Hokkaido red peas

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赤えんどう豆 aka endo mame. Red peas, from Hokkaido.
I’ve found these in a depachika. It’s the under-ground flour of a department store where there are many specialty shops of food, ready to eat, fresh and ingredients. I had never used these peas.

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After soaking a few hours.

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And boiling 45 minutes. I could then use them for 3 dishes.

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Japanese style : reheated on low heat, 15 minutes, with enough broth to cover, a piece of kombu seaweed, soy sauce and kurozato black sugar. Let cool. They can be kept about a week in the fridge and served as side dish for Japanese meals.

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Aka endo mame okayu (more here)

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Indian-Japanese fusion style : stir-fried with onion, garlic, ginger and chana dal massala powder. Plus a few shishito peppers.


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Served on reheated shirataki noodles.

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Aka endo-mame okayu, red pea rice porridge

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Here is an okayu, a congee, a rice porridge.

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Brown rice, soaked. Red peas boiled (Hokkaido aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.

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Umeboshi with red shiso.

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To garnish : umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.

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Frozen tofu.

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Refried briefly with Indian spice mix and turmeric.

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A quick brunch.

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Deconstructed inari soba and 4 treasure mozuku soup

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Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

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Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

DSC08755-001 I have made kujo negi into threads :

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I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

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So I’ve placed the noodles on top of the pockets. The project was to fill them.

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Fresh edamame from kuromame (black soy beans)

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You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

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Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

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Mixed baby leaves, plus mitsuba and cherry tomatoes.

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My lunch !

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Purple hana mame, sweet giant beans


That’s the season for new dry beans. So here are the first hanamame (flower beans ) of the season.

They are that big. They need long soaking time in spite of freshness.

After 24 hours.

Boiled till they get tender.

Then I soaked them one night in a syrup (honey plus a litte mirin and soy sauce). And I get those delicious dessert beans.

Hijiki seaweed, kabocha…

A more Japanese meal today. Several small items compose it. There is nothing classic. I switched rice for fancy bread (but many Japanese do that) and it’s vegan, which is a rarity in this country.

Let’s start simple : kinudofu, creamy silky tofu with sweet chili peppers and green lemon.

I get these seaweed fresh, so I just need to rinse and cook. If you buy them dried (most Japanese grocers have them), you need to soak them about 20 minutes, use lukewarm water with a little honey or sugar for better result.

I fried cut red onion in a little oil, added the hijiki, stir-fried, then seasoned with a little shoyu soy sauce and sugar, simmered 2 minutes.
They can be served cold (like here) or hot.

Boiled kabocha pumpkin skins. That’s a leftover, I reheated and covered with sesame sauce gomadare.

When you mix, it get really yummy.

Taisho kintoki beans. I boiled a big batch recently as the 2012 crop of dry beans arrived. They are superb.

With tomato chili sauce, and parsley.

Red delight.

Something to clean the sauce : pumpkin bread.

Toasted.
Thankies gods and sacrified veggies.Itatakimasu !