Champilège 2 : amuse-shiitake



Amuse-gueules are small stuff to entertain your snout. The hat of a shiitake is the perfect size.


Shiitake mushrooms.

Soaked bulgur is the base, with red onion, garlic, thyme, olive oil, salt, pepper…


Baked till golden. Serve hot.



Mini-mezze. OK, 2 items only… Well that should be 3. I have to confess what happened to the third.

Ah la la… In the name of culinary science, I tried to cook falafels in the waffle maker. Verdict : FAIL !
Oh they did cook, but they were glued there and split in 2. I had to eat directly from the molds.

Back to tabouleh. This is the Lebanese style. Far away from its remote French cousin.

Made with bulgur and all the herbs I had to use or lose. I though I had lots of herbs but I could have used 3 times more.

Bulgur takes longer than couscous to rehydrate.

It’s crunchy and solid under the teeth, delicately fresh and fragrant.

Served with a veggie mix, chick peas, favas, red paprika, seasoned with mace.

Casual wrapper (my quick tortillas)

A tortilla, a filling, a sauce… the Mexican universal sandwich. That’s an easy meal, no ?

Carrot-hummus (dinner)

Bean mix, Chinese style (lunch)

wrapatouilles (buckwheat tortilla, ratatouille)

Chinese osmanthus pork

seafood veggie tortilla

egg on green ful, crispy version

crispy, green ful, veggie-olive mix


I could buy my tortilla. I did (the veggie ones are bought). That’s not common in Japan. Maybe out of 100 grocery stores, 1 have them, so after all… But well, either it’s a frozen pack of 30 (just enough for a snack, if you eat a lot), or only 4 for the same price, super-packaged, loaded with preservatives, etc. That seemed complicated to make, and the bought ones were not bad.
Then I tried to make mines. Oh my ! That’s so simple, and for me, they taste so much better : fresher, with tastier ingredients.

DIY wheat tortilla

-1/4 cup flour + 1 tbs oil/lard + just enough hot water
(spices or others are optional : today’s 1 tbs of rice bran + 1 ts paprika)
-Make a dry dough. Drop it roughly on your counter a number of times. Form 2 balls (ping-pong size). Roll 2 circles.
-Cook in a flat frying pan (non oiled)

2 ways :

To get them soft : with a lid, slow cooking, low heat, and I spritz water 1 or 2 times when I turn them. Reheat in steamer/microwave.
To get them crispy : no lid, high heat (them moderate), cook quickly, check often as you may burn them. Reheat in oven-toaster.

Lunch :
Bean mix + whites of negi leeks + tobanjan Chinese chili sauce

bean mix recipe

That’s a wrap !

Dinner :
Grated carrots.
Hand-pasted hummus (chunky) with tahini, garlic and Louisiana chili.
Negi leeks.

SOBA ike-men (noodle arrangement)

Soba : Japanese buckwheat noodles made of pure buckwheat, buckwheat and wheat, or wheat and tea for matcha soba. Do not confuse with *chuka soba* and *yaki soba* which are ramen (Chinese style noodles).

More about noodle types :
Guided tour of my soba closet

home-made soba

Classics :

Old style soba lunch

Ikura tororo soba – fishy, creamy, chewy

Iwashi soba . Sardine soba-soup

Toshikiri-soba is Japanese New-Year kiss

Okinawan soba

Many variations :

hot salad pasta

soba cube

Crosses en goma-ae et soba

hatcho-miso soba

The “I am cold” Miso Soup

Soba chic sauce

Basil’n peas…

Zaru soba variation

with tomato tsuyu (zaru soba)

Instant ketchup for soba

Dry soba for rainy season

Matcha soba and rei-shabu

matcha soba bok choy

Soba and fragrant tofu

Soba and Five Fragrances

clams around the plate

Soba Mediterraneen (cheese gratin)