An old fashion Japanese dinner.
Steamed daikon radish greens, with a little chrysanthemum.
That’s konnyaku flavored with aonori seaweed. It’s from the farmer market, it looks less processed than the one from the supermarket.
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.
Grilled salted hokke fish.
Genmai brown rice.
Miso soup with lots of tofu.
A Japanese dish. Multiple dishes, but simple and ready in a few minutes.
Sashimi konnyaku. Slice seaweed flavored konnyaku, to be served chilled, like sashimi fish. Here with sweet chili sauce.
Genmai (brown rice) with sesame.
Hokke (arabesque greenling) that was salted. I simply grilled it under the broiler.
About hokke.
A water soup. As the rest was already very salty, there is just hot water, wakame seaweeds, carrot and nira (garlic chives).
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.
My usual veggie stir-fry.
Add rice, you have a yummy menu.
Sardine is an ordinary fish, but it’s very tasty. We get fresh ones easily and cheaply.
Shio-yaki iwashi. Salt grilled sardines, the Japanese style. I just empty them, clean, sprinkle salt and grill 5 minutes. Served with greens.
5 minutes for the sides :
Reheated Hatsuga genmai, sprouted rice.
Veggie stir-fry… all what I had left.
A quick soup : togan (Winter melon) cooked with carrot and seasoned with soy sauce.
The meal !
Let’s eat salmon today.
It’s very simply prepared, cooked in the pan, grilled both sides, then a little more with balsamico vinegar.
The reduced sauce is poured on top of the fish.
Home-made soba. That was not a great idea to boil the kabocha at the same time to gain 4 minutes… but well, I’ll know for next time.
soba-mania, many soba variation
The water serves a base for a miso soup, garnished with the kabocha.
GOURMANDE in OSAKA 