Genmai okayu, brown rice brunch soup

DSC03080-001DSC03069-001

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

2013-11-13

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

2013-11-132

Aka kabu, red Kyoto turnip tsukemono.

DSC03044-001

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

2013-11-131

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

DSC03043-001

All the topping are ready.

DSC03059-001

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

DSC03076-001

All tones of red

DSC02273-001

DSC02274-001

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.

DSC02235-001

Gochujang, the Korean sweet and hot paste.

DSC02230-001

Red onion.

DSC02238-001

Boiled azuki beans (frozen).

2013-10-291

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

DSC02252-001

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

2013-10-29

Cooking the patties with slices of apples.

DSC02267-001

Mmmm….

DSC02257-001

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

Avocado romanesco chilled soup, zaru soba, frozen tofu

DSC05634-001

A fresh and green lunch.

コラージュ3

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

DSC05637-001

That gives a velvety green soup, filling and refreshing.
DSC05612-001

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

DSC05609-002

With goya.

DSC05622-001

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

DSC05632-001

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

DSC05645-001

DSC05649-001

In April, that was buzzed…

DSC00184-001

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

DSC00174-001

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)

DSC00355-002
Herbs and pesto

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

DSC00302-001
Tofu dishes

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

DSC00644-001
Korean

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

DSC09830-001
Juices

Burning strawberry dew
Green juice

DSC09516-002
Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

DSC00500-001
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

DSC01175-001

Black bean shiso baked empanadas


A satisfying savory snack.

The dough : flour, oil, water, a pinch of salt
The filling : boiled kuromame back beans (half mashed, half whole), black sesame seeds, some bean cooking broth mixed with potato starch, minced garlic, salt, cumin, nutmeg, chili paste. To each I added a shredded shiso leaf.

I painted them with oil, sprinkled paprika and baked about 15 minutes in the oven-toaster (till they make a empty sound when you tick them).

Enjoy them hot with more shiso leaves.

On corn tortillas, quick natto chili

The beans simmer only a few minutes, while I shape and cook the tortillas. Then lunch is ready.

Onion, tomato, natto, garlic, cumin, coriander seed, dry and powdered chili peppers, on the stove.

I’ve mixed half corn grits, half bread flour, added a little oil, wet with hot water, mixed. Let cool 15 minutes. Then knead a little. And it can be spread.

Served with shiso leaves, a cut avocado sprinkled with yuzu citrus juice.