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Harumi & Me (Week 4)

October 10, 2009


This week’s dishes were fun =) I got to use lots of neat ingredients that I’d never before considered buying.

On the menu we had:

Finely Chopped Tuna on Rice (Maguro no Tataki Don)

Green Beans Mixed with Minced Meat

Soy Egg Appetisers (Shoyu Tamago no Zensai)

My husband, who likes to add sauces to just about everything, found the rice dish a tad plain, but I loved it =) ♥ ♥

All we had to do was cook up some Japanese rice, pour over it a mixture of chopped maguro, salmon roe (oh my gosh so expensive), grated ginger and a medley of chopped vegetables, and top it off with some grated radish (daikon) and a raw egg yolk. No sauces whatsoever.


The vegetable mix was what really gave the rice its wonderful aromatic flavour. It was a combination of spring onion, shiso leaves and myoga. Shiso leaves are those pretty leaves they usually use to decorate a plate of sashimi. Myoga is the bud of a type of ginger plant (see the pretty red stubs in the picture below). The Myoga had a most incredible fragrance and really made all the difference to this dish. (Harumi notes in the glossary that ginger is not a substitute for Myoga. Quite right.) According to wikipedia,  there is a saying in Japan that eating too much myoga makes you forgetful or stupid. I figure it would be difficult to make me much more forgetful than I already am, so eh… limited downside. =)

Here, my lovely vegetables (the big white stump is the daikon). It’s a good thing I live close to a Japanese grocery store or I would be in trouble…



The soy egg dish (pictured at the top) was very easy. Just had to marinade hard-boiled eggs in a mix of soy sauce, rice vinegar and caster sugar for two hours, cut them into halves, and top them off with pretty much whatever we wanted, but the book suggested salmon roe and cream cheese, so we used those. Great party dish!

And this last dish was my husband’s favorite for the day. Good thing I had some leftover green beans (aka french beans) in the refrigerator. I know it looks like an ordinary chinese dish, but it has a really amazing flavour because the recipe asks that you fry the pork and beans in garlic and onion oil. This oil is so good I’m going to do a separate post on it after this one.


2 Comments leave one →
  1. Non cooking gal permalink
    October 12, 2009 9:23 pm

    the tuna on rice looks very pretty (color contrast) and yummy!!!

    i LOVE SALMON ROE!!!! OMG OMG OMG. If you can get really fresh ones, just put like 1 tablespoon in a small bowl and very light and little soysauce, it’s so yummy. Did u like the salmon roe? it can be fishy if it’s not fresh.

    u shld check out this daikon rep which I love. just steam the daikon and i think u put some mirin and soy. and garnish it was thinly sliced spring onions or green beans. i forget what goes into the sauce cos it’s been awhile but it’s fairly traditional japanese app that’s super simple and yummy and light.

  2. mrsmultitasker permalink*
    October 12, 2009 9:38 pm

    Thanks non cooking gal! That sounds great. The daikon and pumpkin idea too =) Think might try either or both to use leftover daikon and pumpkin…

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