Masaki Sugisaki’s Japanese Summer Meal – Recipes | Food

Nibitashi with summer vegetables

Preperation 25 minutes
Marinade 2h +
to cook 30 minutes
Serves 4

For the broth
600ml dashi broth, ready to use or from powdered dashi (both are available in major supermarkets, but if using powder, follow package directions)
75ml soy sauce
ml of mirin
1 teaspoon (5 ml) of fresh ginger juice
– finely grate 20g of ginger, then squeeze to extract the liquid

For the nibitashi
1 medium eggplant, halved lengthwise and each half quartered lengthwise
Cherry tomatoes, heritage, ideally, both for taste and look
60g of mange-tout
1 medium zucchini
, cut into 2 cm wide discs
½ red pepper
, stem, pith and seeds removed, flesh cut into 1 cm wide strips
½ orange pepper, stem, pith and seeds removed, flesh cut into 1 cm wide strips
summer squash (about 200g), peeled, seeded and cut into ½ cm wide strips
Olive oil
, for frying
1 teaspoon (5
ml) sesame oil, to serve
2 spring onions, trimmed and thinly sliced, for serving

Put all the broth ingredients in a medium saucepan, bring to a boil, then remove from the heat (do not boil and reduce). Score the flesh of the eggplant all over in a crisscross pattern, soak in cold water for 10 minutes, then drain.

Meanwhile, bring a small pot of water to a boil and fill a bowl with ice water. Lightly mark a cross in the base of each tomato, blanch in boiling water for five seconds, then transfer to the ice bath. Once cooled, peel and place in the stock pot.

Blanch the mange-tout in the same boiling water for a minute, cool in the ice bath, drain and add to the broth. Pour enough olive oil in a large sauté pan to go up 1 cm on the sides, then heat to around 170C (if you do not have a probe, test by mixing half a teaspoon of flour and a spoon of water in a small bowl, then drop a little in the oil: if it sinks to the bottom, then rises to the surface after three seconds, the oil is ready).

Sauté the eggplant, zucchini, bell pepper and squash in turn and without overloading the pan, about two minutes each, until lightly colored, then remove, drain on paper towel and add to the stock pot still hot. Let the vegetables cool to room temperature, then put in the fridge and marinate for two hours or more (nibitashi is traditionally served cold, but it can also be eaten hot or lukewarm, in which case it is sufficient to warm it gently after it has been served. Marine).

Pour the vegetables into deep bowls with a little broth, sprinkle with sesame oil, scatter the chopped spring onions on top and serve.

Seared salmon sashimi with ponzu sauce and porcini mushroom salsa

Masaki Sugisaki’s Pan-Seared Salmon Sashimi with Ponzu Sauce and Cep Salsa.

Preperation 10 minutes
to cook 35 minutes
Serves 4

For the ponzu sauce
15g of dried porcini mushrooms
ml rice vinegar
ml soya sauce
ml fresh lemon juice
mirin (or ⅓ tablespoon of sugar)

For the porcini salsa
2½ tablespoons (10 g) finely chopped white onion
1 teaspoon (5ml) extra virgin olive oil
Sea salt and
black pepper

For the fish
280g sashimi quality salmon – if you are not using sashimi quality fish, you will need to cook it for two hours in a brine of 1.2 liters of cold water, 60g (or 5%) of salt and 30g (2½%) of sugar
1½ tablespoon (5 g) finely chopped chives
1 teaspoon (5 ml)
extra virgin olive oil

Wash the porcini mushrooms lightly under running water, then drain them. Put all the ingredients for the ponzu sauce in a bowl and let it steep at room temperature for half an hour. Filter into a bowl using cheesecloth or a very fine sieve, also extract the liquid from the drained porcini mushrooms into the bowl, then set both aside.

Meanwhile, prepare the salsa. Finely chop the drained porcini mushrooms. Put the onion in a small colander, rinse in cold running water for five minutes, then drain and mix with the porcini mushrooms, the other salsa ingredients and two teaspoons of the reserved ponzu sauce, and season to taste.

Then sear the fish (if using salted and cured fish, drain and dry it first). Prepare a large bowl filled with ice water. Pour a thin layer of olive oil in a hot pan and, once it starts to smoke, season the fish lightly with salt and sear for only three to five seconds on each side. Transfer the salmon to the ice bath for a minute, then remove it and drain it on paper towels.

Cut the seared salmon into very thin slices (ideally 1/2 mm thick) and place them on a platter. Pour a little salsa on each slice, then pour about 50 ml of the reserved ponzu sauce over the fish. Sprinkle with chives, drizzle with extra virgin olive oil and serve at room temperature.

Cold egg noodles with chicken, omelet and summer vegetables

Preperation 35 minutes
to cook 50 minutes
Serves 4

For the sweet soy dressing
120 ml soy sauce
120 ml rice vinegar
140 ml of cold water
55g caster sugar
2 teaspoons (10 ml) sesame oil
2 teaspoons (10 ml) of gochujang
pastry (optional)

For the steamed chicken
2 x 150g skinless chicken breasts
10g of dried kombu

1 tablespoon coarsely chopped fresh ginger
1 tbsp coarsely chopped green onion leaves
50 ml of cooking sake
1 teaspoon (5 ml) soy sauce

For the omelets
3 whole eggs + 1 egg yolk
1 tablespoon of powdered sugar
1 teaspoon of cornstarch
tsp of salt

To finish
½ cucumber
2 large tomatoes
4 large stalks of asparagus
240g dried egg noodles
1 teaspoon of white sesame seeds
1 tablespoon of Dijon mustard
, to serve

Whisk all the dressing ingredients in a bowl and set aside.

Fluff the chicken breasts so that they are of even thickness throughout. Place the kombu in the base of a deep platter or ceramic dish, and divide over half of the ginger and spring onion greens. Place the chicken on top and cover with the remaining ginger and spring onions. Pour the sake over the entire contents of the dish, season with soy and a little salt, and cover with cling film or reusable film.

Bring a pot of water to a gentle boil over medium-low heat, perch the chicken dish on it and steam for 20 minutes. Remove from the heat, let cool, then remove the chicken and strain the kombu, ginger and onion juice through a fine sieve into a medium bowl. Tear the chicken into thin strips, add to the bowl of juice and set aside.

Whisk all the omelet ingredients until well combined and the sugar and salt have dissolved. Pour a thin layer of olive oil in a medium nonstick skillet over medium-low heat. Pour in a quarter of the egg mixture, swirl it around to cover the bottom of the pot, and let sit for a minute or two, until set. Transfer to a board and repeat with the rest of the omelet mixture. Once the four omelets are cooked, place them on top of each other on the board, roll them into a cylinder and cut them into thin julienne strips.

Now, finish the dish. Cut the cucumber in half lengthwise, use a teaspoon to scoop out and discard the seeds, then cut the flesh into julienne. Blanch and peel the tomatoes as in the nibitashi recipe above, cut them into quarters, remove and discard the seeds, then cut the flesh into julienne.

Bring a small pot of salted water to a boil, blanch the asparagus for two minutes, then cool them in ice water, drain them on kitchen paper and cut them into thin slices on the bias.

Boil the noodles according to package directions (times vary by brand), adding a minute to the cooking time. Drain, cool in ice water (this is what gives them the right texture), drain again and put on a dish. Pour over half of the dressing, then garnish the noodles with the chicken, omelet strips and sliced ​​vegetables. Pour over the remaining dressing, sprinkle with sesame seeds and sesame oil and serve with mustard on the side.

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