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

• → Salt Grilled Barracuda (Zucchini with miso paste garnish)
• → White gourd and seasoned chicken soboro with thick sauce
• → Shimeji Mushrooms and Malabar Spinach in clear soup
• → Boiled Edamame green soybeans
• → Rice with tiny sardines

• Salt Grilled Barracuda (Zucchini with miso paste garnish)

  
  Barracuda 2 whole fish
  Salt A dash of salt
  1.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.
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• 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 amount
  1. 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.
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• 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)　　　accordingly
  1. 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.
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• Boiled Edamame green soybeans

  
  Edamame　 Desired amount
  Salt and Water Use 8% salt to the amount of water
  1. Cut Edamame beans from the stem
  2. Boil in Salted Water for 5 minutes. Strain and serve.
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• 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 amount
  1. 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.
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