LA FOI GRASSE

Mamma konstruerade ett sjögrästorn med räkor för söndagslunchen. Fick avnjuta en tonfiskversion vid födelsedagsmiddagen, och visst smakade det. Det finaste är att receptet är lätt som en plätt, då man egentligen bara behöver marinera sjögräset litet (och kanske fisken). Resten radar man bara på varandra och så är det klart!

SEAWEED TOWERS with AVOCADO AND SOME FANCY CREATURES OF THE SEA

seaweed, soaked in cold water for 10 minutes
ready-made seaweed marinade mixture or:

Dressing (adapt amounts depending on the amount of seaweed used): 

2 tbsp rice vinegar
2 tbsp japanese soy sauce
1,5 tbsp sesame oil  

——-

avocado, cubed
fresh tuna, cubed and marinated in rice vinegar and soy sauce
or
shrimps
herbs for decoration 

1. Prepare the seaweed. Marinate for at least half an hour.
2. Prepare the rest of the ingredients.
3. Place a cylindershaped ring on a plate and start building the tower: The seaweed is placed at the bottom, followed up by the avocado and topped with the tuna or shrimps. Garnish with something green. Serve immediately.

Serverade vietnameska vårrullar som förrätt under det här kalaset. Man tog att det som fanns i kylen och gjorde en dipsås som kanske var litet mer japansk än vietnamesisk, men gott, fräscht, glutenfritt, nomnom blev det!

VIETNAMESE SPRING ROLLS 

rice paper
fresh herbs (we had mint, parsley and basil)
lettuce
rice noodles
shrimps
cucumber
(carrots) 

Sauce: sesame oil, rice vinegar, soy sauce

1. Fill a wide bowl with water (at room temperature). Soak the rice papers in the water for a minute, one by one.
2. Place the softened ricepaper on a board and fill with a few shrimps, some ricenoodles, greens and veggies. Wrap them tightly.
3. Cut the rolls in half before serving and place on a serving plate. Serve with a sauce, eg. one consisting of 1 tbsp soy, 1 tbsp rice vinegar and a teaspoon or so of the sesame oil. 
4. Dip the rolls in the sauce and indulge!

Post-homecoming craving for Japanese dumplings.

This version was made with minced lamb.

GYOZAS (makes around 25)

Filling:

150 g minced lamb
150 g cabbage, finely chopped
1 red onion, finely chopped
5 small spring onions, cut into small pieces 
1 garlic clove, minced

0,5 tbsp soy sauce
1 tbsp sake
pinch of sugar & pepper
0,5 tbsp sesame oil
grated ginger

25 gyoza skins
water
flour
sesame oil

1. Mix the ingredients together in a bowl. Cover and let stand in the fridge for an hour.
2. Take out the mixture. Add about a teaspoon of the filling on each skin. Dip your finger in some water, moist the edges of the dough and pleat the dumplings in the shape you prefer. Place the folded dumplings on a sheet of baking paper dusted with the flour.
3. Now brush a frying pan with some sesame oil and heat it up. Add the dumplings and cover them halfway with water. Cover the pan with a lid and let boil on medium heat for five minutes or until the water has evaporated.
4. Add a bit of sesame oil and let the gyozas get a bit of colour. This takes a couple of minutes, then serve with the gyoza sauce.

Sauce:

1,5 tbsp rice vinegar
3 tsp soy sauce
1 tsp sesame oil
 chili according to taste

Simply mix the ingredients and serve with the gyozas. 

And my apologies for the extremely bad pics. Don’t quite know how to deal with the lack of natural light this time of the year.