Mini yakitori lunch with skewers of chicken hearts. But let’s start with veggies :
Red sweet pepper.
Summer kabocha.
Chilled cream :
I put in the blender boiled kabocha, a raw red pepper, a few steamed shimeji mushrooms, a little miso and 2 tbs of roast sesame.
Served very cold with freshly ground black pepper on top.
It’s sweet, feeling and refreshing.
Chicken hearts and green sweet pepper skewers. To grill in the oven-toaster.
I’ve painted a few times the hearts with this so-su ( Worscester-style sauce).
Konnyaku noodles and sweet chili sauce.
GOURMANDE in OSAKA 