Japanese lunch - Feb. 2nd

                                            インゲン豆のごま和え

 　　　　　　　　　　　ひじき炊き込みご飯

                                             揚げ出し豆腐

( ingredients )

french bean, sesame, bonito flake, miso, soy sauce

hijiki, rice, soy sauce, carrot, deep fried bean curd, scallion, fish stock

tofu, potato starch, veg oil. scallion, ginger, soy sauce, mirin, sake, sugar

( evaluation ) 4/5

The french bean was cooked perfectly; it was briefly blanched and shocked in the ice water so that still it  was crunchy but not raw.  The fresh green flavor of bean and the smokiness of sesame matched well.

The rice was well flavored and every ingredient was cooked perfectly. I put scallion on the rice as a garnish and that spicy taste contrasted to the sweetness of the rice and carrot. 

The tofu was deep fried crisply and when it was served, still it was sizzling. The sauce was made of fish stock and soy sauce and it came with ground ginger. This deep flavored sauce made bland taste of tofu more delicious. Even though it was deep fried, it was not oily at all and also not watery at all.