Sara udon lunch

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Sara udon with 3 greens.

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空芯菜 kushinsai, water morning glory. It’s a South East Asia classic green. With the tropical weather we have now, they can grow it easily.

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Green pea sprouts.

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Kujo is the 9th Avenue, in Kyoto. They don’t grow them in the street now, but maybe 200 years ago. It’s one of the many Kyoto area original vegetables.

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I’ve stir-fried ginger, onion, garlic, kujo negi whites and kabocha pumpkin. Then added ankake sauce. I’ve added the 2 greens at the end. That’s my sauce to pour on :

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Sara udon.

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First side : cabbage and cherry tomato salad, with sesame oil dressing.

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Second side : silky tofu, to eat with soy sauce and minced greens of kujo negi.

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In April, that was buzzed…

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Pinterest April Album
and from today follow the next :
May album

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Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

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Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

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Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

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Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

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Juices

Burning strawberry dew
Green juice

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Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

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Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

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Tofu manju in ankake

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That’s the recipe from Shizuoka Gourmet. That means tofu dumplings in sweet and sour sauce. It’s an easy and tasty vegan dish.

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I have followed the recipe. But I’ve replaced the bean by negi leeks, and used black rice vinegar so my sauce is darker.

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The naked dumplings.

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Dressed !

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Kinome flavor on ankake agedofu (wood fragrant glazed fried tofu)

Tofu is the uttermost delight ! No, I am not crazy. i have not lost my tastebuds.
I know it has bad reputation. Well I have tried to eat those blocks of rubber that are called tofu in the West (ello, Old Europe) and in the East (East of here, that’s you, America) and I didn’t like that.
We have great tofu in Japan. It can be eaten like that bare feet in front of the fridge at night… And if you add a great recipe, it’s the paradise of flavor.

Freshly fried tofu, topped with hot ankake sauce full of veggies, flavored with kinome leaves… Eat without waiting. You can’t reheat that, it would lose crispiness and freshness of fragrances.

basic recipe of fried tofu

ankake is a sauce thickened with starch. I used katakuriko (potato starch), oyster sauce, salt, chili pepper, fresh ginger, garlic, shimeji mushrooms, young onion, sweet peppers…
Final touches : spicy fragrant sesame oil, cubes of lemon and :

Kinome. The taste of those leaves is very powerful and just a few transform the whole dish.
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

Pour the sauce delicately and place veggies for the photo.
Or go crazy : pour the sauce pan of sauce onto the place.

Crispy noodles with seafood ankake

Crispy fried ramen noodles. I buy them like that.

With stir-fried scallops, shrimps, nanohana (rape blossom), carrot, soy bean sprouts…

Covered by ankake. It’s a sauce thickened with katakuriko (potato starch). It has too be not too thick want a pudding, but the thickest possible for a sauce, to avoid making the noodles lose crispiness in the liquid. I flavored the sauce with aji chili, garlic, onion, oyster sauce.

Serving : place the noodles in places. Top with the seafood (if cooked separately). Bring the very hot sauce on top. Add (according to personal taste) Sichuan pepper, fragrant sesame oil, black rice vinegar.
You have to eat it immediately after the sauce is poured if you want the noddles to stay crispy.

A side of maguro (local tuna) sashimi (bought that way).

Thinner crispy noodles :

sara-udon / age-soba