Veg burgers again, but new ones. They are never the same.
The carrot and romaine are the byproduct of juicing. I have added a little potato starch as a binder, and spicing is very light, salt, black pepper, a pinch of curry spices.
They had to be “lightly flavored”, because I have put some Bulldog sauce on them…
That’s a brand of Worcester-like Japanese sauces, that is relatively classic now as they started in 1905 it seems. Click here and follow the arrows. It’s in Japanese but thanks to the photos, you can see the ingredients of the sauce, fruits, veggies and spices, plus vinegar and salt. The 3 sauces are relatively similar but more or less liquid. I have the 中濃 (chuno) which is medium thick.
Well, I should make mine someday. They are usually called “so-su” (sauce) in Japanese conversation, as that’s the sauce by default.
Heated rounds of bread to make sands.
Pingback: In April, that was buzzed… | GOURMANDE in OSAKA
Pingback: Yakisoba with eringii and abura-age | GOURMANDE in OSAKA
Pingback: Osaka negiyaki, powered up. | GOURMANDE in OSAKA
Reblogged this on GOURMANDE in OSAKA.