Vegetable: White asparagus on baguette toast
Side: japanese rice with sushi vinegar
Dessert: Hazelnut eclair from Eclair Bakery
1/2 lb fatty tuna belly (available at Japanese grocery that carry fresh seafood)
1/3 c of miso with melted butter
2TB melted butter
Brush one side of the fish with butter and the sides. Smother the top of the fish with the mixture of miso with melted butter
Brook for 5 minutes and set aside.
WHITE ASPARAGUS - Vegetable
1 lb of fresh white asparagus
1 TB fresh lemon juice
1 tsp salt
4 cups of water
Good quality mayonnaise
Peel asparagus from 3/4 top to bottom of each asparagus to remove the fibrous skin. From about 1/3 to 1/4 from the bottom of each asparagus, bend the stem to break off the tough bottom to discard. Put water in a large frying pan and teaspoon of salt. Squeeze fresh lemon juice in the water. Boil and then simmer the asparagus in the water covered, for about 30-35 minutes.
Drain in paper towel and cool.
Slice the baguette diagonally about 1/3 inch thick and toast it slightly.
Spread about a tablespoon on each of the sliced toasted baguette. Lay about 3 cooked asparagus on each toast. Enjoy it. (The asparagus may be longer the sliced baguettes. But you can eat the tips first. I do this to reduce my consumption of carbs and have more vegetables.
I also made Jaaoanese rice to accompany my fish main course. After j cooked my Japanese rice, I added the sushi rice mix in it and stirred the rice to incorporate the sushi powder for rice.
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