Hot red choc’ chili

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A warm sprouted azuki chili with a few twists.

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These ingredients give the mood…

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I have followed the recipe of bean chili with dark chocolate and walnut, using sprouted azuki I had cooked and frozen. So it’s quick to mix and let simmer.

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Sides : A home-made wheat tortilla, toasted. And stir-fried white parts of romaine salad.

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Then use the tortilla as a spoon and enjoy :

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Sprouty rolled cabbage

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Another fresh meal to celebrate pre-Spring… I am not a big fan of the longly cooked rolled cabbage that become nearly white. These just caramelised in the pan and kept their superb green and crunchiness.

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I’m not sure about germinating azuki beans. That’s after one week and it seems that one day longer and they would…er… rot ? So I boiled them. That looked not as usual. Finally, they taste good. Maybe I did something wrong.
I also had fresh Spring cabbage.

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The mix : half-mashed boiled germinated azuki, miso, garlic, ginger, a little potato starch, black pepper and a cut bunch of dill.
It’s rolled inside the outer cabbage leaves that Irinsed, steamed 1 minute, rinsed so they became flexible.
I cooked them a few minutes both side in olive oil.

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Nothing special about the sauce, it’s vinegar, tomato sauce, dill and sweet chili sauce.

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Yummy !

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Spicy chick peas and water morning glory sprouts

Another delicious and simple plant based lunch with hot spices.

I stir-fried this mirepoix with ajowan and mustard seeds.

I’ve added these soaked and boiled chick peas. And powdered curry spices.

Then on top some salt, chili powder and garam masala spice mix.

Kushinsai, water morning glory. Here, it’s the sprouted version.

Steamed only one minute.

The plate ! Mmmm…

Whole hemp seed pain brioché

Not just bread. That’s like cake. Pain brioché.
There are no eggs and no butter in it, but you’d swear the contrary. It’s a variation of :

Sprouted hemp seed bread (click here for recipe)

I have added kurozato (black sugar) and blueberries into the dough after first rise.

Then second rise in the molds, more kurozato on top.

Mmmm… caramelised top.

Melty blueberries. It’s delicious served hot, with coffee. Next time, I’ll made it muffin shaped.

GOHAN Japanese rice, A to Z

RICE

The most important ingredient of Japanese cuisine is rice. Japanese rice are of the japonica style, they are round and firm. Outside Japan, you can get some sushi rice, or Italian arborio that are of japanica cultivar too. Sticky rice is a different type, it’s called mochigome in Japanese. Rice has different names in Japanese. Kome, okome, the plant. Gohan, meshi when it’s cooked…


how to cook Japanese rice (without a rice cooker)
genmai brown rice(healthier)
sticky rice

The bowl of unsalted, unflavored but perfectly cooked hot white rice is often present on the the table.
But, you have many variations.

onigiri
The rice “sandwich”. Shape hot rice in your hands.

basic
yaki onigiri (grilled)

domburi

Rice bowls : fill half of a big bowl with hot rice, add some toppings.

gyudon (beef)
tendon (tempura)
oyakodon (mama-baby, chicken egg)
soboro (sloppy joe domburi)
eight treasures

takikomi gohan

Flavored rice dishes. Ingredients are added in the rice-cooker. There are millions of possibilities. A few classics :


chicken rice
kaibashira (scallop)rice
oyster rice

sekihan (red rice)
mame gohan (green peas)
kuri gohan (chestnut)

sushi

Click here to go to the sushi compilation

Bento
Fill a part of your lunch box with rice.

midori okowa
chirashi bento
Unaju (eel)

yakigohan
Stir-fry your rice leftover :

nira fried rice
buta-kimchi rice (pork)
soba meshi (with noodles)

More elaborated dishes :


omurice (omelet filled with rice)
doria (retro baked rice)

o-cha-zuke

Okayu
Rice porridge, often a breakfast.

nanakusa okayu (7 herbs)
red okayu
umeboshi
salmon

More ?
Also see mochi (rice paste), and wagashi (Japanese sweets)