Genmai okayu, brown rice brunch soup

Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.

Umeboshi, salty plum, with the red shiso that comes together.

Aka kabu, red Kyoto turnip tsukemono.

Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.

Toasted abrura-age (fried tofu) and 2 sesames.

All the topping are ready.

And the rice. Just good brown rice, longly simmered in water.

All tones of red

Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

Gochujang, the Korean sweet and hot paste.

Red onion.

Boiled azuki beans (frozen).

The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

Cooking the patties with slices of apples.

Mmmm….

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

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.

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.

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

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

Steamed mizunasu aubergines and shiitake mushrooms.

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

Avocado romanesco chilled soup, zaru soba, frozen tofu

A fresh and green lunch.

Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

That gives a velvety green soup, filling and refreshing.

This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

With goya.

Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

In April, that was buzzed…

Pinterest April Album
and from today follow the next :
May album

Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

Juices

Burning strawberry dew
Green juice

Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba