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Starters
* Edamame.
* Rice crackers.
* Veggie sushi rolls with carrot, red pepper, braised chestnut mushrooms
and pickled beetroot.
http://www.earth.li/~kake/cookery/recipes/futomaki-zushi.html
http://www.earth.li/~kake/cookery/recipes/japanese-braised-mushrooms.html
* Sweet pickled carrot sticks.
http://food.epicurious.com/run/recipe/view?id=14655
Mains
* Plain white sticky rice - would have been chestnut rice but I couldn't
find any chestnuts.
* Salt-pickled turnip.
http://www.theblackmoon.com/Jfood/ftsuke.html
* Light vinegared courgette.
http://www.earth.li/~kake/cookery/recipes/light-vinegared-aubergine.html
* Simmered aubergine with soy-ginger sauce (served at room temperature).
http://www.earth.li/~kake/cookery/recipes/simmered-aubergine-in-ginger-sauce.html
* Cucumber-wakame-lemon salad.
* Aubergine grilled with miso.
http://lists.firedrake.org/london.food/200403/msg00026.html
* King prawns in shell, marinaded in sweet vinegar then grilled.
* Tofu teryaki and chicken teryaki.
* Gyoza served with chilli dipping sauce (bought).
http://www.ivu.org/hlsc/recipes/jiaozi.html
* Shiitake mushroom soup made with konbu dashi.
(I've just remembered that I also planned to serve Spinach with sesame
sauce, but I completely forgot about it.)
http://www.earth.li/~kake/cookery/recipes/green-beans-with-sesame-dressing.html
The edamame were very popular. I had to cook two packets. I don't
think there was anything else that really stood out as popular or
unpopular - different people liked different bits. I was surprised
that not many people were interested in the prawns - possibly because
they weren't sure how to get the shells off. I did not mind this at
all. I ate five.
The two aubergine dishes were sufficiently different for me to not
feel I had to apologise for serving the same vegetable twice. The
miso-grilled aubergine was cooked to softness and served hot, and the
simmered aubergine was left firmer and served at room
temperature. Er. Or was it the other way around?
The cucumber-wakame salad needed more lemon.
I was so concerned not to overfill the gyoza that I underfilled them
instead. (I made some more this morning and put about twice the amount
of filling in and they were better. I also served them with rice
vinegar mixed with soy sauce and liked this better than the sweet
chilli sauce.) Gyoza are great fun to cook. You fry the bottoms and
then tip in boiling water and clap the lid on and it all goes
whoosh. Something caught on fire while I was making the first batch,
not sure what.
I ended up spending more time in the kitchen during the evening than I
normally want to, in order to serve stuff hot, and we had to reheat a
few things because they didn't get finished before they cooled down. I
made the tofu teryaki in advance and reheated it in the microwave and
it was much better fresh. I should perhaps have had the chicken being
the one to get held over. Next time I do Japanese I shall plan fewer
things that need last-minute attention.
Kake
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