Tag: recipe

Oat bran pancakes

Since we’re spending the golden week in Ohara I’m cooking/baking every day for breakfast and with the weather being very unstable, this morning I wanted something new, something different in texture and taste. I was having some oat bran and thought it could be a good base to start with. So I browsed a bit for inspiration and found two things, first an idea for a recipe, second a nice website/app that I didn’t know about: yummly.com and seems very well designed to find recipes and inspiration. I’ve also started posted recipes there so I will probably keep you updated anout that soon.

As for our breakfast I prepared some oat bran cinnamon pancakes with using mainly oat bran to which I added a little of flour, baking powder, salt, brown caster sugar, one egg, soy milk and plenty of cinnamon powder. Stirred well and cook in a hot pan until golden. Perfect straight or with butter, honey, marmalade…

Picnic Japanese style

When I have guests from abroad I try to cook Japanese as much as possible except for breakfast. So when we decided to take a walk to the beach and picnic there I decided to prepare some bamboo shoots onigiri or o musubi. This is just the end of the season of bamboo shoots, so I wanted to take the most of it. It is extremely easy to prepare and super fresh and delicious. I prepared the bamboo shoot as usual, first boiled in rice water, then in a light dashi: konbu, katsuo, iwashi… Cook some Japanese rice too, all white, or half brown. Add a bit of salt once cooked, some kinome leaves. Chop the bamboo shoot in dice of less than 5mm. Insert in the rice and stir well, then start preping for the balls. Finish with a little branch of kinome, or a thin alice of bamboo shoot. Have a nice golden week!!!

Spring veggies quiche

Too happy with last week Japanese style quiche I’ve continued for our guests this week with a spring version. I’ve made the dough with buckwheat flour which makes it really crispy and for the veggies I used new onion, broad beans, snap peas and broccoli.

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! 

Sable-navette

Guests for dinner at home twice in a raw and working each day until late, I needed something delicious, simple to accomodate with fruits… and that can be prepared in advance.

I invented this recipe of little bites sable with neroli, that feels like eating navettes marseillaises. Just flour, butter, egg, brown sugar and plenty of neroli. 

Japanese quiche

When the quiche lirraine meets Japanese ingredients it gives that: 

The dough is made with plain white flower and olive oil, black pepper and soya sauce. The filling is made of seasonal vegetables: paprika, lotus root, tomato, green peas, broccoli, and an egg and cream base with plenty if katsuobushi and soya sauce again. A very good match of tastes, texture and a versatile dish.

Cauliflower risotto

Though I love risotto and I cook some often, I don’t post recipes as often as I would like just because I really fond it hard to photograph. I already mentioned that before, I’ve tried several techniques but I am not often satisfied with the results. In particular because I cook chiefly for dinner and don’t use professional equipment, lighting is hell. Plating is not always easy too. Anyway, I managed to get my hands on a lovely little cauliflower, probably the last for this year, and with chilly evenings a warm dish was much needed. I prepare a simple risotto with nothing extra. I roasted the cauliflower cut in little bouquets in olive oil, the added the rice, some vegetables bouillon and cook without cover until the bouillon was all gone. And serve with grinded pepper. Nothing more.

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.

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