Sesame and sesame ramen

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

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

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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.

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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.

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Sesame fresh cabbage wraps (lunch pack ready)

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A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.

First make some wraps with wheat flour, olive oil and water (recipe here).

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After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.

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Grated cabbage.

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A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.

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In the paper, they are ready to go. Serve with hot tea and a fruit :

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Sesame black sugar mousse is luscious

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Schluuuuurrrrpppppp…
Mmmm. Sorry it’s over, there is none left ! Make yours it’s quick and you need only 3 ingredients.

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That’s extremely simple. In a mill, process the sesame into paste, or use paste you already have (tahini, nerigoma).

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Mix it to silky tofu (about 2 tbs of paste per cup) and a little kurozato black cane sugar. Whip well. Add a few drops of vanilla essence and a little brandy for flavoring (optional).

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Transfer into cups.

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Mix some more sugar and water, stir till it gets a black syrup texture.
Pour half of the syrup on top, and refrigerate at least one hour.

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The syrup went down around the cream, so pour the rest just before serving.

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Sesame latte

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Milk made from sesame seeds. Totally simple. It can be enjoyed hot or chilled. The taste is slightly nutty, as expected, but it’s not too strong.

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Sesame seeds. These are sold already toasted. I’ve soaked them a few hours, added water. Well, I had 1/2 cup of seeds and I completed to 4 cups of liquid. In the blender, I’ve mixed finely.

DSC07325-001Then I passed it in a mesh coffee filter. It took a while to pass through. Here are the grounds. They can still be used to make sesame sauce.

DSC07525-001You can see 2 layers in the milk that has been a while in the fridge. Just shaking the pot is enough to mix it again.

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I preferred the warm version with a hint of nutmeg.

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Spicy crazy ramen burger (black bean burger part 2)

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Ramen burger ! Yeah, and it’s probably addictive. At least, my version is. You should really try.
If you wonder who came with this crazy idea, here is a little historic explanation. Everybody knows Fukushima, the region is famous for its… atomically good ramen. Well that’s a true.
喜多方ラーメン (Kitakata ramen) from the town of Kitakata are said to be one of the 3 best in Japan.
ramen source “tourist info”
They are ramen, topped with chashu (pork roast), a slice of surimi, menma bamboo shoots, negi… Then one shop had the idea to make to round patties of broth flavored noodles and serve the toppings inside :
ramen burgerkitakata ramen-burger
source “the restaurant that started the ra’burger”
They have then been copied all by many others.

So, I have not followed their recipe at all. I’ve used a home-made black bean burger and improvised my fried noodles :
DSC07342-001 making the burger (click here).

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Here are toppings. My sauce : neri goma (pasted sesame, tahini), rice vinegar, miso, a little sugar, paprika, chili pepper and turmeric.

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The construction : a round of pan-fried ramen, a layer of greens, a bean burger, a good amount of sauce, pickled ginger, a second round of ramen, cut coriander leaves.

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That’s a complete Spring spicy ramen burger. And it’s really delicious.

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I tried to eat it with the hands, and I got greasy fingers, that I had to lick after… A sort of burger case would be convenient. I should get some printed at my name.

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Kurogoma purin. Silver flan. (made from seeds)

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Don’t let the metallic aspect deter you, it’s very cream, sweet and the taste is naturally nutty.
黒ゴマプリン, kurogoma purin, literally “black sesame pudding” is now a classic Japanese sweet with countless version.Here is mine.

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That’s the occasion to talk about “goma cream“. This kind of spread is so addictive that I avoid buying it.

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The basic ingredient is black sesame, kuro goma. They usually sell it roasted.

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This my quick home-made neri goma (paste).I put some in my electric mill, and paste it. The mill heats a lot, so I do it in 5 or 6 time, letting it cool in between, while I do something else.
It is not as smooth as the “pro version”. I can tell you how theirs is done : just after the sesame is toasted, it is pounded in a mortar, then passed through a thieve. You can do that. Just not every morning in 5 minutes…

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Making goma cream :
Then with the neri goma the paste, I make the silky spread. I add 1/2 ts of neutral oil and 1 ts of syrup or honey, and I mill a little more.

Both the paste and the cream can be stored a while in a jar, pour a small layer of oil on top, keep at room temperature.

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Recipe for 2 servings :

A.Take 1/2 cup of sesame seeds. Paste them. With half of the paste, make goma cream.
B.In a bowl, whisk the rest of paste, with 1/2 cup of water, 1 ts of potato starch, 1 ts of sugar.
C.In a pan, mix 1/2 cup of water and 1/3 ts of agar, bring to a boil. Add the B mixture while whisking, and 2 tbs of coconut cream (from a can), reheat on low heat, stir till it starts taking texture.
D. Pour in molds. Let cool at least 1 hour.

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Serve chilled, with a generous goma cream on top.

Wagashi Saga : Japanese sweet posts and tutorials.

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Today’s ramen, tan tan tan…

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Inspired by tan tan men. But it’s really free style with what I had in stock. That was delicious.

Boiled ramen noodles and bok choi.

The ground mix : azuki beans, minced onion and garlic, chili paste, spices, stir-fried.

Added hot broth, and sesame paste (black and white, that’s why it’s gray). The paste is not very aesthetic, but it brings fat and creaminess. More chili. And parsley.

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Some tempura (onion and tsubomina), as a side, to place on top.

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