Tonight beside the food my mum-in-law prepared for us, Johannes tried another new Japanese soup recipe.
Seaweed (Nori) Soup
This soup is made of the stock of konbu (kelp) shimmered on low fire, with some Japanese ingredients and toasted Japanese seaweed. The soup is very light and clear but still full of the aroma of konbu and dashi.
Konbu (kelp) side dish
In order not to waste the konbu, I decided to cut them into pieces and marinated with ponzu soy sauce and tossed with black sesame (we ran out of white sesame)
And besides that, we had our mum-in-law Cantonese food such as
Top left: chicken leg
Top right: stuffed tofu and stuff pepper
Bottom Left: soy sauce chicken
Bottom Right: White Asparagus
What did you eat for dinner tonight?
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