5 course dinner including a dessert and green tea.
Starter: Takana-zuke (Pickled Japanese green vegetable) sushi, Spicy Konnyaku (ピリ辛こんにゃく), Fig and Cheese
Steamed pork dumplings
Wagyu (Japanese beef) steak rice bowl
Dipping Chicken Ramen (漬けチキンラーメン)
And dessert & Green tea (no photos)
Phew, done and dusted, finally my weekend has come!
Have a lovely weekend everyone.
This was one of my most favourite food in Chinese cuisine when I used to work office and had a lunch at a local authentic Chinese dining with my colleagues.
Now I've left Japan, I'm missing so much that taste.
So I remade that taste in my kitchen nowadays.
Does it look like a Christmas wreath, doesn't it!
This is absolutely home made dish but also good sample to show you how important a little twisted presentation for a dish, all looked so different!
It's almost October, can't believe!
I hope you all had a lovely day today too.
The other day, I attempted to remake the taste which I quite liked in Vienna in this summer: that was Roasted Pork Knuckle.
My recipe is based on the recipe of Hotel Sacher.
Pretty cauliflowers, how cute!
And they are Fig paste and horseradish as a sauce.
My busy week has just started, I hope you too.
Some throwback shots from my catering.
These crystal garnish is crushed Dashi jelly.
Black ink is Nori (seaweed) paste.
This was one of my trial recipes for Japanese supper club at Philleigh Way.
It's a five courses, which are all authentic Japanese taste.
We will announce the menu in a few days, so please keep your eye on our website!
Mostly I keep the fish stock made of some fish borne and prawn shells which I used for my dinner in my fridge.
This broth is basically not for Japanese dish but I love to arrange the taste for fitting Japanese flavour.
Then I made a risotto based on the seafood broth adding white soy and porcini for twisting the total taste.
These caviar are hand made and actually they made of Asian chilli sauce and agar.
Simple method but unique impression.
I hope you all had a lovely start of this week.
Oh well, where is summer gone?
I wanted to make myself uplifting in such unpleasant weather and made this dish.
That worked in a sense (I hope so!).
I added Japanese broth which made of kelp and dried bonito as a hidden flavour.
I keep this very basic stock in my fridge any time.
Japanese kelp powder and Cornish sea salt alongside
Parmigiano reggiano cracker made a lovely flavour and texture.
Have a lovely weekend everyone.
Just for trial for a new menu of my Supper Club.
Organic green vegetables are from my garden and the soup broth was made of Japanese kelp (Kombu) and dried bonito (Katsuobushi).
The other day, I got a Japanese squid anchovy (イカの塩辛).
This is a typical Japanese condiment and I quite like this tangy flavour.
Such a addictive food!
Then I created this dish inspired by Japanese flavour;
Sake steamed squid, Mango Carrot sauce, Japanese squid anchovy spaghetti.
Garden peas, Mizuna and blackberries are from my garden (surely they are organic!)
My husband who is my guinea pig for this dish said that the appearance of spaghetti looks like a cocoon (how rude!)
But he really loved all taste, so never mind.
I hope everyone have a lovely week despite such a rainy end of summer!