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


Breakfast, August 28, 2011

Tom's sister and her husband are in town and joining us for breakfast.
I want them to try something different, tomato miso soup. Luckily we have several ripe tomatoes in the greenhouse.
The problem is that the soup contains only one vegetable (with chives as a garnish). So I’ve got to get to work and make some other vegetable dishes.

Green beans are cooked until very soft in somewhat strong broth. And because red miso for the soup is also quite strong, I cut the amount of soy sauce and salt for bamboo shoot rice. Tobanjan added to the gomaae dish should give enough punch to complement this rather dull tasting rice.

Tofu makes the meal substantial. Edamame adds sweetness. Snap peas – the last harvest in the greenhouse this year – adds a crunchy texture. Yuzukosho gives a twist to the dish.

Raw daikon radish is for our stomachs, which are tired from drinking lots of wine last night. Vinegar is stimulating while aromatic yuzu is powerful yet mellow. 

The flavors of different dishes seem to compete, so each serving is small.
Enough food? This will prevent Tom from munching on junk later on.

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