But I craved for something cold, so today it had to be cold dishes.
I prepared some japanese noodle salad. Probably not really japanese but with things I had in storage: (leftovers will be great tomorrow):
(no leftovers, husband finished them)
Small filleted Sardines with Ume boshi
(a little leftover)
For the salad:
2 noodle nests fresh uncooked noodles ( I took chinese noodles pretty similiar to italian tagiatelle)
100 g ham, sliced into strips
1 tablespoon dashi
1 spring onion, sliced
1 shiso leaf, sliced
Pickled ginger, sliced
Chewy Sea weed
3/4 cup sardine stock
1 tablespoon sugar
A few drops dark roasted sesame oil
A little vinegar
Beat egg with dashi. In abig pan bake a thin crepe/omelet. Cut the omelet into strips.
Boil noodles for 2 minutes and drain in a sieve, rinse with cold water, drain again.
Stir dressing ingredients.
Put cold noodles in a serving dish, pour dressing over, arrange ham, omelet, ginger, onion, shiso and sea weed.
1/2 eggplant (medium size), cut into quarters and halved lengthwise, skin sliced in narrow slices, stored in salted water
1/2 zucchini, sliced into rolled round chunks
12 okras, poked with a fork, rubbed with salt and rinsed, stem ends peeled
vegetable oil for deep-frying
1 cup dashi
2 Tbsp soy sauce
2 Tbsp mirin
1 tablesoon sake
1 tablespoon sugar
Bring ingredients for marinade to a boil and simmer a bit (1 minute more or less), let cool. Pat dry vegetables with a paper towel.
Deep-fry vegetables in oil at 175 C in a Wok or whatever:
Fry eggplant until cooked through with golden marks. Drain in a sieve layered on paper towels.
Fry zucchini until golden, add to the sieve. Fry okras until dark green and sizzling, let drain too (if they are not poked before they may burst).
Add vegetables to the marinade and store in the fridge.
I cleaned, beheaded and degutted 5 sardines, removed the backbone and the other bones too and trimmed the fillets.
I am not that fond of sardine bones. Yes they are really tiny and thin as a hair but I don't like them.
So I had some dirty job to do. I used my medium chef's knife.
After: nice clean and pretty:
I prepared them as Hiroyuki recommended but made a little more broth (for the salad dressing) and I simmered on very little heat for a short time only - maybe 5 minutes - with a drop lid on top. Afterwards I chilled them for 1 hour.
For recipe see Hiroyuki