Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.
A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).
Pickled sakura leaves, rinsed.
Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.
Variation on a classic. The green coconut milk curry and balls of rice to dip in it.
The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.
The sticky rice in bamboo basket (recipe).
Served in a bowl with pakuchi (coriander).
Grab a little rice and enjoy…
I simply wrapped the nori (sheet of seaweed) around onigiri (rice balls) like the scarf of ninjas. That’s not really a recipe. I’ve just thrown a fresh Summer lunch with lots of refreshing produce.
Molokheya leaves stir-fried with miso. That gives a nice salty condiment, ideal for filling an onigiri.
Brown rice (genmai) + sticky rice (mochigome) and sesame. I filled the balls and wrapped in a sheet of nori seaweed.
Daikon radish, goya bitter squash and mashed favas to make a green salad (with salt, black pepper, minced green hot chili and rice vinegar).
A Summer kabocha pumpkin. I steamed a wedge. The mashed flesh is the base for the second salad :
Garnished with minced onion, diced white cucumber. With black pepper, rice vinegar and salt.
A refreshing soup : chilled green tea + molokheya leaves in the blender.
Suika (water melon) is the dessert.
The 2 salads.
An Asian fusion lunch.
The main dish is a chicken curry with Thai red curry paste, but I have used pasted sesame (tahini) instead of coconut milk. I’ve added broccoli and yuzu too. A good mix.
To go with steamed rice.
That’s my first plant based yogurt and I really like it. I should have tried that before as that’s easy.
I have mixed warmed canned coconut milk and some soy yogurt that I bought. I have only added a little sugar to the milk.
After a night in the yogurt maker, I let it one day in the fridge. Some white liquid was floating over “water”. I have mixed once, then it stayed mix for several days. The result is liquid as I expected since the commercial yogurt is thickened with agar. It becomes sour from the second day, so patience is necessary. Then it can be kept… 4 days so far (it’s the second batch).
With crushed mint and a little sugar, that makes a pleasant lassi dessert.
As Spring arrives, I have to cook my quota of Easter eggs.
What comes first ? The egg or the nest ?
Let’s say it’s the egg. Some eggs, like those of quail are irregular in colors, just like that.
The eggs are made of pasted edamame beans and broken renkon lotus root. There is also onion, garlic, white miso and for a cheezy touch some bits of sake kasu. I have cooked the paste then shaped.
The nest.
I had seen some “cookies” made from soba noodles, so I knew they were tasted after being dried.
I have simply baked fresh soba buckwheat noodles under the grill of the oven toaster. The noodles are boiled, but cold. I have not added any flavoring, they are delicious that way.
It’s crispy around and soft inside.
Tsubomina and lotus root stir-fry as a side.
Sakura okowa as a second side (details here).
That’s a Spring lunch for me.
GOURMANDE in OSAKA 