A quick veggie side for Japanese meals.
You already saw this red Kyoto turnip. I used one there. The other, I cleaned well, sliced the root, picked the leaves.
In salted water. I keep it covered, in the fridge. Good from the next day, for a few days.
After 3 days, the leaves.
The root.
Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :
Namul veggies (preparation here)
Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.
The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.
Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.
Add a little broth in the bowl, mix and enjoy :
Namul is the name of Korean style blanched veggies.
The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.
Home-made version, in Spring.
So this time with Autumn produce :
I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.
Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.
Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.
Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.
The 4 dishes :
It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.
The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.
The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.
Garnished with sauce for okonomiyaki (a veggie Worcester sauce).
The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.
Then cut and eat while hot.
Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.
You could see the making of green and orange kurokke in the previous post.
I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :
Myoga.
I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.
GOURMANDE in OSAKA 