A long time ago, a very cheerful lady asked if I liked French pot au feu and I said that was not my favorite dish. She was very disappointed as she had just discovered the dish in a “traditional French restaurant” here in Osaka, and she said : “Really I love everything spicy with tomato sauce, chick peas, seafood and hot dog sausages…”. It seems, she ate an original variation for sure that drifts far away from what most call pot au feu in France.
Well, I’ve made it today without the knackies. I don’t know if that has a name. Maybe the Spanish “cocido de pulpo con patatas”, but I don’t see it with sausages. Well, they are not here.
I have the pulpo (octopus) :
Into a broth (onion with cloves, chick peas, bouquet garni, mushrooms).
Added potatoes. Later tomato sauce and a little red wine. a little hot chili.
Kyoto red kabu turnip.
I first added pieces of the root, then stalks, then at the end leaves.
A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).
A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.
Stir-frying the oysters.
Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.
Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.
You have a nice veggie side dish, fresh and crunchy.
Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?
三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.
The base is grated Japanese turnip, with some leaves. I’ve let it a while and squeezed excess water.