Ichijyusansai / Nijyuyon sekki
Risshuu no zen August 8th
Ishijyusansai and 24 Solar Terms…
Risshuu・・・
The beginning of autumn in the Solar calendar. This is one of the hottest times during the year. Though hot during the daytime, you start seeing glimpses of autumn with the cool temperatures at dusk and dawn.
Though risshuu is here it’s still so hot, sometimes it’s hard to work up a good appetite. For this recipe we will be using some very healthy vegetables that are in season like the white gourd, malabar spinach, and edamame (green soybeans). When its too hot to be hungry, it’s important to get the nutrition you need without having to eat too much.
All recipes make servings for four.
Menu List
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Salt Grilled Barracuda (Zucchini with miso paste garnish)
Barracuda 2 whole fish
Salt A dash of salt1.Fillet the barracuda into three pieces, sprinkle salt, and grill (grill for 5minutes on the skin-side, and 3 minutes on the the other). Serve.
(How to prepare the barracuda(3 piece fillet))
1.Remove the scales, cut fish from the belly and remove innards
2.Remove the head by cutting at an angle (cut from both sides of the fish).
3.Cut along the backbone of the fish from the belly, and then again from the dorsal side into 2 pieces.
4.Take the fillet with the backbone, put it backbone side down, cut along the backbone from the dorsal side, then again from the belly side to remove the backbone from the fish.
5.Remove the bones from both fillets.
6.You will find bones by tracing along the center of the fillet. remove with tweezers. (this isn't necessary for small fish like sardines)
(Garnish Zucchini with miso paste)
Zucchini 1
Dengaku Miso(Thick Miso)
Red Miso 50g
Sugar 20g
Sake 50cc
Sesame Oil 1teaspoon
Poppyseed Desired amount
1. Cut Zucchini into 3cm pieces and deep fry without breading or batter (for about 30 seconds)
2. Add sake and sugar to red miso and boil down until it thickens, then add sesame oil.
3. Paste Zucchini from step 1 with the Miso from step 2 and sprinkle with poppy seeds.
Advice
Dengaku miso doesn’t have to be made with red miso, but red miso adds a nice acidity which makes it taste great. -
White gourd and seasoned chicken soboro with thick sauce
White Gourd 1/4Gourd
Ground Chicken 150g
A
Dashi 150cc(please see Shiratsugu Basics)
Sake 150cc
Soy Sauce 2 teaspoons
Sugar 2 tablespoons
Salt 1 teaspoon
B
Dashi 500cc(please see Shiratsugu Basics)
Soy Sauce 1 teaspoon
Mirin (seasoning sake) 1 teaspoons
Salt 1 teaspoon
potato starch and water Accordingly
Green Beans Desired amount
Fine strips of green onion Desired amount1. Remove the skin from the white gourd and cut the skin side of the gourd in a grid patten(about3㎜×2㎜)
2. Add water to pot and cook the white gourd until you can poke through with a toothpick. Strain.
3. Add B to the pot and bring to a boil. Add white gourd and cook for 5 minutes.
4. Add Ground Chicken and A into the pot and cook. Add Starch and Water to thicken.
5. Give the green beans a quick boil, then cool in icewater.
6. Place the cooked white gourd on a plate, top with the chicken and thick sauce, garnish with green beans and green onions. serve. -
Shimeji Mushrooms and Malabar Spinach in clear soup
Shimeji Mushrooms 1cluster
Malabar Spinach 1bunch
A
Dashi 250cc(See Shiratsugu Basics)
Soy Sauce 2 teaspoons
Mirin seasoning sake 1 teaspoon
Clear Soup
Dashi 700cc(please see Shiratsugu Basics)
Soy Sauce 4~5drops
Salt 1 teaspoon
Ohitashiji enough to cover ingredients(please see Shiratsugu Basics)
Matsuba Yuzu (Yuzu Citron peel cut into fine strips) accordingly1. Cut off the tough part of the Shimeji mushroom stem, break the cluster up and cook with the broth A for 5 minutes and cool.
2. Boil the Malabar spinach and season it in the Ohitashiji to add flavor.
3. Place heated Shimeji mushrooms and Malabar spinach in a bowl and add the clear soup. Garnish with Matsuba Yuzu and serve.
Advice
The amount listed for broth A is just for reference. Just enough to immerse the Shimeji will do just fine. -
Boiled Edamame green soybeans
Edamame Desired amount
Salt and Water Use 8% salt to the amount of water1. Cut Edamame beans from the stem
2. Boil in Salted Water for 5 minutes. Strain and serve. -
Rice with tiny sardines
Dried young sardines 50g
Japanese Peppercorn 5g
Sake 3 tablespoons
Mirin seasoning sake 1teaspoon
Dark soy sauce 2 teapoons
Rice 3cups
Ooba Perilla Leaves Desired amount1. Add Sake, Mirin, and Japanese Peppercorn to pot and bring to a boil.
2. Add Soy sauce and sardines to 1 and boil down until there is no more water left.
3. Cool down 2, mix sardines with rice, add cut Perilla leaves to taste. Serve.