Dinner, August 5, 2011

We are almost out of our regular miso, and lately we've been using aka miso a lot. My body wants something mild after a series of strong-flavored dishes that go well with aka miso. So the soup choice is osuimono clear soup.

• Steamed rice topped with roasted black sesame seeds
• Kakitamajiru / egg flower clear soup, with mizuna
• Satoimo to ika no nimono / baby taro root cooked with calamari
• Horenso no ohitashi / spinach in light broth
• Shiozake no oroshiae / grilled salted salmon with grated daikon radish, with komatsuna

Starchy satoimo has a subtle sweetness, as does calamari. They are cooked together for a happy marriage. Despite its appearance, this is a relatively light dish with mild flavor. Satoimo's thick, paste-like texture makes it taste richer and more substantial. To compliment, moist spinach ohitashi is added on the side.

To highlight the satoimo & calamari dish, the rice is plain. Too many flavors can be chaotic. Toasted sesame seeds add a pleasant aroma.

Grated daikon radish is refreshing, while salted salmon accentuates the dish. Putting in only a small amount of salmon is the key here. Otherwise, the fish will compete with the satoimo & calamari dish.

For the soup, lightly beaten egg is swirled into freshly made bonito dashi stock flavored with a little bit of soy sauce. Blanched mizuna added at the end provides a crispy texture and contrasting color.