This is really simple but delicious dish. The fish is steamed in an aluminum foil wrapping together with vegetables, so all the umami from the fish is put in good use. What is great about this dish is that there will be no pots and pans to wash afterwards!
Foil-Steamed Salmon with Miso-Mayonnaise Sauce (for 2 persons)
2 fillets of salmon
1 1/2 tbs mayonnaise
1/2 tsp miso paste
3 cm of carrot
1/2 pack shimeji mushrooms
4 snow peas
1) Peel the carrot and cut in 6 slices. If you want, you can carve them to flower shape. Warm in microwave (500 W) for 1 min.
2) String the snow peas and boil quickly. Cool down and cut in half diagonally.
3) Cut off the stalk of the shimeji mushrooms and rip in smaller bunches by hand.
4) Cut the onion to thin slices. Take 2 pieces of foil, and put the onion slices on them.
5) Mix the mayonnaise and miso well. Put the salmon fillets on the onion slices, and brush the sauce on the fish.
6) Place the shimeji and carrot slices next to the fish. Close the foil partly.
7) Bake in 250°C oven for 20-23 mins. If the miso sauce seems to get too dark, close the foil.
8) Garnish with show peas and serve with rice and miso soup.
I had time, so I made a whole menu using autumn vegetables. Satsumaimo (sweet potato) rice, abura-age and green pepper nimono, cherry tomatoes & shunkiku (edible chrysanthemum) with white tofu-peanut sauce, and miso soup.
I am still recovering from the extraction of the wisdom tooth, and able to eat only soft dishes. It is also really hot and tiring in Tokyo at the moment, but as much I would love to eat only (matcha) ice cream, it won’t do. Thus I’m experimenting with different kind of porridges.
This is one of favourite Korean dishes, lightly sweet pumpkin porridge, or hobakjuk in Korean, with azuki bean topping. Whenever I go to Korea, I need to go to eat it at least once, and every time I have the same problem – to take the azuki bean porridge patjuk or the pumpkin one, and always end up choosing the pumpkin. I had never tried to make it at home, and was surprised how easy it was.
Korean Style Pumpkin Congee, Hobakjuk (for 2 persons)
1/4 Japanese pumpkin + 200 cc water
50 g glutinous rice (mochigome) + 75 cc water
400 cc water
1/4 tsp salt
2 tsp honey
Boiled and sweetened azuki beans
Black sesame seeds
1) Put glutinous rice and 75 cc water in a bowl and mix quickly by hand.
2) Scape off the seed from the pumpkin using for example a spoon. Put in heat-resistant bowl, cover with cling film and steam in microwave (500 W) for 6-7 minutes.
3) Scrape off the orange pulp, be careful not to scoop too much of the green part. Add 200 cc of water and use a hand mixer to make an even mixture.
4) Move the pumpkin purée to a pot, and add the rest 400 cc of water. Turn to high heat and boil 10 min while mixing well to prevent burning.
5) Lower the heat to medium and add the glutinous rice soaked in water. Keep on boiling another 5 min and mix well so that the rice won’t stick together.
6) When the porridge becomes the thickness of your liking, add salt and honey, and bring to boil quickly.
7) Mix with had mixer once more to get an even texture.
8) Garnish with sweetened azuki beans and black sesame seeds.
You can add more honey if you like more sweet dishes, and mochi rice cakes for more filling meal. Hobakjuk is also delicious when served as a cold dessert.
Lately it’s been so hot and humid in Tokyo that I wanted to have something light and refreshing for dinner. I decided on nambanzuke, fish in sweet vinegar sauce. This time I used salmon – or shake in Japanese – but other fish like horse mackerel or sardine can be used too.
Sake no nambanzuke (for 2 persons)
200 g salmon fillet
hint of salt
hint of white pepper
1 tsp sake
1 tbs plain flour
Oil for frying
1/2 yellow pepper
1/2 red pepper
1 tsp vegetable oil
Sweet vinegar sauce:
100 cc dashi stock
60 cc (rice) vinegar
2 tsp Japanese soy sace
1 tbs sugar
1/8 cut of lemon thinly sliced
10 rings of dried red chili
1) Make the sauce first. Put all the ingredients for the sauce in a pan and bring to boil. When the sugar has totally dissolved, turn off the heat and let cool down.
2) Take the seeds out of the peppers and slice thinly (vertically). Peel the onion and make thin slices vertically.
3) Cut the salmon diagonally to bite-sized, equally thick pieces. Move them on a tray, sprinkle both sides with salt & white pepper, and pour 1 tsp of sake on them. Let them marinade while preparing the vegetables.
4) Heat 1 tsp of oil in a frying pan and fry onions until they become transparent. Add the sliced peppers and fry quickly. Move the vegetables into the sauce made in point 1).
5) Wipe excess moisture off from the fish, and sprinkle with plain flour. Pour around 5 mm of vegetable oil to the frying pan and turn the heat on. When oil is around 160 degrees, add the salmon pieces. Fry until light brown, then turn and fry the other side as well (together around 5 mins with low heat). Take of the pan and put on tray spread with kitchen paper.
6) Move the fish to the vegetable and vinegar sauce, mix carefully and move to fridge. Let marinade around 2 hours before eating.
7) Garnish with radish sprouts etc.