I was a little bit in a hurry so I made a good use of my microwave. All in all it took 30 minutes.
6 small potatoes (boiled until well done, peeled and mashed)
120 g salmon (no bones and no skin)
1 teaspoon potato starch
1 small and young spring onion , trimmed, chopped finely
1 tablespoon sake
1 teaspoon soy sauce
mayonnaise to your liking
I steamed the salmon spiced with sake and soy sauce in the microwave (900 W, 1.5 - 2 min) just until it could be flaked easily, parts can be left undercooked too.
I mixed (by hand only) the fish, egg, spring onion, a good pinch salt, starch and potato mash (still warm) and formed 6 round croquettes. They were quite soft and sticky. I tossed each in panko flakes and fried them in a good amount of oil (they were nearly covered with oil). After one side was golden I flipped them over and fried until the other side was done too.
To be eaten as they are or with little mayonnaise which I spiced up with mustard and sugar.
Runner bean side dish
This is very easy. With an electric mill it is done in a blink.
1 handful runner beans, stem arts removed - if there are strings remove them too
2 tablespoons sesame seeds
1 teaspoon sugar
1 tablespoon soy sauce
1 pinch dashi stock
|Runner beans with sesame|
In a bowl I mixed the ground sesame seeds and 1 tablespoon soy sauce. I added the drained beans and tossed.
Next one was a mixed salad. I bought some different salad leaves today at the organic farmers market. The farmer grows lots of lettuce varieties and it was fun to select the chosen ones.
For the asian leaf salad:
2 good handful mixed salad leaves / lettuce (green mizuna, chinese purple mustard, purple mizuna, green rucola, read oak leave salad), washed drained, trimmed
a few drops roasted dark sesame oil
1 pinch sugar
1 tablespoon soysauce
a few squeezes lemon juice
a little bit freshly ground ginger root
I cut the salad leaves into thick stripes or parts, mixed the ingredients for the dressing in a bowl and tossed the leaves to coat.
And I made Carrot-Artichoke-Stew
I bought artichokes in a bargain sale. At the moment a huge space of my fridge is occupied by big artichokes. Now I can enjoy one of my favorite vegetables very often during the next days. Most of the time I cook one trimmed artichoke (as it is) in salted water with lemon juice. Afterwards I just plug the leaves and dip the thick ends in vinaigrette and enjoy but I like to make stews or tarts too.
For this stew you need:
2 big artichokes, hard leaves cut off down to the thicker end, inner core (itchy, wooly part) srcaped out, outer side of the bottom peeled and stems removed, sliced
2 carrots, sliced
1 teaspoon mild vinegar
pinch dashi stock powder
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
a few drops sesame oil (dark roasted)
1 pinch chili flakes
(Freshly cut parts of artichokes should be rubbed with lemon juice in an instant to prevent oxidation therefore I used the lemon)
1 boiled the sliced artichokes in 300 ml water with a little vinegar and added the carrots 2 minutes later. I simmered until the vegetables were done. I removed 2/3 of the water, added a little dashi stock, soy sauce, mirin, sugar, sesame oil and a inch chili flakes.