Cooking Club
Part 2
Feeding my Japan obsession, I’m back for a second chapter of Cooking Club, hoping you’ve enjoyed the first. I feel that, what makes great our holidays and contribute to build fulfilling memories is not made of places, but feelings and emotions. The wait before the departure, when I plan my itinerary, or the books I read and the movies I watch to get inspired or simply steal some tips for that specific city, or music I collect for a road trip makes me dream of those hours spent driving.. all these elements usually make my trip, so I really enjoy to fill in the different sections of this diary.
For this post, I want to share with you a little gem, a movie that it’s not a masterpiece for sure, but it’s really lovely and funny, I enjoyed a lot Meryl Streep as a naive middle-aged American housewife, living in Paris and attending the cooking school Le Cordon Bleu.. Jump on Movie Club for more details about Julie & Julia.
My second Japan inspired recipe, and also the last one I’ve actually experimented with good results, is Rice with Miso Salmon and Eggplants.
Ingredients for 2 serves:
2 salmon fillets
3 medium eggplants
180gr sticky rice
Miso paste
Soy sauce
Ginger powder
Black sesame to serve
I start pre heating the oven at 220° and prepare the marinade, mix soy sauce with 1 full dessert spoon of miso paste and 1 dessert spoon of ginger powder, I use a matcha wisk, but a blender is really good also. Prepare the miso sauce twice, one serve for the salmon, drop it on 2 fillets and put aside, one for the eggplants.
Second step is preparing our vegetables, cutting each eggplant in half and doing a grid of cuts, that will allow the miso marinade to penetrate into. Drop the marinade, wrap each half in a piece aluminium foil and put in the oven.
Our next move would be cooking the sticky rice, following the instruction in the package. When the eggplants are half cooked, we can add the salmon in the oven and wait for other 20 mins aprox.
When the eggplants are overcooked, it’s ready. Prepare your bowl with the rice first, then the eggplants, that you’ll have shredded from the peel with the fork, and the salmon. Finish with some black sesame seeds.
I know, the aesthetic result is not the best, but it’s super tasty and healthy!
xx A.