Yogurtsoda Gratuitous food and travel.

all i’ve had on my mind this week is snow cones and water parks and ice cream. we’re in the midst of a heatwave that shows no sign of relenting. but what better cuisine to enjoy in the blistering heat than a light japanese meal?

cucumber and wakame salad

takuan and broiled iwashi maki

chilled somen noodles

miso chicken-stuffed fried eggplant

braised tofu dumplings with vegetables

here’s the recipe for the cucumber and wakame salad:

1 cup cold water
7 square inches kombu
1/4 cup katsuobushi
4 japanese cucumbers, thinly sliced
1/4 dried wakame, soaked in cold water for 1/2 hour and roughly chopped
1/2 radish or alfalfa sprouts
1 t mirin
1/2 t salt
1 t soy sauce
1/2 cup rice vinegar
1 t toasted sesame seeds

1. soak kombu in water for 15 minutes in a small saucepan. place over medium heat and remove from heat just before it boils. scatter katsuobushi over the water and turn off heat.

2. strain the broth after 3 minutes and discard the solids.

3. place 1/2 cup broth in a medium bowl and add mirin, salt, soy sauce, and rice vinegar. mix and adjust seasonings to taste.

4. toss cucumbers, wakame, sprouts, and dressing in serving bowl. sprinkle with sesame seeds.