Two small Japanese dishes, passed through the gourmande’s paws as usual. That’s not super original, but maybe you don’t know these two.
This is the Kyoto style taro, kyo-imo. I have peeled one, cut in a few rolls, boiled till tender. Then I’ve patted them dry and deep-fried till they get colored.
I have left the fish flakes (you can omit them), added dry togarashi chili pepper, flavored with soy sauce and reheated slightly. I’ve added a little potato starch to thicken and poured on the hot kyo-imo.
Serve hot while it’s crunchy around.
I have used these black soy beans (kuromame)…
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