- Steamed rice, topped with iritamago with sakura ebi
- Miso soup with daikon radish, topped with chives and chive flowers
- Fuki to kamaboko no nimono /fuki and fishcakes in broth
- Hijiki to konsai no itameni / hijiki seaweed and root vegetables in broth
- Ohitashi of grilled green peppers
Plain steamed rice always seems the best companion for hijiki dishes.
Fuki and fishcakes are cooked in a subtly sweet, mild broth. Fuki cooked only for a short time retains crispiness similar to fresh celery, and its fragrant taste reminds of the spring-summer season.
Green peppers were roasted in oven and soaked in ohitashi broth the night before. Very juicy and slightly salty.
A simple, quick miso soup with thinly diced daikon. Curled up chives along with flowers add a pungent onion taste.
Because overall color seemed boring, I added scrambled eggs with sakura ebi.
As usual, the scrambled eggs were cooked without oil in a non-stick pan. For this meal, the hijiki dish is the only item cooked with oil. One goal accomplished.
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