Sesame and sesame ramen

A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

I bought the noddles and the soup (tonkotsu pork broth).

The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

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…slices of ukon turmeric.

Cumin lamb chop and kujo negi, Chinese style

Another way to serve a lamb chop. A fun quick lunch.

Pan-fried with sesame oil and cumin seeds.

I had a few fresh Kujo negi, Kyoto leeks.

The tender part of greens.

The white part is cut into angel’s hair.

The sauce : Chinese black miso, a little gochujang and powdered cumin.

I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.

That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.

Rice-lentils and baked spicy azuki lunch

Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

Kabocha salad made in last post.

All tones of red

Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

Gochujang, the Korean sweet and hot paste.

Red onion.

Boiled azuki beans (frozen).

The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

Cooking the patties with slices of apples.

Mmmm….

Mitsuba and Spring roll du jour

Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?

三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.