Scarlet lunch

Another simple meal.

Main: Bonito tataki, with yuzu ponzu. And crudites.

Hijiki seaweeds.

Pasta.

Kintoki beans and kabocha.

A delicious apple.

North North West, eating the Ehomaki sushi in 2012 (Japanese Spring Festival)

Setsubun is today ! For this Spring festival, all Japan throw beans and eats ehomaki (horoscope sushi).

Previous Setsubun posts.

ehomaki
Source.

Every year, we eat them in a different direction. And I have a branch of holy on my table… I don’t know why. There is tradition surely, but I have no idea. I have research.

This year : shiitake mushrooms, shrimps, nanohana (rape greens), shiso leaves, kombu seaweed, spicy tarako fish eggs.

I made a leek tamago-yaki rolled omelet and bought bonito “tataki” (broiled around, raw inside).

Making the maki-zushi. Rice cooked with kombu seaweed. Black sesame sushi rice. Many items in the roll…

Eat one without cutting it, while facing the good direction.

This year it’s North North East.
Eaten ! Let’s have a year of happiness… More about Setsubun in next posts :


Setsubun grilled fish

Quick dashi from scratch… or from fish flakes (via Gourmande in Osaka)

LY : the first step of Japanese cooking

Quick dashi from scratch... or from fish flakes Fish flakes… I am cheating, I could start with a block of dried fish and shave it, but I don't do that. You can buy this "kezuri katsuo", bonito flakes in Asian grocery stores. Dashi is the stock. It will take 2 minutes of your time to do it. That's a basic for decent Japanese cooking. What's wrong with instant dashi ? Not much, only MSG, preservatives, flavoring and higher price. This is one recipe, among others. I use a combo of 3 ingredients … Read More

via Gourmande in Osaka

Galettes de sarrasin versatiles

Quick and delicious egg and buckwheat crepes. They go well with all style of food.

With katsuo tataki “a roast of bonito”, topped with fresh garlic, ginger, soy sauce and shichimi 7 spice mix.

With steamed cabbage.

With tomato sauce, herbes de Provence and cheese.

With blue cheese.

As a dessert, so brown as they caramelised in a mix of butter and yellow cane sugar.

Cal 661.5 F25.6g C56.3g P59.0g

la Chandeleur, le jour des crepes (Crepes’ Day)

Quick dashi from scratch… or from fish flakes

Fish flakes… I am cheating, I could start with a block of dried fish and shave it, but I don’t do that. You can buy this “kezuri katsuo”, bonito flakes in Asian grocery stores.

Dashi is the stock. It will take 2 minutes of your time to do it. That’s a basic for decent Japanese cooking.
What’s wrong with instant dashi ? Not much, only MSG, preservatives, flavoring and higher price.
This is one recipe, among others. I use a combo of 3 ingredients, each one could be used alone.

If your Asian grocery is sophisticated, or if you are in Japan, there is a choice of different fish flakes. The taste varies. Usually, the dark color and thicker flakes give a dashi with a stronger taste. The nearly transparent flakes give a delicate flavor.

Kombu seaweed. It’s dry too. The full name is “dashi kombu” as it is so regularly used for dashi.
The white dust is salt, pass a humid cloth on it to clean it off before using.

Niboshi, iriko… whole dry fish. They are very small (2 cm). Some are a little larger, in that case, you can see a black part in the tummy, it’s a little bitter, take it away before using. No need here as you can see. They give stronger taste than the flakes. Well, it’s different. That’s why I use a mix.

1 : In a sauce pan, put 1 hand-full of flakes, 1/2 of dry fish and one small piece of kombu seaweed. Add 4 cups of water. Program your stove for 5 minutes on 2/3 of power. Forget it 20 minutes.
2 : Pass it. The fish and seaweed can be eaten (see below) or not (that’s called wasting).

Here you have dashi, Japanese all purpose stock.

Quicker trick : You can buy empty paper dashi bags (like paper tea bags, which you can use too), and fill them with the ingredients. Store them in the box, so whenever you need dashi, you throw one in a pan of water, or even in the pitcher of your electric coffee maker.