Red daikon, red mochi.

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A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

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I washed and grated my red skin daikon radish. It’s white inside as usual.

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I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

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I steamed the cakes. Let them chill.

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Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

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For sauce : sweet chili sauce + Bulldog Worcester style sauce.

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Konnyaku and eringii in ginger nikomi

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An easy Japanese dish.

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Konnyaku (konjac). You can use blocks too, just cut them in slices or cubes.

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Eringi mushrooms, cut in cubes.

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Ginger. Minced. I put a good amount.

Kombu seaweed. A small cut. Later after cooking, I cut it into ribbons.
Soy sauce and mirin (or sake + sugar), 3 tbs of each. A little red hot chili if you want. Cover with water. Let simmer. I cooked 30 minutes.

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Reheat the next day. Enjoy as a rice topping, a side dish or in negiyaki.

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Hokkaido red peas

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赤えんどう豆 aka endo mame. Red peas, from Hokkaido.
I’ve found these in a depachika. It’s the under-ground flour of a department store where there are many specialty shops of food, ready to eat, fresh and ingredients. I had never used these peas.

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After soaking a few hours.

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And boiling 45 minutes. I could then use them for 3 dishes.

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Japanese style : reheated on low heat, 15 minutes, with enough broth to cover, a piece of kombu seaweed, soy sauce and kurozato black sugar. Let cool. They can be kept about a week in the fridge and served as side dish for Japanese meals.

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Aka endo mame okayu (more here)

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Indian-Japanese fusion style : stir-fried with onion, garlic, ginger and chana dal massala powder. Plus a few shishito peppers.


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Served on reheated shirataki noodles.

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Vitamin colors

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Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.

Step 1 : leafy tabouleh

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Grating ginger.

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Grating yuzu peel.

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Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.

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Mix and wait.

Step 2 : green purple coleslaw

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Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.

Step 3 : grilled Summer salad

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Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.

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Ume by Botticelli. Rain plums in a shell.

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This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season

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Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.

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Served with ume pesto :

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Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.

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Then enjoy a sip of broth. Mmmmm…

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Royal elegance of a simple radicchio risotto.

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My version of the beautiful and tasty Italian dish. Only rice and veggies, another weekday lunch.
Actually that was delicious and so luxurious that I regretted having it for a casual lunch. I mean, for a rice like that, you should throw a party, a royal wedding or something like that.

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I had a radicchio (Trevise salad) waiting to be cooked. Why not a risotto ? I have cut the leaves in thin ribbons, and mixed them with good Japanese rice (polished hatsuga mai germinated rice).

I made a few risotti before with step-by-step photos

risotto compil’

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I use my rice-cooker pot on the stove, then I can put it back mid-way into the cooker and use the stay-warm function.
Olive oil, garlic, a few red raisins, red wine and a broth of (edible) beer yeast and salt. Flavored with thyme.

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The velvety rice !

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A piccata of parsley, olive oil, lemon zest and a few spices.

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Toasted almond slices.

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Namul, Koreanizing the veggies

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Here is a plate generously filled with decadent veggies, and that’s only one serving. I don’t know why but when the Koreans prepare vegetables, they change them so much that I have the impression of eating dessert. But you never have too many veggies. So let’s make a ton !

They can be served as banchan (sides) or used to make a :

DSC00667-001 bibimbap (click here tomorrow)

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The vegetables are raw or lightly cooked (blanched/steamed). I flavor them with fragrant sesame oil, soy sauce, grated garlic and dry chili. If I have some, a little grated yuzu zest doesn’t hurt. Then top with toasted sesame seeds. I try to use little salt, since I will eat a lot. Now there are many good low sodium soy sauces.

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I’ve let these raw.

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The greens of the turnip. I have steamed them slightly.

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I’ve bought this sprouted soy bean kimchi.

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ゼンマイ zenmai (osmunda japonica) is a type of fern often eaten as a vegetable in East Asia. We usually by them boiled. I just added sauce.

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