So quick, so fresh… A very green salsa dip with refreshing okra.
Sweet green chili pepper. I took out the seeds, juiced a hand full. Add another hand full cut into the blender. Plus a little minced garlic, cut onion. A little hot green pepper. A little salt.
Added cut steamed okra. Blended into a chunky texture. Let a while in the fridge to chill and let flavors mix.
With bought nacho chips.
A simple Winter baked dinner.
The potatoes are twice baked. Sliced yaki-tofu (grilled tofu, it’s firmer). Some green sweet pepper.
I’ve added sake kasu on top and painted with olive oil. Then when that was grilled a little layer of salsa.
Yummy cannelloni in a rich sauce, with melty cheese… and a great flavor of marjoram.
Veggie filling. There are 2 types white and green.
The green ones are filled with peas, paprikas, garlic. The white ones are tofu with a little canned salsa.
Covered with sauce and cheese. I had some frozen marjoram I needed to use. It looked bad and I believed these leaves were stale so I put a lot to get a little flavor. Actually they tasted like fresh, very fragrant.
Deliciously hot, rich and melty…
The dish :
Cal 675 F25.0g C82.5g P36.2g
LY
It’s hot ! But no longer too hot, just hot and sunny : 28 degree Celsius. Great for a lunch on the balcony, with a little glass of wine.
Nobody seems to eat on the balcony in Japan…
A heart shaped yakitori lunch.
Tori is bird, yakitori is grilled chicken, the generic name for the Japanese small chicken skewers. All parts are used. You can grill on a brasero, if you have. I use the oven toaster for my individual y-t.
Before you saw yakitori (click on text) :
with negi leeks
salt grilled tsukune (meatballs)
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Today chicken hearts. They are opened flat on small skewers.
You have 2 options :
Shio-yaki. Salt grilled. Just sprinkle coarse natural sea salt, then grill.
In sauce. You can buy a yakitori sauce if you like buying stuff. Or simmer a little soy sauce with mirin, sugar or honey (or a mix) and add a very small amount of starch if you wish it was thicker.
Coat your skewer in that sauce. Start grilling. Paint again with sauce. Finish grilling.
The 2 types.
On the table, also serve the rest of sauce, and shichimi togarashi (7 spice mix), on a side plate. For more flavor, you can dip the skewers before eating. Or not. The flavor of the grilled meat is enough.
Heart color side : salsa soup. Tomato juice, Louisiana chili, tomatillos, green pepper.
Tomatillos would not float (unless supported by green pepper or their “package”. They fell in the bottom of the soup.
Matsutake kayaku gohan. Flavored rice. In the rice cooker, I added soy sauce, mirin, spinach stalks and matsutake mushrooms (sliced stalks). For the color, I mix in spinach leaves at the end. It’s genmai, brown rice here.
You can see a bit of mushroom. Add an apple for dessert, and you have eaten, and well.
GOURMANDE in OSAKA 