Fresh home-made food every day
Rice, rice more rice, white, brown, red, black, wild, arborio, carnaroli, koshihikari, camargues. Whatever, we love rice!!! This time it’s a mix of koshihikari white and brown rice, served with enoki, these long, thin and white mushrooms so easy to find st that the time of the year, and lotus roots, cooked in a bit of oil until golden then glazed in soya sauce, and the all thing is topped by a poached egg for the creaminess. So simply delicious!
It’s a fact rare enough to be mentioned: I’ve cooked shrimps!!! Indeed it is awfully rare that I cook shrimps: 1. Because it’s not so easy to find wild shrimps; 2. Because I prefer them without head, don’t you think too these giant eyes are kind of weird? 3. It smells quite strong after… Anyway, I found some wild shrimps prepared for sashimi: head removed. They were not giant prawns like I like best but still a lot of conditions were there to give it a try. And I decided then to prepare them with what might already the last zucchini of the season (extremely short season in Chiba) with ginger and rice. So I gratted fresh ginger and marinated the shrimps in. Then I grilled them on a hot pan. I just steamed the zucchini and added small pieces of ginger and soya sauce. Served on top of Japanese rice, decorated with black sesame seeds. That’s all!!
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.
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.
Ashitaba are in season and this little green is delicious with grilled pork, and nothing easier then puttibg the mix on top of rice and add some sesame. I just cut in little pieces thin slices of pork cutlet from which I remove all the fat. Then add the ashitaba chopped. Cook everything in a pan under cover and serve on top of freshly cooked rice. Simple & delicious as usual!!
I’ve heard often that when I was a kid I wouldn’t eat nor sleep. I remember very well not sleeping and that’s why I had my first robot: robby, a robot that would lit up when, scared I would wake up and cry for someone. Robby would also play with me. My first robot was an interacting robot that would keep me company, basically the kind of robot I develop now. Regarding food, I remember loving only a few things and beetroot was certainly not one of them! Now I quite like it and enjoy a lot when they are added to salads. I like the taste of sweet earth they have. So today lunch was beetroot, carrot, salad, rice, grilled katsuo and a bit of sesame. Have a nice weekend!
Saturday, it’s cold and one of the stray cat in the garden has woken us quite early this morning. Damned stray cat (not our little Pablo, a different one)!
So after playing tennis 2 hours in the cold we needed a lunch full of energy and tasty. So I boiled some spelt and served it with 3min sauteed cauliflower chunks and mushrooms, and made some chicken koloke or croquette or balls or whatever you call them, with just some chicken breast minced rolled in panko, and cooked in a bit of oil in a pan. All in A bowl. Yummy, full of energy!! Have a good weekend!
Nothing better than a one-bowl meal for a perfect lunch. Donburi are really easy to prepare in endless seasonal variations, with meat, fish or vegan, with white rice, brown rice, a mox of grains…
For this one I used plain white rice, seasonal veggies: turnips, carrots and shiitake, and prepare miso meat balls. For that I used pork meat, about 100g, 1 egg, 2 or 3 branches of parsley, 2 table spoons of panko, and 2 table spoons of miso (of your choice). I mix all together and cook the balls in a frypan until golden. The mix miso-parsley is really delicious!
Back to our routine, lot of work and week end in the country. Saturday morning tennis and one-bowl lunch.Â
Today the market was really good, edamame, green beans, lots of fruits… So the lunch bowl was really simple: chick peas, edamame, green beans, cucumber, sesame seeds, with lemon juice and olive oil; and for the proteines chicken and black pepper balls. Simple, delicious.
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