Plate Benizakura
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Dashi, a local dish of Yamagata, is characterized by the fact that it can be easily eaten*. Each family has their own way of preparing it, but this time we have chosen a Western-style that combines summer vegetables and herbs.
Summer vegetables, which are rich in water and potassium, help to cool the body. They are also rich in nutrients such as β-carotene, vitamin C, and vitamin E, which are antioxidants that protect against ultraviolet rays. The dashi, which is refreshing even during the hot season, is arranged as a sauce for white fish poiret.
Anti-aging foodstuffs Summer Vegetables
<Ingredients> For 2 servings
◉Yamagata dashi Sauce
1 eggplant
1 myoga
1 cucumber
1/2 tomato
2 okra sprigs
1 green chili pepper
1 tbs salted kelp
A pinch of coriander
1 tbs soy sauce
2 white fish fillets
A pinch of salt
Olive oil to taste
Salt and pepper to taste
2 cloves garlic
30 g butter
1tbs lime juice
＜How to Cook＞
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Dashi, a local dish of Yamagata, is characterized by the fact that it can be easily eaten*. Each family has their own way of preparing it, but this time we have chosen a Western-style that combines summer vegetables and herbs.
Summer vegetables, which are rich in water and potassium, help to cool the body. They are also rich in nutrients such as β-carotene, vitamin C, and vitamin E, which are antioxidants that protect against ultraviolet rays. The dashi, which is refreshing even during the hot season, is arranged as a sauce for white fish poiret.
Anti-aging foodstuffs Summer Vegetables
<Ingredients> For 2 servings
◉Yamagata dashi Sauce
1 eggplant
1 myoga
1 cucumber
1/2 tomato
2 okra sprigs
1 green chili pepper
1 tbs salted kelp
A pinch of coriander
1 tbs soy sauce
2 white fish fillets
A pinch of salt
Olive oil to taste
Salt and pepper to taste
2 cloves garlic
30 g butter
1tbs lime juice
＜How to Cook＞
1. Chop vegetables and combine with salted kelp, soy sauce, and chili pepper.
2. Sprinkle the white fish with salt, let it sit for a while, then rinse it with water to remove any odor.
3. Pat dry and season with salt and pepper.
4.Put olive oil and garlic in a frying pan, add the white fish, skin side up, and cook thoroughly over medium heat at first, then over low heat halfway through cooking. Spoon oil from the pan over the fish. Sauté the other side and remove.
5. In a separate pan, melt the butter and combine with the lime juice.
6. Pour the butter sauce from the step 5 onto a dish, top with the white fish. Lastly pour the dashi over the fish.
* Its consistency is very similar to that of salsa or chutney.
2. Sprinkle the white fish with salt, let it sit for a while, then rinse it with water to remove any odor.
3. Pat dry and season with salt and pepper.
4.Put olive oil and garlic in a frying pan, add the white fish, skin side up, and cook thoroughly over medium heat at first, then over low heat halfway through cooking. Spoon oil from the pan over the fish. Sauté the other side and remove.
5. In a separate pan, melt the butter and combine with the lime juice.
6. Pour the butter sauce from the step 5 onto a dish, top with the white fish. Lastly pour the dashi over the fish.
* Its consistency is very similar to that of salsa or chutney.
Download this recipe's PDF File (English)