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

DSC01205-001
DSC01171-001

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.

2013-10-13

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.

2013-10-131

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

DSC01178-001

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

DSC01189-001

Steamed mizunasu aubergines and shiitake mushrooms.

DSC01195-001

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

DSC01218-001

DSC01191-001

Chilled shirataki noodles with black gomadare sauce

DSC07111-001DSC07126-001

And advantage of shirataki (konnyaku noodles) is unlike other noodles, you don’t need to boil them again then chill. All you need is rinsing them in clear water.

DSC07100-001

The 4 elements of my dish.

DSC07107-001

A : rinse the shirataki noodles.

DSC07109-001

B : cut cubes of fresh tofu.

DSC07105-001

C : prepare veggies like bell pepper, red chili, goya, onion and coriander.

DSC07110-001

D : make the dressing.
Gomadare is the classic sesame dressing. Today it’s black as I’ve used black sesame and the black douchi :

DSC07132-001

Douchi, Chinese fermented black soy beans.

DSC07115-001

banbanji and green soy

DSC04543-001DSC04558-001

A variation around banbanji, the Chinese cold chicken dish. I’m using a bean not so common, even here in Japan :

DSC04144-001

緑大豆midori daizu. Green soy beans. Also called 青大豆 ao daizu. Blue soy beans.
They are dry soy beans that are green/blue, while the regular ones are white, and sometimes black :


They are not edamame, the fresh (not dry) soy beans.

Edamame. See this post about preparing them.

DSC04515

Cooked. The process is the same as for other beans, soaking, boiling…

2013-06-18

The base of banbanji is chicken slowly boiled in water with ginger and leek, then let cool in the broth. Later the meat is very tender. Then mungo bean sprouts, maitake mushrooms, red bell pepper, grated ginger…all are raw.
Plus the green soy beans.

2013-06-182

Soaked, and boiled.

DSC04564-001

The sauce is goma dare (sesame, rice vinegar, garlic, ginger, a little sugar).

DSC04539-001

2013-06-181

Dill veg’ burger

A quickie : azuki patties with dill gomadare sauce. It’s delicious.
Herbs are expensive in Winter, but when they have too much at the end of the day, the stores discount : at the condition that you take 4 packs of dill, you pay like 1/2 a pack. Oh, I’ll find something to do with it. I’ll just put some in everything.

Azuki beans. Well, you have to soak and boil them first.

The burger is made of half-mashed boiled azuki beans, onion and ginger cubes, powdered sesame, minced dill stalks, ninniku no me (garlic stalks).
It is flavored with salt and wuxi (Chinese 5 spices).

The sauce gomadare (sesame sauce) is pasted sesame seed, white miso and rice vinegar in equal amount. Plus a pinch of sugar. I’ve added dill in it and some water to make it liquid.

Enjoy the burger with the sauce. And some freshly baked bread to clean the plate.

Hijiki seaweed, kabocha…

A more Japanese meal today. Several small items compose it. There is nothing classic. I switched rice for fancy bread (but many Japanese do that) and it’s vegan, which is a rarity in this country.

Let’s start simple : kinudofu, creamy silky tofu with sweet chili peppers and green lemon.

I get these seaweed fresh, so I just need to rinse and cook. If you buy them dried (most Japanese grocers have them), you need to soak them about 20 minutes, use lukewarm water with a little honey or sugar for better result.

I fried cut red onion in a little oil, added the hijiki, stir-fried, then seasoned with a little shoyu soy sauce and sugar, simmered 2 minutes.
They can be served cold (like here) or hot.

Boiled kabocha pumpkin skins. That’s a leftover, I reheated and covered with sesame sauce gomadare.

When you mix, it get really yummy.

Taisho kintoki beans. I boiled a big batch recently as the 2012 crop of dry beans arrived. They are superb.

With tomato chili sauce, and parsley.

Red delight.

Something to clean the sauce : pumpkin bread.

Toasted.
Thankies gods and sacrified veggies.Itatakimasu !

Today’s Spring roll, with fresh sansho pepper


As you can see, that’s the season of fresh sansho peppercorn, the typical green lemony Japanese spice, cousin of Sichuan pepper :

Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

You’ll see it a lot this month.

I had lots of fresh crunchy veggies. That’s ideal to make Spring rolls.

Click for many other Spring rolls

Sansho sesame sauce :
miso + white sesame seeds + green sansho + rice vinegar + water + sugar (a little)

That makes a light meal, but very filling and easy to eat on a hot humid day :
Cal :305.7 F5.8g C59.9g P12.2g

Crunch !

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.