Island fish, somen chilled vermicelli and rape blossoms…

GOURMANDE in OSAKA

DSC03363-001
DSC03385-001

A slice of tai (seabream)cooked nearly like a dessert, with warm cake flavors : vanilla, almond… Chilled noodles. Greens. Natto. That makes a hot day lunch.

DSC03358-001

I first stir-fried the renkon (lotus root, sliced) and onion (sliced), put them aside. Then in the same pan, the fish with a little bit of star anise, salted. In a cup, I mixed saffron, vanilla powder, water, a pinch of sugar. 1/4 ts of potato starch. I’ve added to the fish when it was cooked, turned 2 or 3 times while reheating on low heat. I finished with a few drop of almond oil.

DSC03397-001

DSC03372-001

Steamed na-no-hana (rape blossoms) with sesame seeds.

DSC03373-001

Somen : thin wheat vermicelli. It’s boiled, refreshed in fresh water and served in a bowl of iced water. Next to it a dipping sauce : dashi (fish broth), black rice vinegar, onion et soy sauce.

DSC03368-001

Another little side, natto with nira

View original post 4 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s