A simple early dinner.
ぶりかま焼き (buri-kama yaki).
I baked the jaw of a buri (yellow tail). I’ve simply drizzled oil + mirin + soy sauce on it and passed under the grill. Then, mmm….
That looks like nothing. The jaw of fish is often discarded and that’s great for me, because I can get it for a song. But if you roast it, you have a dish for a king. That’s the case for most big fatty fish, so try it with tuna and salmon too.
I had crispy radicchio (trévise)
that I ate with just a little salt and olive oil.
My usual veggie stir-fry.
Add rice, you have a yummy menu.
Buri( Greater amberjack, Sériole) is quite a lean fish in this season. It’s great raw, but when you cook a slice, it’s dry… So I tried to wrap it in a barde (band) of bacon before searing it :
Perfect balance !
That’s crazy how a nice gown changes everything !
With a little homemade mustard.
Sekihan (azuki bean rice) and salad as sides.
Nom nom nom…
The shop was proposing a delicious hamachi (yellowtail) filet ready for sashimi. Ideal for a classic Japanese meal.
They use the thick part of filet to make sushi and the nice sashimi display, the thin bit is just as good but not so nice on pro display. So it’s sold cheaper.
Not a big work. I just had to slice and put on the plate. In Winter, this fish is getting fatter and more melty in the mouth. It was really delicious.
Kabocha no nitsuke.
Fresh shiitake mushrooms, passed in the same nitsuke sauce.
A miso soup, rich in tofu, with wakame seaweed and onion.