Sumary of Masaki Sugisaki’s Japanese summer meal – recipes:
- Summer vegetable nibitashiPrep 25 minMarinade 2 hr+Cook 30 minServes 4For the broth600ml dashi stock, ready-made or from powdered dashi (both are available in large supermarkets, though if you use powdered, follow the instructions on the packet)75ml soy sauce100ml mirin1 tsp (5ml) fresh ginger juice – finely grate 20g ginger, then squeeze to extract the liquidFor the nibitashi1 medium aubergine, cut in half lengthways and each half cut lengthways into four 15 cherry tomatoes, heritage, ideally, for both taste and look 60g mangetout1 medium courgette, cut into 2cm-wide discs½ red pepper, stem, pith and seeds removed, flesh cut into 1cm-wide strips½ orange pepper, stem, pith and seeds removed, flesh cut into 1cm-wide strips¼ summer squash (about 200g), peeled, deseeded and cut into ½cm-wide stripsOlive oil, for frying1 tsp (5ml) sesame oil, to serve2 spring onions, trimmed and finely sliced, to servePut all the ingredients for the broth in a medium saucepan, bring to a boil, then take off the heat (do not let it bubble and reduce).
- Pour enough olive oil into a large saute pan to come 1cm up the sides, then heat to about 170C (if you don’t have a probe, test by mixing a half-teaspoon of plain flour and a teaspoon of water in small bowl, then drop a little into the oil: if it sinks to the bottom, then floats up to surface after three seconds, the oil is ready).
- Leave the vegetables to cool to room temperature, then put in the fridge and leave to marinate for two hours, or longer (nibitashi is traditionally served cold, but it can also be eaten hot or warm, in which case just heat it up gently after it has marinated).Ladle the vegetables into deep bowls with a little broth, drizzle with sesame oil, scatter the chopped spring onions on top and serve.Seared salmon sashimi with ponzu sauce and porcini salsaMasaki Sugisaki’s seared salmon sashimi with ponzu sauce and porcini salsa.Prep 10 minCook 35 minServes 4For the ponzu sauce15g dried porcini130ml rice vinegar65ml soy sauce45ml fresh lemon juice10g mirin (or ⅓ tbsp sugar)For the porcini salsa2½ tbsp (10g) finely chopped white onion1 tsp (5ml) extra-virgin olive oilSea salt and black pepperFor the fish280g sashimi-quality salmon – if you’re not using sashimi-grade fish, you’ll need to cure it for two hours in a brine of 1.2 litres cold water, 60g (or 5%) salt and 30g (2½%) sugar1½ tbsp (5g) finely chopped chives1 tsp (5ml) extra-virgin olive oilLightly wash the porcini under running water, then drain.
- Put all the ingredients for the ponzu sauce in a bowl and leave to infuse at room temperature for half an hour.
- Put the onion in a small sieve, rinse under cold running water for five minutes, then drain and mix with the porcini, the other salsa ingredients and two teaspoons of the reserved ponzu sauce, and season to taste.
- Spoon a little salsa on to each slice, then spoon about 50ml of the reserved ponzu sauce all over the fish.
- Scatter the chives on top, drizzle with extra-virgin olive oil and serve at room temperature.Cold egg noodles with chicken, omelette and summer vegetablesPrep 35 minCook 50 minServes 4For the sweet soy vinaigrette120ml soy sauce120ml rice vinegar140ml cold water55g caster sugar2 tsp (10ml) sesame oil2 tsp (10ml) gochujang paste (optional)For the steamed chicken2 x 150g skinless chicken breasts10g dried kombu 1 tbsp roughly chopped fresh ginger1 tbsp roughly chopped spring onion greens50ml cooking-grade sake1 tsp (5ml) soy sauceSaltFor the omelettes3 whole eggs plus 1 egg yolk1 tbsp caster sugar1 tsp cornflour⅓ tsp saltTo finish½ cucumber2 large tomatoes4 large asparagus stalks240g dried egg noodles1 tsp white sesame seeds1 tbsp dijon mustard, to serveWhisk all the vinaigrette ingredients in a bowl, and set aside.Butterfly the chicken breasts so they’re an even thickness all over.
- Put the kombu in the base of a deep tray or ceramic dish, and scatter over half the ginger and spring onion greens.