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2013-08-08

Dinner, August 5, 2013

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A relief dinner from the night before, which was a restaurant meal saturated in so much salt that Tom could barely eat his steak. 
2013-08-07

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

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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...
2013-08-06

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

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A gentle, mildly sweet yet slightly bitter combination of tofu, prawns and fava beans. The fruity spiciness of yuzukosho works the magic. ...
2013-08-03

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

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A very easy small side dish. Grated serrano pepper gives a zesty punch!
2013-08-02

Yooguruto no muusu / yogurt mousse, with blueberry sauce

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A very lightly sweetened, fluffy and creamy yogurt mousse. One of my standard dessert choices to serve after a meal with guests.
2013-08-01

Deveining prawns without cutting

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Deveining prawns does not necessarily require cutting open their back. In many dishes prawns are not cut, while in others some prawns are in...
2013-07-31

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

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Marinade based on white wine vinegar has a soft edge, making this a pleasant chilled dish in summer. Lemon and onion slices also neutralize ...