Bayonesa angel hair pie, with yuzu.

When it’s good…

… you repeat the recipe. I made the bayonesa recently. Here already a new variation.

Let’s sacrifice one more togan (wax squash).

…and a green yuzu

Green yuzu flavored cabello de ángel (angels’ hair jam).

Yes, you’ve seen that decoration before…

Mmmm… I’ll make some again… and again.

Torori ! The tofu that melts in the mouth…

You have never eaten tofu if you have not tried this. It’s is tofu prepared on the table and served still hot and extra-fresh. Torori expresses the filling of melty and soft like egg pudding. Even if you re-heat silky tofu, it doesn’t get back to the particular texture.
The taste is also deeper, a little greener.

Easy : You need tonyu soy milk and nigari. Natural nigari is made from sea water. There are substitutes. I have not compared.

The difference between tonyu (the real soy milk) and the *soy milk* in supermarkets in the West can be as wide as between orange juice and fanta. So, if you can’t buy the good one, make it. That’s not only a matter of taste, the “soy milk drink” wouldn’t curd.

To make soy milk (easy recipe), click here.

I bought it because I’m lazy, I find some easily and my blender is so basic that I’d produce batches of 1/2 cup.

Take 150 ml of soy milk, beat. Don’t make foam ! Well, that works if you make some, but that’s not pro.
Add 1/3 teaspoon of nigari. Stir gently by turning 50 times.

Pass 2 minutes in the micro-wave at 500 watts. Check it’s getting curded around (but not completely). Wait 5 minutes and spoon to another plate, or wait 8 minutes and serve in the bowl.
You can have a brasero on the table in front of guests. For instance, fill a pan with boiling water and bath your covered bowl in it. I can’t tell the exact time.

Hmmmmmmmmmmmmmmmmmmmmmm !

There are many ways of serving it. Today, that was yuzu ponzu (soy sauce with green yuzu juice).

Made too much ? I know that seems silly, since it’s so good… but as you’ve opened the pack of soy milk, you can as well finish it. As it cools down, the tofu releases water, so put it a zaru (basket), keep in the fridge. The next day you’ll have tasty zaru-doufu to serve chilled.

Yuzu koshio, the green spice

If you like it spicy, if you like green, if you like lemon flavor… this is for you. This green condiment is called yuzu koshio, yuzu pepper.
You can buy it but is very salty and not so tasty as home-made.

Green yuzu citrus, green chili peppers and salt.

Grate the green part of the rind of yuzu.

The chilis, emptied and pasted too. I mix sweet and hot to get a good balance.

Mix and add salt. If you want to keep a year in the fridge, you should add 10% of weight of salt. That’s a lot. I put much less. I store it only a few days.

And I freeze small servings (1 tbs). You can alo make cubes in a tray for ice cubes.

Champloo~ and konnyakoo~

Champuru AKA Champloo~

Konnyakoo~ AKA konnyaku…
Well, don’t browse konnyakoo~. Only (Okinawa’s) champloo has the different spelling. That’s the Ryu Kyu’s scrambled stir-fry. This one is with bacon. I had made another variation :
Go~ya champloo~ and Okinawan soba

Bacon, onion, chili peppers, goya (bitter cucumber), soy sauce, eggs… plus lots of broken tofu (it’s “yaki tofu”, roasted tofu, dryer than the others). Add a little fragrant sesame oil.

Serve with rice (genmai brown rice, and mochigome sticky rice).

Left-overs of champloo and of konnyaku (without the sauce) can be reheated together :

Konnyaku (this is made from a sort of yam), sliced. With a “salsa” of tomato flesh and green yuzu juice and zest.

Cal : 507.2 F24.0g C55.1g P27.5g

Beat the heat chirashi…

It is getting even hotter… I am used to Summer heat and humidity to a certain point, but these days it’s too much. Not eating is not a solution.

Tofu, opened the day before need reboiling. I added kabocha pumpkin and tomato paste, then miso, and flowers (the last ones of this color, I’m tired of seeing them too LOL), for a fusion aka-dashi.

goya and white tuna yuzu chirashi

A fresh chirashi-zushi. The rice-cooker is convenient to cook brown rice mixed with some sticky rice. The sushi “vinegar” is special : green yuzu juice, sake, soy sauce.

“gu” (garnishing items) are the sliced peel of 1/2 yuzu and goya (bitter cucumber) prepared and salted a few minutes befores, rinsed. It’s still salty, that’s why I didn’t add salt to the rice.

That white tuna sashimi is very lean. Nothing like the melty toro, but toro is way to fat for that heat. The flesh could seem a little dry. So it was passed in a glass of water + soy sauce + ice. Then garnished with wasabi paste.

(1/2 chirashi )
C623.5 F15.4g C88.8g P40.1g