Veggies for katsuo tataki (seared bonito)

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Katsuo tataki. Bonito “tataki”.

I could just say I’m proud of my nice dish. But that’s cheating as I bought the tataki (seared fish) already cooked and I only had to cut and mix with its ponzu sauce. But I prepared the vegetables.
Under there is a layer of onion slices. I cut them, salted and rinsed after 10 minutes.

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Sprouts of okra (gombos). I simply washed them.

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Then new ginger’s refreshing power. Cut in cubes.

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A few chili flakes on top. That’s ready :

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Chick P lunch and new pomelo

Colors and vitamins for the last act of Winter…

That’s all around a stir-fry of freshly boiled chick peas, with bell peppers, onions. Sweet chili sauce, and sweet spices : mace, coriander seeds, cumin.



Vegetables and fruits like natural jewels…

Served with whole couscous.

2 servings :
Cal 616 F10.2g C114.2g P24.0g

As you can see lots of white in that newly created citrus. What is it ? I have forgotten the fancy name that was announced at the market. Probably an hybrid of pomelo and yuzu.


That’s a fruit that you have deserved after spending a few minutes getting rid of all the hard bitter skins. The recompense is a lightly sweetened, firm and fresh flesh full of original flavor. Not at all the taste of an American grapefruit.

Nagasaki champon, Gourmande style (via Gourmande in Osaka)

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Nagasaki champon, Gourmande style Today's noodles are… ta ta ta… Nagasaki champon. That's the sister version of the sara-udon. This time noodles are soft and in a soup. The soup is lighter (and based on white chiken or pork bone broth, unlike here) and less abundant than for standard ramens. It is served in a deep plate, not a bowl. And it's topped by a mountain of items, mostly veggies and seafood. Sara-udon (was selected in Top 9 by Foodbuzz yesterday. Yeah !) Fresh stir-fr … Read More

via Gourmande in Osaka

Nagasaki champon, Gourmande style

Today’s noodles are… ta ta ta…

Nagasaki champon. That’s the sister version of the sara-udon. This time noodles are soft and in a soup.
The soup is lighter (and based on white chiken or pork bone broth, unlike here) and less abundant than for standard ramens. It is served in a deep plate, not a bowl. And it’s topped by a mountain of items, mostly veggies and seafood.

Sara-udon (was selected in Top 9 by Foodbuzz yesterday. Yeah !)

Fresh stir-fried calamari, bean sprouts, cabbage, onion, hot peppers…watered by a nama shoyu (soy sauce) broth. I don’t like the powder and cube broth, always loaded with preservatives, flavoring, too salty. So if I don’t have home-made in stock, I modify the recipe.

Plus fresh tomato flesh and germinated okra seeds, okra shoots.

The okra shoots are a new product. I like their shape and color. Taste is … nothing special, fresh and crunchy.


On the table a few drops of fragrant sesame oil can be added. Yum…

Cal387 F7.0g C53.8g P27.1g