miso-ae

One of my mom's friends gave us some eggplant recently, so my mom suggested that we make miso-ae with it.

Miso-ae (mee-so-ah-ay) "ae" means to "coat it" in a miso sauce.

After washing and slicing the eggplant, I sauteed it in a non-stick pan, added a little water and covered it until it was tender.

Next time though, I will peel the eggplant because the skins were tough and bitter.

With the okra we received from another of my mom's friends, I used half of the miso-ae sauce on some okra and red bell pepper.

After washing and slicing the okra and red bell pepper, I also cooked this in a non-stick pan until it was tender.

Okra's slimy/sticky quality (especially when heated) is believed to help fight off heat exhaustion in Japan, which I've written about here.

Here's the recipe I used for the miso-ae sauce: makes about 1 cup
adapted from "The Legacy of the Japanese in Hawaii: Cuisine" by HJCC (Hawaii Japanese Cultural Center)

3 tablespoons mayonnaise
2.5 tablespoons miso (soy bean paste)
1.5 tablespoons sugar
2 tablespoons ground toasted sesame seeds

Combine and pour over cooled veggies.

NOTES: I really liked the okra version. I think this would be good with other types of veggies, maybe even as a dipping sauce for vegetable sticks.

I'm making this again.

cool

Saw this on a commercial...make some somen then chill it.

The best way to chill it is, after cooking the somen, rinse it in some ice water. If you chill it in the refridge, you'll end up with a clump of somen...not pretty, plus you'll still need to use water to separate it.

In a bowl, top your somen with some shiofuki konbu (seaweed that is seasoned then dried), some green onion (I added chopped okra because I didn't have green onion), and if you have some shaved bonito add some of that too (I was too lazy to look for some in my pantry).

Then for the "soup", add some chilled mugicha (barley tea), I used some chilled bancha (roasted green tea).

When the shiofuki konbu mixes with the tea, it gives just enough saltiness to the dish.

Simple, cool...lunch!

hiyayakko

During the summer you can find hiyayakko (cold/chilled tofu) at izakaya (pubs) or as a side dish to a teishoku (set meal)...the traditional version is topped with grated ginger, katsuobushi (shaved bonito), chopped green onion and eaten with a splash of shoyu.

I saw this new version on someone's blog (which for the life of me, I can't remember, sorry!)...if this is your version and I commented on it, please let me know so I can acknowledge you....the blogger had kim chee on their hiyayakko....I adapted it and added some chopped okra...delicious!

This other version I adapted from one of my Japanese cookbooks...chop up some okra and splash it with some ponzu (citrus soy sauce).

We've been eating these two versions for meat-less dinners along with salads...what have you been enjoying this summer?

odds & ends

On Sunday when we went galavanting around Minoo Park, I saw a sign for the city's Nanokaichi. Actually, this "festival" is more of a get together for merchants to sell their wares around the Minoo station and in parts of the Minoo Park on the 7th day of each month. Since I had never gone to this, I decided to check it out yesterday.

To my disappointment though, there wasn't much happening. I guess with summer, it was too hot, plus the 7th fell on a weekday.

Oh well...since I was at the park already, I walked to the Insectarium and paid to check out the butterflies (again). I was shocked to see that many of them had wings that looked like they were ripped or eaten. Still, having them fly around was a nice feeling.

The Minoo river was quite high. We've been having heavy rains during the afternoons. It has been quite scary too, with loud booms of thunder and bolts of lightning. But, the downside to this is that even with all the rain, the humidity still lingers. This is one part of Japan's summer that I cannot get used to.

I noticed this big tile on top of a shrine. Scary, yet comical looking face with butterfly tiles "fluttering" around it.

Not many flowers during this time of year, though I found these portulaca (sp?) in pots along the path.

Since there wasn't much else to do, I decided to stop into my favorite cafe for a cappuccino. I actually debated as to whether I should go for an iced cappuccino. But, I didn't know if the iced version would have the cappuccino art...so I went for the hot cappuccino...I am so crazy! I think it was at least 35C (95F) outside with thick humidity...the crema was so good though, I scooped it up with the spoon like it was fluffy pudding.

Satoshi called me as I was enjoying my cappuccino. He needed a document from the city office for work. It was a good thing he caught me while I was still in the neighborhood. I popped into the office and showed them his text message. The city worker helped me fill out the form and within a couple of minutes I paid 200 yen (about US$2) for the document and was out of there.

As I walked to the train station, I noticed a railroad sign. Something I have never seen in Hawaii, though maybe they do have some around. I don't drive in Japan, but I think this sign is there to warn drivers that there is a railroad crossing ahead, though they aren't at all the railroad crossings.

Wednesday night, I made chirmol. I like this recipe, it tastes like a fresh salsa, mixed with the flavors of lomi lomi salmon (without the salmon). Anyway, I had bought a can of jalapenos and put one pepper into the chirmol. Delicious and there is a kick that leaves fire on your lips.

Thursday night, with the leftover chirmol, I made a taco salad for dinner and used the chirmol as salsa. I also tried a flatbread recipe, but I want to tweak it a bit before sharing. It was too salty and too sticky.

Here are the crumbs on mac nut ice cream. Actually, I think the shortbread would stand out more with vanilla ice cream. The mac nuts kind of overpowered everything. Ooh, and I actually found another big piece within the crumbs! (can you see it in the back of the ice cream mountain?)

Do you think these little plants are tomato or okra? I threw some tomato and okra into this pot and all of a sudden this is what has come up. I'm hoping for okra, though I have a feeling it is tomato.

Sorry for the rambling...It's Aloha Friday here...hope you have a great weekend!

trying to beat the heat

The one thing that I cannot get used to living in Japan is the humidity. In Hawaii, the only time it is humid is usually before it rains. In Japan, the humidity just lingers, before, during and after rain. For the past couple of days, the humidity has been really uncomfortable. One thing that you have to watch out for during the summer is natsubate (heat exhaustion). Some people lose their appetites during the summer and thus succumb to natsubate.

Luckily (or unluckily), my appetite is intact. Still, standing near the stove cooking is a chore during these months.

The dish that I prepared for dinner last night didn't require me to stand near the stove. I just put everything into a pot and left it to cook for the required time. Rainbow Drive Inn Shoyu Chicken served with sliced okra on rice.

Would you believe that I had never eaten okra until coming to Japan? Okra's sticky/slimy enzyme is supposed to help fight off natsubate and help keep your appetite intact, so load up on okra, it is in season here now! Hopefully, it is in season where you are too.