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Shiozake is a revelation!
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No. 314 Salmon, egg, carrot, edamame, cherry tomato
Today's lunch:
Shiozake salted grilled salmon
Rolled omelette with spring onion
Sesame-sauteed carrots
Edamame, cherry tomatoes
Rice, shibazuke pickles
Shiozake is Japanese salted salmon. It is usually served as main dish for breakfast with other side dishes such as egg rolls. Also it is popular for Obento.
#saltedsalmon, #Shiozake, #shiojake, #Japanesesalmon
This Week in Bento - Friday
A very summery bento with salted salmon, pork dumplings and tons of fruits and vegetables.
No. 304 Salmon, kabocha, cucumber, greens
Today's lunch:
Shiozake grilled salted salmon
Kabocha squash and cucumber salad
Seasoned kailan greens
Rice
The greens are simply steamed and dressed with a mix of rice vinegar, oyster sauce and sesame oil. For the shiozake, I use a similar method to Just One Cookbook or Kitchen Princess Bamboo, but with about 1% salt.
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No. 296 Salmon, avocado, lotus root, carrot
Today's lunch:
Shiozake grilled salted salmon [recipe link in earlier post]
Avocado
Kinpira renkon, sautéed lotus root and carrot
Rice
For kinpira renkon, peel, thinly slice and soak lotus root. Julienne about a quarter the weight of carrot. Sauté in sesame oil, when almost cooked, sprinkle equal amounts of sake and soy sauce, a little sugar to taste, and a bit of dashi powder.
No. 293 Salmon, lotus root, broccoli
Today's lunch:
Sauteed lotus root marinated in spicy soy sauce and vinegar [recipe]
Shiozake salted salmon, grilled [recipe]
Steamed broccoli with Japanese mayonnaise and ponzu
Rice, cherry tomato
No. 291 Salmon, carrot, greens
Today's lunch:
Shiozake salted salmon, grilled [recipe]
Sesame-sauteed carrots, julienned version
Kailan greens dressed with a little Japanese mayo and ponzu
Rice, cherry tomato
Besides making food, I like getting a good deal. :D I bought a packet of fresh salmon offcuts weighing about 300g from Dondondonki for $5.80! I salted all of it, using about 1.5% of the fish weight in salt, and froze it in portions after 2 days of curing. (Fillets are normally used for shiozake, but offcuts work, just cure them for a shorter time.) To use, wrap a portion in foil and pop it in the toaster oven for 10 minutes while you prepare other dishes. :D
I also bought a new brand of ponzu (condiment of soy sauce and yuzu juice). I think I like this Yamasa stuff a little better than the Mizkan Ajipon I was using before.
