Genmai okayu, brown rice brunch soup

DSC03080-001DSC03069-001

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

2013-11-13

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

2013-11-132

Aka kabu, red Kyoto turnip tsukemono.

DSC03044-001

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

2013-11-131

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

DSC03043-001

All the topping are ready.

DSC03059-001

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

DSC03076-001

Aka kabu tsukemono, red turnip

DSC03058-001

A quick veggie side for Japanese meals.

DSC02619-001

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

DSC02658-001

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

DSC03057-001

After 3 days, the leaves.

DSC03056-001

The root.

DSC02617-001

Pot au feu or pot luck ? Seafood veggie red stew.

DSC02640-001DSC02645-001

A long time ago, a very cheerful lady asked if I liked French pot au feu and I said that was not my favorite dish. She was very disappointed as she had just discovered the dish in a “traditional French restaurant” here in Osaka, and she said : “Really I love everything spicy with tomato sauce, chick peas, seafood and hot dog sausages…”. It seems, she ate an original variation for sure that drifts far away from what most call pot au feu in France.
Well, I’ve made it today without the knackies. I don’t know if that has a name. Maybe the Spanish “cocido de pulpo con patatas”, but I don’t see it with sausages. Well, they are not here.
I have the pulpo (octopus) :

DSC02603-001

Hokkaido octopus.

DSC02607-001

Into a broth (onion with cloves, chick peas, bouquet garni, mushrooms).

DSC02611-001

Boiled.

DSC02616-001

Added potatoes. Later tomato sauce and a little red wine. a little hot chili.

DSC02619-001

Kyoto red kabu turnip.

DSC02621-001

I first added pieces of the root, then stalks, then at the end leaves.

DSC02626-001

Put it in a pottery.

DSC02654-001

Cover and announce “pot au feu” or whatever name…

DSC02647-001

DSC02649-001

Smoked oysters and kimchi pasta

DSC01581-001
DSC01601-001

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

DSC01536-001

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.

DSC01548-001

Stir-frying the oysters.

2013-10-183

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

DSC01563-001

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.

DSC01568-001

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

DSC01588-001

A delicious dragon fruit (from Philippines).

DSC01594-001

DSC01577-001

A nice meal.

DSC01605-001
DSC01593-001
DSC01597-002

Mitsuba and Spring roll du jour

DSC02735-001

Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?

DSC02715-001

三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.

DSC02724-001

The base is grated Japanese turnip, with some leaves. I’ve let it a while and squeezed excess water.

DSC02718-001

Gochujang (Korean spicy miso) + natto.

DSC02740-001

Cucumbers.

DSC02732-001

Tartare d’huitres au yuzu (French-Japanese oyster appetizer)

That looks so hip that you can’t guess what it is, like in those avant-garde restaurants that have done it for…ever. You have to pretend it’s new all the time. Well it’s marinated oysters with fresh veggies, and it’s yummy.

Japanese ingredients : small oysters and (blanched cooked) edamame beans.

Also white kabu (raw). And okra (gombo, blanched).

A fragrant yuzu lemon. I simply juiced the yuzu and added all the other ingredients diced. Mixed. Let a while in the fridge.

Serve in small amount as an appetizer, or with a toast or hot rice… well, that was a hot boiled potato.

Soupe du jour : lumaca pace…

It cooks at the slow speed of a snail…
Because we have a weather to eat soup. As you can see, it contains pasta and many items but no lumaca (snail), only lumaca pasta (the package claims that, it should be “lumaconi” maybe).

Kabu (turnip).

Kyo-imo (kyoto potato) also called ebi-imo (shrimp potato), a kind of taro.

Kuromame black beans.

Small bits of fat pork, onion, tomato passata, garlic, chili, olive oil… then I added the pasta, some cabbage.

The creaminess comes from the addition of ground sesame.