Always the same, never twice the same…
Veggies, almonds. Rice noodles, coriander.
On rice paper.
As paper was thin, I put 2 layers. I wet them and lay on baking paper. This way I can always fold them and they don’t stick to the dish or get torn apart.
Freeeeshhh !
Sekihan…in quinoa version.
Seki-han, Japanese red rice, is rice cooked with red azuki beans.
Other recipes of sekihan (click)
I’ve just put quinoa and sorghum instead of rice.
Toppings are poppy seeds, goji berries…
Almonds, pink pepper…
Cal 459.8 F9.1g C78.4g P20.0g
Déjà vu ? I don’t like eating the same dish many times in a row. Still, I have to finish the ingredients. So it’s a recombination.
Kamo-negi (duck and leeks) like in :
kamo namba
Udon wheat noodles and karashi miso sauce, like in :
jajamen
making karashi miso jajamen sauce
Thin udon (regular size in small photo).
The noodles are of the very thin type of udon, specialty of Kansai (Kyoto and Nara claim it…).
They are particularly well for Summer cold udon, but also to serve “bare”, like here.
Serving / reheating udon
Buy them fresh or frozen (not dried) or make them.
Plunge them a few minutes (2~3) in boiling water. Drain and rinse quickly.
To eat hot : serve just after rinsing (I take tap water they don’t have time to cool down, you can rinse with heated water).
To eat cold : Dip them in iced-coled water, with ice cubes in Summer. Drain when they are cooled.
In any case, do that just before serving. If there left-overs, they will need a new boiling to regain the pleasant udon texture.
An addition : eringi mushrooms. Broiled without fat, like the meat and leek whites.
As you see, a big chunk of duck makes it impossible to eat it that way with chopsticks. This dish was for knife and fork. You can even add a spoon to eat the noodles like Italian pasta.
Doubly delicious !
It’s sunny ! Yeah ! That’s why I put primevères. Primavera is the Italian for Spring, surely because of these flowers. These are cultivated. In my home place, we’d go in the fields to pick tons of wild ones, like that :
Des coucous, je me souviens de ce goût sucré qu’avaient ces fleurs.
Il y en avait partout au printemps, dans les prés, le long des talus. Nous en faisions des balles.
Source Blog “Memoire de petite fille” (in French)
We call the coucous, as “Coucou !” means “Hi !” , like “Hi, I’m the Spring. I’m here…”.
Well, I here and not there, because it’s Springing in Osaka, but it’s mid-Winter in France. I still missed the coucous.
Direct sunlight is not ideal for photos, but I wanted to show it was sunny…
Paparazzi in Saint-Barthes mode.
Harcourt studio mode.
It’s a yakisoba, a veggie stir-fry of Chinese noodles. With my jajamen sauce.
Nanohana (rape blossoms), with half-cooked egg.
A bouquet of coucous painted by Matisse.
I ate all together. With wulong tea.
Gourmande’s green chili karashi miso. The sauce to make :
How many sauces and sauce bases do you need in your kitchen ? Er… 476, 477… It’s endless.
You run all over town to find them, they won’t be cheap, and/or you get will them in a bucket and to use it up before it’s stale, you would have cook with it daily for 6 persons. And the list of ingredients can be scary.
The thing is there are some sauces that can’t make at home. I am not making my soy sauce nor my nuoc nam. Some are not so quick and easy to make. I don’t make my vinegars, but I could.
Many are a combination of simpler ingredients that you already have in your closet. Or if you buy the ingredients, you can use them in many different recipes.
Note that there “karashi” means mustard usually, but it can mean “hot spice”. “Togarashi” means chili pepper. You don’t care… but well, if you eat Japanese food, they may serve you a mustard based sauce also called “karashi miso”.
Togarashi . It’s a frozen Korean chili. A hot one.
Gourmande’s green chili karashi miso
2 tbs of brown chunky wheat miso
1 tbs of black hatcho miso
1 fresh green hot chili
1 tbs of kurozato (Okinawan black cane sugar)
1 cup of sake
2 cups of water
+ 2 tbs of fragrant sesame oil
Open the chili, get rid of the seeds and white parts. Mince finely the flesh. Put all the ingredients except the oil in a sauce pan. With a spatula, mix well the miso. Bring to boil, simmer about 20 minutes, till half of water is gone.
Add the oil, continue 2 minutes on low it while stirring.
You can use immediately or keep it a while in a jar in your fridge.
I find it convenient to prepare it for 1 chili, but it doesn’t matter how much you make in a batch. You get about 1 cup. It’s well for a dozen of servings.
Use : jajamen, and to flavor stir-fries, Asian sauces, etc. It is closed to Chinese sauce doubanjang (tobanjan), so it can replace it in most recipes.
Of course, you can substitute chili pepper, sugar, sake (alcohol)… to adapt to the ingredients you can find.
MISO
Miso is a salty paste of longly fermented grains, and soy. It’s often mix. They are not all equivalent. The ingredients differ greatly and taste too.
They are often sold in boxes/packs of 500g. They can last one year in the fridge if you close well the package. If you buy only one, take it brown. With one of each of these 3, you can do most Japanese recipes :
White colored = sweet
White miso (chunky).
It contains lots of rice, a little soy. It is naturally very sweet. The higher % of rice, the sweeter and whiter. Some smooth version have even added sweetener.
Brown colored = a little strong
Wheat miso. This one contains wheat and soy. Other brown ones contain rice and soy.
Black color = strong
Hatcho miso, hacho miso. Only soy. The paste is black. It is used to make “red” miso soup. On the photo, it is “diluted”. You buy it as a thick paste.
The ones that appear to be black and dark beige to brown have some bitterness that you want for this sauce. The very light colored types of miso are very sweet, not so well here. The texture of miso, chunky or smooth matters less as they pound or pass the chunky in a blender, it’s the same thing. I like my sauce with chunky texture.
GOURMANDE in OSAKA 