A more Japanese meal today. Several small items compose it. There is nothing classic. I switched rice for fancy bread (but many Japanese do that) and it’s vegan, which is a rarity in this country.
Let’s start simple : kinudofu, creamy silky tofu with sweet chili peppers and green lemon.
I get these seaweed fresh, so I just need to rinse and cook. If you buy them dried (most Japanese grocers have them), you need to soak them about 20 minutes, use lukewarm water with a little honey or sugar for better result.
I fried cut red onion in a little oil, added the hijiki, stir-fried, then seasoned with a little shoyu soy sauce and sugar, simmered 2 minutes.
They can be served cold (like here) or hot.
Boiled kabocha pumpkin skins. That’s a leftover, I reheated and covered with sesame sauce gomadare.
When you mix, it get really yummy.
Taisho kintoki beans. I boiled a big batch recently as the 2012 crop of dry beans arrived. They are superb.
With tomato chili sauce, and parsley.
Something to clean the sauce : pumpkin bread.
Thankies gods and sacrified veggies.Itatakimasu !