A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.
I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !
I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.
Cut and they become little bags to contain your sushi.
My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.
I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.
Toppings : edamame fresh soy beans, fresh sweet corn, sweet green chili, carrot.
Served with kaiware daikon sprouts.
A Japanese-Peruvian fusion. Causa rellena the Peruvian, stuffed mashed potato, and makizushi the sushi rolled in nori seaweed.
PLUS
And that rocks. Of course, since the success of the food chain Nobu, Peruvian-Japanese fusion cuisine is famous over the world. Except here actually. There are many Peruvian residents (mostly people with Japanese origins that got a visa to come over the 80’s), but few Peruvian eateries and these tend to propose purely Peruvian dishes they may be nostalgic about, not a mix. That makes sense.
Normally you need yellow potatoes. I colored some with turmeric, flavored with grated onion, habanero chili powder, salt and grated onion. Let that chill a few hours.
Red onion : cut, salted, let a while, rinsed.
Then carrot, negi leek greens and avocado.
Rolled on a sheet of nori. That would need more support than a rice roll, so I’ll use 2 layers of nori next time but that was the last one.
Cut. I’ve eaten them like that, with nothing added, they were very tasty.
That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…
Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.
Green egg shaped edamame (boiled green soy beans).
Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.
about takana-zuke (click here)
With sencha green tea. That’s all what you need.
My beloved mehari-zushi (pickled leaf sushi) are back…
With them, some thyme flavored veggies. I baked 2 small eggplants, then cut them. Added shishito green peppers. New onion. Olive oil. Salt. And fresh thyme. All that reheated together. Mmmm…
Today’s salad : Red cabbage, natto, spices and lemon juice.
Take a leaf of pickled takana (Japanese mustard leaves). Fill it with freshly cooked rice. That’s it.
I have hatsuga mai (polished germinated rice).
takana-zuke pickles DIY
Nice green balls. I didn’t fill them with anything. I like simple food.
GOURMANDE in OSAKA 