#169 Summer Comfort Meals | Ginger Rice & Japanese Spare Ribs with Pear Dessert

Tomato–sautéed cod with rice cooked with fresh ginger, egg sandwich pizza toast, and even chiffon cake ✨
As a reward for making it through the summer, I’m sharing a comforting meal to celebrate all your hard work 🥰

[Egg Salad Pizza Toast Sandwiches (Makes 2; Only 1 Was Made in the Video)]
Japanese sandwich bread (8-slice thickness): 4 slices
Green pepper: 1
Cherry tomatoes: 2
Sliced bacon: 30 g
Butter: 5 g
Tomato ketchup: 3 tbsp
Pizza cheese: as needed

Hard-boiled eggs: 4
Sugar: 1/3 tsp
Salt and pepper: a little
Mayonnaise: 3 tbsp

[Japanese-Style Oven-Baked Pork Spare Ribs with Pear]
Pork spare ribs: 800 g
Pear: 1/4
Garlic: 1 clove
Ginger: 1 piece
Dried chili peppers: 2
Sichuan peppercorns: 1 tsp
Sake: 2 tbsp
Soy sauce: 3 tbsp

[Shishito Peppers Stuffed with Shrimp Mochi]
Shishito peppers: 20
Shiratamako (glutinous rice flour): 100 g
Salt: a little
Silken tofu: 150 g
Tiny dried shrimp: 2 tbsp
Mentsuyu (diluted to tempura dipping sauce strength): as needed
Sesame oil: as needed

[Ground Pork, Green Pepper & Egg Drop Soup]
Ground pork: 150 g
Green peppers: 2
Egg: 1
Ginger: 1 piece
Water: 500 ml
Fish sauce: 1 1/2 tbsp
Sake: 1 tbsp
Potato starch slurry (2 tsp potato starch + 4 tsp water)
Shredded chili pepper: a little

[Mixed Rice with Young Ginger & Pork Belly]
Rice: 2 Japanese rice cups
Thinly sliced pork belly: 100 g
Young ginger: 2 pieces
Water: 300 ml
Sake: 2 tbsp
Soy sauce: 1 1/2 tbsp
Oyster sauce: 1 tbsp
Green onions: as needed

[Butter-Sautéed Cod with Japanese-Style Tomato Sauce]
Cod fillets: 3
Salt: a little
Cake flour: as needed
Olive oil: 1 tbsp
Butter: 10 g

Cherry tomatoes: 6
Salted kombu: 1 pinch
Soy sauce: 1 tsp
Olive oil: 1 tsp

[Marinated Green Peppers & Shrimp]
Green peppers: 7–8
Peeled shrimp: 12
Grated garlic: 1 clove
Dried chili pepper: 1
White wine vinegar: 2 tbsp
Olive oil: 2 tbsp
Salt: a little
Parsley: as needed
Olive oil (for stir-frying): as needed

[Chilled Grated Tomato Soup]
Large tomatoes: 2
Boiling water: 200 ml
Consommé powder: 2 tsp
Salt: a little
Tabasco: a little
Olive oil: a little
Black pepper: as needed

[Pear & White Wood Ear Mushroom Dessert Soup]
Pear: 1/2
Dried white wood ear mushroom: 10 g
Ginger: 1 piece
Cinnamon stick: 1
Dried jujubes: 2 (optional)
Goji berries: 1 tsp
Water: 700 ml
Brown sugar (kibi sugar): 2 1/2 tbsp

[Cucumber with Mustard Soy Sauce]
Cucumbers: 2
Japanese mustard: 1 tsp
Sugar: 1 tsp
Soy sauce: 1 1/2 tbsp
Toasted sesame seeds: a little

[Fried Gyoza with Shrimp & Shiso]
Gyoza wrappers: 16
Ground pork: 100 g
Peeled shrimp: 100 g
Green shiso leaves: 6
Sake: 1 tbsp
Salt and pepper: a little
Chicken stock powder: 1 tsp
Oil for frying: as needed

[Chilled Ramen with Beef Shabu-Shabu, Summer Vegetables & Sesame Sauce]
Chilled ramen noodles: 2 servings
Thinly sliced beef for shabu-shabu: 150 g
Cherry tomatoes: 6
Eggplants: 2

Mirin: 40 ml
Sake: 40 ml
Sugar: 1 tbsp
Rice vinegar: 50 ml
Soy sauce: 50 ml
Gochujang: 1 tsp
Sesame paste: 1 1/2 tbsp
Sesame oil: 1 tsp

[Hojicha Rice Flour Chiffon Cake]
Egg yolks: 4
Brown sugar (kibi sugar): 60 g
Milk: 4 tbsp
Rice oil: 2 tbsp
Rice flour: 80 g
Baking powder: 3/4 tsp
Hojicha tea leaves from tea bags: 10 g

Egg whites: 4
Brown sugar (kibi sugar): 20 g
Salt: a pinch

*Bake for 35 minutes in an oven preheated to 170°C (340°F).

[Rolled Zucchini, Eggplant & Pork Belly Bake]
Zucchini: 1
Eggplants: 2
Thinly sliced pork belly: 200 g
Salt and pepper: a little
Olive oil: as needed

[Cucumber & Chickpea Consommé Soup]
Cucumber: 1
Onion: 1/2
Peeled shrimp: 100 g
Cooked chickpeas: 100 g
Ginger: 1 piece
Water: 400 ml
Salt and pepper: a little
Consommé powder: 1 tsp
Olive oil: as needed

[Pasta with Sun-Dried Tomatoes & Anchovies]
Pasta: 2 servings
Garlic: 3 cloves
Anchovy fillets: 2
Sun-dried tomatoes: as needed
Salt: as needed
Olive oil: as needed
Parsley: as needed

#japanvlog #japanesecuisine