A fish and whole wheat pizza this time.
The dough is cooked in a skillet. Then I’ve added tomato paste + olive oil + garlic + salt. I garnished with green peppers, sweet corn, onion, capers, anchovy and :
katsuo tataki
I’ve added this leftover of seared bonito fish. I’ve finished the cooking in the skillet.
Okra sprouts that landed on the hot pizza.
Here is my nice seaside pizza.
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.
Sprouts of okra (gombos). I simply washed them.
Then new ginger’s refreshing power. Cut in cubes.
A few chili flakes on top. That’s ready :
LY
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
GOURMANDE in OSAKA 