Oh they've done nothing bad. It's just they are not made of meat so they needed a new name. And they're served with Japanese greens. That's still the Nordic and Swedish inspiration for flavors. As you know, I'm a bean maniac, so here is another delicious way to get my daily serving of great plant protein. It's a vegan menu.
Pain perdu means lost bread. It's about recycling stale bread. It's poor people's food. End of the month family meals.
But the world is getting so snob. People go to restaurants to have lost bread.So they eat what when they are at home ?
There are discussion about another overrated American food chain (pleonasm) that opened recently an ambitious (pretentious) breakfast joint in Shinjuku, Tokyo's business district.
A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.
I washed and grated my red skin daikon radish. It’s white inside as usual.
I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.
I steamed the cakes. Let them chill.
Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.
For sauce : sweet chili sauce + Bulldog Worcester style sauce.
A delicious fresh dessert for all the lovers of sour sweetness.
Why zu zu zu ?
Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.
About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.
Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.
Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).
For more : kudzu recipes.
I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.
Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.
That's true that it's delicious, a good platter of oven roast vegetables, caramelised and crunchy.
A big satoimo (taro), it's the parent type oyaimo. They taste better than the small ones.
The potato needs to be pre-boiled otherwise it dries too much. Meanwhile, I roasted the onions. I've added the potato and at the end some shishito pepper. Each vegetable was coated in olive oil, salt, pepper and rosemary.
A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.
I bought the noddles and the soup (tonkotsu pork broth).
The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.
A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…
…slices of ukon turmeric.