Creamy quiche, sautéed taro, fiery miso

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It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

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I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

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A good kabocha miso soup.

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I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

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Added a few green peas to reheat.

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Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

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You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

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The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

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Creamy quiche. It’s plant-based and gluten-free.

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A filling lunch, very tasty.

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Oya imo taro on green sauce béchamel

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The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :

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Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.

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Pan-fried.

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The redness comes while cooking. Served with leaves of komatsuna.

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Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :


oyaimo
from this blog いきもの は おもしろい!

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I cut and peeled a thick slice, boiled till tender.

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The sauce is green as it contains lots of fresh parsley.

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Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.

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The oyaimo with sauce and steamed stalks of komatsuna.

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Herbed roasted season veggies with oyaimo (taro)


That’s true that it’s delicious, a good platter of oven roast vegetables, caramelised and crunchy.

A big satoimo (taro), it’s the parent type oyaimo. They taste better than the small ones.

The potato needs to be pre-boiled otherwise it dries too much. Meanwhile, I roasted the onions. I’ve added the potato and at the end some shishito pepper. Each vegetable was coated in olive oil, salt, pepper and rosemary.

Baked.

These imo is very starchy.

Plated with parsley.

Liver, roast vegs and witch’s soup…

A 3 item meal to enjoy the season…

Chicken liver …

…with red onion and togarashi chili pepper.

Roasted vegetables (more about them later).

An easy soup. The change of color while making is was spectacular. I felt like a witch mixing a potions.
In the broth from boiling kabocha pumpkin, I’ve add kuromame (black soy beans). Then later some coconut milk.

A little parsley.

A delicious spoon of surprises.

Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

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And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

Tama tama tama, flavored bubbles for a well-rounded Japanese lunch



This menu rolls :
oyaimo taro balls,
miso gold yolks,
black bean green lemon balls.

Miso pickled yolks, on hot brown rice. See here for the recipe.

I attacked this oyaimo (big satoimo, Japanese taro).

The boiled flesh becomes purple. I just mashed it, added salt, walnuts and a secret flavor : sansho (Japanese Sichuan pepper).

They are cute, fresh, soft with crunchy bits.

The big ones are full of big chunks, with mashed kuromame (black soy bean) as a binder. They are seasoned with the minced zest of a green lemon.

Served with lemon.

Salad.

Soup.

That makes a full meal. Mmmm….

Oya-imo and satoimo mochi

Satoimo mochi (taro cakes). They are crispy outside and inside it’s creamy like a croquette with the soft mochi texture…

A parent potato : oya-imo. You can get the whole family. Kid potato : ko-imo (normal size). Grand-kid potato : mago-imo. It seems the parent is the main plant, and the others new small branches born from it.
All are called sato-imo in Japanese. They are taro (dachine for the French). It is a very important vegetable in Japan. It was always here and grows abundantly. In the past, it was a staple for many people. We can find many sorts…

You can see the size. It has a few peels, 5 or 6 around, like an onion, but the heart is of one block.

SATOIMO MOCHI

A resembling recipe, coming from China (Hong-Kong, Taiwan), exists to make daikon mochi (with daikon radish) also known as turnip cake. But daikon is different, both “cakes” has different texture and taste.

Prepare ingredients :

Grate a bowl of taro. Soak shiitake mushrooms. You can use cheaper cut dry shiitake here, because after you need to cut them in small bits anyway. Get fried garlic or make yours (I put a little oil and salt on dry garlic chips, toast slightly).

Mix :
The grated taro,
1 cup of hot water,
the cut mushrooms (optional)**
the broken bits of garlic (optional)**
stalks of chrysanthemum leaves (optional)**

Add mochiko *, spoon by spoon to get a dry mix. Add in the soaking juice of the mushrooms, pepper and salt . Let 15 minutes.

The mix should have thickened. Add a little more water to get it a little creamy, just enough to form in a thick paste.

*mochiko is a glutinous rice flour, explanation about it here.
Technically, you can replace with any starch or flour you wish, you will have something good BUT to get the taste and texture of a mochi (it is a little sweet and elastic like melted cheese), you need mochiko or another glutinous rice flour or pasted glutinous rice.

** I mean add a few items as you like, not nothing. You can also use dried shrimps, bits of bacon, ground meat, minced pickles, or slices chili…

Wrap it in film, in a dish or not. Then steam it 30 minutes, or nuke it (at low heat). Let cool.

It is “ready” to fry, not to eat. You can freeze it that way. Keep the plastic, as it is very sticky.

Cut squares or form patties.
Cook on a oiled hot-plate or in a frying pan. When one side is crispy, flip.
Serve very hot !

STYLE ONE

Dry, just spices…

STYLE TWO

Plated, for Japanese meal.

The sauce is soaking juice from shiitake (I kept some), soy sauce and mirin, simmered together.

With cubes of dried carrot.

STYLE THREE :

With sweet chili sauce, in a “Chinese” meal.