From sockeye to coho and now keta, the wild-caught salmon season is quickly drawing to a close. I made salmon teriyaki with super crispy skin following directions from Just Hungry.
I adapted Makiko's recipe for eggplant with miso meat sauce in Japan Times. I made a vegan version using smoked tofu. I was very patient with searing the eggplant batons so they took on a nice smokey flavour. Love the heartiness of the miso sauce!
Cucumber salad is a very simple sidedish that I make often. Japanese cucumber is thinly sliced (mandoline makes for quick work) and salted. I let them sit for an hour before squeezing out excess moisture. A drizzle of roasted sesame oil and some toragashi are all the seasoning the dish needs.
Miso soup is another staple at my dinner table but I never bother to write about it. I love mine with paper-thin slices of daikon and a handful of wakame.
Of course, a meal is not complete without steaming bowl of rice and a small dish of pickles.
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