It's officially summer. It's so hot. Thank goodness for the thunderstorm last night, otherwise I would have to resort to living in my cold basement for the rest of summer, and living on water.
I've decided to start making japanese food, following some recipe's of Sabi Shinojima's Authentic Japanese Cuisine: For Beginners.
I decided that I wanted to start with simmered dishes. So that starts by making Kombu Dashi.
All you need is some Kombu Dashi seaweed, and water.
She gives a helpful tip for measuring; if you know the size of your hand span, then it makes for easy reference. Mine is about 6".
I took 5" piece of the kombu dashi, wiped it down with a damp paper towel on both sides, then placed it in 6 cups of water. Then I put the bowl of water and seaweed into my fridge to sit overnight. It was that simple.
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| 5 inches/12 cm of dashi kombu seaweed |
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| wipe |
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| let sit overnight |
All I did today was prepare the Kombu Dashi, tomorrow, I will do some simmered dishes.
(Though it would be incorrect if I said that's all I did, I made sushi and tempura too. My tip is to use 3mm thick slices of eggplant, it tastes sweet and refreshing. Also, my mom used enoki mushrooms for tempura too, and it was good. Just separate them into little bunches of 3 or less stems, place them in tempura batter, and fry them in bunches like a nest of mushrooms.)
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| Enoki mushroom tempura looks like modern art :O Or something from underwater |
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| Cucumber triva: Cucumbers glisten when you cut them :D |
The adventure continues...
Until then, stay hungry :)
Sweet Pea
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