- different kinds of sushi because they wished for: inside-out-roll, maki and nigiri sushi made from ingredients as tamagoyaki, fish roe, crab meat, tuna, salmon and cucumber, avocado, pickled yellow radish, carrot
- udon soup with some flower shaped root vegetables, duck meat
- salted salmon grilled and glazed
- simmered seabrass
- beef bowl with ribeye steak slices, mushroom-onion stirfry and onion-ponzu sauce
- several vegetable side dishes - stirfried lotus root and bok choy, carrot and burdock root , miso eggplant, pickled turnips, pickled sweet sour hot radish
- hot tofu with enoki,
- crab meat salad with peanuts and crisp fried noodles
- raw cheese cake with stawberry compote
Sorry no pictures: I have an open kitchen-dining-living area. Thought they would call me nuts if I was going to take a picture of every single dish...
For the beef bowl I bought a 1kg piece of ribeye (or entrecote as it is called here) and used a thicker slice of the steak to make the beef bowl but had a 650 g piece left. So time was up to cook it. Slow cooked ribeye with roasted potatoes, sauce tartar, green beens and bok choy stirfry:
First I rubbed the meat with salt and lots of pepper (freshly ground). I roasted the meat on every side until really nicely browned. Afterwards I put it on an oven rack and placed it in the preheated oven for 2 hours at a low temperature: 85 degree Celsius. To make sure it is not going to be overcooked I put a meat thermometer in it. At 60 degree Celsius internal temperature it was done.
This method is very convenient and easy to prepare but you have to make sure to buy a really good quality meat. The texture was tender, buttery and juicy and it kept all its juices well -and no, it was not raw but looked very pink.
As for the roasted potatoes (German style) I used waxy potatoes cut into halves and sliced, roasted in a little goose fat/oil until brown and tender, diced onion added when nearly done, spiced with a little sweet Paprika, salt, pepper. Beans just boiled in a little salted water, spiced with thyme and the bok choy was made in the wok spiced with salt, soy sauce and sesame oil.
The sauce tatar was just a little something made of chopped homepickled gerkins, chopped boiled egg (in fact I used some leftover tamagoyaki), capers, mayonnaise, mustard, tarragon and a little fresh orange juice, salt pepper.