All you have to do is cut and mix! An easy summer side dish recipe that makes a great snack for your izakaya at home.

Hello. I am Ayumi Nakaganji, a chef.

The number of days when you can wear short sleeves has increased. As the sweaty season approaches, you start to crave fresh vegetables and other light foods.

Gradually, ingredients are also becoming more in season for summer.

This time, we will introduce you to some side dish recipes that you can enjoy in season during the early summer.

1: This combination is perfect! "Dried fish and condiments with sweet and sour sauce"

Recently, horse mackerel has become very cheap as it is a seasonal fish. Thanks to that, I have become addicted to making overnight dried horse mackerel, and I always have horse mackerel in my freezer.

Even if you don't make it yourself, dried fish can be purchased relatively cheaply compared to seasonal fish, which is appealing! You can eat it grilled as is, but if you make it into a refreshing vinegar dish with condiments and sweet vinegar, it's a perfect snack or side dish for the coming season.

This combination is super delicious! The gentle saltiness of the dried fish and the spices add a nice accent.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Dried horse mackerel...1 fish
Cucumber...1 piece
1 piece of Japanese ginger
Ginger...thumb-sized
A Rice vinegar... 1 tablespoon
A Sugar... 1 teaspoon
A White dashi stock・・・1 teaspoon
White sesame seeds... appropriate amount
Salt...appropriate amount

<How to make>

(1) Cut the cucumber in half lengthwise and remove the seeds with a teaspoon or similar. Slice diagonally into thin slices, rub a pinch of salt all over, and leave for 10 minutes. Meanwhile, grill the dried horse mackerel. Cut the myoga ginger in half lengthwise and thinly slice it, and cut the ginger into julienne strips. Place them all in a bowl and soak in water.

(2) Squeeze the cucumbers (1) thoroughly. Remove the flesh from the dried fish and discard any bones.

(3) Mix A in a bowl. Add all the ingredients and mix gently. Add salt to taste.

2: Sesame sauce and coriander go well together! "Cold tofu with sesame sauce and plenty of coriander"

One vegetable that has suddenly become popular in recent years is probably cilantro.

Cilantro has a strong image in Southeast Asia, so people crave it when it gets hot, but in fact, outdoor-grown cilantro is in season now. A must-see for cilantro lovers who sometimes have an irresistible craving for shamochi!

This dish has a beautiful color, so it is recommended to serve it on a large plate as an appetizer for a home party. If you have it, adding a little Sichuan pepper powder will give it an even more refreshing taste.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Tofu・・・1/3 block
Coriander...1 bunch
White spring onion・・・5cm
Cucumber・・・1/3
Dried shrimp... appropriate amount
White sesame seeds... appropriate amount
A Vinegar...2 tablespoons
A Sugar... 1 tablespoon
A Mayonnaise・・・1/2 tablespoon
A White sesame paste・・・1.5 tbsp
A Soy sauce・・・1.5 tbsp
Chili oil (to taste)

<How to make>

(1) Roughly chop the coriander. Thinly slice the white onion diagonally and soak in water with the coriander. Cut the cucumber in half lengthwise, remove the seeds, and thinly slice diagonally. Wrap the tofu in paper and drain. Put A in a container and mix.

(2) Cut the tofu into bite-sized pieces and place in a bowl. Top with well-drained coriander, white spring onions, cucumber, dried shrimp, and white sesame seeds.

(3) Pour A over the dish and drizzle chili oil to taste.

We recommend making extra sesame sauce. It can be used as a sauce for cold Chinese noodles or bang bang chicken.

You can also wash the roots of coriander thoroughly and freeze them. They can be used to add flavor to soups or to cook with rice when making Khao Man Gai, so if you have a large root, be sure to freeze it.

What did you think? Please give it a try. (Text by Ayumi Nakaganji)
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