Sara udon with 3 greens.
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.
Green pea sprouts.
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.
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 :
First side : cabbage and cherry tomato salad, with sesame oil dressing.
Second side : silky tofu, to eat with soy sauce and minced greens of kujo negi.
Cauliflower and sesame.
A delicious purée that changes from the classic potato version. It’s extremely creamy nutty and later, it’s very light in your tummy. Ideal for lunch on day behind your desk.
Cauliflower boiled till it’s half-cooked, plus home-made roast sesame tahini, salt, pepper.
Roasted sesame seeds on top.
Sprouts of water morning glory around.
Another delicious and simple plant based lunch with hot spices.
I stir-fried this mirepoix with ajowan and mustard seeds.
I’ve added these soaked and boiled chick peas. And powdered curry spices.
Then on top some salt, chili powder and garam masala spice mix.
Kushinsai, water morning glory. Here, it’s the sprouted version.
Steamed only one minute.
The plate ! Mmmm…
Ama-ebi, Nordic shrimps from Hokkaido. First in a little ceviche, with mint, lemon and pepper. They have lost their prime quality to be eaten as plain sashimi.
The change of color in the sauce occurs very quickly.
Small leaf mint and small shrimps…
This is kushinsai, water morning glory, liseron d’eau.
A nice South-Asian stir-fry green.
That’s the dish : bifun (rice vermicelli), garlic, onion, ginger, celery stalk, bell pepper, kushinsai, shrimp and mint. Salt and a little Sichuan pepper.
Cal 398.2 F6.7g C62.1g P23.0g