#160 Light Rainy Meals | Simmered Chicken & Mozuku Soup Japanese Set Meal
Enjoy a comforting rainy season table featuring simmered chicken and okra, samgyetang, Okinawan rice porridge, and more 😌
I’m sharing gentle and nourishing meals for both body and mind during the rainy season holidays ☔️
[Green Shiso Dressing]
Green shiso leaves: about 10
Sugar: 1 tbsp
Rice vinegar: 3 tbsp
Soy sauce: 3 tbsp
Sesame oil: 2 tsp
[Salad with Mozuku, Dried Daikon & Crab Sticks]
Dried daikon strips: 10 g
Fresh mozuku seaweed: 150 g
Crab sticks: 50 g
Green onion: as needed
Green shiso dressing: as needed
[Simmered Okra & Chicken with Salt Broth]
Okra: 8
Chicken thigh: 1
Ginger: 1 1/2 pieces
Water: 300 ml
Sake: 1 1/2 tbsp
Salt: a pinch
Chicken stock powder: 1/2 tbsp
Rice oil: as needed
[Semi-Polished Brown Rice with Sesame]
Semi-polished brown rice: 5 cups
Sesame seeds: 3 tbsp
Water: 900 ml
[Tomato & Myoga Tonjiru]
Dashi stock: 500 ml
Thinly sliced pork belly: 150 g
Tofu: 100g
Small tomatoes: 2
Myoga ginger: 1
Miso: 2 tbsp
[Samgyetang-Style Chicken Wing Soup]
Chicken wings: 4
Carrot: 1
Ginger: 2 pieces
Garlic: 3 cloves
Pearled barley: 2 tbsp
Pine nuts: 1 tbsp
Dried jujubes: 2
Goji berries: 1 tbsp
Water: 600 ml
Salt: a pinch
Chicken stock powder: 1 tsp
[Japanese-Style Salmon, Avocado & Myoga Carpaccio]
Salmon sashimi: 100 g
Kombu tea powder: a pinch
Avocado: 1
Lemon juice: as needed
Myoga ginger: 1
Green shiso dressing: as needed
[Bean Sprout, Green Shiso & Dried Shrimp Chijimi]
Soybean sprouts: 1 bag
Green shiso leaves: 5
Dried small shrimp: 3 tbsp
Medium flour: 2 tbsp
Rice flour: 2 tbsp
Water: 50 ml
Ponzu: as needed
Rayu: as needed
[Mozuku & Mugwort Boroboro Jushi]
Cooked rice: 100 g
Water: 300 ml
Thinly sliced pork loin: 50 g
Bonito flakes: 1 handful
Mozuku seaweed: 100 g
Egg: 1
Butter: 5 g
Mugwort: as needed
Baking soda: 1/3 tsp
Water: 600 ml
[Tomato Ginger Pork]
Pork loin slices for ginger pork: 250 g
Small tomatoes: 2
Ginger: 2 pieces
Garlic: 2 cloves
Sake: 3 tbsp
Mirin: 3 tbsp
Sugar: 1/2 tbsp
Soy sauce: 3 tbsp
[Japanese-Style Chicken & Aosa Soup]
Chicken thigh (skinless): 1
Aosa (sea lettuce): as needed
Dashi stock: 500 ml
Salt: a pinch
Sake: 1 tbsp
Soy sauce: 1 tbsp
[Fresh Spring Rolls with Crab Sticks & Scrambled Eggs]
Crab sticks: 50 g
Eggs: 2
Sugar: a pinch
Salt: a pinch
Rice oil: as needed
Cucumber: 1
Rice paper: 5 sheets
Mayonnaise: 2 tbsp
Gochujang: a little
[Squid & Cucumber with Myoga Lemon Dressing]
Japanese flying squid: 3 small squid (or about 1/2 large squid)
Cucumbers: 2
Myoga ginger: 2
Toasted sesame seeds: 1 tsp
Salted kelp: 2 pinches
Lemon juice: 1/3 lemon
Salt: a pinch
Black pepper: a pinch
Sesame oil: 2 tsp
[Ethnic-Style Beef-Wrapped Atsuage]
Atsuage (fried tofu): 1
Thinly sliced beef loin: 5 slices
Sake: 1tbsp
Sugar: 1 tsp
Fish sauce: 1 tbsp
Cilantro: as needed
Rice oil: as needed
[Squid with Sesame, Salted Kelp & Myoga Dressing]
Japanese flying squid: 2
Myoga ginger: 2
Toasted sesame seeds: 1 tsp
Salted kelp: 2 pinches
Lemon juice: 1/3 lemon
Salt: a pinch
Black pepper: a pinch
Sesame oil: 2 tsp
[Okra & Seaweed Tororo]
Okra: 8
Shredded kombu: 1 handful
Aosa (sea lettuce): 3 pinches
Sugar: 1/2 tsp
Rice vinegar: 1 tsp
Soy sauce: 2 tsp
Water: 1 tbsp
[Stir-Fried Beef & Cucumber]
Thinly sliced beef belly or beef scraps: 300 g
Potato starch: 3 tbsp
Cucumber: 300g
Salt: a pinch
Garlic: 2 cloves
Mirin: 1 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 1/2 tbsp
Rice oil: as needed
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