A refreshing and delicious recipe using sticky ingredients that you'll want to incorporate into your daily life when you feel a bit fatigued from the summer heat!

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Hello. I am Ayumi Nakaganji, a chef.

Sometimes you'll feel like, "Huh? It's a bit cool, like autumn...", but then you'll think, "No, just kidding! It's really hot!!"

Even though the Obon holiday is over, the heat of summer is still intense... Now that summer fatigue is likely to accumulate, it's a good idea to rely on nutritious "sticky foods" to maintain your strength.

This time, we will introduce you to some recipes using "sticky ingredients." Eat them deliciously and get through the remaining heat of summer!

1. "Cold Yam Soup with Grated Yam" is a refreshing dish made with chilled dashi and yam.

"Tororo" (grated yam) diluted with dashi is delicious, isn't it? This is an adapted recipe that adds tororo to Miyazaki's specialty "hiya-jiru" (cold soup). In addition to pouring it over rice, it can also be used as a dipping sauce for somen noodles.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Nagaimo (Japanese yam)・・・10cm (100g)
Dried horse mackerel...1 medium size
White sesame seeds... 2 tablespoons
Shiso leaves・・・2 pieces
Green onion・・・2 stalks
1 piece of Japanese ginger
A White dashi stock・・・1 teaspoon
A Water・・・80ml
Miso・・・2 teaspoons
Soy sauce...appropriate amount
White rice...1 bowl

<How to make>

(1) Grill the dried horse mackerel, remove the bones and skin, and shred it. Shred the shiso leaves and myoga ginger, and finely chop the green onions. Lightly soak the shiso leaves and myoga ginger in water.

(2) Peel the Chinese yam and grate it. Put A into a container and mix.

(3) Put sesame seeds in a mortar and grind them, then add miso and grind them together. Add some of the yam from (2) and gradually add A to thin it out. Repeat this process.

(4) Once the mixture is smooth, add the horse mackerel, season with white dashi (not included in the recipe), and chill in the refrigerator.

(5) Serve warm rice topped with (4), drained perilla leaves, myoga ginger, and green onions.

If you have time, try roasting some white sesame seeds in a frying pan to enhance the aroma. If you pour the chilled soup over rice, you can easily eat it even on days when you don't have much of an appetite.

2: A great side dish for somen noodles! "Morning cucumber and small sardines with plum sauce"

"Morning spinach" was often on the dinner table because it was grown in my parents' home garden. The stems and leaves are edible. It has a unique slimy texture and aroma, and is a highly nutritious ingredient that is also called Indian spinach. Due to its unique aroma, it may be a vegetable that some people love and hate, but... I love it!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Purple cucumber・・・150g
Dried small sardines・・・1 tablespoon
Ume paste (tube)・・・1 teaspoon
Noodle soup (2x concentrated)...1 tablespoon
Sugar... a pinch
Dried bonito flakes...appropriate amount

<How to make>

(1) Roughly cut the morning glory into leaves and stems.

(2) Boil about 600ml of water (not included in the recipe) in a pot and add about 1 teaspoon of salt (not included in the recipe). Add the stems and boil for 30 seconds, then add the leaves and boil for another 30 seconds, then drain in a colander. Rinse in cold water and drain thoroughly.

(3) Cut (2) into 1 cm width pieces.

(4) Add the plum paste, noodle soup stock, and sugar to a bowl and mix well, then add (3) and dried small sardines and mix well.

(5) Place in a serving bowl and top with bonito flakes.

This is a refreshing dish made with plums. I used a tube of easy-to-use plum paste this time, but of course you can also use pickled plums. It's also delicious sprinkled on somen noodles. If you see somen plums, please give it a try.

This time, we introduced recipes using "sticky ingredients." The hot days are still continuing. Let's get through them by eating a balanced and delicious diet! (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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