Happy Tuesday✨
Salad diaries…✨ With Japanese flavors✨
Very simple & quick idea
■Kaki (oysters) × kaki (persimmons) salad (pic1-4)
In Japanese, oysters and persimmons are both called “Kaki”- characters are different (牡蠣＆柿）, but sounding just the same.
Enjoying a salad with them…✨
- Saute powdered oyster in butter & a bit of soy sauce. Make sure soy sauce is poured onto surface of skillet, so the aroma will stand out.
- Plate edible chrysanthemum (crown daisy), cut persimmons, chopped yuzu, and top with oysters. Good as it is- but also nice to sprinkle some olive oil +salt / ponzu.
■Aemono (mixed salad) with chicken fillet & Japanese parsley (“Seri”, water dropwort) (pic5-9)
Another seasonal salad.
Seri / water dropwort is a refreshing Japanese parsley in winter-early spring, good raw & also nice quickly boiled.
In traditional Japanese cooking, they neverreally have wild greens served as it is- usually boiled / marinated with flavor so they are not so pointy- to which they are called “aemono”.
- Steam chicken fillet, when it comes to room temp, ravel by hands, and sprinkle some soy sauce as base flavor (always flavor proteins with salty flavor, before mixing with veggies… kind of a science)
- “Seri”: Keep leafy part aside as raw, cut & boil the stem part for a moment in boiling water, and let it dry.
- Mix everything together, plate, top with some chopped yuzu (another seasonal Japanese citrus). Adjust flavor with salt / dashi sauce.
My first contribution to @r_schoofje san ‘s #freestylecookingwithrina
🥗🥢🥗🥢🥗💡✨
サラダ日記的な、日本の旬の詰まった香り・味を楽しんでおります。
■柿＆牡蠣のサラダ
響きからノリで思いつきました。笑
１．下処理した牡蠣に小麦粉をはたき、バターで炒め、醤油を鍋肌に回し入れて風味＆味付け
２．春菊・カットした柿、ソテーした牡蠣をプレートに盛り、みじんの柚子をふりかけて。お好みでオリーブオイル＆お塩や、ポン酢で召し上がれ。
■せり＆ささみの和え物
セリがどうしてもいただきたくて。なんだかもうさっぱり！！頂きたくて。
１．ささみを酒塩で蒸す。少し冷めれば、ほぐして、軽く塩/醤油で下味をつける
２．セリ、茎の部分を本当にさっと！ゆがく（葉っぱの箇所はもぎ取って笑、そのままよけておいてOKです）。セリも、ワイルド過ぎなければざる＆熱湯でさっとくぐらせるのでもよいかもしれません。ざるにとって、水気を取る。
３．すべて和えて。塩で少し味を調整。もう少し決めたかったら、白だしを隠し味にどうぞ！
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