#163 Summer Market Meals | Grilled Corn Rice & Summer Tomato Penne

Enjoy a table full of summer vegetables 🤤
Featuring chilled marinated tomatoes, miso-seasoned peppers, grilled corn rice, and more…
I’m sharing a delicious weekend of home cooking made with fresh vegetables from the local farmers’ market 🥰

[Tuna & Cucumber Open Sandwiches]
Baguette: 4 slices
Butter: 15 g

Cucumbers: 2
Salt (for salting): a pinch

Canned tuna: 1 can (70 g)
Capers: 1 tsp
Grainy mustard: 1 tsp
Grated Parmesan cheese: 1 tsp
Olive oil: a little

Salt: a pinch
Black pepper: a pinch
Olive oil: a little
Parsley: a little

[Blanched Tomato Ohitashi]
Tomatoes: 3
Dashi stock: 500 ml
Sake: 1 tbsp
Salt: 1/4 tsp
Light soy sauce: 1 1/2 tbsp

[Green Pepper Miso]
Green peppers: 2 (including the seeds)
Green pepper cores and seeds: from 3 peppers
Bonito flakes: 5 g
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1 tbsp
Soy sauce: 1/2 tbsp
Miso: 3 tbsp
Rice oil: as needed

[Green Pepper & Lime Marinade]
Green peppers: 2
Paprika: 1
Salt: a pinch
Lime juice: from 1/2 lime
Olive oil: 1 tbsp
Parsley: as needed

[Pickled Rakkyo]
Salt-cured rakkyo bulbs: 1 kg
Rice vinegar: 350 g
Water: 150 g
Sugar: 200 g
Honey: 50 g
Red chili peppers: 2

[Butter Soy Sauce Corn Rice]
Rice: 2 cups
Corn: 1 ear
Water: 300 ml
Sake: 2 tbsp
Soy sauce: 2 tbsp
Salted butter: 10 g

[Chicken & Edamame Hanpen Tsukune]
Ground chicken thigh: 250 g
Hanpen: 200 g
Salt and pepper: a little
Potato starch: 2 tbsp
Grated ginger: 1 piece
Shelled edamame: 50 g

[Silky Eggplant Consommé Soup]
Eggplant: 1
Onion: 1/2
Olive oil: as needed
Water: 500 ml
Salt and pepper: a little
Consommé powder: 1/2 tbsp

[Plum, Mozzarella & Parsley Salad]
Plums: 2
Lemon juice: a little
Olive oil: 1 tbsp
Mozzarella cheese: 1 ball
Parsley: as needed

[Penne with Swordfish & Summer Vegetables in Tomato Sauce]
Penne: 150 g
Swordfish: 3 fillets
Shelled edamame: 50 g
Zucchini: 1
Garlic: 2 cloves
Red chili pepper: 1
Tomato juice: 1 can (190 g)
Olive oil: as needed
Consommé powder: 1/2 tsp

[Ethnic Braised Spare Ribs & Corn]
Pork spare ribs: 900 g
Corn: 1 ear
Garlic: 3 cloves
Ginger: 1 piece
Water: 1.5 L
Sake: 2 tbsp
Fish sauce: 1 1/2 tbsp
Salt and pepper: a little
Parsley: as needed

[Brown Sugar & Coconut Milk Pudding]
Eggs: 3
Coconut milk: 250 ml
Milk: 100 ml
Brown sugar: 40 g
Brown sugar (kibi sugar): 35 g
Cardamom pod: 1
Cloves: 8
Nutmeg powder: 1/2 tsp
Raisins: as needed
Cashews: as needed
Cinnamon powder (for topping): as needed

[Japanese-Style Tartar Sauce with Aged Rakkyo Pickles]
Rakkyo pickles (aged pickles recommended): 5
Myoga ginger: 2
Green shiso leaves: 6
Salt: 1/4 tsp
Mayonnaise: 4 tbsp
Black pepper: a little

[Sweet & Sour Teriyaki Eggplant]
Recommended served with the tartar sauce above.

Eggplants: 2
Potato starch: as needed
Rice oil: as needed
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1 tsp
Rice vinegar: 1 tbsp
Soy sauce: 1 1/2 tbsp

[Salt Yakisoba with Zucchini & Cherry Tomatoes]
Thinly sliced pork belly: as needed
Zucchini: 1
Cherry tomatoes: 8
Yakisoba noodles: 2 servings
Salt and pepper: a little
Somi Shantan: 2 tsp
Sesame oil: as needed

[Summer Vegetables Stuffed with Garlic Shrimp]
Zucchini flowers (small): 9
Shishito peppers: 4
Green pepper: 1
Peeled shrimp: 200 g
Salt and pepper: a little
Grated garlic: 1 clove
Olive oil: as needed

#japanvlog #japanesecuisine