Sunday Feast № 6 | Going Light with Japanese

As far as feasting goes there comes a time when a certain sentiment arises: cannot do "La Grande Bouffe" / "The Great Feast" kind of thing anymore, need a "Lost in Translation" kind of thing instead. Let me explain somewhat by highlighting parts of a dialog from the latter. Lydia Harris: [over the phone] Is this a bad time? Bob: [pauses] No, it's always a good time. Lydia Harris: The burgundy carpet is out of stock: it's going to take twelve weeks. Did you like any of the other colors? Bob: Whatever you like - I'm just completely lost. Lydia Harris: It's just carpet. Bob: That's not what I'm talking about. Lydia Harris: What are you talking about? Bob: I don't know. I just want to... get healthy. I would like to start taking better care of myself. I'd like to start eating healthier - I don't want all that pasta. I would like to start eating like Japanese food. Lydia Harris: [icily] Well, why don't you just stay there and you can have it every day? Bob: [biting his tongue] How are the kids doing? Lydia Harris: They're fine. They miss their father. [pause] Lydia Harris: Do I need to worry about you, Bob? Bob: Only if you want to. So here it is, a light Japanese-style lunch or dinner which is easy and quick, with overnight pickling. Some dashi, tsukemono and a seafood salad.      Recipes are from the back of kombu packet and “Harumi's Japanese Home Cooking” by Harumi Kurihara, with few of my alterations.

Fun on the side and after Drink Hitachino Nest Beer White Ale Movie "Sakuran"

Japanese-style Soup (Dashi)
8 cups water 2 4 in/10 cm pieces of kombu 6 dried shittake mushrooms 4 tbsp shoyu/soy sauce	Soak kombu and shiitake in water for 15 min. Remove shiitake, and unless you are using already sliced shiitake, cut off and discard stems, thinly slice cups, and return to water. Bring water to a simmer, keeping just below boil, and cook for 10-15 min. Remove konbu and shiitake, and add shoyu/soy sauce. To serve, sprinkle scallions or sesame seeds, or add cooked soba noodles, etc.
Japanese Pickles (Tsukemono)
½ cup cucumber ⅔ cup carrots 5 cabbage leaves 1 tbsp fresh ginger 1 tsp salt ½ tbsp superfine sugar 1 tbsp rice vinegar dried fish flakes/bonito flakes soy sauce or ponzu soy sauce	Cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Then cut it in half again lengthwise and slice thinly. Peel carrot and cut in half, then cut the halves into 1½ in/4 cm long pieces, the take each 1½ in/4 cm piece and finely slice, making thin rectangular shapes. Chop the cabbage into bite-size pieces. Peel the ginger and cut into strips. In a container, mix the cucumber, carrots, and cabbage, and sprinkle with salt, sugar, and rice vinegar. Put a plate on top and weight it down with something heavy (a paperweight or large food can). Leave for at least 10 hr or overnight. Before serving, squeeze out any excess liquid by hand. Place in a small serving dish and sprinkle dried fish flakes and ginger on top. Drizzle some soy sauce or ponzu soy sauce over the top to taste.
Japanese-style Squid/Seafood Salad
1½ lb/0.7 kg squid, or seafood blend of shrimp, calamari rings, bay scallops salt and pepper 2 tbsp olive oil 2½ tsp or 1 clove crushed garlic 3 tbsp soy sauce 1 tbsp freshly grated ginger superfine sugar mixed salad leaves chili powder or shichimi togarashi	If using fresh squid, remove the guts and legs from the body and rinse, the discard the tips of the legs and chop the remaining leg pieces into bite-size chunks, and cut the body into ½ in/1½ cm thick rings. Skip if the seafood is already cleaned and cut into bite-size chunks. Season with salt and pepper. Heat the olive oil in a frying pan and fry the garlic. Once you smell its aroma, add the seafood and cook until done. Turn off the heat and immediately remove the seafood aside. To make a dressing, in the same frying pan, add soy sauce, ginger, and sugar, and mix well with any remaining cooking juices, making sure sugar dissolves. Tear the salad leaves into bite-size pieces. Soak in water with ice cubes to crisp up. Drain, pat dry, and put onto a serving dish. Place the squid on top, pour over the dressing and sprinkle some chili powder or shichimi togarashi to taste.
Serves 4