Dinner, August 5, 2013

A relief dinner from the night before, which was a restaurant meal saturated in so much salt that Tom could barely eat his steak. 

Soramame to ebi no kakiage / mixed tempura with fava beans and prawns

Tempura tastes best when made with in-season ingredients. Here is a great example of mixed tempura using fava beans and spot shrimp, both of which have a short season in our area. Bitter, starchy fava beans are a great companion for sweet prawns.

Tofu to soramame, ebi no yuzukosho-itame / stir-fried tofu, fava beans and prawns with yuzukosho

A gentle, mildly sweet yet slightly bitter combination of tofu, prawns and fava beans. The fruity spiciness of yuzukosho works the magic.

Okura no ponzujoyu-ae, aotogarashi-iri / okra with citrus-flavored soy sauce and green chili pepper

A very easy small side dish. Grated serrano pepper gives a zesty punch!

Yooguruto no muusu / yogurt mousse, with blueberry sauce

A very lightly sweetened, fluffy and creamy yogurt mousse. One of my standard dessert choices to serve after a meal with guests.

Deveining prawns without cutting

Deveining prawns does not necessarily require cutting open their back. In many dishes prawns are not cut, while in others some prawns are in their shells and some are shelled in the final dish. It takes an extra step, but proper preparation is the key to best results. Here is how to devein prawns in their shells. Deveining shelled prawns follows the same process. Now get a toothpick or skewer, and remember to be gentle. 

Sake no karaage marine / marinated deep-fried salmon (white wine vinegar version)

Marinade based on white wine vinegar has a soft edge, making this a pleasant chilled dish in summer. Lemon and onion slices also neutralize the oily taste of deep-fried salmon while adding a refreshing note. Great as an appetizer with both Asian and Western food.