Stew, stew and stew...I've made tons of stews in this summer holiday as it's absolutely vital not to make much time for cooking for my children's sake.
Stew, what a versatile dish as it's really easy to arrange the leftover to different dish for the next day.
Today we would like to share a recipe of easy cooking stew for you all.
Scottish Salmon, Leek, Garden pea and Blue Stilton Stew
You just need to chop leeks, and ideally peel the fresh garden peas.
Here is the RECIPE for this creamy hearty food.
Aw it's almost weekend, we'll be on our holiday whole next week, so we'll come back here after a few weeks.
Wishing you a wonderful summer.
August has just started though, we have started to make some recipes for traditional Japanese New Year food already.
This is a collaborating project to make a food recipe video with Umami Insider which is in N.Y.
This recipe video would be broadcasted in January 2019 (hopefully!).
Our next video is "Tori Ham (Chicken Ham)" and that will be unveiled on 8th August to the world.
I hope you have had a wonderful summer.
Such a busy summer holiday has just started!
I would need more stamina for enjoying thoroughly, so I made a typical Japanese summer food: Grilled Eel Rice Bowl
You might know that it's utterly hot and humid in summer of Japan, so people are keen to eat the grilled eel for overcoming a long summer as eels contains lots of good nutrition for regaining stamina.
I added my twist for the plate presentation aiming at expressing a modern plate.
A red currant and deep fried lotus root.
And the sauce is not only traditional sweet savoury Eel sauce but also Ponzu gelee.
Seasonal summer vegetables
I love seasonal fresh food.
To work for them has never let me bored.
Have a lovely rest of the week, everyone!
I cooked this dish remembering my holiday in Greece....
Deep fried breaded fresh Cornish mackerels and loads of summer vegetables and beans.
The mackerel fillets were seasoned by cayenne pepper, and an oily taste of mackerel is matching with the sourness of tomato.
The Ratatouille is twisted by anchovy fillets as a hidden flavour.
From tomorrow, my children's long summer holiday will start.
Keep Healthy and Energetic, Eat Good Food, Boys.
Have a lovely summer holiday everyone too!
Using all leftovers of the night before...
This crystal icy thing is jelly which was made of kelp broth.
The recipe of this very quick Udon dish is Here.
You can substitute pork mince for the cha-shu.
I hope you have a wonderful week!
I'm not wondered if you thought what a strange name is this dish.
But I have a confidence to call this lazy, because I didn't do any proper cooking for them -just marinated and braised in the oven!
First, you can't ignore one Japanese condiment, Shio Koji which is a salted rice malt.
This fermentation element makes meat so tender and deeply flavourful.
(You can get them from some online shops in the UK)
Then, I just marinated the pork loin with Shio Koji, Japanese soy sauce, Sake, garlic and leek in a zipped bag over night in the fridge.
Then, braise the pork with the marinade in a deep pan for 1.5 hours in the oven.
Easy peasy, isn't it!
Serve with Japanese pork gravy.
The Cha-shu is perfect for the topping of Ramen (Soup noodle) and salad topping as well.
Only the key is Shio-koji.
If you are struggle to find Shio-koji, let me know, I'll share the link to you.
Have a lovely weekend, everyone!
The other day, luckily I got a super fresh Cornish octopus which was caught on the day before.
Then after I cleaned it, I have frozen some parts for 48 hours for the sake of making the meat tender.
After to be frozen, the meat is really soft.
Look at these beautiful fresh octopus!
I marinated in a Mediterranean dressing shortly and served with sliced onion.
Another dish is the stew with tomato, garlic and barley.
The octopus meat is much tenderer by heating and lots of fresh vegetables are simmered together, so it's so delightful for my kids who haven't eaten octopus before.
Served a garlic toast along with that.
Whoosh whoosh, it's already the middle of July!
I hope you have a lovely summer.
This French inspired dish is quite easy peasy.
Apply sea salt over the chicken first, then just marinate them with Sake, thyme, sliced lemon, pepper corn, sliced garlic.
But there is one more hidden flavour: it's Japanese kelp powder, Kombu-cha
I dissolved this flavourful powder into the marinade and let them in a fridge over night.
Then next day, just braised with vegetables like potato and carrot in a pan together.
By the effect of Sake, the meat is really tender and succulent.
Obviously you can substitute white wine for sake.
Chicken legs are fatty but the flavour of lemon and thyme perfectly remove the heavy taste.
And serve a fresh mint salad and balsamic dressing along side.
If you are intrigued the typical Japanese condiment, Kelp Powder, I'll be able to sell some for you.
I've got lots of stocks at my kitchen.
Let me know if you need.
It's already weekend, hooray!!
Have a wonderful weekend, everyone x
When I was tired to juggle lots of things, sometimes I escape to my own time to clear up my brain sake for my sake.
Then I was encouraged again to make new dish.
Chicken & Summer Vegetables Chowder.
There are lots of peas in this pot.
Obviously my children loves this pot.
Mustard seeds are hidden texture.
Well, I hope you all are having a lovely day today as well.