Another low-hassle skillet pizza. Ideal for Summer.
I first cooked this dough in a skillet.
I garnished with chunks of steamed white aubergine, raw slices of zucchini.
Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.
Simple and delicious.
There exist mabo tofu and mabo aubergine, two sister Chinese dishes widely adopted in Japan. Today they are on the the same meal.
My lunch tray. Yes, that was delicious and filling.
The base is the same : onion, garlic, ginger, Sichuan pepper and azuki beans. After simmering, I add miso, paprika and I pass the mixer. I’ve added slices of green hot chili.
Aubergines steamed, then stir-fried with garlic. I’ve added the sauce and more paprika, water and reheated. On the finished, a tbs of fragrant sesame oil and a few roasted sesame seeds.
To the rest of the sauce, I’ve added green sweet chilis, a little more Sichuan pepper, then cubed silky tofu.
Served with rice of course. It’s Thai jasmine rice with a little sticky black rice.
Veggie side : okra sprouts, topped with zucchini (grated, mixed with salt and turmeric, let 1 hour).
A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.
Boiled azuki beans are the base.
I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.
Served them topped with cumin, with grated cabbage as a side, and a dressing :
Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.
Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.
Then added argan oil.
Tarte polenta aux légumes.
It’s a new and more French version of :
Same sunshine crust.
Ratatouille vegetables.
Purple lunch. Nutty small steamed crepes and huge beans.
Actually they are more like tortilla or Chinese chunbing.
Recipe :
I mixed a cup of flour, 2 tbs of nuka (rice brans), 2 tbs of black tahini (pasted black sesame), a little salt, hot water. Kneaded a little. Formed those rounds. And I cooked them in frying pan (with a lid and humidity).
Garlic veggie mix (zucchini, bell pepper, fava beans) from frozen vegetables.
Spicy hanamame big beans.
GOURMANDE in OSAKA 