Green papaya Spring rolls

Fresh fruity salad Spring rolls.

A green papaya from… the North. It’s produced in Aichi prefecture. Well, with these long hot Summers, they can easily grow tropical fruits.

As you can see, the fruit “sweats” a milky liquid. I was surprised to find so few grains in it.

Cress greens, cucumber sticks, the grated papaya (mixed with kabosu lime juice). The powder is sesame, goji berries and a little salt.

Wrapped in rice paper.

Served with sweet chili sauce.

As a side : abura age (fried tofu pockets) filled with kurigohan (chestnut rice), then toasted.

Shiso oyster omelet

it is not sophisticated but this seafood omelet is always an excellent quickly made Winter lunch. It is inspired by the Taiwanese street stall oyster omelet that is not made with shiso.

Small oysters, rinsed and patted with potato starch. Slightly fried. Then I added 1/2 of the mix : egg, water, potato starch. Then the shiso leaves and the rest of the mix.

It’s ready. The oysters are just half-cooked, the eggs curded.

Garnished with sweet chili sauce.

Spring festival : here is the roll…

Spring chrysanthemum Spring rolls !

Still celebrating the Lunar New Year with food… Well this week is really busy, with also Carnival and Valentine. But this food is lighter and refreshing.

Let’s prepare the ingredients :

Rice paper.

Shungiku (young chrysanthemum greens), carrot, shrimps (boiled), onion (blanched).

Ground sesame.

Bean sprouts (blanched).

The dip : sweet chili sauce, rice vinegar and sesame.

It’s complete.

Let’s roll them…

wrapping fresh veggies

A quick lunch. It’s cold but I was craving for raw freshness, vegetables, not fruits. So let’s go…

Home-made tortillas, just flour and olive oil, a little salt and lots of black pepper this time.

Kabu, Japanese turnips are delicious raw or in pickles. Here, just cut.

Shungiku, chrysanthemum leaves, the long type.

More green.

Yep, commercial sweet chili sauce. I’m lazy.

Just wrap. Oh, I made hot green tea. I felt good eating a pair of these.

Glossy omuraisu

When I saw the post of Nippon Nin (she is the Ambassador of Japanese family cooking in the US), I knew what my lunch would be… She made a deliciously looking omelet rice, also known as omuraisu. She gives you a detailed recipe.