Tag: sweet potato

Leftovers dinner

Spending the weekend in the country after three weeks is just so nice! Even if the weather is not up to my expectations, I enjoy cooking some really nice fresh vegetables and fruits for A. and our friend D. who is staying with us for the weekend. Hopefully we manage to play tennis and to go for a small hike in Yorokeikoku in between the rain. In terms of cooking I chose to prepare very simple dishes that take advantage of the quality of the food we find in Ohara. Mostly now it’s kabocha, it’s sweet potatoes, it’s persimmons of course that are central. Since I’ve cooked slightly more rice than usual, I’ve had leftovers and decided to use them for some cha-han with vegetables. I ised 1 carrot, 1 sweet potato, 1 piece of lotus root, 1 small leek and kabocha, added the rice, and in the very end added a tsp of soya sauce. Have a good “sports’ day”!

An all-time favorite

This simple dish with little variations is one of my favorite quickly ready Japanese dish. I cook it from autumn to early spring in a series of variations while the seasons change. Starting with plenty of mushrooms towards green peas. Sweet potatoes, burdock, kabocha are so beautiful now that I have decided to start cooking these seasonal veggies. And with some new rice, it’s a perfect match. For the pictured dish, which is about 2-3 servings, I used 2 carrots, 1 little burdock, 5 shiitake, 1 medium sweet potato, sesame oil and sesame seeds. Heat the oiled pan, wash-peel and cut the veggies, add them to the high heated pan in order of longer cooking time, stir a bit. Once golden cover and cook at low heat until the sweet potatoes are soft, add some sesame seeds and soy sauce and serve.

Home sweet home

I’m so happy to be back home!!! This week in Germany has been really intense and productive for work, but being away from A., a kitchen and some oudoor activity for so long is really hard for me. As you can guess from my last post, the first thing I wanted to eat was some simple Japanese rice, and since I add some sweet potato remaining in my empty fridge I pan grilled it in a little of oil and added it to the rice (rather than cooking together. And topped with some salty konbu. Eaten together with a little cucumber (that was also remaining in the fridge) , I was the happiest girl!!!

When is that rain going to stop?

I have the impression that this summer it’s been raining 9 days out of 10… Many typhoons already hit Tokyo and still continue. I miss being able to go outside to garden and to play tennis. Hopefully we are leaving for Germany tomorrow night and the weather should be much nicer. Since autumn vegetables are starting to fill the shelves of the farmers market I decided to start with sweet potatoes. I made some mashed sweet potatoes for the first time and really liked it. It’s really a nice combination with fish or pork. This time I served them with oven grilled cod, simply boiled beat and raw okra.

Sweet potato and aburage rice

I know, this not a recipe for laye August usually but this year, it definitely is!!! And this recipe of 炊き込み御飯 (takikomi gohan) is so simple and delicious that it could be eaten anytime actually! Prepare 1cup of rice (wash and add cooking water) , cut one sweet potato in pieces, slice finely half a sheet of aburage (thin fried tofu), finish with a table spoon of soya sauce and cook. Serve while hot and enjoy the melting potato with the rice and the subtle taste and consistency of aburage! All vegan! Perfect with a clear soup with fresh vegetables such as okra.

A new delicious combination

We were supposed to have friends for dinner last night but A. had a strike of dust/pollen alergy and we had to cancel. I really to cancel invitations but sometimes it really can’t be helped. Instead of a fancy dinner I wanted to prepare something simple and tasty but I really wanted to use my fresh tomatoes and coriander. I hesitated with couscous (too trivial), quinoa (trivial), but then thinking of the sweet taste of quinoa I imagined that sweet potatoes would work not bad either, be less obvious and more “comfort food” for A.. I was a bit skeptical while cooking, how to do it… But in the end I grilled the sliced sweet potatoes in a bit of olive oil, added the tomato and topped with coriander just before serving. Perfectly delicious!

Quinoa and autumn veggies

Autumn, winter, autumn, winter… day after day the temperature are one day high one day low, and I have a hard time deciding what to cook. I don’t want to start already to cook tuch winter stuff because I know it’s long before spring and the new veggies, and though I love cabbage, and turnips there’ll be plenty of time to eat some. Yet when it’s cold it is exactly what I am craving for. So today’s recipe is a fall-winter prep with quinoa and veggies. I just boiled the quinoa with water and salt, and finish with a drop of olive oil. The veggies: 1 leek, 1 carrot, 1 purple sweet potato, and 2 turnips are slightly sautéed in olive oil. Et voilà! A perfect one-plate for dinner!

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.

Purple salad

At the local farmers market I found this beautiful purple mizuna that I already used in a recipe Sunday. I love mizuna because it’s fresh, crunchy and easy to prepare, and this purple one is particularly pretty. I also found some beautiful purple sweet potatoes (紫芋-murasaki imo) and decided to prepare a big salad for our guests visiting us. I baked the potatoes in the oven wrapped in aluminum foil until soft, then I peeled them and cut them in small pieces. I washed a lettuce, a tomato and some mizuna, cut all in bites, and added some black sesame, olive oil, salt. Additionally you can add grilled tuna, smoked chicken… 

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