Soba miso soup and grilled aji fish

Classic Japanese food, in a not so classic meal presentation. There would be rice normally. That doesn’t matter, as long as it’s colorful and good.

Shioyaki aji. The aji are Japanese jack mackerels. They look like sardines but you can recognize them by the “zip” on their side. I’ve simply cleaned and emptied them them, sprinkled salt and grilled a few minutes under the broiler.

Some vitamins to fight the Winter plagues. The greens are sanchu Korean lettuce. Then some pickled young ginger.

Plated.

Blanched fresh soba with nanohana (rape greens). On that, a classic miso soup. The red bits are a dry togarashi chili.

Shioyaki aji, simple grilled fish

Shioyaki, salt-grilled. It’s the basic Japanese grilled fish. I’ve got a good refill of the precious omegas.

Aji, chinchard, Japanese horse mackerel. It’s very close to sardine. They are getting very fat, thus delicious in this season.
Clean, empty, slash, sprinkle coarse sea salt. Let 5 to 10 minutes. Grill.

Served with yuzu citrus.

A creamy spicy polenta, and tomato sauce.

Shishito peppers grilled with the fish.

Mizuna leaves.

A yummy dinner !

Shio-yaki. Pure fish.

Fish and salt, on fire. The fisher’s meal. That could be essence of Japanese food.

Aji are small common local fish (Japanese Jack Mackerel, chinchard). You empty them, rinse, sprinkle a little natural sea salt. Then grill on a brasero, camp fire, in a fish oven, under the grill or broiler… That’s all. That’s de-li-cious.

You can see like a zip on these fish. That’s how you immediately distinguish them from sardines in the shop, as shape, color and size are similar otherwise.
It’s not as fat too.

A miso soup with daikon radish and spinach. Genmai brown rice, with ground sansho pepper.

Sashimi konnyaku, with sweet chili sauce and spinach.
Add natto and wasabi too. That makes a meal. It’s ready in 10 minutes (provided the rice was put to cook before).

Sicilian fisher’s dinner

Fish and…

… aubergine.


Caponata

The aubergine (eggplant) was roasted in the broiler to become a caponata, with celery stalk, tomato, olive oil, garlic, onion (roasted too), capers, wine vinegar (with tarragon).
It’s a very refreshing dish, perfect for this season.

Shio-yaki aji

The fish are aji, Trachurus japonicus, chinchards, Japanese jack macquerels. They are simply baked in the oven toaster with a little sea salt.

One serving :
Cal449 F23.7g C16.1g P38.1g