Chilled shirataki noodles with black gomadare sauce

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And advantage of shirataki (konnyaku noodles) is unlike other noodles, you don’t need to boil them again then chill. All you need is rinsing them in clear water.

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The 4 elements of my dish.

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A : rinse the shirataki noodles.

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B : cut cubes of fresh tofu.

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C : prepare veggies like bell pepper, red chili, goya, onion and coriander.

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D : make the dressing.
Gomadare is the classic sesame dressing. Today it’s black as I’ve used black sesame and the black douchi :

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Douchi, Chinese fermented black soy beans.

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Italian bean-ball pasta lunch

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That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.

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Home-made matcha (green tea) pasta.

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Creamy cheezy pesto dressing.
That’s made with the leftover of this :

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The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.

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That makes a perfect dressing for a mix of baby leaves.

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Lacquered yakitori balls and grilled kabocha

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Sauce tsukune.

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Sesame tsukune.
Two more variation of tsukune (meat balls) of yakitori (grilled chicken skewer bars). For simple “salt” version, see here.

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Yep, they are painted…

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The boiled balls (preparation here) are put on skewers, then painted several times with sauce, before, during and after being grilled under the broiler or on a brasero. I have not made my sauce, I’ve used the fruity Bulldog sauce (more here). Some yakitori shops use that, but most make their mix.
For the sesame ones, after 2 or 3 times, I stopped adding sauce but passed the skewer in a mix of white and black sesame seeds.

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As I used the oven-toaster, I also grilled thin slices of kabocha pumpkin. Just like that, no salt, no oil. It’s delicious.

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Vegetables (raw red onion, blanched and cooled okra and ninniku-no-me garlic stalks) and the leftover of creamy pesto dressing (preparation here). I mixed and let one hour.

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Then 2 appetizers, I kept them “nature” without adding salt :

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The seeds of kabocha, baked with the rest.

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Edamame.

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So I had a small casual dinner… well, that was a lunch.

other yakitori

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Grilled cauliflower

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Simple and delicious grilled veggie meal with a fresh fougasse bread.

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Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.

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Roasted 15 minutes under the grill.

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Sprinkle paprika on top. Serve with edamame for more proteins …

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…and baby leaf salad.

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The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.

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Salade de crudités updated : veggie nori-maki

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Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

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That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

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Then this became popular to make sushi… So why not rolling in the veggies ?

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(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

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And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

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