Sautéed veggies and tofu

Sauteed veggies

Sauteed veggies

This is a very simple dish; simplicity seems to be one of the most important themes in Japanese cuisine. Yusuke used olive oil and lots of garlic to sautée bright, fresh veggies— namely onion rings, green pepper, zucchini, and carrots— and cubes of silken tofu lightly coated with flour. And that’s all. When served, we pour a mixture of soy sauce and wasabi over everything. I have a tendency to use rather too much wasabi just so that I can get that lovely sinus-clearing, eye-watering kick.

The soup was miso of some variety…


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