Today, I want to share with you, Japanese set meal with my spring favorite.
Japanese Set Meal comes with rice and soup and some side dishes. In Japanese, we call it “Teishoku”.
In Japan, cherry blossom is blooming.
There are some spring foods which are available in a very limited of time as Cherry blossom.
Made of the baby sand lance, which I did not know the name in English for today. Lol.
The fishing of “Ikanago”is open at the end of February for about a month in Kobe area. Kobe is famous for Wagyu beef, but also “Ikanago” in spring.
My husband is from Kobe, and his mother is very good at cooking “Ikanago” for her long experience. Many housewives in Kobe other than my mother in law make a big batch of this seasonal delicacy and send out to their friends and families.
The “Ikanago” lose its freshness so quickly, so you have to cook as soon as you get from the fish market. She said, ideally, fresh from the ocean in the morning on an opening day, then cook before noon. The smaller taste better. The fish grow fast and the texture gets tough.
Now that I am living in Nara, 37 miles(60km) away from Kobe. It is sold at the supermarket at my local supermarket, it is not fresh at all, they are making their best, though. I have tried once, but it turned out disappointing. So, I decided not making “Ikanago” by myself as long as my mother in law makes it.
Maybe I should take her cooking video next year.
No.2, the “Mame-Gohan”. Mame-Gohan is rice cooked with fresh green peas.
The fresh green peas are available in only limited of time as well.
You can find frozen or canned green peas all year round, the fresh one is in the market only in a limited of time as well. I’m not a big fan of frozen or canned, but the fresh one is so different.
I always add just a little bit of salt to enhance the sweetness from green peas. The rice absorbs all the aroma from the peas while cooking. So good!
“Ikanago” and “Mame-Gohan” are made in heaven, in my opinion.
To make it a set meal, I want to serve with “Tamagoyaki” Japanese omelet.
Spring is also the season for eggs!
And I want to add some more protein. That is, Teriyaki chicken!
In addition, we need some vegetables. That is “Goma-ae” which means vegetable tossed in sesame dressing.
I choose broccoli today. You can use spinach, as I have shown in the breakfast video, or green beans or even shredded carrot make delicious “Goma-ae”.
And don’t forget, miso soup! It is necessary for the Japanese set meal.
Let’s get started!
★Japanese Set Meal★
2 cups Japanese short grain rice
2 cups water
1/2 cup green peas
A pinch of salt
- Shell the peas from the pod. Twist to open the pod and take out the peas. Rince under the running water.
- Wash the rice as I shown in the previous video.
- Transfer the rice to rice cooker. Add peas and salt, pour water. Set the rice cooker according to the instruction.
1/2 head of broccoli
2 tablespoons of sesame seed
1 teaspoon sugar
1 tablespoon mentsuyu
- Cut broccoli into bite size.
- Transfer to a pot and add one tablespoon water and a pinch of salt. Put the lid on and turn the heat to medium-low. Cook 3 minutes and take out to a mesh tray. I always cook broccoli like this to keep as much nutrition.
- Cook sesame seeds over medium-high heat until fragrant. Transfer to Japanese mortar. Grind with pestle until almost all the grains lose its shape.
- Add sugar and mentsuyu and mix well. Toss in broccoli. Set aside.
1 chicken thigh
1 teaspoon ginger juice
2 tablespoon potato starch
1 tablespoon sugar
1 tablespoon soysauce
1 tablespoon mirin
- Put dry chicken thigh and cut into chunks trimming excess fat and skin.
- Put it in a plastic bag and toss in ginger juice to remove any gamy smells. Rub to absorb the ginger juice.
- Toss in potato starch. Heat the frying pan and add a teaspoon of vegetable oil. Transfer prepared chicken and cook 3 minutes with the lid on.
- Flip it over and cook 3 minutes more. When you touch the biggest chunk and it’s bounce back, it’s cooked.
- Add sugar and toss to coat, then add soy sauce and mirin. Swirl the pan, and coat thoroughly. Reduce the sauce until shiny.
While cooking the chicken, prepare the Tamagoyaki according to my previous video.
Last but not least, miso soup.
Today I am making “Nameko-Jiru” in a very simple way using dashi powder. This is one of the most popular kinds of miso soup.
Nameko mushrooms become very slippery when it cooked. The texture is so original. And we always use red miso for nameko.
I recommend to buy dashi powder which contains no MSG.
＜Nameko Jiru＞red miso soup with slippery mushroom
1/2 bunch nameko mushroom
3 cups water
1/2 stick(5g) dashi powder
2 tablespoons red miso
- Pour water into a pot and bring it to a boil.
- Cut off the bottom part of Nameko mushroom. Tear into bite size. Wash thoroughly.
- Add dashi powder to boiling water. Add nameko mushroom and simmer for 3 to 4 minutes.
- Dissolve red miso and keep it warm until served.
The food is all set and let’s serve.
Place a piece of bamboo leaf on the dish. Put Tamagoyaki in the center, teriyaki chicken comes next, then broccoli. To give color and texture, scatter thinly sliced radish. This is a portion for Japanese women at lunch or light dinner.
Serve rice and miso soup at the last moment.
There you have a Japanese set meal!
Alternatively, you can make Bento box with these. This is a Japanese traditional picnic basket. Isn’t it look nice? Make your own Bento and go to picnic!
In Japan, the cherry blossom is blooming so brightly.
I suggest that if you want to come to Japan, end of the March is the best timing.