Dinner, May 13, 2017
My father's birthday marks the end of a rash of spring birthdays among our friends and family. Thinking of a warabi bracken dish he made while visiting us here years ago, I took the opportunity to cook something using warabi and a couple of other things he hopefully would like to eat. Then I realized I do not really know what he likes, other than miso soup, tofu, usuage, sashimi, pork, beef, and strong-flavored dishes in general. Following ubiquitous advice, he tries to eat lots of vegetables for his health.
- Asari to gobo no takikomi gohan / steamed rice with clams and burdock root, topped with mitsuba and nori seaweed
- Satoimo to shiitake no misoshiru / miso soup with baby taro root and shiitake mushrooms
- Gomadofu / sesame tofu
- Kabu to usuage no nimono / braised Japanese turnips and thin deep-fried tofu
- Fu champuruu / Okinawan-style stir-fry with gluten cakes
My warabi dish idea was a miso soup with gomadofu, but the gomadofu became too soft to maintain its form in soup … Instead, it became a small side dish with wasabi.
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