Aka endo mame tortilla, and veggie plate

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A nice plant-based brunch to enjoy season local produce.

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Do you remember these aka endo mame red peas ? I soaked them and made this batter :

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Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.

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Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.

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That’s it. On top, drizzles of balsamico sauce.

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The red carrots of Kyoto.

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Just grated them. They have a sweeter and fruitier taste than average carrots.

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Leafy daikon radish.

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Just steamed.

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Big daikon. I cut, salted, let 30 minutes and rinsed.

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Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.

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Crunchy, yummy, filling…

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A moon filled of greens

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It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.

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The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.

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The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.

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Garnished with sauce for okonomiyaki (a veggie Worcester sauce).

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The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.

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Then cut and eat while hot.

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Mexiiiiiico…ooosaka !

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Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

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Home-made whole wheat tortillas

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Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

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Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

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Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

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Cilantro marinated cucumber, served 2 ways

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Two version for a fresh veggie side. Lunch and dinner.

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There were leftovers to use or lose. I’ve mixed these 3 and added a little Jalapeno Tabasco sauce. Let marinate in the fridge for the next day.

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That’s fresh, hot and flavorful.

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At lunch, I’ve added cherry tomatoes and…

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…chips made with a broken tortilla, that I’ve toasted in a frying pan.

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At night : added natto fermented soy beans and tenkasu (crumbs of tempura)

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Salmon Summer tacos (home-made masa tortilla)

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A fresh Mexican style lunch today…

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The market’s findings…

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Yeah ! Cilantro, coriander.

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Masa tortillas. Well, it’s work in progress for the shape, but they taste great. It’s too simple, just add water, mix, knead, wait, spread… Just train. But I can’t buy masa harina easily, so I won’t have many opportunities for training.

If you don’t have masa harina , you can make :
wheat tortilla
corn tortilla (with grits, polenta, they are not gluten free)

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Salmon and green peppers are grilled…

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Before filling the shells…

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… on top of the veggies. I’ve added some minced hot chili that does not appear on photos (it’s red), and a few drops of Jalapeno Tabasco sauce.

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Now let’s devour that…

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Ginger makkoli stewed chicken

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Chicken and shiitake mushrooms cooked with makkoli, the Korean fermented rice drink. I’m probably not the only person on the planet doing it but that was an improvisation and I loved the result.

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So this is the weapon used for the crime. I’ve associated it to ginger and kuko (goji berries) to remind Korean medicinal drinks.

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Cook onion, fresh shiitake mushroom a little in oil.
Then add a chicken breast, a few slices of fresh ginger, a sip of soy sauce, cover with makkoli. Cover, let on low heat.
When the meat is tender, break it in big pieces with a fork. Add goji berries, fresh spinach and a little potato starch if you want a thicker sauce. Cook slowly 5 more minutes.

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Served on home-made tortilla colored with turmeric, with kimchi as a side.

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And a glass of chilled makkoli.

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Cinco de burrito, and baked veggies

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It seems the Cinco de Mayo, 5/5 on the calendar is the day when the Mexicans eat Mexican food. So I want some too.

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So here is the menu : burritos colorados (in red sauce), 3 baked veggies. That’s how I imagine Mexican food.

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I made these burritos from scratches. Home-made tortillas, strips of chicken grilled after being marinated in lemon juice, powdered jalapeno, salt and parsley, dices of avocado, parsley, onion…

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Covered with a spicy tomato sauce. With soy yogurt, cabbage, avocado dices.

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Nagai togarashi, they are local green sweet peppers.
I’ve filled them with sakekasu (sake lees) mixed with minced onion, paprika, turmeric, salt, a little olive oil and lots of cumin.

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Baked !

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栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

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After being baked. I’ve also baked classic potatoes.

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