Another way to serve a lamb chop. A fun quick lunch.
Pan-fried with sesame oil and cumin seeds.
I had a few fresh Kujo negi, Kyoto leeks.
The tender part of greens.
The white part is cut into angel’s hair.
The sauce : Chinese black miso, a little gochujang and powdered cumin.
I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.
That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.
Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.
Gochujang, the Korean sweet and hot paste.
Red onion.
Boiled azuki beans (frozen).
The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.
Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.
Cooking the patties with slices of apples.
Mmmm….
A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.
First make some wraps with wheat flour, olive oil and water (recipe here).
After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.
Grated cabbage.
A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.
In the paper, they are ready to go. Serve with hot tea and a fruit :
Weirds sausages in a green wrap. They are easy to make and really yummy.
The basic ingredients. The beans are boiled of course. I mashed them together with a fork.
Spices, lots of paprika powder, a little garlic (grated) and black miso. They have no case, just formed by hand. But they could used some support :
Ninniku no me (garlic stalks). I passed them into, on the model of sausages formed around a bone.
Then baked the sausages (painted with oil) during about 20 minutes.
Enjoy in a wrap of sanchu (Korean lettuce) with carrot, and some chunky mustard.
Chicken and shiitake mushrooms cooked with makkoli, the Korean fermented rice drink. I’m probably not the only person on the planet doing it but that was an improvisation and I loved the result.
So this is the weapon used for the crime. I’ve associated it to ginger and kuko (goji berries) to remind Korean medicinal drinks.
Cook onion, fresh shiitake mushroom a little in oil.
Then add a chicken breast, a few slices of fresh ginger, a sip of soy sauce, cover with makkoli. Cover, let on low heat.
When the meat is tender, break it in big pieces with a fork. Add goji berries, fresh spinach and a little potato starch if you want a thicker sauce. Cook slowly 5 more minutes.
Served on home-made tortilla colored with turmeric, with kimchi as a side.
And a glass of chilled makkoli.
GOURMANDE in OSAKA 