Sesame sweet and sour tofu

DSC00335-001DSC00272-001

Tasty tofu. Good tofu is tasty. A tasty tofu dish.
I don’t like when people say “it’s a recipe for people that don’t like such ingredient”. If you don’t like tofu, there is no obligation to eat some. But,but… Let’s say this is a recipe that makes tofu taste and feel differently. It is marinated and prepared in a Chinese style sauce.

2013-04-18

It’s very firm momendoufu (cotton tofu). I’ve put a plate on the block during 15 minutes to squeeze out excess water.
Cut, and mixed with a marinade (1 tbs soy sauce, a pinch of sugar, 2 tbs Chinese wine, 1/2 ts wuxi 5 spices mix) and let 1/2 hour.
Then I passed the cubes in a plate of potato starch and stir-fried till golden.

2013-04-181

For the sauce :
Heat 1 tbs of sugar (here kurozato black cane sugar), when it’s getting into caramel.
On lower heat, add in water, paprika powder or paste, grated garlic, the rest of the plate of starch and the plate of marinade.
Stir till it takes texture. Add some black rice vinegar. Check salt, add chili pepper to taste, more water if you want.
Reheat the tofu in the sauce.

DSC00302-001

Top with a little fragrant sesame oil and toasted sesame seeds.
Yuummmmm….

DSC00307-001

As a side a salad of lettuce, onion, parsley and umi-budo “sea grapes”.

DSC00119-003 umi-budo (more here)

DSC00322-001

Served with genmai (brown rice).

DSC00314-002

Carotene lunch

DSC09136-001
DSC09146-001

Baked paprika, carotene powered.
I am not sure the body tells what it needs, but I wanted to eat this yellow orange color. I like thinking these food bring a lot of antioxidant β-carotene that I need now. Even if I’m wrong, I’ve eaten something good.

DSC09091-001

A yellow paprika and carrot *okara*. I made carrot juice, they are the grounds.

DSC09101-001

The filling is azuki beans, new onion, the carrot *okara*, turmeric, garlic, chili pepper, salt.

DSC09142-001

Baked. I’ve put a drizzle of olive oil on top. That favors vitamin absorption.

DSC09124-001

Today’s salad : chrysanthemum, young onion (salted, let 20 minutes, rinsed), parsley and ninniku no me (garlic stalks).

DSC09147-001

Dessert : citrus flavored torta di riso (see here).

DSC09119-001

A nice little three course meal, ready in few minute. The dessert was made a few days ago.

DSC09159-001

DSC09177-001

Lotus and edamame eggs in a soba nest

DSC07588-001

As Spring arrives, I have to cook my quota of Easter eggs.
What comes first ? The egg or the nest ?

DSC07630-001

Let’s say it’s the egg. Some eggs, like those of quail are irregular in colors, just like that.

2013-03-23

The eggs are made of pasted edamame beans and broken renkon lotus root. There is also onion, garlic, white miso and for a cheezy touch some bits of sake kasu. I have cooked the paste then shaped.

DSC07627-001

The nest.

2013-03-231

I had seen some “cookies” made from soba noodles, so I knew they were tasted after being dried.
I have simply baked fresh soba buckwheat noodles under the grill of the oven toaster. The noodles are boiled, but cold. I have not added any flavoring, they are delicious that way.

DSC07648-001

It’s crispy around and soft inside.

DSC07575-001

Tsubomina and lotus root stir-fry as a side.

DSC07573-001

Sakura okowa as a second side (details here).

DSC07570-001

That’s a Spring lunch for me.

DSC07604-001

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

Chinatable in my kitchen

China is a whole world as wide as my knowledge of Chinese cuisine is narrow. The dishes are more or less authentic, but everything was good.

SOUP/SALAD :

Soup : Chinese beauty milk

Soup : Summer Chinese fragrant lake

Medusa salada (jellyfish)

Rice salad for a panda

RICE :

Happy rice (chahan fried rice)

Nira chahan

Eight treasure rice bowl

Peanut and carrot congee rice porridge

Genmai okayu, brown rice congee

NOODLES :

Today’s ramen, tan tan tan…

negi ramen (in soup with pork)

Banbanji, hiyamugi and fruit chu-hi. (Chinese chicken’n noodles)

Banbanji chicken noodles and young ginger

yakisoba

TOFU, SEAFOOD :


Shiso oyster omelet

Mabo fair : aubergine and tofu

Sesame sweet and sour tofu

Red and Sorghum with stinky tofu

Asari and douchi hot duet (black bean shellfish sauce)

Chinese crab dinner

recipe of mabo tofu

Mabo Tofu, azuki variation

Spicing up the Chuka standards, mabo tofu

dinner chuka

DIM SUM (dumplings…) :

Red daikon, red mochi.

you tiao donuts and tonyu soy milk.

panda-man (steamed meat bread)

nira mochi

satoimo mochi

gyoza

Gua Bao(steamed bread, quick) classic

Daikon mochi, the lucky white carrot cake

MEAT :

Cumin lamb chop and kujo negi, Chinese style

banbanji (chicken) and green soy

char-siu pork roast

Osmanthus pork (muxurou)

Lackered duck skin (Peking duck style)

Springtime bokchoi ring, oyster sauce stir-fry

“Sichuan huiguorou” styled chicken

SWEETS :

Sesame jewels. The Chinatown treat home-made.

Mango sherbet and litchees

mangomania pudding

A silky Chinese dessert, annin doufu

Chinese lampion apple

plum niangao (New Year sweets)

DRINKS :

yun-yeung cha (love duck tea)

Salty Gourmande, litchee cocktail

bubble tea (macha)

bubble milk (strawberry)

Yuzu puer cha

Fêtes . Dinners of Holiday. Many IDs, change of style.

A few ideas for holiday menus. Japan has a month to celebrate the end of the year with Bonenkai (funerals of the old year) parties. In other places, Yule, Noël, Xmas and New Year in many places. Add, yours…
I like trying different dishes and meal styles.

Take a hot cup of thé de Noël and enjoy :

Rétro Christmas, candlelight and rustic.

Simple appetizers.
Jambon en croute aux marrons (chestnut ham pie)
Provence’s style : 13 desserts of Christmas night
Nougat glacé (iced nougat)

Kani Nabe (crab hot pot)
Winter Japanese home parties are often nabe (hot-pots)
Japanese hot pot with Winter crab
Other nabe (hot pots) :
Nikomi Udon
Duck and veggie nabe
sukiyaki

Noël blanc
Everything white, and French flavors…
Full Menu White French Christmas
Boudin blanc (white pudding sausage was little people’s Xmas treat, DIY)
Blanc-Manger (Middle-Age style, not a dessert)
Canard aux airelles (duck with cranberry sauce)
Gateau Mont-Blanc (coconut Antilles’ whiteness)

A Japanese Christmas menu
chicken and sesame cooking class
marmalade and sesame wings
chicken slices with wine sesame sauce
tofu with wine sesame sauce
decorative potato sarada. (pote sarada)
sesame fruit cake

Mexican Navidad, Tamales
pickles and chicken tamales
yellow grits tamales
tamale pie

Islands
Christmas ham, from the Antilles (French Caribbean islands).
Petit jambon antillais (pineapple baked ham)
féroce d’avocat (cod fish spicy guacamole)

Classic French
potage Choisy
Le poulet de Gaston – Dijon chicken (mustard sauce)
bûche aux marrons glacés
Douceurs de beurre et marrons…

Osechi Ryori, a feast of good luck dishes for Japanese New Year, with the recipes. Click here.

Alsace influence. French and light.
Full Menu
Blinis with smoked salmon
Choucroute de la mer (seafood Sauerkraut)
Bûche forêt noire Blackforest log Yule cake
Bredele (season cookies)

Petit Jésus en brioche…
About this one, posts showing up soon :
Colorful first dish
Saucisson en brioche au safran (salami saffron pie)
Red wine red cabbage in rice cooker. The same in cocotte.
Chestnutty no-bake croquettes
Flocon de neige (streusel flocken-sahne). Berry Flockensahne.
Black sugar Nonnettes Kaki nonnettes. Mandarin nonnettes.

Balsamico glazed salmon, soba and kabocha teishoku Japanese lunch

Let’s eat salmon today.

It’s very simply prepared, cooked in the pan, grilled both sides, then a little more with balsamico vinegar.

The reduced sauce is poured on top of the fish.


Home-made soba. That was not a great idea to boil the kabocha at the same time to gain 4 minutes… but well, I’ll know for next time.

soba soba-mania, many soba variation

The water serves a base for a miso soup, garnished with the kabocha.