Archives for category: Fancy Dinners

Tai is the name for Sea Bream in Japanese. Meshi means rice and this simple yet beautiful dish is basically Sea Bream rice. The fish is cleaned, scales removed and simmered in a pot with rice, ginger and dashi stock. Very healthy and easy to make and although I forgot to include Mitsuba which would have really made the dish, it was still perfect. The recipe was kindly shared by a good friend Yuko and her knowledge of fish dishes is huge so I love getting simple recipes and trying them. Although this is usually considered a very special dish, made on occasions like birthdays and New Year, I made this on a weekday for lunch with friends. Soaking Konbu in water first, adding some Japanese seasonings and cooking the fish with the bones really gives such an incredible flavour and the key is to remove the bones and mix gently before serving. Mitsuba, the Japanese Parsley really would have been great thrown on top before serving but hey, next time…

View full recipe

Advertisements

A much anticipated post here and with these cold winter nights Nabe is just what is needed for most of them. You can get such variety for Nabe soups. For those of you who don’t know what a Nabe is, it’s basically a hotpot. Vegetables and meat or fish simmered in a soup in a clay Nabe pot. Very easy to prepare and beautifully social with the little gas burner often in the middle of a family or group of friends, cooking, eating together and staying warm. The clay pot keeps the dish warm and usually rice or Udon noodles are added at the end. There are so many different kinds of soup bases you can have in your Nabe pot, from kimichi, sesame, tofu, soy milk, soy sauce, miso to name a few. From an earlier post for homemade nabe meatballs, I had promised to try a yuzu soup base and I’m pleased to say it turned out well. Yuzu is a Japanese citrus fruit, somewhere between a lemon and grapefruit and if you don’t have any near where you are I think a combination of other citrus fruits would work equally well.

View full recipe

Nothing beats a weekend afternoon like a roast. Simple prep involved, patient wait while the bird cooks away with occasional tending to and the dinner itself. Incredibly easy to make provided you have an oven and a few herbs and great to try with different varieties and combinations to mix it up. Even though I didn’t grow up with roasts traditionally on Sunday I have thoroughly embraced the British roast culture in other ways. Friends making them, serving them in restaurants, have both taught me perfection to timing and hot plates is the secret. Everything ready at the same time and relaxed in the approach. Slow roasting gives the most wonderful flavour and  I just love the wait as the smell takes over the kitchen in anticipation of a perfectly cooked chicken. Next time you’re out food shopping, pick up a bird, a whole bulb of garlic(or half in my case since it was only a little chicken), lemon, some fresh rosemary, thyme and you’ll have the perfect roast. Accompanied with roast vegetables and some blanched broccoli to provide a little crunch this is a well-balanced treat.

View full recipe

%d bloggers like this: