Sesame and sesame ramen

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A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

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I bought the noddles and the soup (tonkotsu pork broth).

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The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

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A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

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…slices of ukon turmeric.

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Cumin lamb chop and kujo negi, Chinese style

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Another way to serve a lamb chop. A fun quick lunch.

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Pan-fried with sesame oil and cumin seeds.

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I had a few fresh Kujo negi, Kyoto leeks.

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The tender part of greens.

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The white part is cut into angel’s hair.

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The sauce : Chinese black miso, a little gochujang and powdered cumin.

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I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.

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That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.

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Deconstructed inari soba and 4 treasure mozuku soup

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Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

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Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

DSC08755-001 I have made kujo negi into threads :

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I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

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So I’ve placed the noodles on top of the pockets. The project was to fill them.

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Fresh edamame from kuromame (black soy beans)

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You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

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Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

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Mixed baby leaves, plus mitsuba and cherry tomatoes.

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My lunch !

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Sara udon lunch

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Sara udon with 3 greens.

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空芯菜 kushinsai, water morning glory. It’s a South East Asia classic green. With the tropical weather we have now, they can grow it easily.

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Green pea sprouts.

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Kujo is the 9th Avenue, in Kyoto. They don’t grow them in the street now, but maybe 200 years ago. It’s one of the many Kyoto area original vegetables.

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I’ve stir-fried ginger, onion, garlic, kujo negi whites and kabocha pumpkin. Then added ankake sauce. I’ve added the 2 greens at the end. That’s my sauce to pour on :

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Sara udon.

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First side : cabbage and cherry tomato salad, with sesame oil dressing.

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Second side : silky tofu, to eat with soy sauce and minced greens of kujo negi.

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Les petites tartines

Tartine au misozuke tofu et au daikon kaiware (radish sprouts).
A tartine is just a slice of bread with something on it. Simple.

Graham flour and sesame bread. It’s a thick bread, a bit rustic. Perfect for that “cheese” tofu. The radish touch is interesting and crunchy. Miam !


read about misozuke tofu (fermented tofu)

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Tartine grillee au poireau “Kujo negi”, cheddar et poivre noir. Leek, cheddar, black pepper.

The bread is pistolet milk roll that were starting to become stale. (Post about pistolets )

They were still very fluffy inside, and great after toasting. Perfect hot sand, fresh and creamy.

Vichysoisse grise

That’s not the excepted color…

This blue PLUS :

This white. And I got this grey-blue. I expected it would be more vivid, but maybe some substance in the leek tone down the blue as they simmered together.
They are the white of Kyoto Kujo negi. The only other ingredient was a tablespoon of tofu added to the chilled soup to “cream” it.

Added a few salted greens of same greens before eating it :

Enjoyed till the last spoon !

Kyoto Kujo negi

That’s not cooking. Well, I eat every day, but I don’t always cook. Some meals are as simple as a bowl of rice.

And a few beans.

With Kyoto Kujo negi (Kyoto 9th avenue leeks), as they were cultivated there… a long while ago. It’s leeks with tender greens, not too harsh nor strong and that you can eat raw.

Cut, salted, rinsed.