Beer waffles are a deicious classic. So let’s try t makkoli waffles.
The idea was great. The Korean rice wine brings flavor, milkiness and lighten the batter. They were very fluffy inside, crispy around. I’ll do that again.
The batter is very simple. Makkoli is the liquid. Zest of konatsu pomelo brings a zingy hint.
With jasmine tea. Eat while they are hot. Make another batch…
I really like peanuts, I often eat them just like that. Today, I’ve included them in some spicy bean patties to bring nuttiness and crunchiness.
I broke the peanuts in the mortar. I keep the red skin, it’s full of nutrient. Added in : Taisho kintoki red beans (boiled), onion, ginger, garlic and stalks of nira. It’s flavored with an Indian spice mix containing mango powder. A little potato starch for binding. Pan-fried.
The fruity sauce is made by blending carrot, 1/2 konatsu pomelo, a piece of onion, chili pepper and a pinch of salt.
Sides : salad with goya (bitter squash) and yamaimo simply diced.
There is green tea in my pasta and my plate looks like a garden today. Happy !
Add 1 tbs of matcha (green tea powder) to 1 cup of flour or semolina, mix well and make pasta as usual.
I like them thick and thin, that depends on days. This time, the mood was for thick tagliatelle.
I used what was in the fridge : like leafy mini daikon (leaves had been eaten, I wonder by who…), red cabbage and carrot. A dry chili. New onion. Stir-fry in olive oil. Season with sea salt and freshly ground pepper.
Add in the cooked pasta. Yes, there were 2 volumes of veggies for one of pasta. That’s the perfect ratio.
Serve with 2 sides, well 2 desserts…
A season citrus. It’s a sort of pomelo. It’s very sweet and flavored, not bitter at all.
子夏 (konatsu) or 日向夏 (hyuganatsu). The first name means “little Summer”.
Temaki means hand-roll. Temaki-zushi are casual, and ideal for sushi party at home. You put the ingredients on the table :
And guests make a cone pocket with nori seaweed sheet, and fill it with rice and whatever they like. That’s like when you fill your newspaper cone with hot chestnuts, anybody can do it.
Easy no ?
Today, the sushi-meshi (flavored rice) is a little special. The classic version is white rice with a vinegar/sugar/salt seasoning. My rice is polished hatsuga (germinated rice). My seasoning is pomelo juice + kurozato (Okinawan black sugar) and very very little salt. Because this is a salty filling :