Ponzu is one of the typical Japanese sauces. It’s ideal to season this fish salad.
It’s very simple : shoyu (soy sauce) and citrus juice.
That’s it, I can keep that a while in the fridge.
Today’s citrus is fragrant green yuzu.
A green bed made of lettuce, onion, konnyaku (seaweed flavored) and avocado.
I’ve bought the fish. It’s katsuo no tataki, it’s seared and refreshed bonito. The best of the 2 world, tangy like grilled, freshly raw like sashimi.
Even potatoes can be green.
I’ve got many tiny new potatoes. The smaller, the tastier. I’ve half-boiled them. Then rubbed with salt, herbes de Provence and olive oil.
I put some big favas (broad beans too).
Frozen greener guacamole (click here to know more). Let it near the oven…
It thawed into this sour green sauce.
This green guacamole brings the perfect contrast to pinpoint the mildness of the starchy bites.
Edamame, the fresh green soy beans are probably not an Asia tradition, but they fit in so well on a dome of buttered rice.
With leftover cooked brown rice and potatoes, a few veggies, it’s quick to throw in a nice vegetarian Indian one plate meal.
The mild : Cardamom flavored potato and new onion.
The red hot : Garam masala stir-fried okra.
Refreshing mango lassi.
Add a fried egg, and spiced mizuna leaves.
Hmmmm, healthy and satisfying.