Continuing with Japanese one-plates

Continuing with Japanese one-plates

For weekend lunches I love to prepare one-plate or one-bowl lunches. They are simple to prepare, well balanced and fun to eat. Since we spend most of our weekend outdoors they are a perfect break. I usually use Japanese rice as the starting point and decline with two or free more items. For this plate I prepared rice served with umeboshi, a tomato-avocado-sesame salad, and kabocha croquettes. I served it with grilled sausages for A. who likes meat. 

Kabocha and wheat bran croquettes: 

- 1/3 of kabocha, steamed

- 3tbs of wheat bran

- 3tbs of vegetal oil for cooking  

Once the kabocha is steamed, mash it  to a thick purée. Split the quantity in four and make balls or oblong shapes. Roll them in the wheat bran. Heat the oil in a fry pan and cook the croquettes at high heat, turn them regularly until golden everywhere. Have a beautiful Sunday!

FullSizeRender.jpg
Curry-quinoa

Curry-quinoa

Plum trees start to bloom

Plum trees start to bloom