Chilled miso somen soup

Originally posted on GOURMANDE in OSAKA:

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A very simply lunch, for a busy hot day.

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Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.

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In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.

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Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :

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Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).

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Romanesco ganmodoki

Originally posted on GOURMANDE in OSAKA:

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がんもどきGanmodoki are one of the numerous tofu based specialties that you can find in Japan. You wonder how many there are ? Oh, hundreds :

The Tofu Hyakuchin (豆腐百珍 Tōfu Hyakuchin?) is a Japanese recipe book written by Ka Hitsujun (何必醇) and published in 1782 during the Edo period. It lists 100 recipes for preparing tofu. Due to its immense popularity at the time, a second volume was published the following year.

source

And they had no romanesco then, so recipes like this were added later.
We can buy different types of ganmodoki in tofu shops, at markets and supermarkets and use them in many dishes. Making yours is easy.
Romanesco is beautiful. I’m never tired of watching it.

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For the detailed recipe, see on the blog of the Gourmet that lives in Shizuoka. I simply changed the garnishing vegetables.

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The stalks and leaves of the romanesco. I…

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Easy steamed kabocha pumpkin flan

Originally posted on GOURMANDE in OSAKA:

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かぼちゃプリン kabocha purin Japanese pumpkin flan.
Kabocha is the fruitiest veggie. Let’s use it for this very easy and delicious dessert.
I’ve used the blender and the rice cooker, so that’s really easy and hassle-free.

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I had suguna kabocha, but any type of sweek pumpkin or butternut squash does the trick.

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Recipe :
-Boil or steam the squash. Take a cup of orange flesh.
-In a blender, add 2 egg yolks, 4 tbs of condensed milk, a pinch of nutmeg, a ts of vanilla extract, a cup of water (or enough to get a creamy texture).
-Transfer in a mold. Put a saucer in the bottom of the rice cooker, add 2 cups of water. Place the mold on it, switch on. (you can use any type of steamer)
-Paint the cooked flan with condensed milk to avoid drying. Let cool. Chill in the fridge.

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Putting wine in my ratatouille…

Originally posted on GOURMANDE in OSAKA:

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OK, not really what the title says. That’s a fish and veggie lunch.

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I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.

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I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :

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Done !

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Served. It’s very juice, so that goes well with potatoes.

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Boiled, then mashed, flavored with salt, pepper, chili and olive oil.

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Gifu squash and fondue-pa’

Originally posted on GOURMANDE in OSAKA:

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A little early Autumn party around cheese fondue ! There is a special guest, here is :

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宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.

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We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

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The result is incredibly yummy…

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Dip in bread. Or toasted bread.

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Or veggies.

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Hokkaido red peas

Originally posted on GOURMANDE in OSAKA:

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赤えんどう豆 aka endo mame. Red peas, from Hokkaido.
I’ve found these in a depachika. It’s the under-ground flour of a department store where there are many specialty shops of food, ready to eat, fresh and ingredients. I had never used these peas.

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After soaking a few hours.

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And boiling 45 minutes. I could then use them for 3 dishes.

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Japanese style : reheated on low heat, 15 minutes, with enough broth to cover, a piece of kombu seaweed, soy sauce and kurozato black sugar. Let cool. They can be kept about a week in the fridge and served as side dish for Japanese meals.

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Aka endo mame okayu (more here)

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Indian-Japanese fusion style : stir-fried with onion, garlic, ginger and chana dal massala powder. Plus a few shishito peppers.

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Served on reheated shirataki noodles.

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