Lunch, March 30, 2012

I have been trying to make a good nagaimo Chinese yam dumpling soup for some time, and I wanted to try it with less potato starch for a softer texture without the powdery taste.

Ebi to abogado no wasabi sarada / prawn and avocado salad with wasabi dressing

Prawns, avocado, wasabi and soy sauce go together wonderfully well. Serve with salad greens to add a fresh note to the rich taste.

Chirashizushi / sushi with assorted ingredients and julienned egg crepe

In my hometown, chirashizushi features root vegetables cooked in broth, unlike the chirashizushi topped with raw, marinated or cooked seafood in some other areas, including Tokyo. When I was growing up, chirashizushi always appeared at celebrations such as March 3 (doll festival or girls' day), hanami cherry blossom viewing in April-May, birthdays and gatherings with friends. It is my favorite sushi from the home kitchen.

Zukkiini no namuru / zucchini namul saute or salad

Another simple namul with zucchini. Saute for a richer taste or simply mix with sesame oil for a fresh taste.

Nira no champuruu / Okinawan-style stir-fry with tofu and garlic chives

Nira garlic chives go very well with eggs. The combination becomes substantial when sauteed with firm tofu, making this dish a great match with plain steamed rice as well as with beer, shochu and of course awamori from Okinawa.

Sakana no tochimushi / steamed fish with douchi black beans

A quick steamed fish with a very Chinese flavor from green onions, ginger and douchi black beans. Currently one of my favorite fish dishes.

Age-renkon dango no amakarani / deep-fried lotus root nuggets in salty-sweet sauce

Grated lotus root is almost chewy, and totally different from the crunchy, crispy texture when it is cut or sliced. This recipe is originally from a temple/vegan cookbook. It has been modified to be less sweet, but it is still on the sweet end for my taste. Depending on how much you reduce the sauce, it could be mellow sweet or almost candy sweet.