Green papaya Spring rolls

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Fresh fruity salad Spring rolls.

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

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

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

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Wrapped in rice paper.

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Served with sweet chili sauce.

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

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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.

You need leftovers of rice, eggs, whatever you get in the fridge to stir-fry with the rice. I had bits of pork and a few veggies.

Butter to flavor the omelet and the rice.

That’s it. It’s glossy on the first photo because I painted it with sweet chili sauce.

I had a little rice left as a side dish…

A cup of mizuna, to say I’ve eaten my greens…
Yummy !

The meal :

Cal 610 F18.3g C83.1g P26.4g

Another version with sauce :

omuraisu

First Spring roll of the year, in pastel tones…

Easy lunch to maintain the Spring mood… in mid-Winter.

Rice paper garnished with red cabbage, bean sprouts, Spring onion and shrimps.

Fold.

Roll and enjoy !

Dip into Thai sweet chili sauce and sesame.

Dinner chuka

Chuka is an old word for Chinese. A short for chuka-ryori (Chinese cuisine in Japan). Well localised Chinese cuisine. Pass it at the sauce gourmande and add season produce, you have this simple dinner.

You can see a few colored leaves, but the trees are still very green, only a few fell. The cold air has been around for 2 in evenings only. So the dramatic color change of Autumn should start this week-end.

Stir-fry. Flavored with oyster sauce, tomato paste and ginger. It contains chicken liver, red onions, dried carrots, chili pepper, chrysanthemum leaves (added after).

Satoimo mochi. (see recipe here) It is served coated with Thai sweet chili sauce.

Gyoza dumplings (bought ready to stir-fry). I eat them dipped in Chinese black vinegar.

Yes, I cheat, I buy ready sometimes. Why not ? But making gyoza is possible. The thing is you need days of 25 hours to make the gyoza + the 2 other dishes. I’ll “gyoze” another day.

home-made Osaka gyoza (click here)