Saturday lunch: potato cakes

I needed some energy before going to play tennis in the cold so I made these potatoes cakes served with leek and shiitake. The leek and the shiitake are thinly sliced and cooked slowly in a bit of olive oil. For the potato cakes, I gratted roughly 2 potatoes, mixed well with 2 battered eggs, added salt and pepper, and cooked both sides in a circle in a frypan greased with olive oil.

DIY lamp in a basket

The other day at Yasukuni Shrine flea market I bought 2 bamboo baskets for 500Y. Usually such baskets are use for flower composition, but I liked so much the bamboo pattern of one of them that I wanted to make a lamp out of one to enjoy the projection of the pattern on the walls.

With such basket it was really easy to mount as a lamp, and here is the result!
How do you like it?

Oat bran mini pancakes

Sometime it’s nice to have a drink and a few snacks to go with but no junk, no nuts nor cherry tomatoes…

As I mentioned the other day, I quite addicted to making pancakes and similars. It’s really super simple, it takes a few minutes and it is possible to create any variation. So today I made some salty oat bran mini pancakes to top it with whatever you have: here melted cheese and French pâté (not for me the pâté of course!!).
The base for the pancakes is made of plain flour, oat bran, baking powder, salt and water. I adjust the quantities of flour and water to obtain a not too smooth mixture so that when I bake it in the pan the shape won’t collapse and I don’t need circles.
And you, what kind of pancake addict are you?

Turnips filled with miso and pork

Sunday as a side dish of the buta shoga yaki I prepared an experimental recipe of some turnips filled with a mixture of miso and pork. This idea comes from two Japenese dishes, one is quite classical: boiled daikon in dashi topped with chicken and miso (for the recipe please contact me), the other is more refined and learned it at the cha-kaiseki cooking class (I’ll write more about that soon and introduce some recipes) I used to take, we once prepared some turnips filled with a mixture of shrimps. Actually I wanted to repriduce that dish, but I find it extremely difficult to find good shrimps (by “good” I mean wild shrimps that haven’t grown in shit-pools, sorry for being gross!). Being unable to find what I was looking for I decided to take the safe path and go with some Isumi pork (again…). That being decided the recipe needed to be adjusted.

I peeled the turnips (they were rather small ones), boiled them in salted water but could have been dashi, until soft (use a little wood toothpick to check), then removed a bit of the top and cut the base to make them stand. In a bowl I mixed the grinded pork meat with miso (with a ratio of about 1/5 of miso for meat). Then with a spoon I filled the turnips, lined them in an oven dish and baked them until the filling was well cooked. It’s better to serve them while hot. Since the turnips were small it made a lovely one bite size.

Crepes!!!

22:00, I’m just from work and from my pilates class, my husband won’t be back from work before 22:30. Just enough to time to prepare crepes!!! I couldn’t resist walking in the cold wind thinking about warn buckwheat crepes!!!

So here I am, cooking some. The filling will be simple: butter, cheese, eggs, or leek, and to finish dark chocolate or butter and honey (delicious honey made by my uncle in Salon de Provence).
How did you eat yours?
Buckwheat crepes or “galettes” are a traditional Brittany dish and I have this in my blood from my grand-father!!!

Mix buckwheat flour with eggs, milk and a bit of water until obtaining a smooth., silky mixture. Cook on both sides in a buttered pan until golden. Eat right away!

Chandeleur

Today is French “crepe day” called Chandeleur. I’m not sure I’m gonna make any tonight because I’ll be back from work quite late tonight. Yet I cook crepes and pancakes very often recently and in many different versions: changing the flour type, egg/no egg, milk/water…
This recipe is one I like to prepare for myself when I manage to have lunch at home.
I use a mix of chesnut flour and of corn starch, some baking powder, one egg and a bit of water to make the dough for the pancake. I baked it in olive oil in a small fry-pan on one side only, thick enough and covered the top side with 1/2 fresh mozarella, 1/2 fresh large very riped tomato. Seasonned with thyme, salt and pepper. And ready to eat in less then 10min!

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Ginger and pork

Isumi in Chiba (where we spend most of our week-ends) has very good pork meat. It is not as famous as the one from Miyazaki in Kyushu, but it’s as delicious and local, which for me is enough. I don’t eat much meat anyway, only pork and chicken breast, and only when I know where it comes from. 

One of my favorite Japanese recipe to cook thin slices of pork cutlet is the “buta shoga yaki” (grilled pork with ginger). It’s one of the basic Japanese recipes. It’s also a standard in lots of Japanese style cafes. It’s usually served with rice.

Today I had nice thin slices of pork cutlet and a piece of fresh ginger, a good opportunity to make some grilled pork with ginger. 

My version is simple: I grat (I use the daikon oroshi type gratter) the fresh peeled ginger on top of the pork slices in a container. Then I add a bit of soya sauce and a little of cooking oil. I close the container and shake well before I leave to rest for 5-10minutes (time to start cooking the rice). Then I heat a frypan and delicately put the slices to grill. Since I’ve put already a bit of oil in the mixture there’s no need to add more. I like my pork to be golden brown, so I cook it until it has the desired color.

And since I really like ginger, I also used the fresh ginger roughly sliced to treat myself with a “hot ginger”. For that I just top the ginger slices with boiling water and a spoon of honey!

The dish on the bottom left are some turnips filled with miso and grinded pork. An experimental recipe that was really nice. 

Croque-monsieur

I know it’s the easiest meal to cook and it requires actually not a single cooking skill, but it’s always delicious and simple to accomodate with a lot different side dishes depending on the season.

Why simple? Because in my version of the croque-monsieur I do not use bechamel, I find this heavy and it is totally unecessary when the bread is soft and tasty. So the base for my croque-monsieur is a very good and fresh pain de mie (it works with toasts but it’s so much less tasty). I top it with a very little butter, a slice of ham (the quality of the ham also makes a lot: I use always Kamakura ham) and some gratted cheese (gruyere, comte… Anything you like), toast in the oven, and ready to eat! In winter I often serve it with cabbage or cauliflower. This time it was cauliflower and romanesco roughly mashed with a lot of pepper and a bit of nutmeg.

Taisho style

At first when we came to Japan I couldn’t get used to these Japanese-Western (wa-yo) style things: buildings, clothes, food… Everything looked like a pale copy of something we have in Europe or there is in the US, but with something wrong. The most significant period of that style is probably the Taisho era (around 1910-1925), after the many trials in the Meiji period, when the style started to be more stable and much established.

It took me some time to really understand this style. Now I think this is my favorite period for Japanese art, architecture, design and clothing and even literature. Strangely, probably one of my favorite period in Western style too!
In terms of food my favorite is probably om-rice (オムライス), even it started in late Meiji. I’ll give you my recipe very soon!
There are fewer and fewer examples of Taisho architecture in Tokyo now because of a total lack of consciousness of these jewels (or maybe trying to ignore them for profits) and they are replaced one by one by ugly plastic prehab houses. But in areas such as Taito-ku north of Ueno, Ya-Ne-Sen between Taito-ku and Bunkyo-ku, or in Arakawa-ku around Senju and Kita-Senju it is still possible to see some along with some early Showa buildings. 
Ukiyoe by Yumeji Takehisa
present of the shamisen group
Dentist office in Ueno established in 1900,
and re- built in Showa 3/1928

An other excellent example is the Yasuda mansion near Sendagi (unfortunately rarely open to public) where it is possible to also enjoy interior design and original furnitures. More accessible yet less typical is the Asakura Chosho museum in Yanaka. Other options for a condensed viewing are open air museums where such houses have been moved to. There are two excellent places, the first is Meiji Mura near Nagoya in Inuyama, the other is the Tokyo Oedo Museum of Architecture in Koganei. It has a few exemplars that have been moved there for preservation.


Probably I came to understand and like this period through literature. It is widely covered in the work by Yukio Mishima and by Junichiro Tanizaki, where the mo-ga (modern girl) is well represented and that I massively read after starting to live in Tokyo. Probably “Naomi” is an excellent start. 
The music that I’ve had the chance to be introduce to by my husband shamisen group of ha-uta has also given an interesting insight about customs and women liberalization at that time.

Regarding graphic arts, I really like ukiyoe from Yumeji Takehisa and Goyo Hashiguchi, and paintings from Kunitaro Suda for example. The museum of modern art in Hayama, besides being ideally located on Hayama beach, hosts many exhibitions during the year of Japanese painters covering that period and each is worth seeing.




But it is only very recently that I came across a fabulous book: Taisho chic, about the aesthetic of Taisho period that summarizes very well the trends at that time (architecture is not covered though) and I really recommend it if you want to understand this period of Japanese history.

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