Turning Japanese

We really liked the Japanese style food we had over the Christmas break, and we’ve been experimenting a bit here and there since.

I still haven’t tried rolling sushi, but it’s half-term next week and I might clear the decks and give it a go.

Mostly what we have been doing is having a bowl of plain boiled rice, topped with small portions of a variety of protein and vegetables, some hot, some cold, wet, dry, soft, crunchy. It’s been surprisingly filling, you can mix and match a whole range of tastes and textures so that each mouthful is a little surprise.

The toppings so far have been:

  • cold smoked fish – salmon, eel, trout, mackerel (Waitrose do one with honey and soy), and lumpfish roe
  • cold veg – avocado, cucumber, mooli / daikon radish, alfalfa or radish sprouts, shredded carrot, shredded nori
  • pickles – Chinese mustard pickles, seaweed, gherkins, sushi ginger
  • hot meat – variations on marinated grilled or stewed chicken, casseroled pork belly, steamed Chinese sausages
  • hot veg – stir-fried pak choi, steamed edamame beans, miso-stewed white baby aubergines
  • omelettes – made with mirin and egg, rolled, sliced, and served hot or cold – also cold quail eggs
  • also some sprinkle mix of chilli, sesame seeds, garlic and powdered orange peel, the odd dabs of wasabi

I have some crabsticks, smoked and marinated tofu, and kombu seaweed ready to try next. At a northern Chinese restaurant last week I had a starter of sliced cold pork belly, which had been plainly cooked in a clear broth and then dressed with chilli and garlic. I’ve been doing ours in mirin and soy with ginger and star anise, so it’s very dark and rich. This was a lighter and cleaner flavour, so I shall try that next time.

Also on the list for future experiments are:

  • hot fish – stewed squid, grilled salmon, mussels, tuna
  • more hot veg – green beans, aubergines with peanut sauce, something with candied sweet potato
  • hard boiled eggs – soaked in tea, or soy
  • lean red meat – venison liver, buffalo steak

And I want to try some of the mini-burger-type-things, meat and veggie, that are featured on the bento recipe sites.

Bento in a Big Way is beyond my energies at the minute. I could happily make a lunchbox along similar lines to the dinners, but the decorative stuff is so not happening. No colouring eggs, carving hot dogs, ¬†or making little stars out of carrots and cucumbers. I’m up for arranging a box so that it looks appetising, but I’m not making a diorama out of it.

Read and post comments | Send to a friend

Advertisements