Kimchi Meat Balls in Sweet & Sour Sauce

February 28, 2010 dragonlife 4 Comments

I found a whole series of meat balls rcipes in my notes that I will have the pleasure to introduce. I’m sure you will be able to expand on them.
As for today: Kimchi Meat Balls in Sweet & Sour Sauce

INGREDIENTS: for 2 people

Meat balls:

-Dried Daikon Kimchi: 100g
-Minced pork: 200 g
-Panko, Breadcrumbs: 2 tablespoons
-leek (finely chopped): 2 tablespoons
-Egg: 1
-Japanese sake: 1 tablespoon
-Pepper: a pinch
-Sesame oil: 1 and half tablespoons
-Cornstarch: 1 and a half tablespoons

Sweet & Sour Sauce:
-Japanese sake: 2 tablespoons
-Sugar: 2 tablespoons
-Soy sauce: 1 and half tablespoons
-Rice vinegar: 1 tablespoon
-Ketchup: 3 tablespoons
-Chicken bouillon powder: 1 teaspoon
-Cornstarch: 2 teaspoons
–Water (lukewarm): 1 and a half tablespoons

RECIPE:

-Separate the dried kimchi Daikon and chop finely

-Mix all the meat balls ingredients in a large ball and mix well until you obtain a smooth mixture. Shape balls small enough.

-Deep-fry meat balls on low (150 degrees Celsius) fire for 14~16 minutes until you obtain a nice colour and well cooked core.

-In a fry pan drop the sweet & sour sauce, except cornstarch and water. Bring to boil first, then lower fire. Add the corntarch dissolved in the lukewarm water. Drop in all themeat balls and stir until all are well-covered with the sauce.

Serve over a bed of lettuce and brocoli boiled in salted water.

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Japanese Seasonal Fish: Kisu/Shirogisu-Sillago

February 28, 2010 dragonlife 4 Comments

SILLAGO-SHIROGISU

Shirogisu, or Sillago in English probably has as many Japanese names as English names.
The Sillago found along the Japanese shores is also called sillago japonica, Whiting or Smelt-Whiting in english, Shirogisu, Kisu, Magisu and Kisugo in Japanese.

The best specimen in Japan are caught in Fukuoka (Kyushu) and Ehime (Shikoku) prefectures from Spring to Summer.
It is also a sport angler’s favourite as they come in all sizes, although the everage will not measure much more than 10 cm.

Standard Shirogisu Sashimi

As a sahimi/raw fish it van be prepared in many manners:
Standard sashimi as above.

Shirogisu Konbujime Sashimi.
As konbujime, it will be matured between two sheets of wet konbu/seaweed to attain a sweet taste.

Shirogisu Aburi Sashimi

As aburi/lightly seared, one can enjoy two different textures and tastes at the same time.
Mind you, it is not easy to sear properly as the fillets are very thin!

The greatest part of the sillago catch comes from Indonesia, Korea, Thailand, China and other Asian countries.
Fortunately, here in Shizuoka, we do catch a sizeable amount in Suruga Bay guaranting freshness in season.

Shirogisu Sushi Nigiri.

If absolutely fresh, shirohisu/sillago makes for an interesting morsel, the more for it as it is quite rare in this sushi nigiri form.

Anglers will certainly appreciate it grilled on the stick at a BBQ on the beach with a nice pint of beer!

But the most popular way of savouring it is arguably as tempura or breaded and deep-fried, although the fish taste will vary greatly with freshness!
But if absolutely fresh, don’t forget to deep-fry its bones and head!

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Gastronomic Cycling in Shizuoka (7)

February 27, 2010 dragonlife 6 Comments

I did follow the Koya-Machi street in a previous posting.
The problem is that in Japan cities are not clearly divided into streets or districts. Very often names were given to main streets (only main for that matter) only recently as an indication of the main thoroughfar going through a district of the same name.
Acoordingly I had to cycle around and away from the same Koya-Machi street to give a good indication of the area.

In daytime, the entry to the other street belonging to Koyama-machi has nothing particular about it, but keep an eye open even in daytime (whereas at night, you will need both!LOL).

Gyudon/bowl of rice topped with shredded beef is making for brisk business, especially at lunch time for restricted budgets. As for the taste, I wonder….

Now, this is THE important spot: the oldest wasabi store in the world: Tamaruya since the middle of the 17th Century!

Just in front is the local shrine.

A place you must visit on the second Sunday every month as a big flea-market is staged there!

Beware the guardian lion!

Kani-Tei is the only restaurant in town specializing in crab although it has a conveyor-belt sushi restaurant annex just next door.

In daytime, the crab is moving its legs!

But at night it will stay quescient, unless struck by an earthquake!

Check the plastic displays!

Pity it’s all plastic!

Next door they serve Oma Honmaguro/Blue Fin Tuna from Aomori Prefecture!

Check their susuhi displays!

Sushi set displays!

Next door is an invitation to hell. At least you will know how to read it in Japanese. Not bad as an art pic, though!

Toraya, the oldest bag store in town. Ladies should definitely pay it a visit!

Parco, which took over the defunct Seibu Store.
Not a bad place as far as department stores come.

It does have a great merit, though, at it includes an all-organic food stand in the basement run by Mr. Matsuki of Bio Farm in Fujinomiys City!

Organic vegetables grown by the same!

Great organic bentoes!

Parco’s pizza restaurant used to serve good enough pizzas. That is, until the Italian chain owner went back to Tokyo to open more diners….

Parco has its own restaurants to compete with the cheap shops in the area.

If you stretch your neck, you will discover izakayas at all levels. “Ikkyu” means “Take a little rest”!

All nationalities seem to have their massage parlour. This one is Chinese…

Judging from the rates, it seems good business!

The area is replete with relatively cheap izakayas. I can’t say anything about their food, but they make for good pics!

A Cafe bringing up memories of the past….

Some fashion clothes store are definitely worth a pause!

Great spot for taxi-drivers to take a rest!

Not many signboards, but you still find them!

At first sight, this new ramen restaurant look much like those everywhere in the country.

The originality resides in the fact they show their menu through a hi-tec computer display screen!

The only place harbouring the Basque flag. A Tapas restaurant, naturally! Sorry for the fuzzy pic, but not that easy to take on a windy night!LOL

A cheap yakitori.

Nakajimaya Hotel, one of the better hotels in town. Its particular location makes very practucal for night owls!

The interesting thing about this cheap izakaya is the old sign board advertizing insectiside! Ought to be clean inside!

Cheap and garish diner.

Now, what do they mean by “Paris care”? Notwithstanding the mistakes!

Cheap chain izakaya do make for good pics, though…

This place has just closed. They must not have had enough of them…

One more reason for me to avoid the place…

Don’t be fooled by that sign!
They only mean that you can drink all the wine you want for a determined time and price!

Wedding companies are BIG business in Japan!

Couldn’t find the entrance of that bar…serious!

That shop exclusively sells junk sweets!

As for this one, it sells only socks!

Interesting shoes…

This shop specializesin “kamaboko”.

Kamaboko (蒲鉾) is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm.

I was about to finish with this fruit parlour,

but I noticed the sign of that “convenience stire. “Cosme” stands for “cosmetics”…

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Cheese Plate and Wine Tasting at Gentil

February 27, 2010 dragonlife 5 Comments

Cheese Tray of the day (2010/02/26):
-Top row: Brie de Meaux (4 months, France), Gorgonzola Dolce (Italy), Bleu D’Auvergne (France), Raclette (6 months, Hokkaido, Japan).
-Bottom row: Chevre Noir (2 years, Goat Milk, Canada), Mont D’or (France), Petit Agour Basque (Ewe, France), Cream cheese and Rum Raisins creation by Gentil.

It was about grand time I paid a visit to Gentil, the oldest French restaurant (1964) in Shizuoka City.
It is a great and accordingly expensive restaurant, but if you confine yourself to a plate of cheese and a glass of good wine, it is actually great value.
Ms. Keiko Kubota is THE authority on any cheese in Japan and actually helps mature cheese she acquires all year long in season only.

As for wines, the pairings are just sublime.

As I had oredered the full tray and requested a white wine, I was offered the following:

A white from my country!

Alsace, France, Riesling by Jean Ginglinger, 2008.

Very clear and clean. Bright golden colour
Aroma: Fruity and sweetish, very natural, green grass, Muscat and apples.
Taste: Soft attack, fruity at first with muscat, but quickly taking a very tangy turn with green grass, green apples and peach memories.
Very pleasant and great pairing with cheese. Kept it own all the time in spite of the strong cheese.

Now for the plate!
All the cheeses represented on the tray at the top of this article are feature except one!
Can you guess them all?

The raclette came on toasts!
I will not bore you with the tasting of the cheeses. They are just all top in their own categories and seasonal. The only thing I will say is that start chasing them around wherever you live!LOL

You do need some sugar to balance all the salt ingested with the cheese!
Chocolate cake, Mikan/Orange jelly and Creme brulee (and sorbets!)

Instead of coffee, I opted for the sorbet/sherbet farandole:
Camomille & Milk, Rum Raisins, Maro-Blue/Usubeni Aoi Herb.
The little mignardise is a snow ball bicuit made with chocolate and caraway seeds.

Need I comment more?

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage　(Japanese)

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Avocado & Crab Gratin (Japanese style?)

February 26, 2010 dragonlife 4 Comments

There is little to say again how tasty and healthy avocadoes are.
Since we can find them all year round, try and find some crab meat, and you will able to reproduce this easy Japanese cuisine-inspired recipe:. I’m sure you will expand on it!

Avocado & Crab Gratin!

INGREDIENTS: For two people

-Avocado: 1 large and just ripe
-Crab meat: a standard small tin (about a quarter of a cup/50 CC)
-Onion (finely chopped): 1 and half tablespoons
-Lemon juice: to taste
-Mayonnaise (make your own!): 4 tablespoons
-Mozzarella cheese: 1/4 ～1/2 ball
-Wasabi (try to real one. If not available, horseradish should be ok!): 2 teaspoons (grated)
-Salt: to taste
-Pepper: to taste

RECIPE:

-Cut the mozzarella cheese into 1 cm cubes
-Take crab meat out of tin with its water (will add taste!) and drop it in a bowl with mozzarella cheese, onion, mayonnaise, lemon juice, grated wasabi, salt and pepper. Try to experiment with quantities!. Mix well.

-Cut avocado in half(ves) and discard the seed.
Fill each half of the avocado with half of the crabmeat sauce.

-Bake in oven at 200 dgrees Celsius for 15 minutes.

-Eat it hot! Hot avocado is suprisingly tasty, so have this appetizer in cold weather!

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Sashimi Plate at Uzu (’10/02/25)

February 26, 2010 dragonlife Leave a comment

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients especially organic vegetables extensively used.

Just had our regular visit, the Missus and I last night at Uzu, the talk of the town (on TV nest Sunday!) as far as Izakayas arec ocncerned in this city.

Apart of supremely extravagant vegatables and meat, one can expect the best quality sashimi there, too. And most of it local!

From right to left:
-Isaki/Chicken Grunt (what a name!), both as sashimi and seared sashimi/aburi sashimi (Suruga Bay).
-Kihada Magura/Albacore Tuna
-Madako/True Octopus
-Grated fresh wasabi from up the Abe River, Shizuoka City.
-Benimasu/Salmon Trout from Fijnomya City.

A real treat!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00=23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK

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Vegan Caprese-Style Tomato & Tofu Salad

February 25, 2010 dragonlife Leave a comment

I’ve already introduced vegan tofu salads for my friends.
This is another one with a lttle twist!

INGREDIENTS: For 1~2 persons

-Tofu (kinu tofu): 1/2 block: 200g
-Tomato: a large whole one
-Basil leaves: 10 (large and fresh!)

Dressing:
-Wine vinegar: 1/4 cup: 50 cc/ml
-Salt: 1/3 teaspoon
-Whole black peppers: 3 seeds, ground (use a bottle!)
-Garlic: 1/2 clove (fresh!)
-Red chili pepper: 1/2 (fresh if possible) (Chopped finely)
-Olive oil (EV): 1．1/4～ tablespoon
-Onion: 15 g (Fresh and new if possible!)

RECIPE:

-Cut the tofu in 1 cm-thick slices.

-Cut out the stem end off the tomato and cut into half-moon slices.

-Crush the garlic and throw it into a small pan with the wine vinegar, Salt, black pepper, and red chili pepper and heat it until reduced to half.

-Transfer the dressing into a bowl floating on a larger bowl half-filled with water and ice and leave until chilled.

-Take out unsightly pieces out of the dressing. Grate the onion over it and mix. Add the oil oil and mix.

-On a serving dish place the slices of tofu and tomatoes and the basil leaves alternatively as shown on picture above. Season with dressing and serve!

-Very low in calories!

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Vegan Japanese Cuisine: New Lotus Roots & Umeboshi

February 25, 2010 dragonlife 2 Comments

Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating. The Japanese have a simple and delicate way to prepare them with umeboshi/Japanese pickled plums, which should please vegans and vegetarians (and omnivores). It certainly makes for a great snack with Japanese sake or shochu!

INGREDIENTS:

-Lotus root: 1 piece, 10 cm long. Choose it absolutely fresh and comparatively slender.
-Umeboshi: 2
-Shiso/perilla leaves: 2
-Japanese sake: according to taste and preferences.
-Soy sauce: according to taste and preferences.
-Rice vinegar: according to taste and preferences.

RECIPE:

-Peel and cut the lotus root into hin slices. Wash them 2 or 3 times in cold clean water.

-In a pan heat some water to just before boiling point. Add some rice vinegar and cook the lotus roots in eat until they become translucent.
Do not overcook them. Drain them thoroughly and put aside.

-Take the seeds out of the umebshi and sieve the meat into a bowl. Add Japanese sake (or cooking sake) to make it into a thin liquid paste. add a few drops of soy sauce for seasoning. Taste. If it is too sour to your liking add some mirin/sweet Japanese sake.

-Add the umeboshi to the lotus roots slices and mix well so as to cover all the lotus root slices surface.

-Cut the shiso/perilla leaves in 3 first, then chopp them fine across.

-Serve as in the picture, lotus root sliced mounted on top of each other and topped with chopped shiso leaves.

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Japanese Cuisine: Deep-fried Meat Balls

February 25, 2010 dragonlife 10 Comments

Meat balls are easy to make and they arepopular all over the world!
The difference resides in the way of cooking and ingredients.
Here is a favourite Japanese recipe you can enjoy all year round with Japanese sake, shochu or beer!

Deep-fried Meat Balls!

INGREDIENTS:

-Minced pork: 400 g
-Green leeks: 1 tablespoon (finely chopped)
-Ginger juice: half a teaspoon
-Grated garlic: half a teaspoon
-Egg: 1
-Japanese sake: 1 tablespoon
-Salt: half a teaspoon
-Soy sauce: 1 tablespoon
-Sesame oil: 1 teaspoon
-Cornstarch: 2 tablespoons
-Flour: 2 tablespoons

-Deep-frying oil

-Greens/green leaves: for decoration

RECIPE:

-Mix well all ingredients in a larg bowl.

-Shape balls of your preferred size (small is best!)

-Deep-fry. Now if the oil is too hot, only the outside will be well-cooked. Deep-fry at about 170 degrees Celsius and slowly/long enough to allow the inside to be well-cooked.

-As they are tasty enough as they are, just add a few greens and serve!

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Vegetables facts & Tips 19: Yama Imo/Yama No Imo/Japanese Yam

February 24, 2010 dragonlife 12 Comments

Yama no Imo Plant

Yama Imo or Yama no Imo/山芋 is the Japanese name for Japanese Yam.
It has been picked in its natural form and cultivated for eons in Japan where it comes into many recipes, either as a vegetable of its own or as an additive to Japanese recipes as a liaising ingredient.
It is also extensively used in vegetarian (vegan) cuisine in this country.
It is also very much valued for its stamina and medicinal properties.

FACTS:

-Contains a high amount of potassium, calcium, magnesium, natrium and other minerals.
Rich in Vitamin B1, B2, B6 and C and vegetal fibers.

-Easy to digest and eat either raw or cooked.

VARIETIES:

There are quite a few varieties and can be all used in the same way:

Yama no imo: Nagaimo/長い芋

Shizenjyo is the natural and highly priced Japanese Yam!

Ichyo Imo

Tsukune Imo

Mukago

Mukago is actually the aerial seed and can be eaten. Slightly expensive considering the size, but great taste, boiled or deep-fried.

TIPS:

-Choose a specimen that shows a uniform colour without blemishes.

-Some people’skin might get irritated when cutting the yama Imo. In this case deep-freeze it first and cut it as it is.

-Preserve as a whole wrapped into newspaper inside the fridge.

-Preserve it cut inside an airtight vinyl bag in the freezer.

COOKING:

It is greatly appreciated just cut in thin slices/sticks with a little ponzu, shiso and ponzu!

It is often served as a component of an array of dishes into a full Japanese meal. Grated into paste, it is called “tororo”.

It can be sauteed/fried with olive oil, sesame oil or butter!

Grated, it can combined with tofu,

or into okonmiyaki!

It can also become a great appetizer when combined with agar agar!

Europeans and Americans will appreciate it as a gratin!

HEALTH FACTS:

-Combined with daikon, or turnips, or Chinese cabbage, or chili peppers, helps reinforce the digestive system and appetite.

-Combined with okra, or lotus roots, or nameko mushrooms, helps lower blood cholesterol and provides additional stamina.

-Combined with soy beans, or pomegranate, or myoga ginger, helps balance hormones and blood circulation.

-Combined with cabbage, or potatoes, or broccoli, or Chinese cabbage, helps combat cancer and ageing.

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Horsemeat Steak at Pissenlit

February 24, 2010 dragonlife Leave a comment

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
!

The Japanese love horsemeat.
Whereas the French will eat it in the shape of fried steaks or steak tartare (did you know that the real tartare steak is made from horsemeat?), the Japanese will eat it as sashimi. They also will let it mature frozen and thaw justenough before savouring it!

Pissenlit, being a French restaurant in Shizuoka City, the approach is naturally totally different!

The meat is prime horsemeat from Normandie horses raised in Kumamoto Prefecture, Kyushu Island.
Chef Tooru Arima will fry it slowly to perfect tenderness and serve it with a red wine sauce of his own.

He will place the steak on a slice of kooushi daikon and surround it with other organic vegetables: kikabu/yellow turnip, Stick Senior/Broccoli variety, kiiro and aka ninjin/yellow and red carrots, mekabetsu/Brussels sprouts, Milano daikon. All vegetables are grown in Mishima City, Shizuoka Prefecture except for the Brussels sprouts from Kyoto.

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Vegan Treats at Yasaitei

February 24, 2010 dragonlife 2 Comments

Once I explained the notion of “Jooren” or “regular customer” in Japan.
Whereas in many other countries patronizing the same establishment on a regular basis might be considered at best as an ostentatious show, and a disreputable habit at worst, eating and drinking out in Japan is a sine qua non prerequisite to a successful life, both professional and social. Therefore it always is a good idea to ptronize a few etablishments even if it is for a quick drink or snack.
It also makes conversation so much easier and the visits more welcome as it provides a pleasant break from the usual coded life of the Japanese.

good Japanese chefs will always tackle the challenge to satisfy culinary priorities, including vegetarianism and veganism. After all, most omnivores’ food is over 80% vegetarian. Don’t be afraid to ask for precise explanations of your food!

This “o-toshi”/snack served with first drink consists of komatsuna/Japanese Mustard Spinach, enoki mushrooms, mitsuba/trefoil and nameko mushrooms prepared in o-hitashi style/slightly boiled and cooled down before being served in their own juices.

As for drinks, do not worry as Japanese sake and shochu are vegan.
This particular shochu is a bit extravagant. It was distilled by Takashima Brewery in Numazu City, Shizuoka, from the white lees of supelative sake before being matured for a couple of years in sherry barrels imported from Sapin!
Tastes like a soft flowery whisky!

vegerables are plentuful in Japan, and especially in Shizuoka.
They make for beautiful presentation with a minimum of care and improvisation.
Back home, first choose a nice tray to present to your friend or family!
The concept is almost like a flower arrangement!

The best “sauce” for such a vegan sashimi is a mixture (according to your preferences) of sesame oil, sea salt and dark miso!

Wherever you are, I’m sure you will find plenty of vegetables to work with:
In our case,we have form the left: Myoga ginger sprouts, Ice plant, Ameera/very sweet tomato and young ginger roots. It is the season for the laterr and they are so tender that they make a very tasty, crucnhy, raw treat!

Daikon (choose the upper part, as the pointed end is a bit too strong!) on a leaf of shiso/perilla and thinly sliced Spring onions from Shizuoka, radish, kiirokyo ninjin/Yellow Kyoto carrot and those crunchy Japanese cucumbers!

A “side view” to help you understand the presentation!

And another one from the other end!

I sincerely hope this will have given you a few ideas!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Guinea Fowl White Liver Terrine at Pissenlit

February 24, 2010 dragonlife Leave a comment

Pissenlit, one of the very best French restaurants in Shizuoka City is rapidly earning a lot of attention, not only because of the supreme quality of all the ingredients Chef Tooru Arima uses, but also because of the originality and concept of many of his creations!

I recently had the fortune to discover and savour a terrine made of the “white liver” of guineal fowls raised in Iwate Prefecture, a region celebrated for its Japanese sake and oysters.
The concept was very similar to foie gras (listen, Arnie!), but lighter and I would dare say, more elegant. The pork fat/lard around it (I d not eat it) preserved the texture and taste to perfection.
Just a little toasted bread, roughly ground black pepper and dry figs made for a simple and perfect complement.

A leaf of Kyoto-grown Italian Funtaretta (chickory) provided for the vital tangy association to the sweetness of the terrine and a healthy dose of Vitamin and fibers!

It just shows you don’t have to go too far to have a taste of France!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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Today’s Lunch Box/Bento (’10/15)

February 24, 2010 dragonlife 2 Comments

The Missus made this bento today because she is having her annual check-up tomorrow morning, meaning she will have to eat dinner before I arrive back home. Since I’m on a diet, I will do with a protein drink tonight!

In such cases she opts for “open sandwich” bentoes, with the result of an easyand healthy lunch.

She toasted English muffin and provided me with a small pot of salmon paste.

As for the garnish, it included lettuce, red radishes and their leaves and dip (I always eat the leaves!), seasoned salad of celery, cucumber and red cabbage, mini tomatoes, raw ham, cheese and walnuts and plenty of fruit: pink grapefruit, kiwi fruit and benihoppe/red cheeks strawberries. the latter two are grown in Shizuoka!

Colourful and plenty of Vitamins (real ones!)

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Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla

February 23, 2010 dragonlife Leave a comment

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner!
Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Quinoa with Green Vegetables and Vanilla!

INGREDIENTS: for 6 persons

-Quinoa: 250 g
-Young spinach sprouts (small leaves): a fistful
-Zucchini/Courgette: 1 small green and firm
-Broad beans (fesh!): 500 g (pods included)
-Vanilla: 1 pod
-Salt (fleur de sel if possible), black pepper (ground): to taste
-Olive oil (EV): 80 ml/cc

RECIPE:

-Cook the quinoa al dente in lightly salted water.
Cool it under running cold water. Drain well.

– Take broad beans out of their pods and drop into boiling water for 30 seconds. Cool them under cold running water. Delicately peel them.

-Cook the broad beans again in slightly salted water for 3 minutes just under boiling temperature. Cool under cold running water. Drain well and put aside.

-Wash then cut the zucchimi/courgette in small pieces. Wash and drain well the spinach sprouts.

-Cut the vanilla pod along ts length and take flesh/seeds out with the point of a knife and mix with the olive oil in a small bowl.

-In a large bowl mix all the vegetables and then the vanilla sauce.
Leave inside refrigerator for at least 1 hour.

-Before serving, add a little salt and plenty of pepper.

-Drink a white sparkling wine with it!

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SHIZUOKA GOURMET

Monthly Archives: February 2010

Kimchi Meat Balls in Sweet & Sour Sauce

Japanese Seasonal Fish: Kisu/Shirogisu-Sillago

Gastronomic Cycling in Shizuoka (7)

Cheese Plate and Wine Tasting at Gentil

Avocado & Crab Gratin (Japanese style?)

Sashimi Plate at Uzu (’10/02/25)

Vegan Caprese-Style Tomato & Tofu Salad

Vegan Japanese Cuisine: New Lotus Roots & Umeboshi

Japanese Cuisine: Deep-fried Meat Balls

Vegetables facts & Tips 19: Yama Imo/Yama No Imo/Japanese Yam

Horsemeat Steak at Pissenlit

Vegan Treats at Yasaitei

Guinea Fowl White Liver Terrine at Pissenlit

Today’s Lunch Box/Bento (’10/15)

Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla