by : Reiko Noodles/Pasta

Be-My-Valentine Pasta
バレンタインパスタ

This was an accident.

It was not intended for Valentine’s Day (I made it for a meal over a week before that day).

But it turned out so pretty, and I decided to wait to post it until Valentine’s Day.

Garlicky garbanzo sauce accented with beets.

Yes, the lovely pink color is from the beets.

I typically like to finish my dish with some kind of green herb, but this time I purposely stopped myself to keep it all pink and red.

(I really liked how the end result looked!)

We are planning to celebrate V-Day for lunch tomorrow.

And yes, I do have a plan for dessert too.

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by : Reiko Japanese Food, Mochi, Noodles/Pasta

Fox-Power Udon
きつね力うどん

You are probably thinking that the title of the dish is strange.

Well, in Japan, Udon with this fried soy curd, called “A-GE” is called “Kitsune” Udon, and Kitsune means “fox”.

When Mochi is added, it’s called “Chikara” Udon, and “Chikara” means “power”.

Since my first Udon-making experience was so positive, I decided to make Udon myself again.

I only make enough for two people.

So the batch is so small, but it’s so worth it!

Homemade Udon, porcini-kombu dashi soup, fried and sweet fried soy, Mochi, Wakame seaweed (hidden underneath), and scallion.

It’s a double-carbs dish, which I typically avoid, but it was too tasty to complain!

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