Veggies for katsuo tataki (seared bonito)

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Katsuo tataki. Bonito “tataki”.

I could just say I’m proud of my nice dish. But that’s cheating as I bought the tataki (seared fish) already cooked and I only had to cut and mix with its ponzu sauce. But I prepared the vegetables.
Under there is a layer of onion slices. I cut them, salted and rinsed after 10 minutes.

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Sprouts of okra (gombos). I simply washed them.

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Then new ginger’s refreshing power. Cut in cubes.

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A few chili flakes on top. That’s ready :

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Yuzu ponzu sauce for takaki bonito salad


Ponzu is one of the typical Japanese sauces. It’s ideal to season this fish salad.

It’s very simple : shoyu (soy sauce) and citrus juice.

That’s it, I can keep that a while in the fridge.

Today’s citrus is fragrant green yuzu.

A green bed made of lettuce, onion, konnyaku (seaweed flavored) and avocado.

I’ve bought the fish. It’s katsuo no tataki, it’s seared and refreshed bonito. The best of the 2 world, tangy like grilled, freshly raw like sashimi.

Champignon de luxe

Matsutake mushrooms. That’s the king of Japanese mushroom. One of the few really strongly flavored.

With pine branches*.Matsu is the Japanese pine. The mushroom comes from the forest. It’s rare. Very expensive.
Imports from China (like here) or South Korea are cheaper. From North Korea… well, they don’t deliver, but I was told they made you a real bargain price.
But really, the nice and huge Japanese wild matsutake reach high prices.

*these branches are NOT matsu pine at all. LOL. Any green branch does the trick as decoration.

As the 2 have the same season, come from the same woods and tastes go well together, the matsutake are sold with sudachi lemons.

How to eat them ? There are so many possibilities.

A classic : teppan-yaki, grilled on hot-plate. They are served with sudachi lemons, of course.

When you have great ingredients, simpler is better. Well, for the broken bits and the stalks, you can make a little more elaborate cooking :

Matsutake kayaku gohan

Matsutake ponzu sauce.

for moffle

for mizunasu aubergine

Moffle is back ! Double sesame fiesta

Do you remember ? Moffle, the mochi waffle.

Modern mochi, the moffle way

Other moffle posts.

A few grains of white sesame in the hot waffle iron. A square of mochi (the solid dry rice block). Go !

It inflates into that. Add kuro nerigoma (black tahini /sesame butter) on top.

As it’s hot, I made them very crispy. Let them dry and cool. That’s like a big fluffy cracker.

Sudachi. And sudachi matsutake ponzu.
As that was a side-dish for :

mizunasu and ponzu

Mizunasu and matsutake ponzu

A little wind of end of Summer is blowing…
This eggplant, AKA aubergine is a mizu nasu. Water aubergine. Like you have water melon, there are these. The particularity is it’s eaten raw.
Another recipe with mizu nasu in next post.
I dipped it in a very fragrant sauce.

As you see, I’ve found tomatillos. Yippeee ! Oh, it’s common here…but only as a decoration for tombs. Very rare to get them to eat.

I sliced and cut. Salted. Let 15 minutes. Rinsed and squeeze.

Ponzu means a mix of soy sauce and citrus juice. Here it’s sudachi lemon. And I added slices of matsutake mushroom. It’s a wild taste mushroom very popular and high-priced in North Asia. More about it soon.

Sashimi sudachi somen (via Gourmande in Osaka)

Last year…

Sashimi sudachi somen Sashimi, raw slices of salmon and tai fish. Somen, white vermicelli noodles. Sudachi, small green lemon. All that refreshed by ice-cubes. I poured a little sudachi juice on the fish 15 minutes before. In a cup, the rest of juice + soy sauce = sudachi ponzu. I added ice-cubes, a little water. Shredded a cucumber, added to the veggies that came with the sashimi (shredded daikon radish, sprouts, leaves of shiso). Boiled the somen noodles, 2 min, ref … Read More

via Gourmande in Osaka

Torori ! The tofu that melts in the mouth…

You have never eaten tofu if you have not tried this. It’s is tofu prepared on the table and served still hot and extra-fresh. Torori expresses the filling of melty and soft like egg pudding. Even if you re-heat silky tofu, it doesn’t get back to the particular texture.
The taste is also deeper, a little greener.

Easy : You need tonyu soy milk and nigari. Natural nigari is made from sea water. There are substitutes. I have not compared.

The difference between tonyu (the real soy milk) and the *soy milk* in supermarkets in the West can be as wide as between orange juice and fanta. So, if you can’t buy the good one, make it. That’s not only a matter of taste, the “soy milk drink” wouldn’t curd.

To make soy milk (easy recipe), click here.

I bought it because I’m lazy, I find some easily and my blender is so basic that I’d produce batches of 1/2 cup.

Take 150 ml of soy milk, beat. Don’t make foam ! Well, that works if you make some, but that’s not pro.
Add 1/3 teaspoon of nigari. Stir gently by turning 50 times.

Pass 2 minutes in the micro-wave at 500 watts. Check it’s getting curded around (but not completely). Wait 5 minutes and spoon to another plate, or wait 8 minutes and serve in the bowl.
You can have a brasero on the table in front of guests. For instance, fill a pan with boiling water and bath your covered bowl in it. I can’t tell the exact time.

Hmmmmmmmmmmmmmmmmmmmmmm !

There are many ways of serving it. Today, that was yuzu ponzu (soy sauce with green yuzu juice).

Made too much ? I know that seems silly, since it’s so good… but as you’ve opened the pack of soy milk, you can as well finish it. As it cools down, the tofu releases water, so put it a zaru (basket), keep in the fridge. The next day you’ll have tasty zaru-doufu to serve chilled.