Grilled fish, simply

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An old fashion Japanese dinner.

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Steamed daikon radish greens, with a little chrysanthemum.

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That’s konnyaku flavored with aonori seaweed. It’s from the farmer market, it looks less processed than the one from the supermarket.

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The sauce is very easy : sake kasu (sake lees) and umeboshi flesh, plus a little broth. The umeboshi is very salty, the sake kasu not at all, the mix is well balanced.

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Grilled salted hokke fish.

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Genmai brown rice.

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Miso soup with lots of tofu.

Japanesed mudardara

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Another version of adapted murdardara (the Middle-East rice lentil dish). I served it inside a Japanese meal that contained :

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aka endomame (click here)

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A kasujiru soup with kombu dashi (seaweed stock) as a base, onion, daikon and kabocha as items.

sake kasu and miso as flavoring.

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I made it in the rice cooker like for this easy mudardara. The veggies today were kujo negi leeks, new ginger, onion, myoga, with cumin as main spice.

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A sliced of grilled salted salmon :

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Raw myoga, blanched komatsuna greens, blanched okra, fried tofu :

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Willow leaf fish

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Komochi shishamo. Shishamo smelts with their kids. The body is full of roes.

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柳葉魚shishamo means literally “willow leaf fish”. That’s when they hang them for drying after salting that the image takes its sense. An Ainu legend says a man was complaining near the river that his daughter was suffering from hunger, and the water’s Gods heard him. They grabbed the branch of a willow, so a few leaves fell into the water and transformed themselves in fish.

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I simply grilled them.

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Konnyaku sashimi, with sweet chili sauce and sesame. Goya around.

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Myoga. Other sides are mesclun salad and grated daikon radish.

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

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

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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.

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The flavor + the color !

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

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

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La mer. French sea dishes ( compilation)

Menu to navigate in the sea of French main dishes…

papillote de crystal saumon et pomélo (salmon papillote)
papillote de poisson (white fish)
papillote de poisson vanillée (vanilla fish)

Winter bouillabaisse
Summer bouillabaisse
aioli aux pommes de terre nouvelles (with cod fish)
bourride de limande et amaguri
fish cassoulet
choucroute de la mer (seafood Sauerkraut)

morue parmentière (cod and potatoes)
effeuillée de morue parmentière (cod and potato gratin)

calamars au vin (wine stewed calamari)
calamar à l’armoricaine (calamari stew)

carpaccio de daurade au pamplemousse (grapefruit marinated fish)
pétoncles à la nage (mini scallop soup)
ormeaux au beurre (buttered abalone)
salade tahitienne (Tahitian raw fish)
féroce d’avocat (avocado cod)

sole meunière
Mediterranean grilled fish
saumon vapeur aux algues (steamed salmon)
daurade flambée au pastis (anise baked fish)

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 !

Yaki-anago teishoku, a Japanese July lunch

It’s hot and extremely humid. It’s tempting to skip meals. Then you don’t feel better. This is easy to eat.

Yaki anago teishoku (grilled conger eel menu). Unagi, the Japanese eel are becoming very expensive. The thinner anago is a better bargain, but that’s different, no so tasty.
I got the fish already grilled from fishmonger. I just reheated in the oven.

It gets crispy. Which makes them better.

Today’s natto is refreshed with pickled ginger.

A seaweed soup very light. Seasoned with soy sauce and a little mirin. There are 2 weeds : green wakame and black hijiki. With cubes of silky tofu.

Rice, a mix of brown and white. Coleslaw.

Waw, I’ve eaten all that !
The flower is a kuchinashi, the local gardenia. They are all over town and their fragrance makes you tipsy. It’s a delicious plant. I tried to have one on the balcony, and it lasted less than 24 hours. Twice. The second time, I caught the culprit red-handed. One caterpillar, only one, devored all the flowers and leaves in less than 30 minutes. We admired the plant, turned our back, then : LOOK ! Dead branches. I’ve sent back the glutton back into the 1st floor’s garden.