November 1st: A meal of fish and Chestnut-amasake dessert

On November 1st I made a meal of Pacific cod, short grain brown rice pressure cooked with hato mugi (aka pearl barley aka Job´s tears), kinpira, and blanched veggies. The cod was steamed in a steamer basket, after being coated with salt and black pepper, olive oil, dried basil and rosemary, and at the end I squeezed some lemon juice on top (I always add lemon juice to fish – it helps balance the strong yang quality of fish meat). The blanched vegetables that day were kale, paksoi and green beans. The kinpira was traditional: “shards”of carrot and burdock root, cooked with a tiny amount of water, first on high flame for a few minutes, then under a lid on low flame for around half an hour, seasoned at the end with tamari.

As a dessert I served chestnut – amasake cream. I might have not been the first one who came up with this, nevertheless I regard it as my own recipe, because I didn´t look it up anywhere 😀  I roasted a couple of chestnuts in the oven (15 minutes should be enough, I can´t tell the temperature, because our “micro-oven” doesn´t have any temperature settings…), then I blended them in a blender with a bit of water (just to make the blender able to function…) and a generous amount of brown rice amasake (which is fermented brown rice, using a “koji” culture, it is used as a sweetener, a healthy one indeed!), then I transferred the purée to a pot. I added a bit more water and a pinch of salt, cooked the mixture for a while,  then mixed in diluted kuzu starch, brought to boil while stirring continuously and cooked for 1-2 additional minutes. Super easy! And soooo yummy – it actually reminded me of ice cream thanks to its rich creamy texture…

 

 

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Filed under Complete meals, Desserts, Recipes, Seafood

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