Lemon juice veggie stir fry

This colourful stir fry was a little different than Yusuke’s usual mix. Believe it or not, no soy sauce was involved! He used olive oil, garlic, salt, chicken broth, and lemon juice to season the carrots, zucchini, and green pepper. The vegetables were very fresh, so their natural flavour was really enhanced.

We also had miso soup with green onions, wakame, and yakifu. Now yakifu is a very interesting substance. It’s dried wheat gluten that, in the form known as komachibu, comes in little circles that look like baguette chips or croutons. When it’s added to soup, it becomes soft and expands. It’s sort of like a squishy bread, but it doesn’t fall apart or feel mushy. It’s very high in protein and is often used as a meat substitute.

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2 Comments

  1. […] very top is fu, shaped like a momiji (maple) leaf and dyed with bright colours for decoration (see here and here for more about fu). The final garnish is wasabi: much smoother and purer than the kind […]

  2. […] cabbage and yakifu […]

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