Sauerkraut nimono

So the other day the BBQ gathering, when i tried this braised dish of sauerkraut, cabbage and sausage that Orla made, it reminded me of how i make the japanese nimono (simmered dish). A nimono dish is made using foods such as fish, meat and vegetables that are simmered in a seasoned broth. The broth may be flavored with various seasonings like buiion, japanese dashi or simply salt. And since i love sauerkraut, i decided to try making the dish on my own...

Sauerkraut nimono made of sauerkraut, cabbage, pork sausage, fish sausage, mushrooms, broiled in buiion broth with a dash of caraway seeds, salt and black pepper. I started broiling it yesterday morning, and after that turned off the heat and let it sit on the stove till this evening. hmm... the flavours were so well absorbed......

As suggested, we tried it with bread... yummy~

Dinner
Baked medai drizzled with garlic infused olive oil, soramame (braod beans) salad, sauerkraut nimono and red wine rice topped with toasted almonds

Green worms?

Nope.

Called kogomi, it is a kind of mountain vegetable eaten since 8000 years ago.

The last time i tried this vegetable, it reminded me of asparagus, so i decided to grill it on my fish grill to have with our fish main.

Bento

As requested, i made ume shiso (ume>plum, shiso> perilla) porkk cutlet.

The perilla leaf is a kind of mint leaf used very commonly in japanese dishes and this combination of savoury yet sour and sweet japanese plum together with perilla gives a very interesting burst of flavour in the mouth.

These pork cutlets were made using very thin slices of pork rolled up with ume and shiso, and this time i added cheese too, next coated with breadcrumbs and fried golden brown.