Ishijyusansai and 24 Solar Terms…


Shosho・・・
The day of the Tanabata Star Festival. This is when he weather gets hotter as the rainy season comes to a close.


In this recipe, we introduce the Ichiyaboshi. An overnight dry method for seafood. Once you learn how to make it you will be able to use the recipe for the fish of your choice. Having a good drink with home made Ichiyaboshi on a hot summer night… doesn’t that sound good?


All recipes make servings for four.

Menu List

• → Overnight dried Sweetfish and Wild Rocket Salad
• → Boiled Small Potatoes
• → Sanbaizu pickled Goya (bitter melon)
• → Grilled eggplant miso soup
• → Kashiwa-meshi chicken rice

• Overnight dried Sweetfish and Wild Rocket Salad

  
  Sweetfish-4　　　　　　　　
  
  Sauce “A”
  Sake-200CC
  Shottsuru fish sauce-20CC（use soy sauce if not available)
  Salt-1 teaspoon
  
  Wild Rocket-use desired amount（use rucola if not available）
  
  dressing
  sunflour oil-100cc（use salad oil if not available）
  olive oil-50cc
  vinegar-30cc
  white wine vinegar-30cc(use60cc vinegar if not available）
  
  
  
  1. Grill dried Sweetfish（2 minutes each side）
  2. Deep fry the bone without bread or batter. Cut Wild Rockets to bite size pieces and mix in dressing. Break deep fried bones into bite size pieces and mix in with salad. Top with grilled sweetfish and serve.
  
  Cooking pointers
  Watch out when grilling the Ichiyaboshi! it burns easily as it has lost moisture when drying.
  
  
  （Preparing Sweetfish）
  
  
  1.Remove the head of the Sweetfish
  
  
  
  
  2.Cut open from the back (not the belly)
  
  
  
  
  
  3.Remove the innards and wash
  
  
  
  
  4.Wipe off excess water, remove bones from back-side of fish
  
  
  
  
  
  5.Tur over and remove bones from stomach (both sides)
  
  
  
  
  
  6.Soak sweetish in sauce “A” for 30 minutes
  
  
  
  
  
  7.Remove excess water, salt the bones that were removed in step 4, and dry together.
  
  
  
  
  Cooking pointers
  
  
  During humid seasons, it is best to complete drying within 8-12 hours. We recommend drying with good ventilation or with a fan pointed in direction of drying fish.
  Its not often that you see sweefish at home, but with this drying method you can also prepare Ichiyaboshi with other fish like Horse Mackerel, Sardines, and Barracuda. Grilled fish is good, but Ichiyaboshi will age the fish to a taste that will go well with a good sake.
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• Boiled Small Potatoes

  
  Potatoes-12
  Sugar-2Tablespoons
  Soy Sauce-1Teaspoon
  Dashi Jiru-Enough to immerse the potatoes(please see Shiratsugu Basics)
  Sake-1Tablespoon
  1.Remove potatoe skins with spoon
  2.Put Potatoes in pot and immerse with dashijiru and sake
  3.Bring to a boil. After boiling for three minutes, add sugar and soy sauce in that order.
  4.Keep stirring and simmer away until it is boiled down.
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• Sanbaizu pickled Goya (bitter melon)

  
  Bitter Melon Goya-250g
  (without seeds)
  
  Sanbaizu
  Vinegar-150cc
  Soy Sauce-50cc
  Sugar-2Tablespoons
  
  Sugar-1Tablespoon
  Sesame seed-1Tablespoon
  1.Cut bitter melon from the center, remove seeds with spoon, and cut into thin slices.
  2.Use sugar to rub down bitter melon. Once the moisture has been removed from the inside, rinse quickly and wring.
  3.Add ingredients for Sanbaizu, immerse for at least 30 minutes.4.Remove from sanbaizu when ready, top with sesame seed, and serve.
  
  
  Cooking pointers
  For step 2 you can rub down with salt, but it may become too salty. Using sugar will keep it less salty.
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• Grilled eggplant miso soup

  
  Dashijiru-760cc(please see Shiratsugu Basics)
  Miso-120g
  Eggplant-300g
  1.Make miso soup as you usually would.
  2.Wash eggplant, grill without cutting top end. (grill for approximately 6 minutes. Enough to just burn the skin of eggplant)
  3.When finished grilling, skin the eggplant, cut into bite size pieces, add to miso soup, serve.
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• Kashiwa-meshi chicken rice

  
  Carrots-50g
  Burdock-50g
  Shiitake Mushrooms-30g
  Konnyaku-50g
  Chicken Thigh-200g
  
  Salad Oil-1Tablespoon
  
  Seasoning
  Sake-5Tablespoons
  Sugar-2&1/3Tablespoons
  Salt-2Tablespoons
  
  Rice-3cups
  Dashijiru- Enough to cook3cups（A little less than the
  usual amount of water you would use to cook rice）(please see Shiratsugu Basics)
  1.Cut carrots and konnyaku into １㎝×１.５㎝ pieces. Slice shiitake mushrooms, cut burdock into short shavings, remove skin from chicken (skin will be used later) and cut to same size as carrots.
  2.Use three cups of rice using dashijiru to cook rice as listed in ingredients. Add chicken skin that was removed in step one, and cook.
  3.Use salad oil to fry carrots, konnyaku, shiitake mushrooms, chicken, and burdock in a pot. When meat whitens, add seasoning, cook the ingredients well and boil for 2 minutes.
  4.When rice is cooked, remove chicken skins, add ingredients from step 3 above, stir and serve.
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