Japan’s winter is coldest in February- but the sunlight is already hinting us spring…✨
Therefore cooking something colorful out of joy… (would this be a contribution to your colorful eats.. Amra-san @amras_lovely_cooking 😇?)
■Seafood: Boiled tofu with Mentaiko (spicy cod/pollack roe eggs)
I just love this… I had something like this at some Izakaya (Japanese brasserie kind of) in the past.
And ever since, my favorite dish. Warm, full of umami- and I’d enjoy with a bowl of rice!
Super simple:
- Parboil tofu (silky kinds) – so it will be warm & less watery.
- Sauce. Boil some water (200-300ml), add flavored mentaiko (skin off, separated), let it cook for several min – stop heat, add some starch in water – put on heat again and make the sauce starchy. I added some leftover egg white before the starch. It was good too!
- Just pour sauce over the warm tofu, top with Japanese citrus (Yuzu) & herb (Mitsuba)… super✨
■Meat: Canola flowers, rolled in thin pork, caramelized in teriyaki sauce
These thin cut meat, available in any super for both beef & pork, in Japan. I just love these.
I would roll some canola flowers (green ones- before the yellow flowers bloom).
Well, the title explains almost all…😂✨
1.Overlap several thin cut meat, roll some greens, and powder with flour.
- Place some oil on non-sticking pan, grill 1 with the end of the rolls facing down- place lid as necessary.
- Add some soy sauce, mirin (sugar), and sake around, and let it caramelize. Pour some citrus too (yuzu for me)✨
🐟🥩🍊😋🍚🥢
両方とも、とってもご飯が進んでしまうのです。。。笑
■茹で豆腐の明太子あんかけ
いつかどこかのお店で頂いた一品の再現、お気に入りです。超簡単！
１．お豆腐（絹がベター）、よく茹で温め＆水気を抜く
２．あんかけ：お湯を沸かし（2～300ml)、ばらした明太子を箸先でくるくるしながら湯がき、加熱されたら火を止め水溶き片栗粉を加え混ぜる。再び火にかけ、とろみつけばOK（今回は、水溶き片栗粉前に余った卵白も入れました。おいしかったです！)お豆腐にまわしかけ、温かなうちにいただきます！
■菜の花の豚肉巻き
もう、何も説明は必要がありませんが、、笑
１．薄切りのお肉を数枚重ねて、菜の花を巻き巻き。
２．巻き終わりをフライパンに接するように、焼き始める。転がし、途中蓋で蒸しても。
３．鍋肌に醤油・みりん（砂糖）、酒を煮詰め、柚子も少し絞ってみて、絡めて、いただきます！
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