Red wine mushrooms and refreshing lunch…


Another refreshing lunch for hot days. Delicious and plant-based except for the broth (that you can replace by a kombu dashi).


That’s from an idea seen on pinterest from this blog. I have not followed exactly. I refried garlic, rosemary in olive oil, added wine, simmered shimeji mushrooms. Garnished with negi leek and parsley. Warm, I was not too crazy about it, maybe I put too much rosemary. It’s better chilled, so I have kept it for the next lunch, now.


I had chicken stock left, cooled. So I’ve added chili pepper, ground black pepper,and sansho peppercorns to spice it. Boiled and chilled soba noodles to dip in.

If you like soba see this compil’.


Side veggies : lettuce, steamed kabocha and okara veggie patties (recipe here).


Ryori, a Japanese classic menu… (compilation by cooking techniques)

Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.

Short memo about the Japanese meal

-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.

The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.


GOHAN, rice
rice cuisine list ***** sushi list

and ONE :

A soup to drink !

DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup

And THREE, FOUR, FIVE… many :


お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.

scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi

Cold dish with sauce.

shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)

蒸し物, mushimono
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
mustard green o-hitashi
green leaf maki
reishabu (poached meat)

揚げ物 agemono
Fried dishes.

tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)

焼き物, yakimono
Grilled dishes.

shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)

Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)

煮物, nimono

pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)

炒め物 itamemono

champuru (Okinawan scramble)

漬物, tsukemono
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono

酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.

potato sarada
daikon ume sarada
kabocha sarada

Consommé ambré (tomato, chicken, shiso flower)

Little chemist mode on !
For the Daring Cook Challenge, a clarified consommé. It is super simple.
See the recipe and other challenger’s soups here : Daring Cooks.

This is a series of 3 posts. This one is to make the consomme.
Then :
making the dobin-mushi soup
serving it in Japanese style

The stock is chicken (meat and broken bone) with leek greens. Yeah, I made for the risotto. That was clear the next day. I had not much to clarify. So I mixed with tomato juice. I clarified with egg white. In the bag, a branch of shiso flowers.

Here you can see the chicken stock, with added tomato, and clarified.
And if you wonder how I served it, see next post, about dobin-mushi (click here):

Soupe à l’oignon rouge

I drifted a little from the Daring Cook challenge, about consommé and clarifications. Well I made an onion soup.
I don’t know why many foreigner think a French onion soup is haute cuisine, because it is so much the contrary in French culture.

Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

So, it’s a very casual type of soup. An old tradition is to serve “soupe à l’oignon” in the morning, very early… The baked gratinee is a street stall food. That was prepared as breakfast for staff, at the food market in Lyon. Wiki, gives 2 other old traditions, all very homely. Maybe more about that later.

Maybe it’s getting out of fashion, but a drink-soup is/was often served at the end of a big party, after dancing and drinking all night, just before the guests leave. It’s not likely you can serve everybody at a table. Often it’s in mugs, or even paper cups.

That’s how I prepared it when I was a student. That takes 10 minutes to cut and stir-fry onions in a little oil (or oil + butter) till they start making caramel. Wet with wine and a little brandy, add stock or water, let simmer 15 minutes, check spices, decorate with herbs if you have some. Here : red onion red wine, Suntory XO brandy, “yeast stock” and sage.

For the stock, water, laurel, salt and pepper, it is perfect for a Gratinee (baked soup) with plenty of cheese.
For the simple soup, if I have some hen or pot-au-feu stock leftovers, I use them. A cube stock or “viandox” are just well. I don’t like the industrial products much because they are loaded with glutamate sodium, preservatives, coloring.
The viandox is some industrial yeast instant soup stock. It’s easy to make one’s one mix with what you have in the kitchen :
Yeast stock :
1 liter of water
1 tbs beer yeast (the one from the pharmacy, not for bread)
2 leaves of laurel
1 tbs soy sauce
1/2 ts sugar/honey (I skip as onions are sweet enough)
1 pinch of curry mix spices powder
pepper and salt

To make it a meal : croutons (dry old bread) rubbed with garlic, grated cheese, pour the hot onion soup on top.

Soupe du jour : Summer Chinese fragrant lake

Sichuan pepper and star anise… and you’re in eternal China, waving slowly your camphor fan.
The base is wax squash. This big white melon becames melty and transparent after boiling. It’s very refreshing.

Dry treasures : niboshi (small dry fish), shiitake mushrooms, kampyo (a very long white bean, dried), goji berries.


4 scents : star anise, Sichuan pepper, cinnamon, chili pepper. And a little soy sauce.