Tips of the month: Swiftly dip the yellowtail in kombu-broth with daikon radish so it is not well done. Adding ginger taste miso to the rice-ball soup makes it taste special.
Yellowtail shabu-shabu (appropriate portion)
Daikon radish 1
Yuzu citrus peel (shredded) 1/2
【home made ponzu-citrus soy sauce】
Soy sauce 150ml
Sake ( heated to make non-alcoholic) 2 tablespoons
Squeezed yuzu juice 100ml
Kombu 5cm square sheet
Bonito flake 5g
Mirin sweet sake
Mitsuba trefoil herb
2. Mix miso, ginger, and mirin to make paste, spread on rice ball. Grill in an oven toaster or fish grill till lightly toasted.
3. Grate half of the daikon, and thinly slice the rest with a peeler.
4. In a pan, boil kombu- broth, add 20% amount of sake, 3 and yuzu peel. Dip yellowtail in boiling broth and when cooked eat with daikon and ponzu.
5. Put 2 in a bowl, top with a slice of yellowtail, add mitsuba, and pour 4 over the rice ball and sprinkle some salt.
Sweet of the month: Buckwheat Bolo cookie
Bolo is a kind of cookie which originated from Portugal around 1570. It is usually made with flour but this recipe is made with buckwheat which adds more flavor and texture.
Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com