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by Mie | |
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The continuous torrential rain at the end of the rainy season ceased for a while in this Saturday afternoon. My husband came back home with big shopping bags in his hands, saying "I will prepare a tasty dinner tonight for you." He soon stands in front of the cooking table. The first thing to do, he stresses, is to make a good stock. |
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He tries "Catsup-muki", which slices the skin of a horse radish to the tangential direction by moving a cooking knife back and forth in axitial direction. It is not so easy to slice out a thin paper-like skin, without giving any damages on it. He wishes the knife cuts well. |
  Next step is to grill egg plants. He sticks to what he has just learned in the school, sticking a chopstick into the head of an egg plant so as to grill well in the hard head part. The teacher of the cooking class might have inspired a sophisticated technology in his head. He wants to trace as exactly as the cooking procedure in the class: "Is there any griller available?" "No, we don't have any kind of that. Use the fish griller in the oven." "It's hard to grill well, I need a new grilling net." My husband firmly believes in that cooking tools make the taste of food. After the struggle for a while, the egg plants were grilled safely, not charcoals. | |
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Then he challenges a Japanese style salad, consisting of sea grass, horse radish, cucumber, Japanese ginger, and sliced octopus. Boiled octopus is to be dip in the boiling water for seconds, cooled down, and sliced. He boasts of his slicing technique, requests me taking pictures. Sour Kabosu juice, a special product of Oita, enriched the taste. |
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Today's main dish is Japanese noodle with ground horse radish. All the ingredients are ready to be mixed. Before serving, he has to prepare an omelet to be assorted to the noodle. He failed in making an omelet in the class, but this time he did very well. The noodle is cooled well and added with soup taken from stock. |
 Now, ready for serve. Miso paste added on the grilled egg plants (right) tastes very good. Japanese noodle are dotted with various colorful additives such as white radish sprouts, finely sliced green leek, ground horse radish, slices of omelet, and boiled fish pastes (front right) along with very tasty soup. The salad (back right) was also fine. Today's recipe is good for in coming hot summer season, making my mouth watering enough. Although I helped him in arranging the food on the dishes, I would rate today's dish the highest one in his cooking history. Thank you Ken, I enjoyed very much. | |
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No.9 |
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