Wednesday, January 9, 2013

Grilled Yellowtail, Komatsua Leaves Stewed with Fried Tofu, Miso Soup, and Rice Mixed with Grains ハマチの塩焼き、小松菜と油揚げの煮物、味噌汁と雑穀入りご飯

  • 塩をしたハマチの切り身をグリルパンで焼き目をつけて焼いたもの
  • 小松菜と油揚げを出汁、醤油、みりん、砂糖で煮たもの
  • ワカメとネギの味噌汁、カツオと昆布の出汁
  • 土鍋で炊いた雑穀入りご飯
Made this combo of typical Japanese homestyle food last September after a trip to a local Japanese supermarket. An hommage to mom-and-pop eateries in Japan.
  • A piece of yellowtail, salted and grilled on a grill pan to get the appetizing grill marks
  • Komatsuna leaves stewed with aburaage (fried tofu) in a sauce made with dashi broth, soy sauce, mirin, and sugar
  • Miso soup made with dashiwakame seaweed and green onions
  • White rice mixed with whole grains cooked in an earthenware pot (considered the best vessel to cook rice with)
Note: The dashi used was made by simmering dried kombu kelp and a mix of katsuobushi (dried and smoked bonito flakes) and sababushi (dried smoked mackerel flakes) in boiling water.

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