Kombu seaweed. A small cut. Later after cooking, I cut it into ribbons.
Soy sauce and mirin (or sake + sugar), 3 tbs of each. A little red hot chili if you want. Cover with water. Let simmer. I cooked 30 minutes.
Reheat the next day. Enjoy as a rice topping, a side dish or in negiyaki.
We are in the middle of a heat wave. That was hot before that’s hard now. Here is a dish based on refreshing ingredients. I already told you the konnyaku noodles were ultra refreshing and another benefit is their fiber greatly helps digestion.
Melon (Provence style). Itokonnyaku (aka shirataki, konnyaku noodles). Hot green chili peppers.
Rinse longly the noodles. Add bits of chili pepper and raw ginger. Put in the fridge to get it very cold.
Carve pearls of melon.
Lay on the noddles. Add the juice that escaped.
Serve very chilled. At the last minute, decorate with ribbons of basil and balsamico reduction.
糸こんにゃく (itokonnyaku) or しらたき(shirataki). They are noddles made of konnyaku. Shirataki means white waterfall as that’s what they look like. And who doesn’t want to eat a fresh mountain torrent in this season ?
Myoga, a veggie related to ginger. Delicious raw.
The noodles are sold in bundles that can unfold or not if you want to cook them in a hot pot. I simply rinsed them in cold water.
That’s a food without calories and it’s popular in the West some diet extremists. I don’t eat konnyaku in order to stuff my face without getting the calories. The food is appreciated in Japan for its texture and the lack of flavor that allows you to match to any flavorful food. A perk is konnyaku fiber favors smooth digestion.
These noddles, served chilled are very refreshing.
The tsuyu (dip sauce : dashi broth + soy sauce + mirin) with grated daikon radish. All the flavor comes from it so the tsuyu has to be coarse. I added green yuzu slices and the myoga.
Natto with mustard.
A small gaspacho.
Bought black gomadofu (black sesame tofu). You can make yours (recipe). This one is sweet. I served as dessert it with a yamamomo berry.