Grilled fish, simply

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.

Today’s bibinbap

Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

Namul veggies (preparation here)

Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

Add a little broth in the bowl, mix and enjoy :

Autumn namul

Namul is the name of Korean style blanched veggies.

The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.

Home-made version, in Spring.
So this time with Autumn produce :

I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

The 4 dishes :

Asari shellfish and tagliatelle

A colorful pasta, veggie, seafood one-dish meal.

Tagliatelle made with durum semolina plus a little matcha green tea powder.

Asari shellfish.

Cooked with garlic, chili, white wine, tomato paste…

…konnyaku, capers, favas (broad beans)

… stalks on mitsuba. The leaves decorate the serving plate.

Hokke quick lunch

Prepared in 10 minutes, a grilled fish lunch. Let’s start with sides.

Seaweed konnyaku (eaten with sweet chili sauce).

Daikon radish.

Leftover of rice (white + black + sorghum), recooked with onion, garlic, eggs.

Boiled sweet potatoes. And grilled salted hokke.