No cooking required, so it's easy and comfortable! Two delicious "divine" side dish recipes that can also be used as snacks

Hello, I'm Ayumi Nakaganji, a chef.

What do you eat every day? I know I shouldn't eat too many cold foods, but I still tend to reach for them. The other day, I was given some pork for shabu-shabu, so I had hot pot for the first time in a while. It was really good to eat the shabu-shabu meat wrapped in condiments like myoga and shiso leaves in the sizzling air-conditioning.

However, it can be tiring to stand in the kitchen on a hot day and get drenched in sweat... In order to help you cook in as cool and comfortable a way as possible, we will introduce some side dishes that don't require cooking.

1. A spicy side dish that disappears in no time: "dried daikon radish and tomato salad"

The sweetness and texture of kiriboshi daikon radish goes well with the spicy tomato and chili bean paste. It's a super easy recipe that just requires mixing. Enjoy it now in the delicious tomato season. Even if you make double the amount, it will be eaten in no time.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Canned tuna (boiled)・・・1/2 can
Dried daikon strips・・・10g
Cucumber・・・1/2
Tomato (medium)...1
Doubanjiang・・・1 tsp
Sesame oil...1 teaspoon
White sesame seeds... appropriate amount
Salt...a little

<How to make>

(1) Cut the cucumber into thin strips. Cut the tomato into bite-sized pieces.

(2) Quickly wash the dried daikon radish, drain the water, and cut it with a knife to an easy-to-eat length.

(3) Add the canned tuna (with juice), chili bean paste, sesame oil, and tomatoes to a bowl and mix.

(4) Add the kiriboshi daikon and cucumber in that order and mix well. Season with salt and place in the refrigerator for about 10 minutes to allow the kiriboshi daikon to absorb the liquid.

(5) Place in a serving bowl and sprinkle with white sesame seeds.

There is no need to soak the dried daikon radish; just let it absorb the juices from the canned tuna, the seasonings, and the moisture from the tomatoes.

Doubanjiang is difficult to mix, so be careful to distribute it evenly throughout the dish.

2: Irresistible! Rich and sticky "Kombujime squid"

Kombu-jime is generally made with white fish such as sea bream or flounder. This time, we will use fresh squid. The squid will lose all of its moisture and absorb the flavor of the kombu, giving it a sticky, rich flavor.

Squid is one of the easiest seafoods to prepare and is readily available at low cost, so why not give it a try after watching a video on how to prepare it?

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Squid for sashimi (seasonal squid such as flying squid or spear squid) - 1
Dashi kelp...appropriate amount
Alcohol...moderate amount

<How to make>

(1) Cut the squid into thin strips.

(2) Wipe the surface of the dashi kombu with kitchen paper soaked in sake.

(3) Place the squid on top of the kelp, cover with more kelp, and then wrap tightly in plastic wrap, removing any air, and leave for 1 to 2 days.

You can eat it as is, or with a squeeze of citrus juice. For a little extravagance, try combining it with salted cucumber and natto to make squid natto.

We recommend eating it within one to three days. If you leave it for longer than that, the bitterness of the kelp will come out.

Image: Ayumi Chuganji

It may seem like a waste to use the kombu used for kombu-jime, but instead of throwing it away, you can wash the surface and use it to make soup stock for miso soup. You can also wrap the kombu in plastic wrap and freeze it.

The heatwaves are still lingering! Let's get through the hot summer with some delicious food that doesn't require cooking. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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