All were made of ingredients which were left-over of yesterday's event.
Miso simmered Cornish Mackerel& Mooli (鯖大根), Stir-fried mackerel rice (鯖チャーハン)
And Miso soup.
And one more, Fresh Mooli Salad, Fig and Spicy Cheddar and Dashi Jelly Salad
I made them wishing this busy week peaceful and successful for myself.
I hope your week so.
This looks simple but contains lots of hidden flavours: home made fish broth, pickled cherry tomato and chilli oil.
Savoury, sweetness, sour and spicy, all are embraced on the plate.
This was perfect for thawing your freezing body after a cold day.
I hope you all have a jolly week.
Whenever I got such beautiful and healthy mooli, I couldn't resist making something healthy dish.
Soy marinated Curried Sardine, Kelp Soy jelly, Pea puree, Pickled mooli, Fig
Winter is around the corner now, and it's the season of mooli which is white like a snow as well.
Have a lovely weekend everyone.
Agebitashi (Deep-fried and marinated) vegetables is traditional Kaiseki food in Japan.
But this new style of Agebitashi is added my original twist:
Serving Tempura vegetables, bonito broth jelly and hot marinade broth separately in order that I would like the guests surprised with the broth "melting on their plates".
Hot marinate broth made of kelp, dried bonito flakes and soy sauce.
It was bliss to feel the harmony of crispy tempura and savoury flavourful broth in my mouth.
(I completely forgot to take a shot of them that was in the melted broth!)
I'm hoping to serve such a trick plate to you all in the next year.
Yes, I do LOVE to cook Western countries' food as much as Japanese food.
I made Seafood Paella with left over fresh seafood and hand-made fish broth in my kitchen remembering the Basque culinary lesson of Mino that I attended this spring.
I found such a mind-blowing sunset through my kitchen window on this evening.
We are blessed in such a beautiful part of the country.
Have a lovely week.
As a second day of my cooking with these freshest local seafood, I made a Breaded Cornish Mackerel with Avocado tartar and Salsa sauce.
It didn't take time to pan-fry the fillets as they are still so fresh.
Oily fish, Mackerel, with creamy tartar and spicy chilli salsa.
I loved this combination!
I really appreciated such a blessing with gratitude.
Whenever I go shopping to Truro town centre on Farmers' Market Day, I always pop over Kernowsashimi who is the local fish monger.
It's so fun to have a chat with the fisherman about Today's Fish which were caught by himself.
This time luckily I got the most freshest mackerel and squid from them (So excited!!)
Look at them, so beautiful!!
First, I cleaned them and let some cured in a fridge for the next day's cooking.
I always love this moment that I concentrate on my knife works.
Then as a first day with these beautiful guys, I made this dish:
Cornish mackerel, squid with porcini jelly broth
Serve a Japanese arrowroot (Kudzu 葛) Noodle and bamboo shoot as a garnish.
Have a lovely rest of the week!
A new week has started again.
I made this casual but traditional style of Japanese appetiser, Hassun 八寸, wishing our healthy days of this week.
Stir Fried Bamboo Shoot
Salt cured Tofu
Soy simmered Pork belly
Broccoli spicy Sesame dressing
Mushroom stuffed Quail eggs
Deep Fried and Marinated Aubergine
Roasted Green Tea simmered Cornish Mackerel
Lotus Root Crisp
These small amount food with various taste and ingredients would be good for preventing to eat too much (I hope so!).
I hope you all had a good start for this week too.
Did you know that Avocado is matching with Japanese taste?
I loved sliced Avocado dipping in a soy sauce like a sashimi when I was a girl.
So, this dish was inspired by these taste of my old memory: Teriyaki Chicken on Avocado Mousse
Looks so simple, but taste is so flavourful as I use very Japanese condiment, Kombu (kelp) Tea powder for seasoning the mousse.
Healthy and tasty, I love it!
I hope you all have a wonderful weekend.
This is a very basic and traditional Japanese dish but I added my twist to their presentation and the sauce of the bottom: it made of Squid Anchovy (Ika-no-shiokara イカの塩辛) and whipped cream.