A soup made of all the leftovers :
-purple sweet potato
-cod fish
-jelly fish (preserved in salt, soaked)
-chick peas
-capers
-onion
-red wine
Simmer, then add Kintoki red carrot and turmeric.
And it’s… delicious indeed.
Steamed kabocha with sesame oil and sesame seeds.
Steamed okra and sudachi lime.
A yummy Winter lunch.
OK, not really what the title says. That’s a fish and veggie lunch.
I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.
I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :
Done !
Served. It’s very juice, so that goes well with potatoes.
Boiled, then mashed, flavored with salt, pepper, chili and olive oil.
A little early Autumn party around cheese fondue ! There is a special guest, here is :
宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.
We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.
The result is incredibly yummy…
Dip in bread. Or toasted bread.
Or veggies.
Another refreshing lunch for hot days. Delicious and plant-based except for the broth (that you can replace by a kombu dashi).
That’s from an idea seen on pinterest from this blog. I have not followed exactly. I refried garlic, rosemary in olive oil, added wine, simmered shimeji mushrooms. Garnished with negi leek and parsley. Warm, I was not too crazy about it, maybe I put too much rosemary. It’s better chilled, so I have kept it for the next lunch, now.
I had chicken stock left, cooled. So I’ve added chili pepper, ground black pepper,and sansho peppercorns to spice it. Boiled and chilled soba noodles to dip in.
If you like soba see this compil’.
Side veggies : lettuce, steamed kabocha and okara veggie patties (recipe here).
Local seafood and exotic recipe. Daube de poulpes.
That beast is ugly, sorry. And the daube…it’s a stew that never looks refined.
That falls apart, that’s shapeless. Forget.
NOOOOOOOOOOOOOOOOOOOOOO ! Stay ! That’s delicious.
Small tako (octopus, poulpes) from the area of Kobe. That’s something you cook extremely briefly or really longly. Today, the slow way…
Slow simmering.
After…hours and lots of red wine later.
It melts in the mouth.
GOURMANDE in OSAKA 