Tag: igk original recipe

Vichyssoise

Not cooking for a week and enjoying some delicious food in a variety of places have boost my creativity and my willingness to cook. One of the things that I enjoyed particularly was chilled soup as a starter for dinner. So I have been testing a few ideas. But my favorite is definitely a kind of vichyssoise, with Japanese flavors. Since it’s the season for myoga we went to our myoga forest to forage some.

Myoga field in our forest

Myoga is not easy to find in the forest as the buds are often hidden below the fallen leaves. But we got pretty lucky and found plenty.

A myoga bud with an already opened flower

That, and some powdered seaweed I got in Okinoshima, it inspired me this new recipe. It is so delicious that I want to keep that recipe and I am happy to share it with you. I hope you’ll like it. Oh! And it is very simple!

Vichyssoise my way (2 servings)

  • 1 large potato
  • Milk, fresh cream, water (I used milk and water)
  • 1 fresh myoga
  • 1/2 tsp of powdered seaweed (if you can’t find use salted konbu instead)

Steam the potato. Once soft, let it cool completely and peel it. In a blender, set the potato chopped in chunks, a bit of water. Blend until pureed. Add milk or cream until the texture is almost liquid, but not too much. Add the powdered seaweed. Serve in the final plates/bowls, and keep refrigerated until serving.

Wash and thinly chop the myoga. Top the soup with some. Add a bit of powdered seaweed for the color, or dried salted konbu.

Enjoy!

PS: you can probably add onion or leek to make it more of a vichyssoise, but I decided to keep it simple.

Savory dorayaki

If you have been to Japan or a Japanese grocery store, you probably came across a very popular sweet: dorayaki どら焼き. This traditional Japanese sweet consists of two stacked fluffy and soft pancakes and in between a spoonful of sweet red beans paste. It’s a very nourishing treat that many loves. There’s also some variations, add a steamed chestnut in the fall, a ball of soft mochi, a macha filling and whatever can come to mind to make a sweet.

I like dorayaki, but I found them a little too nourishing. The other day though, I was thinking about a quick fix for lunch and got inspired by dorayaki. Except that instead of the red bean paste I prepared a savory and fresh mix of ricotta and cucumber. It worked sublimely, so I am please to share my original recipe with you. It’s so super simple to make I hope you’ll enjoy it!

Savory summer dorayaki (2 pieces)

  • 1 egg
  • 150g of flour
  • 1tsp of baking powder
  • 1 pinch of salt
  • Milk or water
  • 1/2 Japanese cucumber
  • 100g of fresh ricotta
  • Herbs you like: I used fresh basil I grow at home
  • Salt and pepper

In a bowl, mix the flour, egg, baking powder and pinch of salt. Add milk or water little by little until obtaining a neither thick nor liquid dough.

Cook 10cm diameter pancakes in a non sticky pan or a greased pan. It’s ok to have one side slightly under cooked. You should make 4 pancakes.

In the meantime, wash and slice finely the cucumber, mix with the ricotta, salt pepper and herbs chopped.

Take two pancakes, on the less cooked side of one set a large spoonful of the ricotta mix. Top with the other pancake. And your all set!

Close up at the filling

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