Hamo Noppei-jiru Style
Nimono wan with nourishing umami-rich dashi and hamo, vegetables and Japanese omelet. The slimy texture of the yam, mozuku and okura help your digestion in summer. You can cook as much as you want at once and serve it chilled.
- 80g pike conger
- 80g Japanese omelette, dashimaki tamago 3 eggs (M size 58～64g each) 3 tbsp dashi 1 tsp mirin 1/2 tsp light soy sauce
- 4 taro, sato-imo (small 40 ～50 each)
- 40g mozuku, seaweed
- 2 okura
- 1 tsp salt
- 800cc ichiban dashi
- 1/4 tsp salt
- 1/2 tsp llight soy sauce
- 1 ginger (12g)
Cut open a hamo and cut it up finely. (Cut up the small bones near the skin into 4~5mm widths.)Quarter it.
Boil taro in hot water for about three minutes. Peel skin and cut into bite sizes.
(Do not wash the sliminess off the taro.)
Make an omelette, dashimaki tamago.
Beat the eggs well and add dashi, mirin and light soy sauce.
Put a little oil in a pan, put in 2/3 quantity of the solution and cook.
Add the rest and do the same. Cool down and cut into 4 pieces.
Cut mozuku into fine pieces.
Okura: Sprinkle on a pinch of salt and rub it on a cutting board.
Boil it quickly for 10 seconds. Cut it into 2cm lengths.
Put dashi, salt and light soy sauce in a pan and add the omelette and taro.
Cook under low heat.
Take the omelet out before boiling. Upon boiling, add hamo.
Once almost cooked, take the hamo out and put in mozuku, okura and grated ginger. Season.
Put the hamo and omelet in a soup bowl (wan) and add soup with taro and okura.
Clear soup of steamed lotus root dumplings
Clam clear soup
Soba, buckwheat noodles served with scallion nanban sauce
Japanese style rei-men, cold noodles
Marinated shiitake mushrooms and komatsuna
Umami-rich rice with scallop and chopped green vegetables
Sesame vinegared spring vegetable and wild plants
Stewed beef sinew and red konjak with sake
Quick pork ribs and autumn eggplant stew
Japanese style marinated summer vegetables