Another way to serve a lamb chop. A fun quick lunch.
Pan-fried with sesame oil and cumin seeds.
I had a few fresh Kujo negi, Kyoto leeks.
The tender part of greens.
The white part is cut into angel’s hair.
The sauce : Chinese black miso, a little gochujang and powdered cumin.
I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.
That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.
It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.
I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.
A good kabocha miso soup.
I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.
Added a few green peas to reheat.
Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.
You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.
The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.
Creamy quiche. It’s plant-based and gluten-free.
A filling lunch, very tasty.
The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :
Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.
Pan-fried.
The redness comes while cooking. Served with leaves of komatsuna.
Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :
from this blog いきもの は おもしろい！
I cut and peeled a thick slice, boiled till tender.
The sauce is green as it contains lots of fresh parsley.
Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.
The oyaimo with sauce and steamed stalks of komatsuna.
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.
A very simply lunch, for a busy hot day.
Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.
In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.
Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :
Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).
GOURMANDE in OSAKA 