Black tiger coconut sauce for pasta

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A fresh pasta and seafood dish. Delicious and easy. That can be done with any fresh herb you have.

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Sweet onion simmered in coconut milk. Then stalks of mitsuba, black tiger shrimps, salt and pepper. Home-made pasta (colored with turmeric and paprika).

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About mitsuba.

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Served with the leaves of mitsuba all around, like a salad.

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Preparing the tonyu nabe (soy milk Japanese hot pot)

The nabe (hot pot) has saved generations of Japanese from freezing in Winter in the chilly houses.

The broth makes the pot. It’s a tonyu nabe, the soup is tonyu (soy milk) that I freshly made.

Flavoring for the soup.

Veggies, many : spinach, bean sprouts, onion, carrot, red kabu turnip, edamame beans, shungiku, negi and nanohana greens.

Seafood : shrimps and cuts of tai fish. So it’s ready for tonight, when it will be too dark for photos.

It’s simple, heat the broth (don’t boil the soy milk), add flavoring… and dip in ingredients.

Butter shoyu shrimps with soba and steamed veggies


A simple lunch with flavors color, and a little butter.

The shrimps are cooked in butter with a little shoyu (soy sauce). That gives a rich flavor. This combo has become a new classic of Japanese cuisine and is often used with seafood.

The soba noodles have been reheated in the rest of shoyu butter sauce.

Veggies for vitamins and fibers. Red kintoki carrot, green beans, tender green fava beans, mini-daikon.

Mmmm…

Crispy mochizza inflated in 10 minutes

Yeah, a mochi pizza ! La mochizza ! You may wonder if I have turned into a wholesaler of mochi. Not really, but I surely have a big stock to of the white goodies… And well that’s really good.

A pizza whose crust is like that ! Crispy like a cracker and soft like a chewing gum, with a delicate flavor of grilled rice.
And that takes only 10 minutes to be into your mouth…

The recipe is simply to slice some block of mochi, put on some oiled pie tray, garnish like a pizza and bake 10 minutes under the broiler/grill at full heat. Take into account that the mochi doubles of volume when it cooks, so slice it thin.

The small cubes are also mochi, added after 5 minutes so they just become soft like melted cheese, not hardened yet.

This vegan version is made with lots of onions, a little green sweet chili, garlic, tomato paste, black pepper and later flavored with argan oil poured on top after baking.

Here is one with veggies (carrot, red sweet chili, tomato paste, onion, a little garlic) and shrimps. Olive oil, dry hot chili and kezuribushi (fish flakes) as flavoring.

That’s how the bake “dough” is. You have to eat it directly from the tray. And eat quickly because it’s so goood, and it has to be eaten hot. Later it deflates. Oh enough photos, anyway it’s night. Make yours someday.

Pumpkin potato samosas

Let’s make those crispy and spicy triangle parcels with a season flavor.

It’s a combination of potato and kabocha pumpkin purees. The flavor comes from fried spices (mustard, cardamom, ajowan…), onion, and kabocha rind. All that is mixed.

Triangle ? I don’t have the technique to fold them, and I didn’t want to stop in the middle to research that. Next time…

Squares are easier.

Fried ! Yes, that’s a bit greasy. I have grated cabbage with them to help digesting that.

Kabocha slices cooked in the pan.

With brown rice and ume plum chutney (here).


A mini shrimp ceviche with green lemon and chili pepper.

So let’s crunch in them… mmmm. Delicious.