Tag: sato imo

Cocotte cooking

I really love to cook with my Staub cocotte. It suits a lot of ingredients but I’m still a novice so I learn little by little how it works. I am always very happy with the result. It’s very tasty and delicious, but I find that it makes plating really hard because all the ingredients tend to mix and color the same. So I need to work on that a lot. My basic recipe is plenty of veggies and a little of meat, pork usually. For today’s recipe I used lotus roots, carrots and sato imo, and for the base leeks. Olive oil and rosemary. That’s it! How do you use your cocotte? Tell us about your recipes!!!

Vegan burger

A. is always asking for burgers so I prepared him a special vegan burger with homemade vegan patties, avocado spread and plenty of salad, really plenty, as he lives salad a lot. I guess what he really wants when he says burger is a bloody steack and fries… but I tried to be inventivd and to have a very tasty combination and if worked cery very well. Beware, contrarily to most of the recipes I post this one takes a bit more time, but is very simple. I used what I had in the fridge for that so yoocan adjust easily with yours!

For the patties, inspired by Prunellia’s recipe of pancake seeds:

  • 1 cup of quinoa, mind was black, but red or white works well, can be replaced by bulgur, red beans, rice… 
  • a handfull of pumpkin seeds
  • a handfull of sunflower seeds
  • 1/2 cup of flax seeds, here I used brown, but blond work too, 
  • 2 large sato/taro imo, can be replaced by boiled chickpeas, boiled red beans… 

For the filling:

  • 1 ripe avocado  
  • lemon juice
  • salt and pepper  
  • green beans sprouts or any other sprouts: brocoli, alfalfa… 
  • a lettuce

First grill the sato/taro imo in the oven with the skin until soft and creamy inside. In the mean time boil the quinoa until slightly softer than usual and drain if needed. Peel the sato/taro imo and cut in pieces, add to the quinoa. Add all the seeds, stir well to obtain a thick paste. In a frypan greased with olive oil make 1-1.5cm thick patties of about 8-10cm diameter and cook them until golden on both side. I prepared 2 per person.  They are good cold or warm. You can rheat them in the oven if needed. Manipulate with care because they can break easily. 

Chop the lettuce, smash the avocado and add lemon juice, salt and pepper. Wash the sprouts. Now you are ready to make the burgers. I used half of the avocado spread per person. I spread a thick layer on on patty, added the sprouts and flipped over the other patty. Served on top of the lettuce, finish with a little of olive oil. Et voila!!!  

The sato/taro imo give a very good texture to the patties and help them to keep their shape, the creamy avocado it perfect with the crunchy patties, and the sprouts add freshness.  I’ll do it again!!!!

My Japanese style vegan soup

Largely inspired by the quinoa soups (winter and autumn) I made, I wanted something more Japanese. So I cooked in a pan: one sweet potato, one large sato imo, a piece of kabocha and a leek in a bit of olive oil, and in an other pan I cooked a mix of seeds and beans together with brown rice, I cooked them as you would cook regular Japanese rice. I didn’t cook the veggies and the rice together to avoid over cooking the veggies, to keep their beautiful colors (black rice has a tendency to color a lot) and limit the stickiness of the rice and seeds. Just before serving I added a bit of boiling water to the rice mix to make it soupy, and I deglazed the veggies with a large table spoon of soy sauce. I served the rice mix, the vegetables and topped with golden sesame seeds. A rich and tasty soup for a winter evening.

Back home!!!

I was in Toulouse for two days and it was not 2h since I landed back in Tokyo to be in my kitchen and prepare some simple meal for A. and me. I miss very quickly cooking, and preparing a nice little dinner is perfect to recover from the jet lag. In particular when the fridge is still well filled with some fresh vegetables. And after being away, I wanted to eat Japanese, so I opted for rice, and a dish of leek, sato imo and purple sweet potatoes, cooked in soya sauce and served with a large pickled plum. Colorful, tasty and light!!!

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