Tag: brown rice

Back to the basics

There is one thing I like but almost never cook because it takes to long to prepare for most of my evenings, and I don’t have the special gear required to make it look really good: it’s Japanese dashi-rolled omelette だし卵焼き(dashitamagoyaki). The preparation is really easy it’s just that to roll it correctly you need to cook one thin layer of eggs after the other and roll in between. So in the end this omelette takes 30min to cook and needs regular attention. But last night I was having a little more time than usual, A. being in a late meeting. You can find dashitamagoyaki in supermarket and most izakaya, and in bento but it’s too often sweet and the taste of the dashi that bring a delicate flavor is too often imperceptible because of the sweetness. My dashitamagoyaki only uses katsuobushi dashi and a little of soya sauce, I find that the dashi brings enough umami not to sweetnen additionally. So first thing is to prepare dashi with katsuobushi. Then in a bowl mix 1cup of dashi with 5 eggs, add a tbs ofsoya sauce, stir well. In a greased heated pan pour a thin layer of the egg mix, just like if you were making a crepe. Wait until the bottom is well cooked and almost golden. Then roll it tightly. Take it of the pan, grease a little and make an other “crepe”, add the one you just did before and roll the new one around the first one tightly. Repeat until all the egg mix has been used, or make 2 smaller ones. You can clearly guess that with a round pan the rolling is a pain, that’s why Japaneses have rectangular oan for that. Except that I don’t really have cooking goodies that have only one purpose so I keep using the round pan!!!

An other Japanese one-plate

Brown rice is really often on the menu and with the summer slowly coming in, together with the rainy season I crave for simple Japanese tastes: miso, pickled vegetables… And because I spent a lot of time working on a big grant proposal this weekend I needed to cook simple things that I could eventually reuse for another meal. That’s how I prepared a bowl of green beans with miso and some 1min pickled red new onion. These two accomodate vey well with Japanese rice, brown or white and other Japanese tastes (you’ll see that tomorrow for a 100% vegan version).  

For the onion it’s really simple I simple slice them thinely and cooked them in a little of water until soft and the water has disappeared. Then I added a table spoon of brown sugar and a table spoon of rakyosu (らっきょう酢) and if you don’t have any you can use rice vinegar or any vinegar without a strong taste. Then I cooked under cover 3min and keep to cool. 

For the green beans I simply blanched them and then add a large table spoon of miso snd stir well. Super easy to prepare and perfect eaten cold. 

Summer plate

The very first days of sudden hot weather always make me happy but I have a hard time adjusting with the temperature and never know what are the proper clothing. I feel kind of feverish without being sick. When this happens I like super simple a freshfood, eating melon and grapes a lot, and preparing some very simple dishes. Brown rice is a real treat in that case. Simple to prepare, both delicious warm or cold, easy to accommodate with all the vegetables and herbs. I love shiso for its fresh taste and its herbal texture, thinely chopped and mixed twith rice is just a perfect match. As for the vegetables I take what is available on the market, and because we didn’t go to Ohara, it’s not that fancy: mushrooms, cherry tomatoes, salad. The dressing is a simple olive oil plus a bit of fresh lemon and a few drops of soya sauce. Simple as can be!

Brown rice 💛💛💛 玄米

With a mother nutritionist, Prunellia and I have been raised in an environment where food was always important, both in gustative quality and in nutritional quality. I remember as a child playing a game called “manger juste” (eat right) where one has to built up well balanced menu with the food on the cards, depending on their nutritional value and quality. And brown rice was on the menu every week for sure. A kind of ritual every Monday’s lunch. Now brown rice is on my menu more often, in particular recently because I’ve managed to find delicious organic brown rice, and more recently, the lovely person who has adopted two of our orphan cats gave me a huge bag of brown rice from Kyushu. I find that brown rice goes very well with konbu and I love to prepare it simply in one bowl or one plate versions. Here just with 1/2 avocado, sprout, sesame seeds and konbu. A perfect lunch or dinner. One can add a bit of cucumber from crispy fresh texture.

An other brown rice bowl

Every year the week before the golden week is always crazy. Indeed it’s the season for research reports, the lectures have take. A steady pace and the students start to have many questions about their research. So before the long break it is slways crazy and days are too short to squeeze in all I want to do. Dinner thus become simpler and lighter with fresh dpring veggies bowls with pasta or rice. This year it’s rice, brown rice. A simple bowl with asparagus, broad beans, sprouts and yuzu miso!

Simple one-bowl dinner

Since we’ve had guests for dinner several times last week, I’ve decided we would start the week fresh and light with a bowl of brown rice topped with baby spinach, avocado, sunflower seeds and grilled mackerel. A bit of olive oil, salt and pepper and ready to eat. Have a nice week! 

Vegan donburi

When we have friends from Europe visiting I cook a lot more Japanese and every time we realize how much it is delicious, so for the two of us I’ve been cooking Japanese more often, in particular a lot of rice and donburi. This one is a very simple recipe that takes only a few minutes to prepare, and can be ready as soon as the rice is ready. I used half brown rice half white rice but all brown, all white can work as well of course. I just sliced a piece   of lotus root and cut in big chunks a large ripe tomato, cook them in a pan with a tea spoon of oil. I top the rice with the mixture and for the fresh taste I added a myoga chopped thinely. The sweet and melty tomato goes perfectly fine with the crisp lotus, and the myoga adds a perfect touch.

Little dinner before going on holidays

Et voila! We’re on our way to Sicily, now in transit in Rome, and before we start to cook some Italian anazing food, here’s a last little winter salad recipe with red cabbage, carrots on top of rice. Additional kabocha seeds, sesame seeds and smoked red snapper.  A bit of olive oil as dressing. A colorful and tasty crunchy one plate. 

Macrobiotic Sunday lunch

Beautiful weather this Sunday morning, so we woke early and spend most of the morning in the garden cleaning and grooming shrubs, by the time we were hungry it was cloudy and chilly, so I decided to cook us a warm lunch and got once again inspiration from my macrobiotic recipe book. It’s a simple collection of veggies and koyadofu that are first cooked in water and soya sauce, then lightly fried and serve with rice.

In my version for 2, it is 2 pieces of koyadofu, 1 carrot, 1 purple sweet potato, 1 shiitake, and the rice is brown rice to which I added red rice, black rice and barley. I cut the veggies in four and boiled them for 7min in one cup of water where I added 1 table spoon of soya sauce, I also cook the koyadofu with the veggies. Then I removed them from the water and let them rest on kitchen paper to drain the excess of water. Then I roll them in rice flour and lightly fry them, and serve them directly with the rice.

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