Mandarin mikan daifuku mochi

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丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

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Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

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With kurozato black sugar.

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Serve fresh. Then cut :

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Scallop biryani

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It’s the second biryani for the Daring Cook Challenge.

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The key ingredient : baby scallop. I got them already steamed.

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The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.

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Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.

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At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.

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It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.

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Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.

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The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.

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source daring cook
Fish Biryani:

Servings: 4

Ingredients

3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces
Salt
Directions:

1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.

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Dekopon, the citrus with a nose

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デコポン dekopon is a fruit I am enjoying these days. deko is means something that pops out, that is convex. The reason is obvious.

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It has that pear shape… or like a snout at the point where the stalk is attached. The size is like a big orange.

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It can be opened by hand, the rind is thick, the inner skin is thick too, like a pomelo. Inside the fruit is perfectly round, the “nose” is empty.
Taste is between pomelo and mikan (mandarin orange), on the sour side. It has a nice flavor.

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Did you know citrus trees had spears ? Apparently not all of them, so I had not noticed so far.

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Three Asian flavors for Italian Easter rice pies

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The bunny and the bells wish you a Merry Easter, even you don’t believe in chocolate eggs.
Well, that’s a personal version of the Italian Easter pies filled with rice and ricotta. This one is simplified and plant-based.

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I’ve added flavoring to cooked rice, let it overnight to soak the liquid.

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That’s the Asian touch. Lots of zests of yuzu, mikan (mandarin orange) and kumquat, and some juice. I also mixed it a good amount of firm tofu, after squeezing water out of it and crumbling it. Then some coconut yogurt.

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Filled pies (the crust is simply flour, olive oil, water sugar, yuzu zest).

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Decorate them. That doesn’t cost more and that’s so much prettier.

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Bake about one hour at moderate heat.

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Let them cool. Ideally wait till the next day so the flavors have the time to develop fully.

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Yummm… I love Easter sweets.

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A bowl of vitamins…

A fruity brunch is magical. It uplifts the mood.

The base is oatmeal, soaked with coconut milk and cream and some yuzu citrus juice. A few dried grapes inside. Let one hour or more.

On top : mikan mandarin oranges, goji berries, yuzu citrus peel.
And some freshly ground sesame, a little black sugar to add before mixing.

Black beans, Korean wind

Another nutritive and easy plant based lunch, warmed up by Korean condiments.

Season plant : mini-daikon. I briefly steam them.

I’ve boiled 500 g of kuromame black soy beans. I have a stock for New Year. And some more.

I just added stuff around.

Gim. Korean nori. Sheets of seaweed. The weeds are small leaves in the water, they become small flakes. They are cooked into sheets on a hot plate.

Korean make them less smooth than the Japanese ones, and usually more flavored. That seems more labor intensive as you can’t just press the sheet. But I’ve not seen those being made.

Kimchi, of course. And a mikan mandarin orange for dessert.

Coucou Saint-Nicolas ! Nonnettes aux kakis

It’s Saint-Nicolas today, in the tradition of North Europe. So let’s make those nonnettes (ginger-bread small cakes).
For a quick nonnette recipe click here.
This year’s is made over 2 days, but it takes only 5-10 minutes of your time.

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It’s my belated participation:

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

The filling is made of kaki (persimmons).

Passed in the blender (after taking away seeds), they become that paste. I’ve added dry mikan orange peel too, but no sugar.

Sugar is added to the batter. It’s Okinawan black cane sugar. It already has a spicy taste.

Simple batter :
-kurozato black sugar, lukewarm water, yeast, let 10 minutes
-add bread flour, salt, more lukewarm water with diluted sugar to get a very soft dough, stir with chopstick.
-let raise 1 hour at 28 degrees (oven dough program), then overnight in the fridge (or the kitchen, it’s the same here)
-stir a little, flavor with cinnamon

In muffin molds, the dough stuffed with kaki.

After they raised, I baked at 180 degrees C. Well, I could I filled them less.

The other side. I’ve cut the excess to get the cylindric shape of nonnettes. And painted with water + kurozato sugar.

They are not too sweet and very soft inside.