Hotate Anchovies Onigiri mixed with Basil leaves
Ingredients : Rice, dried anchovies, dried scallops, fresh basil
This is very simple to make. Cook 1 cup of white rice in a rice cooker together with a small handful of dried anchovies and 4 to 5 dried scallops (I used Hokkaido scallops or hotate). The anchovies and dried scallops will make a nice savoury stock for the rice. You can remove the anchovies after the rice is cooked, break the cooked scallops into smaller bits with a fork and mix evenly into the rice with in a little sea salt (optional). Cool down the rice and mix with a handful of freshly chopped basil leaves. Roll them into balls.
Ingredients : 1 Chicken breast, Shiso leaves, ume paste (Japanese plum), seaweed paste, celery strips
Butterfly the chicken breast and pound it down with a rolling pin or any other tools to achieve an even thickness throughout. Place the breast on a cellophane wrap. Spread 1/4 to 1/2 tsp of seaweed paste on the breast and lay enough shiso leaves to cover the surface. Spread some ume paste. Ume paste can be very salty so be cautious of the quantity. I used half of a whole honey ume. This honey ume is sweet and salty at the same time. The skin of the ume can be easily removed to expose the flesh (i.e. the paste). Place a few pieces of celery strips. Carefully roll the chicken breast up using the cellophane wrap and twist at both ends of the wrap to tighten the roll and set aside for 15 mins.
Open the wrap and carefully slice the chicken roll diagonally (not too thin or the celery will drop out) and insert skewers into the slices. Put them on the hot grill until the meat is cooked and a little charred.
Tomago-Yaki with Prawns and Long Beans
Ingredients: 2 Eggs, 1/4 cup chicken stock, long beans, prawns
Saute the long beans with a little fish sauce or anchovy sauce until they are cooked. Throw in the prawns at the same time to cook.
Mix the egg and chicken stock. Spread a thin layer of egg mixture in a tomago pan or any rectangular pan. Before the egg completely sets on the surface, arrange the cooked long beans and prawns on top and gently roll up the 1st layer egg over them and push to the corner. Pour 2nd layer of egg mixture into the pan. When the 2nd layer is about to set fully, roll the 1st layer egg roll over the 2nd layer in opposite direction. It takes practice. Before you take out the tamago-yaki, cook it on all sides including the side openings (where the prawns and long beans are exposed) one last time to make sure the egg mixture is set nicely inside.
Burdock Roots Salad
I got this freshly made in the local Japanese Supermarket. It is mixed with mayonnaise.
Honey Baked Tapioca Slices and Grilled Capsicum