Deconstructed inari soba and 4 treasure mozuku soup

Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

I have made kujo negi into threads :

I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

So I’ve placed the noodles on top of the pockets. The project was to fill them.

Fresh edamame from kuromame (black soy beans)

You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

Mixed baby leaves, plus mitsuba and cherry tomatoes.

My lunch !

My yogurt is green… but it’s pink.

Yogurt is the topic of this month’s Daring Cook’s challenge.

The lovely Cher of The Not So Exciting Adventures of a Dabbler was our July Daring Cooks’ hostess and she asked us to create homemade yogurt in our own kitchens! No incubators needed, no expensive equipment or ingredients, just a few items and we had delicious yogurt for a fraction of the cost and a whole lot healthier than what you buy in the stores!

Well, everything is relative. Fresh cow milk costs the same or more than yogurts. Those they sell are not different than home-made (using the same yogurts as ferment, my only option). Then, I don’t know in other countries but yogurt makers, electric and thermos can be found at bargain price, and my oven can do “incubator”. So the equipment is less an issue than the ingredients.

I had already made a lot of dairy yogurts and a few experiments in dairy free ones (about my dairy free adventures). So I tried a new variations with black soy beans.

Previous yogurt dishes :
Osaka yogurt cake – Keftas in yogurt sauce
Coconut yogurt lassi– Soy yogurt choco cake– Soy-yo carrot cake

I have used black soy beans to make :

milk from black soy

And this milk (recipe here) gave this :

Oh surprise ! It’s pink. I simply enjoyed it with berry jam.

Okara veggie patties

I had okara as a by product from making tonyu (soy milk), this time from black soy milk. Okara is also sold in supermarkets or tofu shops here. It’s full of fibers.

Okara, onion, kabocha pumpkin, sesame and parsley paste, ninniku no me (garlic stalks), grated ginger, potato starch, miso.

Mixed. Then formed into patties and pan-fried.

Black soy milk iced matcha latte (from beans)

That’s not a fast-food drink. Count 12 hours or more to get your refreshment. Well, it’s not really labor intensive.

Kuromame, black soy beans. Compil’ here.

After overnight soaking. I don’t know why they burst. That doesn’t matter.

Squeezed in cotton gauze. More details about soy milk making here.

That gives soy milk. The grounds are okara:

This okara will be used in next post.

You can drink the milk.

Or make a matcha latte. I foamed 1/3 of chilled milk with matcha green tea powder and poured on top. You can see a gradation.

White chocolate apple cinnamon cake

It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.