Chuka, is Chinese cuisine in Japan. These 2 dishes are so boringly classic that you always want to make variations.
Beware : it’s hot today ! On the table too.
Momen tofu, cotton tofu. It’s squeezed in cotton. The mark of the fabric is visible. It’s a firm tofu. I just let it on a plate and excess water goes out (it’s possible to add a second plate + something heavy on top).
That’s a new variation of mabo tofu.
-garlic, onions, Chinese miso, chili pepper. Stir-fried.
-plus tomato paste and cooked kabocha skin. Simmered.
-plus a garam masala mix of Indian spices
-plus the water squeezed tofu
It has a Singapore curry taste. That must be the effect of black beans from miso combined with Indian spices.
A shahan, fried noodles. Very simple : oil, garlic, lettuce, soy sauce. Toppings are negi and shichimi togarashi (7 spice mix) plus a few drops of fragrant sesame oil.
PLUS ichimi togarashi (=pure hot chili flakes).
The truth is I’ve confused the pure chili and the mix.
So, I’ve ended with 2 very spicy dishes. And I’ve love them to the point of licking the chopsticks.
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