Autumn lasagne

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Lasagne with season ingredients : kabocha pumpkin, mushrooms, mature sakekasu (sake lees)…
First, I’ve made the pasta with durum semolina.

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Steamed kabocha pumpkin. Silky tofu, crumbled and mixed with a little olive oil, thyme, salt, pepper, chili flakes.

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On the boiled pasta, I’ve layered kabocha, tofu and sauce.

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For the sauce, I’ve pasted the nuts, garlic, sakekasu.

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Added the paste to the soaked fungi. Added a tbs of potato starch to thicken slightly. Let a few minutes on low heat. Seasoned with salt and pepper.

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Top sauce : I’ve pasted sakekasu, miso, water, olive oil, then added broken walnuts.

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A newly created Japanese citrus. キノス kinosu, from 木の酢, which means “vinegar from trees”. It has a very fruity flavor.

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Blanched okra with negi leeks and kinosu juice as a green side.

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Fish and spinach lasagna disguised in accordion

What’s your costume for carnival ? I put a white toque and I pretend to be a chef.
And let me introduce you accordion lasagana. The idea was to fold a long lasagna instead of superposing square ones. That’s the ultimate fun comfort food.

Like this, with sauce in the folds.

A long sheet of egg pasta.

Cod fish and small spinach.

I’d added the diced fish to a chunky and cream tomato sauce.

Folded in spinach and sauce, and baked.

That’s what is like : some bits of pasta become crispy.


Raw turnip and goya as sides.

Tofu-lasagna ranchero

A very quick and easy Winter dinner.

The tofu is too soft and full of water. It has to be “dried” and made firmer. One way, which I used, is to place the block of tofu it between to plates, and top the second plate with a sauce pan. Wait 30 minutes, get rid of water. Quicker way, but not so good in this case is to put it on a plate, nuke (slow strength) 2 minutes, get read of water, repeat twice. Then you can slice it.

Tomato, shishito peppers, rosemary, garlic, olive oil…

Alternate 2 layers of tofu and 3 of sauce, keeping the bits for inside. Top with sweet corn and cheese. Bake 20 minutes.
Top with raw shishito, ground black pepper and olive oil. Pass 3~5 minutes under the broiler.

Enjoy very hot ! With hot chili Louisiana sauce or Tabasco if you like.

Mini-lasagne for a vegetal pause

I’m not vegan, but I sometimes have totally plant-based meals. This is a version of the new classic tofu lasagna.

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Half a block of hand-made momen (cotton) tofu, pressed a while to extract water, sliced in 3. In between, red onion, eringi mushroom, garlic and sakekasu (they have a fermented flavor, like old cheese), then tomato flesh. On top, herbes de Provence, salt, pepper, bread crumbs. A drizzle of olive oil… and the “gratin program” of the oven.

Turnip leaves (not so fresh as they were…), dipped a few seconds in boiling water. With shiso leaves. And gomadare (sesame sauce, with miso and black rice vinegar).

Suimono (drink soup). It’s a broth of soy sauce, seaweeds and little grated ginger, with wakame seaweed.

A few chionoules as dessert.

making Greek snowballs

Cal 644.7 F38.7g C61.1g P24.5g