A delicious and easy vegetable dish.
Daikon radish, green beans.
Corn and Kintoki red beans.
L.O. carrot, spinach and bell pepper.
Miso as flavoring.
Served. Oh what’s missing ?
A few leaves of shiso maybe.
Some dishes follow you around the years :
a Winter minestrone with mizuna and pancetta
But as the seasons turn, ingredients vary.
Spring ingredients, quickly simmered : kintoki beans and their broth, new potatoes boiled with their skin, celery, green beans, bell pepper, pasted garlic, black pepper.
Nira (garlic chives) cut finely, with olive oil and salt to make a green gremolata.
…the garlicky broth…
…the nira gremolata.
Inspired by Nori Croquante. Well, that’s very far from what she served here:
curieux légumes faux-magés but you can see the relation.
My local random little salad : konnyaku (in white), green beans, okra, sudachi lemon and cilantro.
Mmmm, that’s the less worse photo… The idea is the sauce that gets a cheese-like texture. It’s a combination of okra and vegetal milk (here coconut + coconut cream). Add a pinch of salt. Pour on the veggies.
That’s so pleasantly refreshing, the white color plus the texture.
Merci pour l’idée !