Springtime kneppes, sweet green dumplings and sour white sauce

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A dish of contrasts. I was thinking that green kneppes would be nice. The addition of peas makes them sweet, so a sour sauce reveals them.

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Blanched peas, mashed with a fork, flour, water, salt and wuxi (5 spice mix). Boiled.

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For the sauce, salted new onions, later mixed with minced dill, sour yogurt (at room temperature), coriander seed, pepper, nutmeg. You can use a plant based yogurt.

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Coat the very hot kneppes with the sauce and serve immediately.

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Spicy crazy ramen burger (black bean burger part 2)

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Ramen burger ! Yeah, and it’s probably addictive. At least, my version is. You should really try.
If you wonder who came with this crazy idea, here is a little historic explanation. Everybody knows Fukushima, the region is famous for its… atomically good ramen. Well that’s a true.
喜多方ラーメン (Kitakata ramen) from the town of Kitakata are said to be one of the 3 best in Japan.
ramen source “tourist info”
They are ramen, topped with chashu (pork roast), a slice of surimi, menma bamboo shoots, negi… Then one shop had the idea to make to round patties of broth flavored noodles and serve the toppings inside :
ramen burgerkitakata ramen-burger
source “the restaurant that started the ra’burger”
They have then been copied all by many others.

So, I have not followed their recipe at all. I’ve used a home-made black bean burger and improvised my fried noodles :
DSC07342-001 making the burger (click here).

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Here are toppings. My sauce : neri goma (pasted sesame, tahini), rice vinegar, miso, a little sugar, paprika, chili pepper and turmeric.

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The construction : a round of pan-fried ramen, a layer of greens, a bean burger, a good amount of sauce, pickled ginger, a second round of ramen, cut coriander leaves.

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That’s a complete Spring spicy ramen burger. And it’s really delicious.

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I tried to eat it with the hands, and I got greasy fingers, that I had to lick after… A sort of burger case would be convenient. I should get some printed at my name.

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Cooking black bean burger for Spring (1st part)

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I could eat beef burgers but I now prefer bean burgers. If you think I’m weird, you should try these. They are soft, juicy, crunchy, flavorful. And easy to make.

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Basic ingredients that you can make from scratch but I had them ready to start. Yakisoba (fresh ramen for hot plate) and cooked black beans (here kuromame). You can use other types of noddles/pasta.

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Mix, shape and cook. OK, I mash the beans with a fork, I mince the greens, onion, ginger, I roughly break the walnuts. That’s not precise be make them to taste, you can sample the ingredients as you mix in. With 1 cup of beans, I made 2 burgers. I cook them briefly in a frying pan.
With 1 pack, I made 4 rounds of yakisoba. I stir-fried them with a little sauce and spices, then shaped and cooked next to the burgers.

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You wonder why I made these yaki-soba “patties” ? Oh, I had space in the frying pan. You’ll see that in next post.

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Here is the burger !

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Dill veg’ burger

A quickie : azuki patties with dill gomadare sauce. It’s delicious.
Herbs are expensive in Winter, but when they have too much at the end of the day, the stores discount : at the condition that you take 4 packs of dill, you pay like 1/2 a pack. Oh, I’ll find something to do with it. I’ll just put some in everything.

Azuki beans. Well, you have to soak and boil them first.

The burger is made of half-mashed boiled azuki beans, onion and ginger cubes, powdered sesame, minced dill stalks, ninniku no me (garlic stalks).
It is flavored with salt and wuxi (Chinese 5 spices).

The sauce gomadare (sesame sauce) is pasted sesame seed, white miso and rice vinegar in equal amount. Plus a pinch of sugar. I’ve added dill in it and some water to make it liquid.

Enjoy the burger with the sauce. And some freshly baked bread to clean the plate.