Break the monotony! 2 recipes for "delicious and stylish side dishes" that are great for cooking and entertaining guests

Hello. I am Ayumi Nakaganji, a chef.

Obon is over, and there is a vague feeling of autumn in the air, but the summer heat is still lingering.

This time, we will introduce some refreshing side dishes that require as little cooking time as possible and are great for hot weather. They are also perfect as a summer snack!

1. "Celery and Kabosu Marinade" - a great palate cleanser or accent to any menu

This marinade combines the crispness of celery with the mild, sour, and aromatic taste of kabosu. It has a refreshing taste that is perfect for summer, and is also recommended as a side dish.

Kabosu is now in season and can be purchased cheaply, so be sure to try it. If you leave it for a while, the flavor will soak in and the crunchiness of the celery will increase!

[Ingredients] (easy to make amount)
Celery... 1 stalk
Onion・・・1/2
Kabosu...1 large (about 1.5 to 2 tablespoons of juice)
A Vinegar・・・1/2 tablespoon
A Sugar... 1 tablespoon
A. Salt... 1 teaspoon
Rice oil (or salad oil) ... 2 tablespoons
Whole peppercorns...20 pieces

<How to make>

(1) Remove the strings from the celery, cut the stalk into 4cm strips, roughly chop the leaves, and thinly slice the onion. Place the celery and onion in a heat-resistant container and mix with A.

(2) Crush the peppercorns with the bottom of a cup. Add them to a frying pan with oil and heat on the stove.

(3) When the aroma starts to come out, pour it over (1).

(4) Squeeze the kabosu juice over the top, add salt (not included in the recipe), and leave in the refrigerator for at least 2 hours.

Please eat it within about 5 days.

It's delicious as is, but this time I thinly sliced some scallops, which were a gift in return for a hometown tax donation, grilled them over a burner, and marinated them.

Image: Ayumi Chuganji

Besides scallops, it also works well with octopus, shrimp, smoked squid, etc. You can also eat it with grilled fatty pork, or add it to curry as an achar.

2. "Bitter melon and octopus with Sichuan pepper namul" brings out the deliciousness of bitter melon

A refreshing summer side dish with a beautiful color contrast. The bitterness of bitter melon goes well with the fragrant black sesame.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Bitter melon・・・1/2 (edible portion 100g)
Octopus (boiled/for eating raw)・・・50g
A Salt... 2 pinches
A Vinegar... 1 teaspoon
A Sugar...1/3 teaspoon
A Rice oil... 1 tablespoon
A. Sichuan pepper (powder) - appropriate amount
Black sesame seeds...appropriate amount

<How to make>

(1) Cut off the ends of the bitter melon, cut it in half lengthwise, remove the pith with a spoon, and cut it into 2-3 mm pieces. Cut the octopus into thin slices.

(2) Bring a pot of water to a boil, add salt (not included in the recipe), and boil the bitter melon for about 30 seconds. Drain and place in cold water.

(3) Place (2) in a colander and squeeze out the excess water.

(4) Add (3), octopus, and A to a bowl in that order and mix.

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

The simple seasoning brings out the deliciousness of bitter melon. There's nothing difficult about the recipe!

The "Szechuan pepper" used in the two recipes this time is called huajiao in China, and is a spice mainly used in mapo tofu. As it is a member of the rutaceae family, it has a numbing spiciness but also a refreshing citrus taste, making it a recommended spice for summer. The powdered form loses its aroma quickly, so it is best to use it up as quickly as possible. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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