You'll want seconds! "Quick and easy with everyday ingredients" delicious rice and rich miso soup recipes that will whet your appetite

Hello. I am Ayumi Nakaganji, a chef.

With the hot and humid weather every day, I'm feeling a little anxious about whether I'll be able to endure the full summer.

It's already getting hard to stand in the kitchen. And aren't kitchens often located in places where air conditioning doesn't work well?

My kitchen is also not susceptible to leaks, and is in a place where the cool air from the air conditioner does not reach at all, so I have a fan running, but it's so hot that I'm not sure if it's helping.

This time, we will introduce a recipe for a refreshing rice dish that can be eaten in the summer using the rice cooker, as well as a recipe for a rich and delicious eggplant miso soup that goes perfectly with it.

1. Refreshing with plums: "Canned mackerel and plum rice"

A quick and easy meal using plums from a tube. Even when you don't have much of an appetite, you can eat something refreshing with plums and seasonings. And when you don't have anything in the fridge... this is the perfect rice dish to help you out.

Also recommended for bento lunches in the coming season.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Rice・・・2 cups
Boiled mackerel (canned)・・・1 can
Ume paste (tube)・・・1 to 2 tablespoons
Perilla leaves・・・3 to 4 pieces
1 piece of Japanese ginger
White sesame seeds...a little
A Salt・・・1/2 teaspoon
A Soy sauce・・・1 teaspoon
A. Mirin...2 tablespoons

<How to make>

(1) Wash the rice and soak it for 30 minutes. Shred the shiso leaves and thinly slice the myoga ginger and soak in water. Separate the ingredients from the canned mackerel and the liquid.

(2) Drain the rice in a colander and place it in the inner pot of the rice cooker. Add the juice from the canned mackerel and ingredients A, and add water up to the line (if using a pot, use 200ml of water per 1 cup of rice).

(3) Add the canned mackerel filling and cook on normal mode.

(4) Once cooked, shred the mackerel and mix in the plum paste.

(5) Place in a serving bowl and garnish with perilla leaves, thoroughly drained myoga ginger, and sesame seeds.

To bring out the sourness, I don't cook the plum paste together with the rice, but mix it in after it's done cooking. Adjust the amount of plum paste to your liking.

Another delicious variation is to dilute the grated yam in chilled dashi broth and serve it over rice. If you add salted cucumber, the texture will be nice and it will be a light dish to eat on a hot summer day.

Image: Ayumi Chuganji

2: Great with oil! Japanese ginger adds a nice accent to this "eggplant and Japanese ginger miso soup"

As you all know, eggplant and oil go well together. In my house, when I make miso soup, I fry the eggplant in sesame oil first. It has an indescribable richness and flavor, and goes really well with myoga ginger.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Eggplant・・・1 piece
1 piece of Japanese ginger
Dashi stock・・・300ml
Miso・・・2 tablespoons
Sesame oil...2 teaspoons

<How to make>

(1) Cut the eggplant into bite-sized pieces. Cut the Japanese ginger into small pieces and soak in water.

(2) Add sesame oil to a pot and heat over medium heat. Stir-fry the eggplant skin-side down.

(3) Fry the eggplant whole, and when the surface starts to change color, add the soup stock, cover, and simmer over low heat (but not boiling) until the eggplant is soft.

(4) Dissolve the miso.

(5) Place in a serving bowl and sprinkle with drained myoga ginger.

If you use eggplant immediately after slicing it, there is no need to soak it in water. Stir-frying it in oil will give it a rich flavor. Grilling the eggplant skin-side down will help keep the eggplant's color nice.

Miso soup in the summer is sure to make you sweat, but it's still worth eating because it's packed with the deliciousness of summer.

What did you think? Please try making these summer recipes using simple ingredients that you probably have at home. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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