Tororo-gohan with mitsuba. Yam creamed rice in green.

DSC03598-001
DSC03562-001

This slimy texture is that grated nagaimo (yam) and it’s very appreciated here. It’s very hydrating and refreshing in summer. It’s called tororo.

Tororo-gohan is a traditional Japanese dish probably very ancient. The principle is pouring a cold cream made of nagaimo (yam) on hot rice.

DSC03583-001

Like this !

Peel then grate this naga imo (yamama-imo, Japanese yam) in a Japanese mortar (that has lines carved inside) or a grater with spikes.

DSC03559-001

You obtain the tororo texture. I simply flavor mine with a little soy sauce. Classically you make a tsuyu (soy sauce, dashi broth, mirin, slightly simmered then refreshed).

DSC02715-001

About mitsuba.

DSC03566-001

In the blender I’ve made a pesto of mitsuba greens.

2013-06-07

Pour the tororo on top of a bowl of very hot rice, add toppings and enjoy. My topping is the mitsuba pesto.
Classic toppings : ribbons of nori seaweed, aonori seaweed, raw quail egg, slices of okra, herbs…
I’ve added sesame seeds on my genmai (brown rice).

DSC03577-001

DSC03614-001

Aonori kibinago no kara-age

DSC03196-001
DSC03172-001

kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. So frying is the way to go. I’ve seen addition of aonori seaweed for frying and retained the idea.

2013-05-301

Kara-age :
Rinse the fish. Sprinkle salt and pepper. Heat frying oil. Mix flour, potato starch and aonori (seaweed flakes).
Pass the fish in the mix of flours and fry. Add a little more aonori on top.

DSC03188-001

Eat them whole, so you intake all the calcium in the bones.

2013-05-302

Sides : lettuce with black rice vinegar, sesame carrots, salted goya (bitter squash) and polished germinated rice.

DSC03186-001

Moonlight fish and sky bean rice : shio-yaki saba and sora-mame gohan

DSC02857-001
DSC02843-001

The moon is announcing rain ?
Let’s grill moon colored fish…
Soramame (sky bean) is the Japanese name of broad beans (favas).

2013-05-231

In the rice cooker : soaked rice, a 1 tbs of mirin and the skins of the beans. So the rice is nicely flavored. Then I take away the skins and replaces with the green inside, add a pinch of salt, and let a few minutes in the steam.
My rice looks… dirty ? Well, it’s not white, it’s polished germinated rice, a healthier version of white rice.

DSC02839-001

The flavor + the color !

DSC02836-001

Shio-yaki is so simple : salt and grill. It’s saba (mackerel) and its precious healthy omega.

DSC02849-001

Of course, 2 items for a Japanese dinner, that would be too sad.
The rest of the menu is in next post.

DSC02829-002
DSC02855-001

Mehari sushi, thyme veggies…

DSC01426-001
DSC01421-001

My beloved mehari-zushi (pickled leaf sushi) are back…

DSC01404-001

With them, some thyme flavored veggies. I baked 2 small eggplants, then cut them. Added shishito green peppers. New onion. Olive oil. Salt. And fresh thyme. All that reheated together. Mmmm…

DSC01416-001

Today’s salad : Red cabbage, natto, spices and lemon juice.

DSC01387-001

Take a leaf of pickled takana (Japanese mustard leaves). Fill it with freshly cooked rice. That’s it.
I have hatsuga mai (polished germinated rice).
DSC01374-001takana-zuke pickles DIY

DSC01393-001

Nice green balls. I didn’t fill them with anything. I like simple food.

DSC01403-001

DSC01424-001

Tai no kabuto-ni. A helmet of sea bream.

DSC06594-001DSC06615-001

A Japanese meal with tai no kabuto ni as a main.
Yes, kabuto means helmet, and the resemblance is clear. Well think about those samurai helmets that everybody wears to ride a bicycle in Japan… er, no, but that’s this type with 2 ear flaps :

kabuto source :blog from the place where they make them (click here) . Visit the page for more details. They are display models for Little Boy Festival in May.

コラージュ

That’s an economical dish as they sell fish heads cheaply. And they sell them ready for this dish. I mean the scales are grated (roughly), and it is split in two. Well veggie readers (I doubt you’re still here) sorry for the view. But for us that eat animals, it’s better to avoid wastes. That said I would eat fish heads anyway. Because there is a lot of flesh in it, and it is of finer texture and tastier.

Recipe :

-Rinse the fish. What you can do is put it on a grill and pour boiling water on it, just once. It makes the fish white and the scales very easy to notice, so you can finish the fismonger’s work. For myself I don’t care if I have scales in my plate, anyway, you need to pick the bones and bits.
-Then it’s a classic nitsuke sauce 1:1:1 , sake, mirin, shoyu soy sauce. And a small piece of kombu seaweed. Put these in a pan with a little water, bring slowly to a boil.
Add the fish. Make a foil cover. Pass to moderate heat. Cook about 15 minutes.

DSC06514-001

The veggies are steamed separately. Here 2 colors of carrots. And I had frozen garlic stalks. Let’s get the sides :

DSC06604-001

I had kintoki red beans, and kimchi ready.

DSC06606-001

A grated veggie salad. A soup, a drink-soup. It’s really water, veggies and black pepper. No salt as there is enough for the meal.

DSC06607-001

Genmai, brown rice.

DSC06636-001