Weather is still fickle though, my boys need good energy charge all the time.
I try to make balanced foods for them (can't do it always...obviously)
Sizzled Lamb with glazed soy, Tofu canape Edamame puree, Fried vegetable rice
Actually most of these foods were gone by my husband's and my tummy though...
Anyway that should be fine.
I hope you all have a lovely rest of the week.
The other day when I found tiny steps of spring in a field, I felt very happy.
And also luckily, I got a very fresh local free range chicken's liver from a local butchery.
They were so fresh that firm and springy.
I carefully cleaned the liver for removing their blood and marinated them with garlic, Rosemary and Portwine over night.
The next day, I turned them into a hearty meal that looked like spring field.
Japanese Bagna Cauda Salad & Grilled free range chicken liver, mushrooms, pancetta and Portwine
I made the Italian traditional sauce, Bagna Cauda from scratch and added miso paste a little bit as a hidden flavour.
Surely this deeply flavourful sauce is matching with freshest vegetables.
Happy feeling and happy tummy.
Now I need good energy for enjoying coming lots of events until the early March.
Have a lovely week, everyone.
The other day while our busy half term, I wrapped fresh tuna up in rice papers instead of Seaweed.
There was no particular reason why but I was just eager to eat spicy food.
Tuna Spicy Fresh Spring Roll & Crispy Chicory Tuna Salad
The combinations of dense flavour of yellow fin tuna and crunchy seasonal vegetable, Chicory, are totally bliss!
Serve the home made Japanese Chilli oil alongside and after I checked everyone's smiles, let's say "Itadaki-masu!" all together!
I'm still having a nasty cold though, I really hope you all have a lovely week.
We are blessed in such a beautiful Cornwall.
Thankfully we have had glorious weather while this half term.
Not surprised if I were quite happy in my sunny kitchen!
These my happy feelings encouraged me to make little gems for our dinning table.
They were never beaten by any stunning sunshine.
They were Gomoku Inari Sushi & Sashimi Tuna Canapé with Yuzu Soy.
Can you guess what the fillings of these Inari (Deep-fried seasoned Tofu) sachets?
The answer is...
Sushi rice and Japanese dashi seasoned vegetables & seaweed!
This filling, Gomoku Sushi, is pretty popular in all over Japan.
In other words, this is one of the very typical Japanese home-style food.
And another gem is Sashimi Tuna Canapé with Yuzu soy.
Someone is hiding in a bamboo leaf...
Here we go!
These crystal Yuzu soy jelly was melt in your mouth and made a beautiful harmony taste with Tuna.
Looking good and fun to eat!
My boys really love Tuna Sashimi (of course my husband does too!), so I was pretty happy to make these dishes as well.
I hope you all will be able to start the next week smoothly.
St. Valentine's Day.
In Japan, people enjoy this event with similar way like as the UK.
But only one different point from Western culture is that only female are allowed to appeal their love feelings to different gender with sweet chocolates on this day.
I have no idea why only for female???
Anyway, my husband and I normally don't do anything particular things for this event but somehow I did special surprising cooking for him (half for my sake.. haha) this year.
Sizzling Wagyu (Japanese beef) Steak and Taramasalata Pasta.
Served green salad with Japanese sesame dressing alongside.
Wagyu has exceptional flavour and tender texture.
I always much thank these harvests for our lives.
I hope you have a lovely healthy day tomorrow.
Oh yes, a half term has started (finally).
I have been so struggling to keep my boys busy, then I tried doing mini "Pass the parcel" with them the other day when we had no plan with any friends.
During these small gaps, I dashed into my kitchen for making their dinner.
Vegetable Fried Rice (Chahan チャーハン) and Pork bon bons.
I didn't make these tiny bon bons that involved garlic, leek and oyster sauce deep fried but grilled them in a oven.
So they are extremely healthy, but really tasty & crunchy!
Have a fun time in this half term everyone.
Love to you all.
The other day, I luckily got a chance to have really fresh squids from a local fishmonger.
Can you guess what I made with them?
That's Squid Noodle with Anchovy Butter Soy sauce.
After I removed their gut and skin, I cut that really finely.
So I named on this dish "Noodle".
Everything was really fresh local harvest.
Oh what a very happy tummy!
It's almost half term.
I'll keep on a mum's cup whole week.
Have a lovely weekend, everyone!
Japanese Tapas -Scallop with Chilli Yuzu paste, Galantine Cornish Herring stuffed with Pate de campagne, Prawn Ahijo (Garlic Prawn)
Japanese Tapas that contains various nutritions is perfect for an early bird dinner.
Especially for our family disco time on Friday!
Scallop with Chilli Yuzu paste, Galantine Cornish Herring stuffed with Pate de campagne Prawn Ahijo (Garlic Prawn).
I arranged all dishes with Japanese flavour.
Serve with Salad with Japanese Sesame dressing & Home cooked Prawn Crackers alongside.
What a hearty meal!
Thanks goodness, we all were blessed with these feast & cheerful smiles.
I hope you all have a peaceful day today.
The other day when I bumped into a fresh mooli at a local store, I decided to make this menu in my mind.
'Chawanmushi in Mooli'
Chawanmushi is a savoury egg custard dish and very authentic Japanese dish.
It literary means "steamed in a tea bowl" as Chawan means tea bowl and Mushi means steamed.
We combine beaten egg and Japanese Dashi (made of kelp & Dried bonito flakes) for this egg custard, so this filling is so flavourful but so clean taste.
And served Cornish Crab salad, Miso soup and rice alongside.
I substituted mooli for a tea bowl, then we can eat all of them!
It looks new but tastes traditional.
Fun isn't it?
I am planning to serve you with these Japanese tapas at some point in this year.
Today, a severe storm is coming to Cornwall.
Keep warm and have a restful evening, everyone.