Summer Washoku Dishes | 夏の食卓

Summer Washoku Dishes | 夏の食卓

It has been an extremely hot summer this year.

The temperatures are sky rocketing (each year..frightening), it’s a global warming effect which often makes me wonder what summer would be like ten years from now. (extremely frightening) Tokyo is to host the 2020 Olympics and marathons to be held at his time of the year, which means atheletes should be prepared to compete at an approximately 95 -100 F (35 – 40 C) with over 50% of humidity.

So getting back into the subject….

a glimpse of our summer Washoku cooking.

Generally our dinner table is mostly vegetarian with a dish or two of fish or meat but when it becomes as hot as this…..cold dishes becomes welcoming but not too often as it will cool the body much to more than wanted.







Edamame (Exquisite Black Bean Edamame grown in the Nara Tanba area)|黒大豆枝豆



Cold Dish – Winter Melon with dried shrimps in chicken broth | 冬瓜の海老チキンスープ煮




Grilled Sardines with mentaiko stuffing (spicy cod roe) Recipe |いわし明太子



Cold Dish – Aubergine (Egg Plant) in spicy dashi (broth) | ピリ辛茄子



Cold Dish – Ready made from Kyoto – Hamo Somen (Noodles) with soup | 京都直送ハモ素麺


Grilled Sardines with mentaiko stuffing (spicy cod roe)

  • 4 Sardines
  • 4 Mentaiko
  1. Remove the intestines from the sardine stomach, cut off the head. Wash the stomach well with salt water.
  2. Cut the fish roe-Mentaiko in half. It is ideal to stuff one roe of mentaiko per sardine however if the fish is small, slice the mentaiko in half, placing the exposed face egg inside the fish belly so it is unexposed to air.
  3. Grill over medium heat for about 10 minutes.

Cold Dish – Winter Melon with dried shrimps in chicken broth

  • Winter Melon
  • Dried Shrimp
  • Okura
  • 500 ml of Chicken Broth
  • 50 ml of Mirin
  • 1 Teaspoon of Salt
  1. Peel the outer skin using a sharp knife, removing the placental tissue. Cut the winter melon into small sizes – approx. 3~4 cm. Remove the edges of each piece to comprise a rounded winter melon.
  2. Boil the winter melon for approximately 10 minutes, inserting a wooden skewer whether it is nice and soft.
  3. Drain the winter melon and insert it into chicken broth, stew for about 4-5 minutes adding the dried shrimp, mirin and season as to your taste.
  4. Once it cools down, refrigerate and scatter some boiled okura before serving.

Cold Dish – Aubergine (Egg Plant) in spicy dashi (broth)

  • Egg Plants
  • 1 Dried Chili (chopped into thin slices)
  • 500 ml of Dashi (Katsuo Dashi)
  • 3g of Katsuo Flakes (in a cooking tea bag)
  • 50 ml of Soy Sauce
  • 50 ml of Mirin
  • 1 Teaspoon of Rice Vinegar
  • 1/2 Teaspoon of Sugar
  1. Removing the calyx and place a 1mm interval cut into the eggplant.
  2. Combine the dashi, soy sayce, mirin, sugar and rice vinegar and place the eggplant facing down (skin up) to cook over medium heat for about 5 minutes.
  3. Add the Katsuo Flakes (in a cooking bag) last and let it simmer for about 1 ~ 2 minutes.
  4. Remove the Katsuo flake cooking bag and store in refrigerator until serving.

(This recipe was published by Japanese Chef – Mizuki Hashimoto, Yomiuri Newspaper August 8, 2015)

Edamame (Exquisite Black Bean Edamame grown in the Nara Tanba area)

‘Edamame’ has probably become an international food, probably comes frozen however to retain its freshness ‘Edamame’ are sold on a stem during the summer time in Japan.

The best ‘Edamame’ is said to be right from the field, which I hear the taste and flavor dissipates drastically fast yet ‘Edamame’ is a very common summer vegetable, goes well with beer.

There are many different ways of claiming the best ‘Edamame Cooking’ but here is my way of cooking Edamame.

  1. Using a scissors, remove the edamame bean from the stem.
  2. Cut off 1~2mm (like a small hole) at the tail end and stem end.
  3. Wash the edamame first and secondly, adding about 1 tablespoon of salt water and rub the edamame with the salt (which removes the fine hair ), rub well and leave the edamame for about 20 – 30 minutes.
  4. Boil a pot full of hot water and boil for about 3 minutes over high heat (removing the froth) and turn the heat off, simmer in hot water for approx. 1 minute; checking the softness of the edamame to your taste. (I prefer my vegetable on the firm side, others may want their vegetables soft which you would need to boil for about 5 – 7 minutes)
  5. Drain the edamame and sprinkle a dash of salt evenly.

Grilled Sardines with mentaiko stuffing (spicy cod roe) Recipe |いわし明太子

  • いわし・・・・・・・・・ 4〜6匹
  • 明太子・・・・・・・・・ 4〜6腹
  1. いわしはお腹からはらわたを取り出し、頭を切り落とします。塩水で良くお腹を洗います。
  2. 明太子はいわしの大きさにもよりますが一腹に明太子がすっぽり入る方が好ましいのですがいわしが小さい場合は明太子を半分に切り、卵が露出している面を内側にいれイワシの腹に詰めます。
  3. グリルで中火、10分程度、焼けば完成です。

Cold Dish – Winter Melon with dried shrimps in chicken broth | 冬瓜の海老チキンスープ煮

  • 冬瓜・・・・・・・・大きい冬瓜半分
  • 干しえび・・・・・・適量
  • オクラ・・・・・・・適量
  • チキンスープ・・・500 ml
  • みりん・・・・・・・50ml
  • 塩・・・・・・・・・小匙1


  1. とうがんは外側の皮を剥き、わたをとり、3〜4cmくらいの大きさに切り、めん取りをしておく。
  2. 鍋にとうがんをいれ、弱火で柔らかくなるまで煮る(10分程度)。竹串をさして煮えているかどうか確認します。
  3. 別のお鍋にチキンスープ(本当のチキンで取った出汁でもいいし、顆粒のチキンスープでも良い)をつくり、干し(桜)えびをいれて4〜5分煮込み、みりん、塩で味を整えます。
  4. 冷蔵庫で冷たくして、食べる寸前におくらを散らして頂きます。

Cold Dish – Aubergine (Egg Plant) in spicy dashi (broth) |  ピリ辛茄子

  • 茄子・・・・・・・・・大3本
  • 乾燥唐辛子・・・・・・・・・1 本
  • 鰹だし・・・・・・・・・・・500 ml
  • 鰹節・・・・・・・・・・・・3g (出汁袋にいれる)
  • 醤油・・・・・・・・・・・・50 ml
  • みりん・・・・・・・・・・・50 ml
  • 米酢・・・・・・・・・・・・小匙1
  • 砂糖・・・・・・・・・・・・小匙1/2
  1. 茄子はへたをとり、半分に切り、1ミリ間隔で斜めに切り込みを入れる。
  2. 鍋に鰹だし、醤油、みりん、砂糖、米酢をいれて火にかける。
  3. 沸騰してきたら、茄子の皮を下にして、唐辛子を加え、鰹節を加える。
  4. 落としぶたして、中火で5分程度煮る。
  5. 鰹節を取り出し、あら熱を取ってから冷蔵庫で冷やす。
  6. 一晩冷蔵庫で冷やし味をなじませる。
  7. (日本料理店主 橋本幹造氏のレシピ  2015年8月8日読売新聞掲載)
Print Friendly, PDF & Email

, , , , , , , , , , , , , , , , , , ,

No comments yet.

Leave a Reply