Summer inari-zushi

Originally posted on GOURMANDE in OSAKA:

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Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.

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I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !

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I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.

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Cut and they become little bags to contain your sushi.

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My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.

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I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.

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Pecan nut butter and double sashimi noodle salad (July Daring Cook Challenge)

Originally posted on GOURMANDE in OSAKA:

The Daring Cook Challenge of this month is nut butter, in a savory recipe.

The July Challenge is hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies.

I have tried to make pecan nut butter, because I never had any. And the Asian seafood salad, because… it’s too hot to cook.
So you can see from the left :
A pecan nut
The pecan butter dressing
Calamari sashimi noodles
Konnyaku sashimi lasagne (seaweed flavored)
Shredded greens (cabbage, cucumber, green hot chili, sudachi lemon peel)

Step by step :



Pecan nut butter ! Yeah !

Dressing : nut butter + Japanese black rice vinegar + sudachi lemon juice + soy sauce + garlic + green chili pepper. A few minutes later, add more water and a little black sugar.

Raw calamari, cleaned, peeled, cut in noodles.

The konnyaku seaweed “sashimi”.

Just waiting for the dressing…

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An axoa with 1, 2, 3, 4 peppers…

Originally posted on GOURMANDE in OSAKA:

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Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.

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The name would refer to hashing, the meat, the veggies…

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Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder

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That’s ready :

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That goes well with garlic flavored potatoes.

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Shio-yaki sanma and sashimi yuba. Season fish.

Originally posted on GOURMANDE in OSAKA:

Summer is peak season for sudachi lemon and start of the season for this long fish called sanma.
They are often associated, very simply. Shio-yaki is salted and roast.

This is yuba. Those sheets are the skin that appear when you boil tonyu (soy milk). They are sold raw or dry. They can be used to wrap different ingredients.
These are the raw “sashimi” ones, a specialty of Kyoto, delicious just like that. With kinome leaves.

Pour a little nama shoyu and add a little wasabi :

Cal 644.9 F34.7g C40.8g P36.9g

Yes, sanma is fat, but it’s full of the healthiest fats that fight all illnesses and smooth your skin with more class than botox. And it’s easy to eat even on a hot day.

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Simple

Originally posted on GOURMANDE in OSAKA:

Too hot today.

Naga imo.

Grated… into a fresh milky wave.

+ juice of sudachi lemon
+ natural sea salt.

+ flakes of fire

+genmai brown rice
+ sesame
+ flax seeds
+ sudachi lemon +…

Steamed.

+ Chinese black vinegar + soy sauce + sudachi lemon peel + Sichuan pepper

(2 servings of rice)
Cal 525.2 F9.4g C100.8g P28.0g

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