Kuromame no shiso-ni : black beans, shiso and rice

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Rice and beans, Japanese style. I think the shiso flavor is a nice companion for black beans and I had already paired them :

shiso bean empanadas

Kuromame, black soy beans. Soaked and boiled. They take lots of time to cook… depending on size and how old they are. Hard to predict, but don’t start now and expect serving them for next meal. Cook them the day before.

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So I recooked the boiled beans in an oiled pan with onion, garlic, cumin seeds, a little paprika, salt. When the onions were cooked I’ve covered with bean cooking broth, let simmer. At the end, added cut shiso leaves in the beans, and some on top.

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It’s a mix of genmai (brown rice) and akamai (red rice).

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A simple soup : nameko mushrooms, hijiki seaweeds (dried), water. Then a little soy sauce when it’s cooked.

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Steamed mizunasu aubergines and shiitake mushrooms.

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Komatsuna no ohitashi (boiled and refreshed) with gomadare sesame dressing.

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Chicken drumstick takikomi gohan


Another meal prepared in 5 minutes. I used the rice-cooker as a slave and frozen veggies for the side dish.
Usually “takikomi gohan” (rice cooked with stuff) is made with dices of ingredients and served as a side. With whole drumsticks and I got a main dish.

classic takikomi recipe

Chicken, rice, onion, ginseng, red chili, mushrooms. Plus diced broccoli stalks. Seasoning : soy sauce, salt and mirin.

Before and then… With the takikomi program of the rice-cooker.

I had kept aside the broccoli florets and a few decorative shimeji mushrooms. I added them on top and put the cooker on “keep hot mode” a few minutes, just the time to steam them :

Ready !

Triple grain mix : green peas, sweet corn and chick peas. With a goma-dare dressing made of pounded sesame, black rice vinegar, soy sauce, garlic and a little sugar.

Okoge. The best part is in the bottom. It’s caramelised.

Spring ikanago in Spring rolls, with gomadare sauce

Japanese fresh fish bait, with sweet and sour sesame sauce (goma-dare)…. fusion with Southern rice-paper raw Spring rolls. That’s a very fresh and tasty combo.

Ikanago are small Japanese eels. It’s the season and they were sold raw. These are “produced in Osaka”, so it seems they farm them. I rinsed them in water and boiled quickly in salty water. It is said the water has to have 4% of salt like seawater. Well…roughly, I did that.

Mungo bean sprouts, slightly crushed sesame seeds.


Saya ingen beans, steamed kabocha pumpkin.

All that is rolled inside rice-paper.


Gomadare : The sauce is made by pounding sesame seeds, garlic, dried chili pepper. Then rice vinegar, white miso and brown sugar are mixed in.