365 recipes

This is a very light soup. Definitely a side soup if a more filling meal is needed. Sauté in 2 T melted butter 1 onion, chopped,  as the onion begins to soften, sprinkle with  2 T all purpose flour, stir well After 3 minutes, slowly pour in  500 ml water, stirring constantly  add a generous pinch of salt.  When thickened, add 300 g thinly sliced baby red potatoes and stir Cook 5 minutes, then add 150 g thinly sliced carrots Cook for 5 minutes, then add 250 small florets cauliflower and stir in 300 ml whole milk After 5 minutes, turn off heat and add 50 g frozen baby peas  a generous handful of chopped fresh dill (about 1/2 cup) 1/4 c chopped fresh chives white pepper and more salt to taste Finally add 1/2 - 1 cup of finely grated white cheese like gruyere  Combine well and let rest before serving.  I love this soup with toasted and buttered rye bread for a light lunch in the summer.

 Apparently not a true Japanese food, a more recent but fun level up of the humble onigiri Prepare layers:  1. 1 can tuna in oil mixed with  1 1/2 T kewpie/japanese mayo 2. 1 large avocado , thinly sliced 3. 1 long/english cucumber, thinly sliced (think potato peeler) 4. 2 soft-med boiled eggs or ramen eggs (ajitsuke tamago: boiled egg marinated in teriyaki), sliced thin 5. 1/2-1 calrose rice , cooked & cooled, leftover is best Other ingredients:  4-6 rice paper/spring roll skins 4 nori/seaweed sheets   toasted sesame seeds Furikake/rice seasoning Working with 2 rice papers and 2 nori at a time:  wet the rice paper briefly in warm water. Line them up vertically, place nori on top of each on a clean counter or cuttin board. Make one slice with scissors halfway in on the top 1/3 on right and one slice halfway in on bottom 1/3 on the left - creating the shape of the letter S through the nori and rice paper. (it will be foldable: top right over to le...