Are you familiar with Japanese, or better, Okinawan Fu? It looks like sliced white bread and in a way that’s what it is, but it’s made entirely of wheat gluten. In Japan it’s used to make all sorts of cooked dishes. I really should have taken a photo of the little bread slices before cooking them as it’s completely unrecognisable in my dish after I cut it into 1 cm cubes and soaked it in egg. We quite like it.

The dish I made is called Fu Chanpuru, which essentially means Fu with something mixed (in this case stir-fried). I loosely followed a recipe but replaced the sausage with rehydrated shiitake mushrooms, the fish based dashi with shiitake dashi (to make it vegetarian), and also added some chiffoned baby spinach and a little leftover shredded Napa cabbage.

As I had too many bean sprouts, I used the rest of them as salad with a leftover dressing of sesame oil, red wine vinegar, soy sauce and sugar.

At the end I decided that I also wanted a mashed up pickled plum with me rice, as I like the tangy kick from it. My husband opted for red cabbage kimchi instead.

Recipe used:
https://kokorocares.com/blogs/recipes/recipe-fu-chanpuru

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #JapaneseFood #FusionKitchen #Food #VegetarianFood #KokoroCares #SylkewebFood #SylkewebFood202404 #Sylkeweb202404
@foodiverse@a.gup.pe

I cooked this pasta with lamb ragù dish from a recipe recommended yesterday by @xvf17@sfba.social and what can I say, yet another good meal was enjoyed in this house. All the different tastes (fennel, mint, harissa, lamb mince, etc.) worked really well together and there was a nice kick to it.

It didn’t take me quite as long as advised in the recipe (2 hrs 15 mins) but I only made half the amount and didn’t have to wait for that much liquid to evaporate, so everything was done after 90 minutes. It was really worth every minute.

As pasta I used a type of Rigatone as that works really well with ragù, and I like this one despite being wholemeal.

Here’s the recipe to try preparing it yourself:
https://www.foodandwine.com/recipes/strozzapreti-lamb-ragu
(It didn’t specify whether to use harissa as a paste or a dry spice blend. I used the latter, perfect.)

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #ItalianFood #EuropeanFood #FusionKitchen #Food #Flexitarian #LactoseIntolerant #LactoseFree #SylkewebFood #SylkewebFood202404 #Sylkeweb202404 @foodiverse@a.gup.pe