For the sake of diet, I made a healthy platter contains such a really low fat but high good protein.
Koji marinated grilled chicken.
Koji what was made of fermented rice is really effective to make protein tender and flavourful.
Konjac noodle salad.
Do you know that Konjac made from plant corm is almost 0 calorie food but packs loads of fibres!
What a delightful food :)
And Dashi jelly flower salad.
They are so pretty, aren't they!
I hope you had a lovely start of this week too.
The other day, it was the last day of my elder son's reception class year in his life.
He had a lovely lovely graduation ceremony with other classmates at the school.
I assume he sometimes experienced not easy time in the new surrounding, but he has never murmured.
I'm so proud of my little boy.
Then I set up a bit special but very heartfelt dinner for him:
Modern Kaiseki Celebration Platter.
All dishes are his favourite food.
Deep fried chicken.
I draw "Congratulation" in Japanese with the sauce for the chicken.
Shiso (Japanese herb) rice and Umekyu (Pickled plum and courgette).
And fruits as dessert.
Well done Satoshi, such a big journey.
I dare to share my favourite saying what I heard from his teacher is "The thing that makes you wonderful, and will shine through all you do, is just to be yourself, and be proud that you are you.".
(So toughed me!)
Lazy Saturday afternoon.
This simple but full of Asian flavour dish is perfect for late time lunch.
This has almost non fat but packs plenty of vegetable.
Also bean thread noodle (Harusame 春雨) is really low calorie but makes your stomach quite full.
Well, I made this recipe that packs summer flavours, and I hope you would like to try and enjoy it with this beautiful summer.
Tiny Japanese garden on my dining table
Typical Japanese food, Soba.
And a dipping broth made of Kelp and Dried bonito.
Additional seasoning for Soba broth (Chopped spring onion and grated ginger)
Vegetable tempura (battered and deep-fried vegetable)
And Cornish sprat Nanban-zuke (deep-fried and soy marinated sprat)
Every dish is very Japanese and also traditional food.
I'm planning to serve you these traditional taste at my Sushi Making Night.
Next time would be on Friday 22nd September.
I'll announce that in a couple of weeks.
I hope you would be interested in that.
The other day, I made a modern twisted sushi using leftover food of my sushi making night.
That was a sushi rice with Japanese Pulled Pork on top and studded seasonal vegetables.
And Carrot Coconut Asian Soup alongside.
I'm into this easy healthy soup so much!
You can make this within 20 minutes actually, but this smooth and nice thick taste is absolutely addictive.
I wrote down a recipe of this soup and am sharing that to you all.
I hope you would enjoy my taste, and let me hear your reviews too.
The other day, I made such a clean and healthy dish.
This is "Marinated Cornish Sardine, Tomato and Halloumi Salad.
Spotted source are grilled yellow pepper and Asian red chilli sauce.
Looks pretty but cooking method is quite easy and simple.
You need just 20 minutes for making this dish!
(I'll try to make this recipe for everyone...it would be grateful if you could be patient...)
Right, I have to start preparing for tonight's event, Sushi Making & Wine Night.
This is my favourite community (yay!)
See you later, everyone!
Charred soy marinated lamb chop, Mustard Green Sushi, Cornish green salad with roasted pepper dressing
My husband and I love lamb, but my little children were not keen to have them as they are likely chewy.
Then, the other day, I marinated the lamb chops in soy sauce and sake overnight because I knew that sake has a good effect to make protein tender.
No wonder the meat looked darker, but how was the result for marinating?
It was not too bad, my boys devoured these lamb chops! (yay)
Roasted pepper tastes slightly sweet and then, I made the dressing from them.
What a uplifting colour!
And I put a tiny vegetable sushi along.
Pickled Japanese mustard green (Takana-zuke) sushi.
And other charred vegetables and fresh vegetables too.
Tomorrow is a new day.
Every dish this time is so popular in Japan.
Courgette with Pickled plum (梅きゅう)
Yuzu (Japanese citrus) Peal
Sautéed ginger pork (豚の生姜焼き)
And this is a very new introducing you from me but so traditional Japanese food:
Saltwort (Okahijiki おかひじき) and Dried fried-tofu.
This is the side dish which simply mixed with dried fried-tofu, Okahijiki and white Japanese soy sauce.
Not too bad for starting the week.
I hope you had a restful weekend and have a lovely week too.
The other day, luckily I got really fresh plaices which were caught just the day before by the local fishmonger, Kernowsashimi.
It was just the timing I was thinking about "authentic Japanese mum's taste".
Then I didn't need any time to struggle to decide the menu with these beautiful Cornish plaices.
It was Braised Cornish Plaice.
Plaice is a so popular fish in Japan also, and my mum served this dish on her table so often.
To be fair, it would come from just a generation but I much prefer more thick and dense flavour than the taste in my memory.
Then I arranged the method for cooking this traditional food:
I plunge the slightly salted plaice into the hot oil and make it deep-fried for adding a deep flavour, and then braise the fish in a soy sauce based broth.
Aww I love this deeply flavourful dish!
And my children do too.
I garnished Tofu with Garlic Miso paste, Yuzu Pearl, Courgette with pickled plum (梅きゅう) on Cornish stones which are handpicked by my boys.
All flowers are organic and edible from my garden.
Oh joy, because my family really enjoyed this traditional food not only me!
It's nearly weekend, I hope you have a lovely & relaxing weekend.
The other day, I presented my husband with Tan Tan Ramen Noodle, spicy and rich Japanese dish takes on a Chinese flavour.
This flavourful dish made with ramen noodles, minced pork, sesame oil, tahini, soya sauce and chilli oil etc is one of his favourite meal (of course me too!!)
And served vegetable sushi alongside as a side dish.
Here is my handmade Tan Tan Ramen Noodle.
And who are you hiding behind the bamboo leaf?
They are Vegetable Sushi Set!
Roasted onion Sushi and Kelp marinated Chinese leaf Sushi.
And what we can never ignore as a side dish for Sushi are pickled ginger and Wasabi paste, such an essential combination.
The green tower is the sliced courgette with pickled plum (Ume-ku, 梅きゅう).
Other little garnish are Elder flower perl, Sugar snap, Mushed Soy beans, Radish and Organic Nasturtium.
(Mushed soy beans definitely would look like a green caterpillar though...it wan't on purpose! )
They are the sample image of the menu for my next Supper Club at Porthtowan Beach Cafe on Thursday 3rd August.
Here is the menu for that night (vegetarian menu available)
Booking is here
I hope to see you all there.
Have a lovely week, everyone.xx