All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Breakfast, June 8, 2011

There was leftover hijiki and root vegetables from the night before, which tastes rich and bold. While cooking daikon radish in dashi, I picked some chive leaves and flowers in the garden to garnish the miso soup.

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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