Tempura

 

A few days ago, Shinho said,"Hmm, I want to eat tempura..." I don't make tempura often because it is a messy job. But I got fresh vegetables and shrimp (from Costco not from Gig Harbor), so I decided to make tempura. Shiso was especially good, but eggplant, zucchini and green beans are all good, too.

Radish and Shungiku

 
 
I like radish. Maki told me the delicious way to eat radish. Slice radish thinly and put them on buttered bread. Butter and radish are good match. But it does not go well with rice, so I made radish with sesame dressing (gomazu ae). It was very good.

Fresh and tender shungiku is delicious. Today I cooked shungiku with egg (tamago toji). It was also very good.

Main dish was Mabo Tofu.

Crab for Dinner

 
 
 
Yesterday Shinho and good friends of ours went crabbing at Gig Harbor public pier. They caught big ones including one huge dangeness. They were very good. We were all very satisfied.




I got a lot of fresh vegetables from my friends. I am very excited to use them. Today I made seafood and scallion salad with miso dressing(sumiso ae), shungiku no ohitashi, fried green beans with oyster sauce and karaage(fried chicken).

Dinner with Friends

We invited the couple from Hawaii whom we met last summer at the Gig Harbor Pier. I didn't have much time to plan, so I made very simple menu. Ceder planked salmon, Black bean, corn and quinoa salad, ratatouille and mixed green salad. Nothing new, so I didn't take pictures of them. Shinho and I had a very good time with them.

Summer Vegetable

 
 
We were invited to our new friend's house for lunch today. After the delicious lunch they showed us their beautiful garden. They grow many many flowers and vegetables. They were very generous to let us pick some of their crops. I wanted to use them for dinner. So here are the dishes I came up with those veges. Spicy shungiku and calamari salad, roasted zucchini with sesame chicken and green beans with sesame dressing. Nothing tastier than fresh vegetables.

Chilled Shabu Shabu

 

I think this dish is perfect for the hot summer day. Since the meat is sliced paper thin, it takes only several second to cook. I used paper thin sliced pork and dust each slice with potato starch. Boil water and cook the meat in the boiling water for a few second. When cooled served with thinly sliced onion and pour ponzu, ginger and scallion sauce over.

Summer Japanese Dinner

 

Summer came late this year. I made typical summer vegetable dishes like eggplant and bell pepper in miso sauce (nasu no nabe shigi), stewed green beans (Ingen no nimono). The main was seared scallop with brown butter lemon sauce (not Japanese). And Hiya yakko, chilled silken tofu with shiso, grated ginger and bonito flake.