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 classic Japanese meal around a dish of sashimi. I prepared the sides.
Steamed kabocha pumpkin and ninniku no me garlic stalks. With soy sauce.
**I simply place the veggies in a steaming basket on top of a boiling water pot, or in the steaming mode of the microwave. Thin kabocha slices take 8 to 10 minutes. Garlic stalks only need 3 o 4 minutes to be at my taste. I add sesame seeds and soy sauce when I serve them.
The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).
An umeboshi (salted plum).
Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.
The miso soup with hijiki seaweed, shimeji mushrooms and kintoki red carrots.
Add rice. That’s a complete Japanese menu.
It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.
I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.
A good kabocha miso soup.
I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.
Added a few green peas to reheat.
Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.
You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.
The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.
Creamy quiche. It’s plant-based and gluten-free.
A filling lunch, very tasty.
Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.
You could see the making of green and orange kurokke in the previous post.
I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :
Myoga.
I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.
Second visit of kibinago fish bait.
南蛮づけ nanban zuke. It’s fried fish, then marinated in a sour sauce. The result is very light on the stomach.
kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. Perfect for frying.
Wash the fish and drain well water. Sprinkle black pepper and chili pepper or other spices (optional).
Heat frying oil. Pass the fish in potato starch, fry them.
The fried fish, onion, carrot, ginger (grated) a chili pepper.
For the sauce : 1/2 cup water, 2 tbs mirin, 1 tbs soy sauce, 2 tbs sake brought to a boil. Then add 4 tbs of black rice vinegar. Pour on fish and veggies. Cover. Let 30 minutes minimum. I prefer overnight.
The next day.
Renkon (lotus root) in black vinegar with ginger. Green beans and edamame in yuzu citrus juice.
Genmai (brown rice) and miso soup with wakame seaweed.
GOURMANDE in OSAKA 