#162 Summer Feast Meals | Onigiri, Bread & Two Days of Home Cooking

Fresh ginger onigiri, cheese-filled peppers with mochi, and spicy ratatouille-style simmered hamburg steak 🤤
With these seasonal summer dishes, I hope to make the most of this wonderful time of year and enjoy every bit of the season ✨

[Beef & Herb Pho]
Rice noodles: 2 servings
Thinly sliced beef belly: 200 g
Water: 700 ml
Beef Dashida: 1 tsp
Sugar: 1 tsp
Oyster sauce: 1 tbsp
Fish sauce: 1 tbsp
Lime (or lemon): 2 wedges
Cilantro: as needed
Green onion: as needed
Mint: as needed
Lemon balm: as needed
Basil: as needed
Fried onions: as needed

[Blueberry & Cream Cheese Crumble Bread]
Sweetened Condensed Milk Dough
Bread flour: 250 g
Sugar: 15 g
Salt: 3 g
Dry yeast: 2 g
Sweetened condensed milk: 15 g
Milk: 150–200 ml
Butter: 20 g

Whole Wheat Crumble
Whole wheat flour: 25 g
Almond powder: 25 g
Salted butter: 25 g
Brown sugar: 25 g

Cream Cheese & Blueberry Filling
Cream cheese: as needed
Granulated sugar: as needed
Blueberries: as needed

[Ume Sherbet]
Ume plums from ume syrup: 1 kg worth
Water: 400 ml
Sugar: 50 g
Kirschwasser: 2 tbsp
Cooled boiled water: 200 ml

Place all ingredients except the cooled boiled water in a small saucepan and simmer over low heat for about 15 minutes, until the plums become soft and jammy.
Let cool slightly, then transfer to a zip-top bag and gently knead to separate the flesh from the pits.
Remove the pits and freeze.
After freezing overnight, take it out and blend together with the cooled boiled water until smooth.
Transfer to a container and freeze again until firm.

[Pork-Wrapped Bell Peppers with Cheese & Mochi]
Thinly sliced pork belly: 8 slices
Salt and pepper: a little
Cake flour: a little
Bell peppers: 4
Shredded cheese: as needed
Mochi: as needed
Potato starch: as needed
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1 tsp
Soy sauce: 1 1/2 tbsp
Rice oil: as needed

[Japanese Omelet with Shiso Butter]
Eggs: 3
Salt: 2 pinches
Sugar: 1/2 tsp
Green shiso leaves: 2
Butter: 10 g

[Japanese-Style Potato Salad with Bell Peppers & Seasoned Eggs]
Potatoes: 3
Salt: a pinch
Bell peppers: 3
Seasoned soft-boiled eggs (hard-boiled): 4
Mayonnaise: 4 tbsp
Salt: a pinch
Black pepper: a pinch
Japanese mustard: 1 tsp
Soy sauce: 1 tsp
Bonito flakes: as needed

[Molokhia & Tomato Consommé Soup]
Molokhia: about 1/2 bag
Tomato: 1
Garlic: 1 clove
Bacon: 50 g
Water: 400 ml
Salt and pepper: a little
Consommé powder: 1 tsp
Olive oil: as needed

[Spicy Tomato-Braised Hamburg Steak]
Ground beef and pork: 300 g
Onion: 1/2
Salt and pepper: a little
Nutmeg powder: a little
Breadcrumbs: 2 tbsp
Egg: 1/2
Milk: 2 tbsp

Eggplant: 1
Zucchini: 1/2
Garlic: 1 clove
Red chili peppers: 2–3
Tomato juice: 1 can (190 g)
Maggi bouillon cube: 1
Salt and pepper: a little

[Chilled Okra & Chickpea Potage]
Okra: 8
Cooked chickpeas: 50 g
Salt: a pinch
Milk: 200 ml
Consommé powder: 1 tsp

[Spiced Butter Corn]
Corn: 2 ears
Olive oil: 1 tbsp
Butter: 10 g
Salt: a pinch
Garam masala: a little
Chili pepper: a little
Turmeric powder: a little

[Zucchini Rice Croquettes]
Cooked rice: 250 g
Zucchini: 1/2
Ground beef and pork: 100 g
Rice oil: as needed
Salt: a pinch
Black pepper: a pinch
Tomato ketchup: 3 tbsp
Cake flour: as needed
Beaten egg: 1/2 egg
Breadcrumbs: as needed
Frying oil: as needed

Garlic: 1 clove
Dill: about 1 handful
Greek yogurt: 2 tbsp
Salt: a pinch

[Eggplant & Chicken Wing Black Vinegar Stew]
Eggplants: 3
Chicken mid-joint wings: 300 g
Dashi stock: 150 ml
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1/2 tbsp
Salt: 1 tbsp
Black vinegar: 1 1/2 tbsp
Soy sauce: 2 tbsp
Sesame oil: as needed

[Tofu with Mentaiko Sauce & Kaiware Sprouts]
Tofu: 2 blocks
Kaiware radish sprouts: 1/2 pack
Water: 200 ml
Mentaiko: 1 sac (about 30 g)
Chicken stock powder: 1 tsp
Potato starch slurry: 1 tsp potato starch + 3 tsp water

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