Genmai okayu, brown rice brunch soup

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Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.

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Umeboshi, salty plum, with the red shiso that comes together.

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Aka kabu, red Kyoto turnip tsukemono.

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Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.

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Toasted abrura-age (fried tofu) and 2 sesames.

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All the topping are ready.

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And the rice. Just good brown rice, longly simmered in water.

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Aka kabu tsukemono, red turnip

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A quick veggie side for Japanese meals.

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You already saw this red Kyoto turnip. I used one there. The other, I cleaned well, sliced the root, picked the leaves.

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In salted water. I keep it covered, in the fridge. Good from the next day, for a few days.

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After 3 days, the leaves.

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The root.

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Smoked oysters and kimchi pasta

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A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).

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A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.

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Stir-frying the oysters.

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Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.

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Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.

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You have a nice veggie side dish, fresh and crunchy.

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A delicious dragon fruit (from Philippines).

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A nice meal.

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Ginger potato salad

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Here is a simple refreshing Summer salad, a good base for a full meal.

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I boiled potatoes, let them overnight in the fridge. Added ribbons of sweet red chili and young ginger. Dressing : argan oil, rice vinegar, salt, ground coriander seeds.

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Served with more ground coriander. Here are the other dishes :

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tofu and wasabi okra tororo

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eringi tsukemono and tomato agar

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4 sides : onion salad, mitsuba suimono…

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That’s the second part of this meal. Here are the small plates that make the charm of the Japanese table and nicely balance the diet.

More about Japanese style meals and recipe list

2013-05-23

Suimono is the soup-drink you find in any Japanese meal. A very simple Spring time version :
In a bowl, put thin carrot slices, stalks of mitsuba, shavings of dry fish (kezuribushi), a few drops of soy sauce, hot water.
You can replace the fish with a few seaweeds (dry wakame).

Garnish with a few leaves of aromatic :
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Japanese onion. A country of rice is a country of onion as they are cultivated in the rice paddies to rest the soil. Let’s make a salad.

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If you don’t want a pungent onion salad that gives you a breath able to kills flies, mosquitoes, wasps, hornets… well, cut them thin, add salt, mix well, let one hour and rinse well.

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My fix of natto, with baby leaf mizuna.

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Kabu tsukemono. Pickled Japanese turnip. I grated turnip, cut some leaves, added salt. That’s after 24 hours.

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Green nest sushi

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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…

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Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.

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Green egg shaped edamame (boiled green soy beans).

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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.

DSC01387-001about takana-zuke (click here)

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With sencha green tea. That’s all what you need.

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Mehari sushi, thyme veggies…

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My beloved mehari-zushi (pickled leaf sushi) are back…

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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…

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Today’s salad : Red cabbage, natto, spices and lemon juice.

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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).
DSC01374-001takana-zuke pickles DIY

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Nice green balls. I didn’t fill them with anything. I like simple food.

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