A colorful pasta, veggie, seafood one-dish meal.
Tagliatelle made with durum semolina plus a little matcha green tea powder.
Asari shellfish.
Cooked with garlic, chili, white wine, tomato paste…
…konnyaku, capers, favas (broad beans)
… stalks on mitsuba. The leaves decorate the serving plate.
I have the paëlla fever… No ambition to recreate the tradition. It’s a casual rice dish.
With asari shellfish.
The small tube is… chorizo. OK, a spicy sausage, Japanese chorizo. It’s good, but not ressembling to any type of European chorizo.
That’s the season for those small asari clams… So dinner is the champon noodle in soup fiesta…
Chinese egg noodles, stir-fried with bacon. Big veggie volume : new onion, mizuna, tomato.
The shellfish opened in a mix of white miso, water and shochu. A little ginger.
Voila : customised Kyushu style Chinese noodles.
Quick, easy and so tasty.
Asari clams in a spicy soup.
The base is a Thai tom yum soup, from paste. With the shellfish, onion, green pepper, wonton sheets. I added a few rice noodles forgotten in their package, too few for a dish.
With the rest of my “field” of broccoli sprouts.
Served with hot moffles (mochi waffles).
A superb sauce to change my plain old pasta.
I have enjoyed the shellfish and douchi sauces in Singapore. I don’t have their recipe, so I invented mine.
Chili and douchi Chinese fermented black beans.
Onion, tomato, a few douchi (they are VERY salty), chili…simmered in a little oil. Slightly mixed.
Added Chinese aged “wine”, then the asari clams.
Cal 364.1 F10.8g C54.6g P14.3g
GOURMANDE in OSAKA 