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

DSC01205-001
DSC01171-001

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.

2013-10-13

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.

2013-10-131

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

DSC01178-001

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

DSC01189-001

Steamed mizunasu aubergines and shiitake mushrooms.

DSC01195-001

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

DSC01218-001

DSC01191-001

Mizu nasu, the “water aubergine” you can eat raw


Do you know these Japanese mizu nasu (water aubergines) ? The particularity is you can eat them raw.
Of course they can be cooked too, like here :

veggie mille-feuille

The wiki article in Japanese is very interesting. They explain that has been traditionally cultivated in Osaka for many years. I wonder if they are more common here than in the rest of Japan. In Summer, all local shops have them.

The simplest way : I slice them, salt, let a while and rinse. Then I use as a salad.

With sweet chili sauce.

Other meals with these mizu nasu : click here.

Raw-bergine on Korean soba (via Gourmande in Osaka)

LY (to close this aubergine triology)

Raw-bergine on Korean soba This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw. Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang). Nameko, the funny mushroom and Seoul Summer noodles Korean-Osakan Bibin’men (cooled noodles) The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn gre … Read More

via Gourmande in Osaka

Mizunasu and matsutake ponzu

A little wind of end of Summer is blowing…
This eggplant, AKA aubergine is a mizu nasu. Water aubergine. Like you have water melon, there are these. The particularity is it’s eaten raw.
Another recipe with mizu nasu in next post.
I dipped it in a very fragrant sauce.

As you see, I’ve found tomatillos. Yippeee ! Oh, it’s common here…but only as a decoration for tombs. Very rare to get them to eat.

I sliced and cut. Salted. Let 15 minutes. Rinsed and squeeze.

Ponzu means a mix of soy sauce and citrus juice. Here it’s sudachi lemon. And I added slices of matsutake mushroom. It’s a wild taste mushroom very popular and high-priced in North Asia. More about it soon.

Raw-bergine on Korean soba

This plump aubergine (eggplant) is a mizu-nasu, water aubergine. It is cultivated to be eaten raw.

Today, it will be eaten with cooled Korean buckwheat noodles. Here they are not topped with raspberry jelly but kochijan (gochuchang).

Nameko, the funny mushroom and Seoul Summer noodles

Korean-Osakan Bibin’men (cooled noodles)

The mizu-nasu aubergines are simply cut and immediately bathed about 30 seconds in salted water till they slightly turn green. Then rinsed in fresh water.

I prefered blanching the zucchini slices, 30 seconds too but in boiling water.

The fruit touch is sliced nashi pear.

Also added a little hot chili, kochijan sauce, sesame, the broth (given with the noddles), a few drops of fragrant sesame oil.

Tofu, kimchi, to eat as a side or add in…


Kabocha yokan, more nashi. Not to add in. It’s dessert.

Kabocha yokan

(double serving of noodles and vegetables)
Cal : 571 F11.7g C95.2g P27.0g