Reba-sashi, but fake. What could replace the Japanese carpaccio…


レバ刺し reba sashi (liver sashimi). It’s an immensely popular food in Japan. A few years ago all the yakiniku, yakitori and izakaya restaurants proposed it. I find it delicious too.
I guess you are wondering if it’s healthy to eat raw liver. The answer is unfortunately that it’s risky and a number of food poisoning cases have occurred, so now the delicacy has disappeared from menus. And people miss it. So food industry made “safe liver sashimi”. It’s planted based, maybe not fully vegan (I’m not sure about all coloring ingredient) but at 99%. It’s made of konnyaku.


That’s how it is in the package. The faux-liver is in a liquid, you just need to rinse it. There is a sauce to marinate or to dip and sesame seeds. Sold less than 200 yen, that’s expensive for konnyaku but cheaper that the original liver.


Perfect appearance. Taste ? None. You will only have the taste of the sauce. Let’s try.


Served with mitsuba and onions (salted, rinsed).


A dip in the sauce.


Catching toasted sesame seeds and chili flakes that I’ve added.

Yes for the idea. As I said, you don’t have the liver flavor, it’s lost. but the texture and freshness is pleasant and goes well with the oily dressing. That could be good… with another sauce.
No, because I don’t like their sauce, this brand’s sauce. It’s too dominated by soy sauce and onion, too salty.

The classic sauce is usually simpler : a good ra yu (flavored sesame oil, infused with garlic and chili) and very little soy sauce.


I made my version with argan oil, natural sea salt, a few drops of soy sauce, dry garlic chips, dry chili flakes. Mix, and after 15 minutes, place the faux-liver in it 5 minutes. The great taste of the oil is showcased.
You have a nice appetizer.



White + Red, White + Green

Food that cooks itself :
White beans (soaked a day), slow-cooked one night, in the cast iron pot, with onion sauteed in olive oil, lots of garlic, chicken leg drums, tomato puree, a hot chili, marjoram and rosemary. Later added the flesh of half a lemon for freshness.

The meat is so tender that it falls off the bones. Herbs give a great delicate flavor. Yuuuummy…

Funny colors…

Shan tofu and home-made ra-yu

Cal 553.7 F20.1g C85.0g P49g

Peanut and carrot congee, from the blog Yin’s Homemade

That was lunch but I was still in the morning blurr… and my camera too.
The original recipe from the blog Yin’s homemade
Well, I drifted away from her recipe. But the basic idea is the most important, so thanks for the inspiration.

At night, in the rice-cooker, brown rice, peanuts, shredded carrots… Chinese congee program.
I slept in a cloud of nutty fragrance.
In the morning added more water and salt, reheated.

Toppings are eggs, negi leeks and home-made ra-yu flavored oil. That’s really delicious.

Shan tofu and home-made ra-yu

2 servings :
Cal 634.5 F29.4g C87.5g P24.3g

Yell’Autumn 5 : Shan tofu with ra-yu

I made that Shan tofu :

Making Shan Tofu with modern kitchen equipment

I don’t know how they serve it in Myanmar, or other places where they make it. I didn’t want to fry it for the first try.
So I made a “ra-yu”, Chinese style spicy oil.

Sesame, dry flakes of garlic, hot chili pepper, natural sea salt (still humid), Sichuan pepper. Roast each carefully. Be careful, they need different time. Crush the big chunks, or not.

Mix in fragrant sesame oil and neutral white sesame oil. A little paprika powder for the color (that’s already very hot).

It’s great with all kind of dishes. Tonight :

Cal :188 F6.1g C29.9g P12g