A quick veggie side for Japanese meals.
You already saw this red Kyoto turnip. I used one there. The other, I cleaned well, sliced the root, picked the leaves.
In salted water. I keep it covered, in the fridge. Good from the next day, for a few days.
After 3 days, the leaves.
The root.
A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.
If you want other ideas in the same style :
bananas, chocolate, black sesame almond crisp
Spicy apple crumble
It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.
My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :
That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.
Cut the apple, cover with kaki flesh and then with crumbs.
Add flower petals. Mini chrysanthemum.
Yummy !
A colorful fish soup that makes a whole meal. Freely inspired by Slavic gherkin soups. It’s quick and easy.
Suguna kabocha pumpkin. I boiled the pieces in water till soft.
The head of tai (sea bream). Fish head is cheap, flavorful and there is plenty to eat. It’s ideal for a soup.
Cornichons à l’estragon.
Gherkins with tarragon. I made when ? Last May :
I thinly sliced them.
Put the fish in the pot, add half of the gherkins, the kabocha and cooking broth. Simmer 20 minutes.
Near the end, take out 1/2 cup of broth, add cream, salt, pepper, fresh thyme, the rest of pickles. On the table, mix into the soup, put back the lid and wait a few minutes.
Serve with croutons.
Open and enjoy while it’s hot.
Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :
Namul veggies (preparation here)
Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.
The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.
Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.
Add a little broth in the bowl, mix and enjoy :
Namul is the name of Korean style blanched veggies.
The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.
Home-made version, in Spring.
So this time with Autumn produce :
I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.
Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.
Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.
Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.
The 4 dishes :
GOURMANDE in OSAKA 