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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It’s hokke

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A Japanese dish. Multiple dishes, but simple and ready in a few minutes.

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Sashimi konnyaku. Slice seaweed flavored konnyaku, to be served chilled, like sashimi fish. Here with sweet chili sauce.

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Genmai (brown rice) with sesame.

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Hokke (arabesque greenling) that was salted. I simply grilled it under the broiler.
About hokke.

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A water soup. As the rest was already very salty, there is just hot water, wakame seaweeds, carrot and nira (garlic chives).

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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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Aonori kibinago no kara-age

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kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. So frying is the way to go. I’ve seen addition of aonori seaweed for frying and retained the idea.

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Kara-age :
Rinse the fish. Sprinkle salt and pepper. Heat frying oil. Mix flour, potato starch and aonori (seaweed flakes).
Pass the fish in the mix of flours and fry. Add a little more aonori on top.

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Eat them whole, so you intake all the calcium in the bones.

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Sides : lettuce with black rice vinegar, sesame carrots, salted goya (bitter squash) and polished germinated rice.

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Balsamico glazed salmon, soba and kabocha teishoku Japanese lunch

Let’s eat salmon today.

It’s very simply prepared, cooked in the pan, grilled both sides, then a little more with balsamico vinegar.

The reduced sauce is poured on top of the fish.


Home-made soba. That was not a great idea to boil the kabocha at the same time to gain 4 minutes… but well, I’ll know for next time.

soba soba-mania, many soba variation

The water serves a base for a miso soup, garnished with the kabocha.

Hamachi sashimi menu

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.