green sweet chili | GOURMANDE in OSAKA

Today polenta, and as usual, a variety of season produce.

I cooked the polenta grain. Added minced and salted sweet green chili, small bits of hot chili (red). Pepper, nutmeg. Let chill overnight in a mold. Then put on a dish, paint with olive oil and pass a few minutes under the grill. Pour a little tomato juice around in the dish. Serve hot.

Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.

Na no hana no ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.

Edamame pesto salad. Boiled edamame, onion, yellow pepper, the broken leaves of na no hana. I mixed in a leftover of sesame basil pesto. Let a few hours in the fridge.

Nashi. Japanese pear.

A fresh Mexican style lunch today…

The market’s findings…

Yeah ! Cilantro, coriander.

Masa tortillas. Well, it’s work in progress for the shape, but they taste great. It’s too simple, just add water, mix, knead, wait, spread… Just train. But I can’t buy masa harina easily, so I won’t have many opportunities for training.

If you don’t have masa harina , you can make :
wheat tortilla
corn tortilla (with grits, polenta, they are not gluten free)