A simple early dinner.
ぶりかま焼き (buri-kama yaki).
I baked the jaw of a buri (yellow tail). I’ve simply drizzled oil + mirin + soy sauce on it and passed under the grill. Then, mmm….
That looks like nothing. The jaw of fish is often discarded and that’s great for me, because I can get it for a song. But if you roast it, you have a dish for a king. That’s the case for most big fatty fish, so try it with tuna and salmon too.
I had crispy radicchio (trévise)
that I ate with just a little salt and olive oil.
Green, fresh… and something that makes little sparkles on the tongue.
These are regular wasabi leaves (wasabi no ha).They are like the smaller version than those used to to make wasabi tsukemono (see here).
They are different from wasabi greens (wasabina), not that I could explain the botanical nuances. wasabina
They don’t have much taste actually and it’s disappointing. Well, that doesn’t matter as I find them pretty and you never have too much salad. And I boosted up the taste with wasabi root.
I’ve stir-fried onion, then the minced stalks, then flavored with shoyu soy sauce and a little yuzu juice. I’ve added the cut leaves and let cool.
Served with good fresh silky tofu, and a little grated wasabi root.