Autumn lasagne


Lasagne with season ingredients : kabocha pumpkin, mushrooms, mature sakekasu (sake lees)…
First, I’ve made the pasta with durum semolina.


Steamed kabocha pumpkin. Silky tofu, crumbled and mixed with a little olive oil, thyme, salt, pepper, chili flakes.


On the boiled pasta, I’ve layered kabocha, tofu and sauce.


For the sauce, I’ve pasted the nuts, garlic, sakekasu.


Added the paste to the soaked fungi. Added a tbs of potato starch to thicken slightly. Let a few minutes on low heat. Seasoned with salt and pepper.


Top sauce : I’ve pasted sakekasu, miso, water, olive oil, then added broken walnuts.


A newly created Japanese citrus. キノス kinosu, from 木の酢, which means “vinegar from trees”. It has a very fruity flavor.


Blanched okra with negi leeks and kinosu juice as a green side.



Trial : home-made soba buckwheat noodles

I often eat soba buckwheat noodles. But this time, I’ve made them. Hurrah !

soba soba-mania, many soba variation

Buckwheat flour is not so easy to work. I don’t know the pro technique and I totally cheated.
-took buckwheat flour, added lukewarm water to wet it
-added as much durum semolina as necessary to make it not too sticky. I’d say, they are 30% semolina, 70 % buckwheat.
-passed into the pasta machine

Patatra ! Well, I’ve waited one hour and tried again. No problem. The dough needs to rest.

Boiled the noodles 2 minutes, let 2 minutes in old water, then I’ve rinsed and refreshed them in iced-water.
Important : keep the water in which the noodles boiled.

Serve along with a cup of tsuyu (soy sauce and dashi stock cold soup).

A few toppings.

A side dish : veggies seasoned with sesame oil and soy sauce.

Lunch is served !

Add toppings in the tsuyu, then deep the noodles :

Schlllurrrp !

I had told you to keep the water. When the noodles are eaten, reheat it and pour in the leftover of tsuyu with any remaining toppings.
You can finish the meal with 2 cups of soup :