#167 Gentle Summer Meals | Egg-Toji Set Meal, Winter Melon & Anmitsu

Featuring a brown rice onigiri set meal, ginger-filled happosai, tangy noodle soup, and more ☺️
With comforting home-cooked meals that are especially soothing after long days in the air conditioning, I hope to enjoy the rest of summer feeling refreshed and well 🧊

[Ginger Nyumen (Warm Somen Noodle Soup)]
Somen noodles: 100 g
Onion: 1/4
Carrot: 1/4
Thinly sliced pork belly: 150 g
Kamaboko: 50 g
Water: 650 ml
Chicken bouillon powder: 1 tsp
Sake: 2 tsp
Soy sauce: 1 tsp
Rice vinegar: 2 tsp (1 tsp per serving)
Grated ginger: 1 1/2 pieces
Green onion: as needed
Chili oil: as needed

[Simmered Green Chili Peppers & Kombu]
Green chili peppers: 2
Quick-cooking kombu: 5–6 pieces
Dried shiitake mushrooms: 2
Reserved soaking liquid (kombu & shiitake): 200 ml
Sake: 3 tbsp
Cane sugar: 2 1/2 tbsp
Soy sauce: 3 tbsp

[Fig & Prune Jam]
Figs: 250 g
Prunes: 250 g
Sugar: 200 g
Lemon juice: juice of 1/2 lemon

[Whole Fried Peppers in Marinated Dashi]
Green peppers: 7
Grated ginger: 1 piece
Dried chili pepper: 1
Sansho berries (optional): 1 tbsp
Dashi (or water): 2 tbsp
Sake: 3 tbsp
Mirin: 3 tbsp
Sugar: 1/2 tbsp
Black vinegar: 2 tbsp
Soy sauce: 3 tbsp
Oil for frying: as needed

[Tantan-Style Tomato Miso Soup]
Ground pork: 120 g
Cherry tomatoes: 10
Bean sprouts: 1/2 bag
Garlic: 1 clove
Doubanjiang: a little
Sesame paste: 1 tbsp
Miso: 1 1/2 tbsp
Dashi: 300 ml
Soy milk: 200 ml

[Simmered Conger Eel & Bitter Melon with Egg]
Simmered conger eel: 1 fillet (about 30 g)
Bitter melon: 1/4
Eggs: 2
Dashi: 100 ml
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1/2 tbsp
Soy sauce: 1 tbsp

[Ravioli-Style Dumplings with Blue Cheese, Prosciutto & Genovese Sauce]
Gyoza wrappers: 10
Sliced cheese: as needed

Basil leaves: 25 g
Garlic: 1 clove
Pine nuts: 15 g
Salt: 1/4 tsp
Olive oil: 50 ml

[Chicken Drumettes & Shishito Peppers Steamed in White Wine]
Chicken drumettes: 8
Shishito peppers: 20
Garlic: 1 clove
White wine: 100 ml
Salt: a little
Parsley: as needed

[Cucumber Salad with Peanut Butter]
Cucumbers: 3
Mixed steamed beans: 40 g
Salt and pepper: a little
Unsweetened peanut butter: 1 tbsp
Mayonnaise: 1 tbsp
Lemon juice: about 1 tbsp

[Matcha & Azuki Kuzu Ice]
Milk: 200ml
Soy milk: 200ml
Water: 100ml
Granulated sugar: 100g
Kuzu starch: 30g
Matcha powder: 10g
Amanatto (sweetened beans): as needed

[Goya & Bean Sprout Bang Bang Chicken-Style Salad]
Goya (bitter melon): 1/2
Bean sprouts: 1/2 bag
Salted water (for boiling the vegetables): as needed
Steamed chicken tenderloins: 2
Toasted sesame seeds: 3 tbsp
Chicken stock granules: 1 tsp
Sugar: 1 tsp
Rice vinegar: 1/2 tbsp
Soy sauce: 1/2 tbsp
Chili oil: a little

[Chinese-Style Rice Bowl with Summer Vegetables and Plenty of Ginger]
Cooked rice: 2 bowls
Green peppers: 2
Eggplants: 2
Baby corn: 4
Cherry tomatoes: 8
Wood ear mushrooms: 6
Thinly sliced pork belly: 150g
Japanese flying squid: 1
Boiled quail eggs: 12
Ginger: 2 pieces
Water: 400ml
Somi Shantan: 1 tsp
Sake: 1 tbsp
Mirin: 2 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 1 tbsp
Potato starch slurry (1 1/2 tbsp potato starch + 3 tbsp water)

[Chilled Yukari Ochazuke with Cucumber & Chicken]
Cooked rice: 2 bowls
Cucumber: 1
Steamed chicken tenderloins: 2
Kombu tea powder: 2 tsp
Yukari (red shiso seasoning): 2 tsp
Boiling water: 250ml
Ice: 250g

[Japanese-Style Marinated Squid & Eggplant]
Eggplants: 2
Japanese flying squid: 1
Minced garlic: 1 clove
Sesame oil: 1 tbsp
Rice vinegar: 1 tbsp
Soy sauce: 1 tbsp
Honey: 1 tsp

[Tender-Simmered Romano Beans]
Romano beans: 180g
Butter: 10g
Sake: 3 tbsp
Soy sauce: a little

[Tuna & Summer Vegetables with Aurora Sauce]
Yellowfin tuna: 250g
Green peppers: 3
Baby corn: 4
All-purpose flour: 2 tbsp
Salt: a little
Mayonnaise: 2 tbsp
Tomato ketchup: 2 tbsp

#japanvlog #japanesecuisine