Aka endo mame tortilla, and veggie plate

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A nice plant-based brunch to enjoy season local produce.

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Do you remember these aka endo mame red peas ? I soaked them and made this batter :

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Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.

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Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.

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That’s it. On top, drizzles of balsamico sauce.

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The red carrots of Kyoto.

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Just grated them. They have a sweeter and fruitier taste than average carrots.

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Leafy daikon radish.

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Just steamed.

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Big daikon. I cut, salted, let 30 minutes and rinsed.

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Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.

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Crunchy, yummy, filling…

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Red daikon, red mochi.

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A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

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I washed and grated my red skin daikon radish. It’s white inside as usual.

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I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

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I steamed the cakes. Let them chill.

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Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

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For sauce : sweet chili sauce + Bulldog Worcester style sauce.

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Today’s bibinbap

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Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

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Namul veggies (preparation here)

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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.

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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.

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Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

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Add a little broth in the bowl, mix and enjoy :

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Autumn namul

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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.

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Home-made version, in Spring.
So this time with Autumn produce :

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I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

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Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

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Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

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Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

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The 4 dishes :

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Autumn leaf daigaku imo

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大学芋 Daigaku imo, literally “the university’s potato”, is a street stall sweet. It’s certainly of Chinese origin, but theses sticky potatoes have become part of the furniture in Japan. Osaka has a famous shop that makes some special ones, dipped in crack maybe, as you can’t stop if you start eaten one. I don’t know their secret. Maybe there is none. You take good satsuma imo (Japanese sweet potato), you fry them and coat in a syrup.
And the results depends on the quality of your ingredients and how you master the process.

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Flat and small is easier, so I cut shapes of 5 mm of thickness.

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I cook them in 3 steps : steaming till they are half-cooked, then I stir-fry them at 160 degrees C till they soften. I put them aside and bring the oil at 180 degrees, to cook them a little more and get crispiness. I put on oil absorbing paper 2 minutes.

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Syrup : 1 tbs of sugar + 1 tbs of honey or mizuame (glucose jelly) + 2 tbs of water. Simmer till it starts getting thicker. Add a few drops of fragrant sesame oil. Pass the freshly fried potatoes (still hot) in this hot syrup.
Decorate with black sesame.

NB : I fry them in normal neutral frying oil, not the dark sesame oil for seasoning. It’s possible to fry in sesame oil but only if you have a different white frying sesame oil.

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They have to be soft inside crispy around. They are better if you eat them warm, just after making them.

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