pop corn | GOURMANDE in OSAKA

That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.

Starting with a bunch of fresh basil.

Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.

Rosy spring cauliflower.

Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).

The raw vegetables marinated one hour in the pesto.

Place the veggies on a bed of baby leaf salad and more basil leaves.

Add freshly roasted pop corn on top. Add flowers to decorate.

A twisted soup… for a funny plant based meal. That’s a delicious fresh green creamy soup, with a hint of nuttiness from the pop-corn.

Green simplicity. Full of proteins and flavor.
Only edamame (green fresh soy beans), mizuna leaves and kombu dashi (seaweed stock). Plus corn, for the topping.

Tristep trigridient soup :

1-Rub the pods of edamame with coarse salt and rinse them. Boil them in their pods in slightly salty water. That takes 4~5 minutes till they get soft. Or use frozen pre-boiled ones.

2-Add 2/3 of the dashi stock to the shelled beans and juice in the blender. Simmer a few minutes in a sauce pan (or the micro-wave).

3-Juice the mizuna with 1/3 of dashi. Mix to the soup. Add salt and pepper to taste. Serve.

Pop 2 tbs of corn. I like corn flavored pop-corn. It has to be made and eaten in a delay of few minutes. After the nice taste wears off nearly as soon as they cool down. I know you can cover them with caramel, fudge or other sauces, but you simply get a piece of plastic texturing your sauce and the taste of corn is lost.

Voila…
…now, look at that :

Seen it ? Too fast ? Replay, slow mode :

The camera was not on the paparazzi mode… that takes 2 minutes. But the hot soup “eats” the hot pop corn and you can see it disappearing like a person trapped in quicksand. Actually, they deflate.
I suppose that works with any kind of soup.