This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season
Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.
Served with ume pesto :
Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.
Then enjoy a sip of broth. Mmmmm…
We are having a dry or a late rainy season. It’s getting hot. We have to get used to it. Adapting the menu is very important.
This natto is from a village called Tamba, famous for its soy bean. It’s a little more hand-made than the ordinary one.
I’ve added negi leeks, nira garlic chives and green sansho peppercorns that are now in season, with dashi broth and a little soy sauce, mixed and let a few hours.
Very large long beans. I’ve just cut them in 2 and blanched.
Blanched ninniku no me (garlic stalks) and boiled tokk (Korean mochi rice cakes)
The beans, stalks and tokk reheated in tomato sauce with lots of cut fresh oregano.
To add a little sourness : tarragon pickles (made here).
Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.
Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.
Yellow.
Turmeric, raisins, red bell pepper, chick peas, herbs.
Red.
Tomato paste, chick peas, sweet corn, green bell peppers, herbs.
Green.
Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).
That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
Home-made matcha (green tea) pasta.
Creamy cheezy pesto dressing.
That’s made with the leftover of this :
The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.
That makes a perfect dressing for a mix of baby leaves.
So that’s this month’s Daring Cook’s challenge.
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
Meatballs !
There will be several posts that will appear in the next days on this topic with Japanese chicken meat balls (tsukune) :
yakitori
So let’s start with this “Italian” version.
Yes, no meat in sight… and well bean versions are allowed.
Taisho kintoki red beans (boiled), garlic, onion, black miso, herbs (oregano and basil), paprika, hot chili and a little potato starch for the binding.
Chinese black miso is the main flavoring.
The cheezy filling is sakekasu (sake lees), tofu, olive oil and salt.
Then they can be steamed in a steamer or in a micro-wave (200 watts). Served in tomato sauce. They are equally good hot and cold.
GOURMANDE in OSAKA 