this challenge.

Petits poissons dans la friture…


Swimming in the plate.

gaccho
In the sea, from that page.


In the shop.


In my kitchen.

It’s called gaccho. ガッチョ
I have read that they are the most thrown away fish. And that’s true they sell them very cheap. Why do you think people don’t buy them ? They are surely less loaded in heavy metals than the big tuna or whale. The taste ? I found them excellent, fine flesh, not too firm, not too soft, delicate taste. I think that’s just ignorance. That’s not as bad as in Europe where I know so many people that would never buy fish if the fishmonger does not cuts it an prepares square shaped filets, but many young people wouldn’t buy anything but the 10 most common species of fish.

They were too small for something else, so I just fried them. I ate them with a mix of matcha (tea powder) and salt. It’s an alternative to the soy sauce for tempura.


The fried gaccho fish. Brown rice with cereal mix.
Sticks of daikon radish, which favors the digestion of fried food. A few pieces of young onion (salted and rinced).
The green lasagna is sashimi konnyaku, it is eaten with the beige sauce is miso with vinegar.

Cal 447.6 F16.5g C47.1g P37.4g

Fr :
Ces petits poissons sont des gacchos, ils ne sont pas tres prises. Ce serait un des poissons peches les plus “jetes”. Pourtant c’est tres bon, une chair de texture ideale et un gout fin.
Je les mange avec un melange de sel et de matcha (the en poudre).
Avec du radis daikon, qui favorise la digestion de friture, de l’oignon jeune degorge et rince. Ces pates vertes sont du “sashimi konnyaku”. La sauce est un melange de miso et de vinaigre de riz. Celle du commerce est sucree, pas la mienne.

Cutting konnyaku…

Konnyaku is a big potatoe. They grate it, and pour in boxes. They cook it and you get blocks of konnyaku. The blocks can be cut in many shapes, you can do it at home. You can also find already cut konnyaku noddles. The color can be white or brown, or any gradation in between.
It’s very popular as it’s very low calorie… well they didn’t need to lie on the label. I count about 15 cal for 100 g. The texture is interesting to eat.

Fr :
Le konnyaku est une sorte de grosse patate qui gratee, moulee et cuite. Cela donne ces blocks. On peut les decouper de mille facons et aussi acheter des nouilles deja coupees.
C’est tres populaire car tres peu energetique. Bien sur l’etiquette ils ont triche. Disons que ca fait 15 cal pour 100g. La texture est assez ferme, c’est interessant a manger.