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.

• 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.