wasabi leaves

We were watching a food show on tv one day and found out about the leaves of the wasabi plant, which are usually pickled in shoyu overnight before eating. I tried, but the pickles were really salty, so we decided to chop it into small bits and stuff it in our inari sushi.

Unlike the wasabi root, the leaves are sweet! So they went well with the sushi rice.

Since saturday is bargain day at our local tofu maker, bought a few pieces of this aburaage, simmered them in sweet shoyu dashi, and after stuffing the sushi rice in, pan fried again to lightly brown the surface of the aburaage.

And a small portion of salmon, shiso and cucumber mixed sushi rice.
Turned last nights sukiyaki broth into a light vegetable and tofu soup to go with our japanese cafe style lunch.

And after lazing around the house which was breezy and slightly warm today, made dinner to match with umeshu.

Rosemary roasted chicken topped with miso yolk

Lettuce tossed with sauteed eggplant, cheese and crunchy sakura prawns

Am pleased at how the sauteed eggplant went well with cream cheese bits and sakura prawns.

Simply sauteed in olive oil with onions, eringi mushrooms and sakura prawns, and at the end a dash of white wine, dash of salt and black pepper, they make a good salad filling. Oh and with more sakura prawns on hand, simply dry fried to make them crunchy, adds a good accent to the salad.

Dried cuttlefish grilled and dipped in mayonnaise is supposed to be a good snack for alcohol, but my jaws were so so exhausted after a few pieces, i was happy with just nibbling on my bits of cream cheese to go with the umeshu.

It was a nice and sunny SUNday today =)

Looking forward to golden week!!!