Yakisoba, Japanese fried noodles. They are often made on the hot plate like their cousin okonomiyaki and actually that was the same day as this. Emi is the chef.
What gives flavor to the dish is often beni shooga, red pickled ginger. Look at this :
Emi’s homemade. You can see the ginger roots in vinegar with leaves of red shiso that bring the color.
The cut ginger.
Ingredients are common with okomiyaki : cabbage (cut in squares), pork breast… and it’s the same okonomiyaki/Worcester sauce. Add to this negi leeks.
It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.
Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.
I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.
The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut
So just fill the crust.
Serve chilled or warm. And enjoy with your coffee.
A classic Japanese meal around a dish of sashimi. I prepared the sides.
Steamed kabocha pumpkin and ninniku no me garlic stalks. With soy sauce.
**I simply place the veggies in a steaming basket on top of a boiling water pot, or in the steaming mode of the microwave. Thin kabocha slices take 8 to 10 minutes. Garlic stalks only need 3 o 4 minutes to be at my taste. I add sesame seeds and soy sauce when I serve them.
The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).
An umeboshi (salted plum).
Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.