
Leftover steamed vegetables; abura-age to negi no nibitashi (fried tofu simmered with long onion); salmon-don (chopped salmon sashimi over rice). The latter two dishes were inspired by a recent episode of the NHK cooking show Kantan Gohan and turned out to be super-easy and tasty. The original recipes (in Japanese) are here and here, and here are my versions:
Salmon-don
2 Tbsp soy sauce
1 Tbsp sake
2 tsp mirin (sweet cooking sake)
200 grams sashimi-grade salmon
1 stalk negi (long onion), white part only
A dash of sesame oil
Two bowls of steamed white rice
A handful of kizami nori (thin strips of nori seaweed)*
2 egg yolks, optional
Add the soy sauce, sake and mirin to a microwave-safe bowl, microwave 30 seconds, let cool.
Chop salmon into small pieces, finely slice negi. Add salmon and negi to a bowl, pour in the soy sauce mixture and a dash of sesame oil, mix well.
Sprinkle the bowls of rice with kizami nori. Arrange the salmon mixture over nori, top with egg yolk.
*Kizami nori can be bought already sliced, or you can just make it with sushi nori: cut nori into 2 cm wide strips, cut strips widthwise into thin slices.
Abura-age to Negi no Nibitashi
3 sheets abura-age (fried tofu)
1 stalk negi plus green half of negi from recipe above
200 ml dashi
1 Tbsp soy sauce
1 Tbsp sake
1 tsp mirin
Bring a kettle of water to boil. Place abura-age sheets in a strainer in the sink and pour the boiling water over them, rinse with cold water to cool. Squeeze out excess water then slice widthwise into thin strips. Slice negi diagonally into 5mm slices.
Bring the dashi, soy sauce, sake and mirin to a simmer in a pot, add abura-age, bring back to simmer and cook for one minute. Add the negi and simmer until wilted.
Remove the abura-age and negi with slotted spoon and arrange in bowls, serve.
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