Ultra-fresh Spring eggs are a delicacy. They are perfect to make poached eggs. This is a light first dish, ideal to start a big Easter feast.
They are placed on a simple soup of romaine salad. Seasoned with spices.
Tag Archives: poached
Croustillants, lunch crispy parcels and wasabina greens
A little crispy lunch, a main, a soup, a fruit…
Inside, a rainbow of veggies and meat.
It’s very simple and quick to prepare, actually.
Wasabina, wasabi greens.
I poached them one minute in boiling water, then refreshed in iced water to retain the colour and freshness.
Very thin slices of beef that I briefly poached in hot water.
On Spring roll skins, meat, kimchi and green. That’s all.
Packed. I painted these with oil, and put a second layer. Then grilled in the oven toaster.
A golden hot parcel ready to be devoured.
In bonus, a beef soup. I cooked the leaves, then the meat in the same hot water. I’ve kept it as a base for this soup, added sea salt, wakame sea weed, dry chili and roast sesame seeds.
And there is a letfover : the stalks and some leaves of greens sliced, flavored with a little soy sauce, a pinch of sugar, grated raw ginger and sesame. That will be a tsukemono (pickle) for tomorrow.
Ryori, a Japanese classic menu… (compilation by cooking techniques)
Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.
Short memo about the Japanese meal
-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.
The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.
ONE :
GOHAN, rice
rice cuisine list ***** sushi list
and ONE :
吸い物,SUIMONO
A soup to drink !
DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup
And THREE, FOUR, FIVE… many :
OKAZU LIST
お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.
scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi
和え物,aemono
Cold dish with sauce.
shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)
蒸し物, mushimono
Steamed.
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop
御浸し, o-hitashi
Blanched.
mustard green o-hitashi
green leaf maki
reishabu (poached meat)
揚げ物 agemono
Fried dishes.
tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)
焼き物, yakimono
Grilled dishes.
shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)
鉄板焼き,teppanyaki
Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)
煮物, nimono
Simmered.
pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)
炒め物 itamemono
Stir-fried.
champuru (Okinawan scramble)
kinpira
漬物, tsukemono
pickles
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono
酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.
potato sarada
daikon ume sarada
kabocha sarada
Dissection of a Summer kabocha, no waste
Kabocha, the sweet Japanese pumpkin are ripe in this season. There are several types. This one is the very common Nankin. So buy one, and have fun.
Everything is edible : flesh, rind and seeds.
It can be sliced and cooked very simply.
with soba (poached)
roast (chick sand)
Purée is very easy to make, just steam and mash with a fork. It’s very versatile :
New dishes 2012-13 :
Summer kabocha stir-fry, Indian style
kabocha salad
millas (cake)
chana dal chilled soup
kabocha yokan (Japanese sweet)
The grated raw flesh of the fresh Summer Nankin kabocha is excellent too.
August veg’
color slaw
shred veggies
Often, you have cooked skin unused because it would have messed the orange color of the dish. It is excellent, use it.
miso soup
salad with fried tofu
mabo tofu
One kabocha is filled with a good cup of seeds. Take them, rinse and grill in the oven-toaster or in a skillet.
grilled
opened with the teeth
the green seed, to enjoy with a little salt
Do you need more ideas to cook a pumpkin :
Compil’ for Cinderella
Alaska red fish and saffron soup
A meal cooked in one pot. The golden soup was the cooking broth of the fish.
Combining fresh and frozen ingredients is a way to get the best at a good price. Here the fish and corn are frozen, the rest fresh. The flavorings are white wine and saffron.
Ready.
The soup as a first dish.
Poached fish as a main.
Perfectly cooked, juicy.
Side veggies.
GOURMANDE in OSAKA 