Aburi and amaguri, oregano seafood pasta


Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :


Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.


First, let’s prepare salmon. It’s salmon trout to be exact.


Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :

aburi DIY (click here)


hamaguri is a sort of local clam.


First let them refresh in salty water.


The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.


The plate is crowned by bok choi, that was blanched with the pasta. I place the pasta in the middle, the seafood and more oregano on top. Black pepper and a drizzle on olive oil on top.


Dark green curry with bean balls and hana mame

A green curry soup garnished with big and small tasty bites…
Made on the model of Indian spinach curry, but using komatsuna greens, it’s quick to prepare, and deliciously spicy.

Made some more black soy bean balls (like here), fried some onions, reheated the balls, some big beans (hana mame), then added the liquid mixed in the blender :
-lots of komatsuna greens, a few slices chunks of green lemon, a 1 tbs of Japanese curry spices, turmeric, black pepper, 1 tbs of potato starch and salt.

Garnished with green and red togarashi chili pepper, wedges of lemon and some garam masala powder on the balls.

I had a kaki persimmon for dessert.

My gado gado

Let’s eat a gado gado, the Indonesian Malaysian salad meal. With fresh krupuk shrimp crackers.

You need a ton of ingredients, you have to run around town to find everything…
Well, no, I take what I have in stock. There is not one recipe, each family has one, so I’ve made mine. As long as you have peanuts and coconut, you can make something nice…
That said without krupuks, that would be sad.

I get the dry chips ready to fry and whenever I want some… I don’t fry. 90 seconds at 600 Watts in micro-onde. (check every 20 sec, as time and power may be different in yours)

Expanded !

Paste all that.

Mix with a cup of coconut milk, simmer till it thickens. Then it’s too thick ? Add water to make it creamy. I’ve also added yuzu lime juice.

Let’s gado gado… Mix match everything.
Here : boiled potato, eggs and snow peas, diced raw daikon and apple.
I like mixing different textures, some cooked, some raw, veggies and fruits.

Pour the sauce and place the krupuk crackers on top.
Enjoy !

Garden mille-feuilles

Eat the rainbow colors, pile the veggies. Some raw, some cooked.
Those mille-feuilles are simple, delicious and extremely healthy.

Potatoes, aubergines and a red grilled sweet chili sauce.

Fresh simple hummus, beetroot and a green chive sauce.