- Soramame gohan / steamed rice with fava beans
- Tara no kinome-yaki / grilled cod in sansho leaf marinade
- Kikuka kabu /chrysanthemum-cut kabu turnip in sweet vinegar
- Hakusai to kabu no ohitashi / napa cabbage and kabu turnip leaves in light broth
- Ninjin no happa no tempura / carrot leaf tempura
- Ingen no kuttarini /soft simmered green bean
Cod, the freshest-looking fish today from Sunny Farms, is marinated in yuan-dare (soy sauce, sake, mirin and citrus). Chopped sansho leaves are added to the marinade. Grilled cod is accompanied by kabu turnip cut into chrysanthemum flowers and marinated in sweet vinegar as well as lightly salted hakusai cabbage and kabu turnip leaves.
Tender carrot leaves from the greenhouse are made into tempura with sakura ebi. This crispy deep-fry always reminds me of Ebi Mangetsu, a round, moon-shape white potato-starch cracker with sakura ebi and green seaweed.
Another summer dish is green beans cooked in broth. It has quite a bit of soy sauce and tastes pretty strong, and it pulls all dishes together for this meal. If fatty fish were used instead of cod, this dish would have been too much.
Overall, this was a pleasant, early-summer dinner.
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