Today’s ramen, tan tan tan…

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Inspired by tan tan men. But it’s really free style with what I had in stock. That was delicious.

Boiled ramen noodles and bok choi.

The ground mix : azuki beans, minced onion and garlic, chili paste, spices, stir-fried.

Added hot broth, and sesame paste (black and white, that’s why it’s gray). The paste is not very aesthetic, but it brings fat and creaminess. More chili. And parsley.

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Some tempura (onion and tsubomina), as a side, to place on top.

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Calling the Spring with a green tempura

Japanese tempura would be related to Christian Lent. That sound weird but it seems the dish appeared when the Portuguese Jesuits visited the reclusive Japan of 16th century and brought many new things. The habit of frying food in batter is one of them. Particularly, the missionaries would do donuts for the Carnival preceding tempora (Lent in kitchen Latin), so the Japanese associated fried food and the word tempora, tempura~whatever and it became tempura. Maybe.

Greens. Fresh herbs and veggies.

Fried into tempura.
It’s totally plant-based as it’s a simple eggless tempura batter. The batter is flour, ice cold water and tempura baking powder that I bought. It is like ordinary BP with turmeric added for the color.

tempura tutorial

The freshly made tempura are excellent dipped in tsuyu (dashi broth, soy sauce and a little mirin, reheated together). I add chili pepper to mine.

It’s tsubomina (click here to read about this veggie).

Broccoli leaf.

The leaves of broccoli are excellent, don’t throw them away. That’s what you’d lose :

All herbs can be fried in small bunches. Dill.

Parsley.

Broccoli.

Tsubomina, bud veggie

つぼみ菜 Another Japanese special vegetable. Tsubomi means bud. It’s the symbol of early Spring.
Well it seems the complete name is Hakata tsubomina as there exist another plant called tsubomina. Hakata is an alternative name of Fukuoka, the city of Kyushu.

This page gives some details.

They are the bud of a type of large size mustard green. The whole plant makes 3 to 5 kg but only the buds are gathered. The season is February~March.

I ate them in salad and in soup before. I think that most recipes for Brussel sprouts could be use. But they are particularly excellent in tempura.

The inside is white and creamy.


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.

ONE :

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

and ONE :

吸い物,SUIMONO
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 :

OKAZU LIST

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

和え物,aemono
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
Steamed.
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
Blanched.
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)

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

煮物, nimono
Simmered.

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

炒め物 itamemono
Stir-fried.

champuru (Okinawan scramble)
kinpira

漬物, tsukemono
pickles
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

O-cha-zuke… tea on rice.

Ochazuke, the Japanese tea soup.

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! Click here (later today) to see other challengers’ dishes and 3 recipes.

As you may know it, I already had a number of recipes with tea as an ingredient (don’t click on photos) :

click here for savory dishes with tea.
click here for sweets with tea.

That’s something people prepare quickly for a light dinner. Or after a long night of drinking, before letting the guests go back home, you feed them a hot bowl. There is a nasty story about it. People of Kyoto are said to be very well mannered, you know, so they avoid saying things directly and harshly. Hypocritical ? nah… Let’s say you are invited in their home, and after a while, they think you should leave, they won’t tell it. They will ask if you’d like to eat an ochazuke. And if you are polite, you say : “No, no, I am soooo sooooorry, but I have to leave now.”.

You need cooked rice (here genmai, brown rice) and stuff to garnish : sesame seeds, leaves of kikuna (chrysanthemum), ribbons of nori seaweed…

A small slice of salmon. It is salted, not smoked, not dry. We can buy it this way here. It can be kept longer than fresh but still needs refrigeration. No need to soak it, it’s not so salty. Just don’t add salt in the rest of the dish.
I grilled it under the broiler.

Tenkasu are crumbs of tempura.

Everything in the bowl…

Just pour hot Japanese green tea. This time I have a mix of sencha (green tea leaves) and matcha (green tea powder).