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.

Sashimi lunch

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A classic Japanese meal around a dish of sashimi. I prepared the sides.

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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.

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The sashimi : ika (calamari), buri (yellow tail) and ama ebi (nordic shrimps).

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An umeboshi (salted plum).

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Tofu with oboro kombu (seaweed), seasoned with the soy sauce left after the sashimi dipping.

**How to choose or make tofu.

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The miso soup with hijiki seaweed, shimeji mushrooms and kintoki red carrots.

Making miso soup

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Add rice. That’s a complete Japanese menu.

**Cooking Japanese rice

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Creamy quiche, sautéed taro, fiery miso

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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.

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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.

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A good kabocha miso soup.

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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.

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Added a few green peas to reheat.

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Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

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You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

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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.

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Creamy quiche. It’s plant-based and gluten-free.

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A filling lunch, very tasty.

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Lunch around veggie kurokke

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Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.

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You could see the making of green and orange kurokke in the previous post.

leftover

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 :

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DSC09360-001 Myoga.

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I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.

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Kibinago no nanban-zuke (fishbait in sour marinade)

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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.

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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).

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Heat frying oil. Pass the fish in potato starch, fry them.

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The fried fish, onion, carrot, ginger (grated) a chili pepper.

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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.

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The next day.

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Renkon (lotus root) in black vinegar with ginger. Green beans and edamame in yuzu citrus juice.

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Genmai (brown rice) and miso soup with wakame seaweed.

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Blue fish for blue Japanese lunch

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Today, I’m eating イワシの塩焼き iwashi no shioyaki , salt grilled sardines. It’s a cheap local fish that brings a good amount of healthy fats. And it’s very tasty.

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Simple : clean the fish. Sprinkle a little sea salt. Place on a grill and grill.

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Rice of course.

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Natto, today with mustard and a few flowers.

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A stir-fry of bean sprouts and kikuna greens.

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Miso soup. On the side, it’s oboro kombu, it’s made of seaweeds.

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When you put it in the soup it becomes like that in a few seconds.

It is also used to wrap sushi.

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Well that was another tasty Japanese lunch.

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Soba miso soup and grilled aji fish

Classic Japanese food, in a not so classic meal presentation. There would be rice normally. That doesn’t matter, as long as it’s colorful and good.

Shioyaki aji. The aji are Japanese jack mackerels. They look like sardines but you can recognize them by the “zip” on their side. I’ve simply cleaned and emptied them them, sprinkled salt and grilled a few minutes under the broiler.

Some vitamins to fight the Winter plagues. The greens are sanchu Korean lettuce. Then some pickled young ginger.

Plated.

Blanched fresh soba with nanohana (rape greens). On that, a classic miso soup. The red bits are a dry togarashi chili.