Today polenta, and as usual, a variety of season produce.
I cooked the polenta grain. Added minced and salted sweet green chili, small bits of hot chili (red). Pepper, nutmeg. Let chill overnight in a mold. Then put on a dish, paint with olive oil and pass a few minutes under the grill. Pour a little tomato juice around in the dish. Serve hot.
Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.
Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.
Na no hanano ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.
Edamame pesto salad. Boiled edamame, onion, yellow pepper, the broken leaves of na no hana. I mixed in a leftover of sesame basil…
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GOURMANDE in OSAKA 