Another version of the Indian pancake. I had soaked enough grains for 2 batches.
That was the occasion to cook these long red peppers. They are not hot at all.
Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.
Okra.
Scramble tofu with basil, black pepper and salt.
Goya bitter cucumber.
I made coffee jelly (with agar).
Served as dessert, sprinkle with cinnamon and nutmeg.
Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.
I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !
I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.
Cut and they become little bags to contain your sushi.
My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.
I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.
Toppings : edamame fresh soy beans, fresh sweet corn, sweet green chili, carrot.
Served with kaiware daikon sprouts.
GOURMANDE in OSAKA 