A classic Japanese meal around a dish of sashimi. I prepared the sides.
Steamed kabocha pumpkin and ninniku no me garlic stalks. With soy sauce.
**I simply place the veggies in a steaming basket on top of a boiling water pot, or in the steaming mode of the microwave. Thin kabocha slices take 8 to 10 minutes. Garlic stalks only need 3 o 4 minutes to be at my taste. I add sesame seeds and soy sauce when I serve them.
The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).
An umeboshi (salted plum).
Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.
**How to choose or make tofu.
The miso soup with hijiki seaweed, shimeji mushrooms and kintoki red carrots.
Making miso soup
Add rice. That’s a complete Japanese menu.
**Cooking Japanese rice
What about starting the party with a jab of colorful nutrients ? That could make a little week-day lunch too. That was the first round of a rich holiday meal. Servings are small to allow guests to last the distance…
Which soup ? Do you want your greens or your carotene ? Let’s have both. They are like hot smoothies.
Boiled carrot, kabocha squash, nutmeg, coriander seeds and a melt cheese square.
Spinach briefly “heated” in boiling water, fresh tarragon, melt cheese.
Raviole de crevettes en sauce rose.
Sorry, I forgot to take a photo of the inside. It’s a big spoon of quickly poached Nordic shrimps (amaebi) in an open raviole made of fresh egg pasta.
They are coated with the same sauce. The sauce is a Brandy tomato sauce base, flavored with the shrimp shells and creamed. Decorated with pink peppercorns.
Thai style stir-fried rice noodles… as *we* have a tsunami in Japan as they had in Thailand. And well, it’s a coincidence it’s today’s menu. I eat as usual.
There is no problem at all in Osaka. As say *we*, but in most of the country, we see the damages at the news.
Local ingredients : carrot, amaebi (nordic shrimps), shiitake, negi leeks, cabbage, bell pepper, okra.
Peanuts. Coriander and the chili are friend.
Pad Thai seasoning, egg, fish sauce, sugar…
Second day, the sweet shrimps make their come-back on a bed of bread…
I ate only half Japanese style (see here)
On German whole grain rye bread, a little cream cheese. Then a mix of shrimps, raw fava beans, celery and sudachi lemon peel + the juice of sudachi lemon (marinated 15 minutes). Spread the mix on the sands.
Cal 304 F11.8g C32.7g P20.5g
Ama-ebi is a small cold water shrimp. The Japanese name means “sweet shrimp” and they have a sweet taste when eaten raw. I think they are called “Nordic shrimps” in English.
The best is to eat them fresh and raw, simply. Just let the tip of the tail.
That’s not very filling, so I made a radish chirashi-zushi (plate sushi).
Cook genmai (brown rice), shred and salt the radish greens. Add Japanese 2/3 black vinegar, 1/3 sake. In a big bowl, mix the liquid into the rice while you ventilate with a fan. That makes the rice shiny. Add black sesame seeds.
Garnish with the radish root cut as you like.
The third dish is (bought) jelly fish in spicy sesame oil, I put it in cucumber, added a little roast nori seaweed.
(it’s a double serving of rice)
Cal497.5 F8.8g C85.4g P35.5g
(to be continued)