Ginger makkoli stewed chicken

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Chicken and shiitake mushrooms cooked with makkoli, the Korean fermented rice drink. I’m probably not the only person on the planet doing it but that was an improvisation and I loved the result.

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So this is the weapon used for the crime. I’ve associated it to ginger and kuko (goji berries) to remind Korean medicinal drinks.

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Cook onion, fresh shiitake mushroom a little in oil.
Then add a chicken breast, a few slices of fresh ginger, a sip of soy sauce, cover with makkoli. Cover, let on low heat.
When the meat is tender, break it in big pieces with a fork. Add goji berries, fresh spinach and a little potato starch if you want a thicker sauce. Cook slowly 5 more minutes.

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Served on home-made tortilla colored with turmeric, with kimchi as a side.

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And a glass of chilled makkoli.

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Japanese warming soup with mini daikon


A little tutorial of Japanese cuisine today. It’s a soup with sake lees that has the property of warming up the body. It’s ideal for the cold season.

I like daikon, the huge Japanese white radish… but my favorite bit is the leaves. So I’m very happy with this type.

Very small radishes, sweet and tasty.

Tons of greens !

Other recipes with this plant :
Daikon sesame unohana (click here for recipe)
Mini-daikon miso soup
Nameko eggs with daikon leaves
Water tsukemono with mini daikon
Leafy miso

nanakusa okayu

Besides the mini daikon, I had cooked kabocha pumpkin, onion, dry shiitake mushrooms. Then tofu and sakekasu.

酒粕 sakekasu is a by product of sake making. It arrives on the market in this season. The taste ? It’s like unsweetened goat cheese with a little sake… Well, you should try.

Amazake, a drink with sake kasu

Sake kasu soup recipe

1. Dashi stock : put a 1 tbs of dry fish flakes (kezuri katsuo) and water, bring to a boil.
2. Season with soy sauce and miri, simmer a few minutes.
3. Add veggies or whatever items you want (optional, veggies, fish and tofu are common choices)
4. At the end, cut the stove and blend in the sake kasu paste. Slightly reheat without boiling, and serve.

For vegan dashi stock click here.

This is the way to blend in pastes into Japanese soup. The technique is similar for miso. We have this set “sieve + spoon” but you can get them separately. Put pate in the sieve, plunge it in the stock and stir with the spoon till all the paste has melted in.

So I’ve cooked progressively the onions, then the radish, then the leaves and just reheated the tofu and kabocha, finishing with the paste.

Dozo meshi agare !

Eight treasures on domburi

The domburi is a whole meal in a bowl. The vessel is a domburi. Rice + toppings + sauce… Here a simple oyster sauce and ginger “ankake” (jelly textured sauce on stir-fry).

Red onion, kabocha pumpkin, garlic stalks, egg (yep, others use quail eggs, the hen ones are good too, LOL), calamari tentacles, baby corn, shishito peppers and shiitake mushrooms.

On new genmai (brown rice).

Cal 544.8 F12.6g C101.9g P24.7g