Let’s make edamame pancakes


To bring some green and protein to veggie based brunch.

I had seen them on pinterest but the recipe was gluten free and full of weird substitute ingredients. So I put blanched one cup of edamame green soy beans into the blender, 1 cup of water, spices, baking powder and I eyeballed flour to get a classic pancake batter, about 3 round tbs.
Problem : That took ages to cook. That was too humid. So next time, I’ll make a thicker batter.

Mustard peas. Well, your yellow mustard paste is mustard seeds and turmeric powder. I stir-fried the snap peas with these 2 ingredients and some olive oil. I really love that.

Edamame, carrot ribbons, vinegared cabbage…

These mizu nasu aubergines can be eaten raw. I have marinated them in a sauce (in the blender : roasted sesame, miso, sugar, shishito green pepper, a little sugar). Some more shishito on top.

Five small dishes, J-mood

An easy Japanese meal, quickly prepared. Well, you need rice. I trust the rice cooker.

This block looks like pumice. It’s hard… It’s koya-dofu. The freeze-dry tofu of the monks of Mount Koya near Nara. It’s a religious mountain town that is now to Buddhism was Disneyland is to … er, culture ? Well, a few generation ago, people living there used to follow a strict Shojin that was 99% vegan (exception of a little fish stock) and they invented many vegan dishes.
Re-hydrated, that looks like a sponge with a light milky flavor. I cooked in dashi stock, with shiitake mushrooms and carrots, plus a little soy sauce and mirin, so it absorbed all the flavors.

The dashi was then recycled in soup with a few leaves of shungiku (young chrysanthemum).

This bowl was the leftover of my yuzu-kosho kimizu. So :

Snappy beans and shrimps in kimizu-ae (kimizu sauce dressing).
There are many variations of kimizu-ae for veggies, seafood, etc. If you ask your browser you can see a few : click here.

A kaki (persimmon) for dessert. That looks like a tomato, but no comparison. What the photo doesn’t show is this kaki is super sluggish. For a tomato, that would mean it tastes of water. For a persimmon, on the contrary, it’s usually a sign it’s very sweet and syrupy inside. A real treat !