Sesame and sesame ramen

DSC03235-001
DSC03238-001

A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

DSC03225-001

I bought the noddles and the soup (tonkotsu pork broth).

2013-11-25

The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

DSC03237-001

DSC03217-001

A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

DSC03006-001

…slices of ukon turmeric.

DSC03211-001DSC03229-001

Black natto brunch

DSC03182-001DSC03178-001

Tororo on my bowl of natto

DSC03167-001

A nagaimo, a long yamaimo or Japanese yam. Naga means long. We often buy only a cut, but the root is 60 cm long or more.

DSC03168-001

Grated. Tororo tuto.

DSC03181-001

Like an apple or an avocado, grated yamaimo tends to oxidate and darken in color. Or not, and that’s not previsible. But that was the case with this one so I’ve added juice of sudachi lime to keep it relatively creamy in color. That’s also a nice flavor addition.

DSC03174-001

Black natto (fermented soy beans). It’s often paired with grated wasabi.

DSC03172-001

Natto with rice is a regular breakfast item in Japan. So just that with tororo and green tea. A nice simple brunch.

DSC03184-001

DSC03175-001

Summer salad with argan oil and black beans

DSC07710-001DSC07692-001

Black beans have a Winter image… I refreshed them with greens and juicy items for a nutritive Summer salad meal.

Fragrant argan oil from Morocco, a little garlic, salt and balsamic vinegar for the dressing.

DSC07702-001

The companions of the kuromame (black soy beans, that were boiled and frozen) are edamame, sliced okra, shimeji mushrooms and green sweet chilis. I’ve added a little minced hot chili. I’ve steamed all that together. Added the dressing, let cool.

DSC07697-001

Chilled shirataki noodles with black gomadare sauce

DSC07111-001DSC07126-001

And advantage of shirataki (konnyaku noodles) is unlike other noodles, you don’t need to boil them again then chill. All you need is rinsing them in clear water.

DSC07100-001

The 4 elements of my dish.

DSC07107-001

A : rinse the shirataki noodles.

DSC07109-001

B : cut cubes of fresh tofu.

DSC07105-001

C : prepare veggies like bell pepper, red chili, goya, onion and coriander.

DSC07110-001

D : make the dressing.
Gomadare is the classic sesame dressing. Today it’s black as I’ve used black sesame and the black douchi :

DSC07132-001

Douchi, Chinese fermented black soy beans.

DSC07115-001

Kabocha nems

DSC04586-001DSC04599-001

A free variation of nems (Vietnamese fried Spring rolls) to empty my fridge and rejoice my tastebuds.

DSC04515

I had green soy beans (read more here) to use.

DSC04571-001

Steamed kabocha, boiled green soy beans, onion… plus a good amount of turmeric and curry spices.

DSC04580-001

Rolled in rice-paper, painted with oil all over.

DSC04596-001

Grilled in the oven toaster, served with parsley.

DSC04607-001

A dip of black rice vinegar, chili pepper, a little soy sauce.

DSC04592-001

banbanji and green soy

DSC04543-001DSC04558-001

A variation around banbanji, the Chinese cold chicken dish. I’m using a bean not so common, even here in Japan :

DSC04144-001

緑大豆midori daizu. Green soy beans. Also called 青大豆 ao daizu. Blue soy beans.
They are dry soy beans that are green/blue, while the regular ones are white, and sometimes black :


They are not edamame, the fresh (not dry) soy beans.

Edamame. See this post about preparing them.

DSC04515

Cooked. The process is the same as for other beans, soaking, boiling…

2013-06-18

The base of banbanji is chicken slowly boiled in water with ginger and leek, then let cool in the broth. Later the meat is very tender. Then mungo bean sprouts, maitake mushrooms, red bell pepper, grated ginger…all are raw.
Plus the green soy beans.

2013-06-182

Soaked, and boiled.

DSC04564-001

The sauce is goma dare (sesame, rice vinegar, garlic, ginger, a little sugar).

DSC04539-001

2013-06-181

Tofu, natto and green caviar…

DSC00197-001

DSC00212-001

A very nutritious and delicious Okinawan style dish. It’s plant based, and easy to prepare… if you have the ingredients.
Well, go and fish that green caviar sea weed :

DSC00119-003 umi-budo (more here)

DSC00222-001

It’s very firm momendoufu (cotton tofu). I have pressed it with plate, slightly to extract excess water. The natto (fermented soy beans) is mixed with mustard and black rice vinegar. Around, you see bits of negi whites and shishito green pepper.

DSC00190-001