As Spring arrives, I have to cook my quota of Easter eggs.
What comes first ? The egg or the nest ?
Let’s say it’s the egg. Some eggs, like those of quail are irregular in colors, just like that.
The eggs are made of pasted edamame beans and broken renkon lotus root. There is also onion, garlic, white miso and for a cheezy touch some bits of sake kasu. I have cooked the paste then shaped.
I had seen some “cookies” made from soba noodles, so I knew they were tasted after being dried.
I have simply baked fresh soba buckwheat noodles under the grill of the oven toaster. The noodles are boiled, but cold. I have not added any flavoring, they are delicious that way.
It’s crispy around and soft inside.
Tsubomina and lotus root stir-fry as a side.
Sakura okowa as a second side (details here).
That’s a Spring lunch for me.