AIMECUBE

Saji ("cuillére" en japonais) est  un magazine nipon entre graphisme et fooding.

A chaque numéro, on découvre des recettes healthy et super ludiques,

mises en scénes par des graphistes et des photographes.

Plaisir des yeux.

Et pour les plus téméraires,  chaque plat est livrée avec sa fiche recette!

Si vous en êtes, voici celle du Black burger (photo):

Makes 2

2 black bagels
80g firm tofu
1/2 tomato
treviso
1/2 turnip
salt and cracked black pepper to taste

[Filling]
300g minced chicken
1 tablespoon dried hijiki seaweed
1/2 onion, minced
1 piece ginger, grated
1 egg
2 teaspoons each soy sauce, cornstarch
salt and cracked black pepper to taste

[Sauce]
2 tablespoons dark-brown miso
1 + 1/2 tablespoon sugar
1 + 1/2 tablespoon sake
1 tablespoon mirin (sweet sake)
1/2 tablespoon black sesame paste
1 tablespoon salad oil

1: Cut the tofu in half horizontally, wrap it in a paper towel and leave for 5 minutes. Season with salt and pepper. Cut off the turnip leaves, leaving a stalk of approximately 3cm. Peel and slice thinly lengthwise and season with salt and pepper. Cut the tomato widthwise in 1cm slices, remove moisture with a paper towel and set aside. Slice the bagel in three horizontally and toast for 2-3 minutes.
2: Soak the dried hijiki seaweed in water until it is restored, then squeeze out the excess moisture. Put the materials for the filling in a bowl and mix by hand until sticky. Divide into four equal portions and form into flat circles.
3: Fry the tofu from 1 in the 1/2 tablespoon salad oil in a frying pan. Cook the turnips until both sides are brown and remove from pan. Heat 1/2 tablespoon salad oil over medium-high heat. Add the filling from 1. Cook until brown for 3 or 4 minutes and remove from the pan.
4: Put the sauce ingredients into the same frying pan and simmer until reduced(slightly thickened). Spread a little sauce on the bagel, add the burger and filling from 2 and 3 to your taste and pour sauce over everything.

 le vegetable cake.

who burnt it in black?
illustration by SACHIKO KANAIZUMI
art direction by MASAMI FURUTA
food styling by MOTOKO HORIGOME
photography by MIHO

Le magazine est disponible au shop;)