Puff pastry loaf with roast beef, cheese and potato salad ローストビーフ、チーズ、ポテトサラダローフ

My wife invented this loaf which is a variation of egg and smoked salmon in puff pastry. She already made one variation using smoked salmon, cheese and mashed potato. This time, we were in cleaning-up-leftovers mode. Although we rarely eat beef, one weekend we made a beef roast on the Weber grill with hot smoke. We used thin slices of the roast beef for sandwiches during the week but still had some left over. In addition, I had made potato salad a few weeks ago and a good amount was still left.  (The potato salad is made with rice vinegar and strained yogurt i.e. Greek yogurt in addition to the usual mayonnaise, and these two ingredients act as a kind of preservative. As a result the potato salad lasts a long time but even so there is a limit so we had to use it up). My wife came to the rescue with this dish using roast beef, potato salad and her variation of cheese stuffing. This is like a "pasty", all inclusive--starch, veggies and proteins from the meat and cheese.

Ingredients:
sheet of puff pastry thawed

for cheese filling:
4 oz. feta cheese
3 oz smoked mozzarella cheese
2 oz. Monterey jack
5 oz. ricotta cheese
2 large eggs
sprinkle of red pepper flakes to taste

Other ingredients
roast beef cut into thin slices.
cup of potato salad (or amount needed to top the cheese filling)

Directions:
Preheat oven to 425 degrees. Crumble the feta cheese into small pieces. Grate the mozzarella and Monterey jack cheeses. Mix the crumbled and grated cheeses with the ricotta, egg and red pepper flakes. Roll out the thawed puff pastry on parchment paper. On half of the pastry dough, add layers of thinly sliced roast beef, the cheese mixture and potato salad (shown below).

Fold the other half of the pastry dough over the filling and seal the edges by painting on a mixture of water and flour and pressing the edges using the tines of a fork.  Dock or prick the top of the dough with the fork. (This lets steam escape as the loaf cooks). With the loaf still on the parchment paper place it on a rack and put the rack on a cookie sheet. (This allows the bottom to cook thoroughly). Cook for 25 to 30 minutes or until the pastry is golden brown.

Again, you can't go wrong with this combination of pastry, meat, cheese and potatoes--its a meal in itself. The potato salad was an interesting addition. It added a slight vinegar tang and the mayonnaise yogurt blended into the cheese mixture adding a creaminess. The onions and carrots in the potato salad were a nice dimension that was not present in previous versions of this loaf. The smokiness of the barbecued beef also added its "voice" nicely. (Although the roast beef was very nice, we decided that maybe we preferred the saltiness of the smoked salmon used in previous versions a bit better). Slices of the loaf heat up well in the toaster oven. This is nice to have after work with a nice glass of red wine of course.

Potato salad topped with squid "shiokara" イカの塩辛のせポテトサラダ

In one of the Izakaya blogs I follow, I saw a recipe to put squid "shiokara"イカの塩辛 ( or as my wife will say "squid and guts") on either mashed potatoes or potato salad. This recipe came to mind one evening after I came back from the Japanese grocery store with a package of shiokara (comes frozen in a plastic pouch) and one package containing 2 small boiled octopus legs. Since I already had potato salad in the fridge I decided to make a small dish of the potato salad topped it the shiokara as per the recipe. As another small dish, I sliced the octopus and served it on top of some daikon namasu 大根なます I had made for the new year. These two small items (shown in the picture below) were starter dishes for the evening meal.

The picture below shows the shiokara topped potato salad.  The idea here is that the salty and umami flavors of the shiokara will enhance the flavor of the potato.

The below is the octopus dish.  I just sliced the octopus leg thinly on the diagonal in a wavy pattern. I put the daikon namsu on the bottom of the small bowl and put the cut octopus on top.  I have been making a few Japanese sauces and storing them in the fridge in small squeeze bottles.  I squeezed some sumiso sauce that I made few days ago on top of the octopus. (Having these pre-made sauces ready in squeeze bottles is very convenient).

The potato salad shiokara combination is not bad but we both felt enjoying the potato salad and shiokara separately may be better. As my wife put it, "the purity of the shiokara flavor and the purity of the potato flavor are best experienced individually and in their own right." Thus sayeth a shiokara purist.

Sous Vide chicken salad with mango for lunch マンゴー入り低温調理鶏胸肉サラダ

I regularly make sous vide chicken breast. Using skin-on and bone-in split breast, sous vide at 140F for 4 hours produces really good moist chicken. Most of the time, I ice it down in the cooking pouch and use it for chicken salad or just for sandwiches. If you do not open the pouch and keep it in the meat drawer, it will last for at least 2 weeks. I did not describe the chicken salad recipe accurately in the previous post. I add some fruit to this curry flavored chicken salad. The original recipe calls for grapes and cantaloupe which makes a wonderful salad. I did not have grapes or cantaloupe this time but had champagne mango, I added to this to the salad and it went extremely well. This was a weekend lunch.

We served my potato salad (Instead of Yukon gold, I am using Russet potato recently) and cheesy muffin with prosciutto and chives.

I added thinly sliced cucumber, salted with the moisture squeezed out and lightly dressed with sushi vinegar before mixing it into the potato salad.

I removed the skin and deboned the sous vide chicken breast (I also removed the tenderloin for another dish) then cut it into bite sized cubes. The dressing is the same as before; mixture of mayo, Greek yogurt, mango chutney, curry powder, and lemon juice. Since the dressing included mango chutney, I thought adding mango to the salad may work. So, I added champagne (yellow) mango cut into small cubes.

This worked well. The dressing is sweet and sour with curry flavor (although not hot despite a large amount of curry powder used due to the Greek yogurt and mayo) which is echoed in the taste of mango (more sweet than sour). This was a really good satisfying lunch.

Italian-style squid salad イタリアンカラマリサラダ

When I was getting our usual filet of salmon, I could not resist getting cleaned squid. Since I did not have much time to deal with the squid when I got home, I decided to boil the entire one pound (tubes and tentacles).   Since cleaned squid we can get here is previously frozen and thawed ("for your convenience"), it can not last long and needs to be cooked immediately.  From the prepared squid, I made two dishes. One is Italian style squid salad. I made a similar dish before without any recipe. This one is loosely based on the recipe I saw on line.

The base green is our home grown arugula. It was getting a bit tough but it has so much flavor even without any dressing. I let the squid marinade for several hours in the refrigerator before serving.

This must have been the next day. I just made it to our usual sumiso 酢味噌 dressed Japanese-style salad with cucumber and wakame seaweed.

Ingredients (this will be 4 servings for us as a small appetizer).
• 2/3 lb cleaned squid
• 1 tablespoons fresh lemon juice
• 1/2 tablespoon red-wine vinegar (I used balsamic vinegar)
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• salt and black pepper to taste
• 1/4 sweet (Vidalia) onion, halved lengthwise, then thinly sliced crosswise
• 1/4 cup pitted Kalamata olives, halved lengthwise
• Skinned Campari tomatoes (4-5), halved or quartered if large
• 1 celery ribs, cut into 1/4-inch-thick slices
• Parsley, several sprigs, stem removed, chopped

Preparation of squid:
Rinse squid under cold running water. Halve tentacles lengthwise and cut bodies  crosswise into 1/3-inch-wide rings.

Cook squid in a boiling salted water with a splash of sake, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop the cooking. When squid is cool, drain and pat dry.

Directions for salad:
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion, squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop (I refrigerated for several hours).

Both preparations were good. The Italian-style has more complex flavors with a burst of saltiness when you bite into the olive. For this we choose to have American brewed G-sake on the rocks.

Shrimp and avocado salad 海老とアボカドのサラダ

One of our favorite "salads" is tuna sashimi cubes and avocado but for a change I decided to substitute cooked shrimp for the tuna sashimi. We decided to dub this our version of shrimp cocktail.

For color I added Campari tomato (skined) on the bed of babay arugula.

This could have been an easy dish to make since we had a bag of frozen shrimp in the freezer, but complications arose. The frozen raw shrimp we had was a bit old. I prepared it but it had some off taste (iodine flavor common in cheap take out shrimp dishes). While I may have thought the taste wasn't that bad and considered using the shrimp they did not pass my wife's taste test so "that was that". I had to get some new shrimp for this dish. In our grocery store, I found shell-on but deveined red shrimp from Argentina (#1, below). This is the same kind of shrimp we used to have as sashimi at Tako grill.

Ingredients (4 appetizer servings):
6 large shrimp (frozen) shell on (#2), thawed by running water.
Avocado, half, skinned, stone removed and cubed
lemon juice from half a lemon

For dressing
Wasabi (as much as you like, mayo tames the spiciness down) and light colored soys sauce (1tbs) (#6)
1 tbs mayonnaise
Fresh dill, chopped (optional)

Directions:
Boil salted water with a splash of sake added. Turn off the flame and add thawed shrimp with shells on, place lid on and let them steep for 15 minutes.
Drain and peel shells and cool to room temperature (#3)
Cut into a bite sized pieces (#4)
Add avocado and lemon juice and mix (#5).
Make dressing by mixing mayo, soys sauce and wasabi (#6). Taste and adjust the ingredients.
Dress the avocado and shrimp mixture.

This was really good. Although I may prefer the tuna cubes and avocado slightly more, the combination of wasabi, soy sauce and mayo is a good one. The new shrimp was certainly better than the old frozen ones. They were sweet and succulent and I am glad I did not use the old one.

Smoked salmon and salmon salad roll スモークサーモンとサーモンサラダ巻き

My wife is a firm believer that mayonnaise and sushi rice are a good combo. We tried her theory previously with tuna hand rolls and "Salmon salad" sushi. We regularly prepare grilled salted salmon with crispy skin (after salted and dried for few days in the refrigerator) We finish the skin but we make leftover salmon meat. I often make the leftover salmon into salmon salad by flaking it and dressing it in a mixture of Greek yogurt and mayonnaise. We enjoy the salmon salad as an appetizer as a canapé by putting it on the cracker. Since we had still some salmon salad left, my wife suggested this salmon salad roll with smoked salmon and caper. I took her suggestion and  I made a medium sized roll or "chu-maki" 中巻き (As opposed to Futomaki 太巻き fat roll or Hosomaki 細巻き thin roll). This differed from our previous post because it is a roll and includes smoked salmon

I made the salmon salad a few days earlier. I used a mixture of Greek yogurt, mayo, Dijon mustard  seasoned with Myer lemon juice, fresh dill, salt and pepper. to dress the flaked grilled salmon.

The rice was distributed a bit unevenly.

Since this was a weekday evening, I took a short cut and used frozen rice to make the sushi rice.  I have a Japanese container we got at our grocery store which was designed to store cooked rice frozen. The lid has either small air vent or by turning the lid 180 degree, the lid will leave small gap so that microwaving the frozen rice will steam the rice. I also microwaved sushi vinegar (from the bottle) to warm it up and dressed the warm rice and let sit for 5 minutes.

Ingredients:
Sushi rice, 1 cup (see above)
Nori dried seaweed sheet, one
Smoked salmon, 3 slices or enough to cover the rice
Salmon salad, enough to spread to cover the rice
Caper, 20 buds

Directions:
Place the nori sheet on the bamboo sushi mat
Spread the sushi rice in a thin layer on the nori to cover about 70% (for a medium roll)
Place one layer of the smoked salmon
Spread the salmon salad and top it with capers (see below)

Roll it with the bamboo mat and press to shape.

Wet the blade of a knife and slice the roll in half and then slice each half into 5 slices each.

This again proves my wife's theory that mayo and sushi rice go well together. The only problem with this iteration was that the salmon salad was a bit on the wet side with Greek yogurt and Mayer lemon juice but it tasted great. Sushi rice from frozen rice was not bad at all and this was a great ending dish for the evening.

Sous vide chicken breast salad 低温調理の鶏胸肉のサラダ

I have not cooked chicken breast with sous vide for some time. One weekend, I decided to try it again and consulted "the food lab" website. This time, I used bone-in skin-on split chicken breast as recommended. Both halves were cooked identically in sous vide after I seasoned them with salt and pepper. Both were cooked at 140F for 4 hours (actually close to 4 and one half hours). One of the chicken breast haves was browned using a frying pan and olive oil on the skin side after it was taken out of the sous vide cooking pouch, slightly cooled and the surface patted dry. After browning, the bone was removed and the meat sliced. We enjoyed this as lunch but did not take any pictures. The meat was very succulent and juicy and somehow better than the last time I tried this cooking method. The other half was immediately soaked in ice water (ice cubes and water) still in the bag. After 30 minutes, it was then stored in the cold meat bin of our refrigerator. The next day, I made the cold chicken meat into salad. I flavored it with curry powder and served with cantaloupe on a bed of home grown arugula. I also added thinly sliced American mini cucumber just before serving (I added the cucumber just before serving because then the salad itself would last longer than if I include the cucumber into the salad just after it was made).

I cut the chicken into good sized cubes.

Ingredients:
One half split chicken breast, bone-in and skin-on.

for the dressing:
2 stalks of celery, finely chopped
1 small sweet (I used Vidalia) onion, finely diced
1/2 cup Greek (strained) yogurt (my wife made this by straining regular Danon yogurt)
1/2 cup mayonnaise
Juice of one lemon
1/2 tsp curry powder (I used Japanese S&B grand or any curry powder) or as much as you like
1 tsp mango chutney (We used Major Gray's)
1 small sweet (Vaidalia) onion, finely chopped
2 celery stalk, finely chopped
Salt and pepper to taste

Directions:
Season the chicken with salt and pepper, vacuum pack, and cook sous vide at 140F for 4 hours.
Immediately soak the package in ice water for 30 minutes (and keep in the refrigerator if used later, picture below).

Take out from the pouch and remove the skin and bone and cut into cubes (see below).

Mix the ingredients for the dressing together and add the chicken cubes. Toss until the cubes are covered with the dressing. Taste and season with salt and pepper and if needed more curry powder.

I do not know if using bone-in split breast instead of bone-off breast makes a difference but this time the chicken breast came out much better than before. It is most succulent breast meat ever. My dressing with curry flavor is always good. We really like it. Since we use yogurt and mayo in the dressing, the heat from curry powder is very muted.

Couscous with fresh mint ミント入りクスクスサラダ

This combination of greens and salads was our lunch on one weekend. Among the three salads, salmon salad and potato salad are our usual but couscous salad with fresh mint is new. The greens are home-grown arugula, blanched broccoli, and sugar snaps. For color, I added skinned Campari tomato. After taking the pictures, I added my honey mustard dressing on the greens.

The couscous recipe came from WP food section as a way to use mint from your yard which may be profusely growing at this time of the year. The original included frozen sweet peas but we omitted it. Since we planted mint late spring this year, this was a recipe we had to try. The lunch included cheese muffins my wife made some time ago.  (She just realized we did not post the muffin recipe).

Ingredients (2 servings, for us more like 4-6 servings)
3/4 cup dried plain couscous.
1 cup chicken broth (our usual Swanson no salt and no fat kind).
1/4 tsp salt
2 tbs butter
1/4 cup finely minced fresh mint leaves.
1/4 tbs chopped parsley.

For dressing
1/4 cup live oil
1/4 rice vinegar
black pepper

Directions:
let the chicken broth with the salt, butter come to boil and add the couscous, remove from the heat and let it steep with the lid on for 15 minutes. Use a folk to fluff the grains and let it cool.
Add the minced mint and parsley (see below).

Mix the oil and vinegar together.

Mixed it into the couscous.

This is very refreshing couscous salad. Because of the dressing, it is not too dry and there is no danger of inhaling it (which can happen when eating dry couscous). Especially with the combination of other salads and greens, this is a really nice summer lunch. Once the salads are made up, it is a cinch to put together a lunch without having to do any cooking.

Homegrown arugula salad 自家製のルッコラサラダ

Leafy salad is not one of our favorite foods. Among the green leafy vegetables, however, we do like arugula. In Japan, this is best known as "Rukkora" ルッコラ (phonetic translation of "rucola" in Italian) or ロケット (roquette  or rocket in Europe). Arugula has a nice peppery fresh taste even without any dressing. Store-bought arugula, however, especially "baby" arugula, does not have much taste. So, this spring, when we were updating our herb garden, my wife bought a small seedling of arugula. It grew to the point where we had to harvest it or it would bolt and the season would be over before we even tasted it. So, we made this salad with our home grown arugula.

Besides the arugula, I added cucumber (American minicucu), skinned Campari tomato, avocado and toasted walnuts.

Since I also had blanched sugar snaps, I added them too.

For dressing, I made my usual honey mustard dressing without shallots or garlic (Dijon mustard, honey, rice vinegar, salt and pepper). I dressed all ingredients except the arugula itself. I didn't dress it so we could enjoy its own taste. This was very nice. This arugula had such an intense peppery taste even without the dressing.  Of course, as we were eating some of the dressing got onto the arugula which was also nice. This homegrown arugula was so much better than any arugula we would get from the grocery store.  It was well worth planting. Once we finish with this batch of  arugula, we may have to plant another batch to enjoy in the fall.

Nattou and avocado salad 納豆とアボカドのサラダ

I had several ripe avocados in the refrigerator. Whenever we have extra avocados, I usually make guacamole. This time, I remembered a Japanese recipe I saw that used nattou 納豆 and avocado. Since I had frozen nattou which was getting old, I decided to make this dish. As usual, I took the liberty of changing the recipe using my common sense. Since nattou is involved, I served with cold sake (our house sake "Mu" daiginjou 八重垣『無』大吟醸) as a first dish .

As a garnish, I used a chiffonade of basil and dried nori strips. The only reason I used basil instead of perilla was that some cuttings of basil which my wife had harvested were sitting in a glass of water on the counter in front of me. I served more nori strips on the side so we could add more as we ate the salad and mixed the ingredients together.

The avocado and tomato were dressed with Mayer lemon juice (I happened to have one. We love the flavors of Meyer lemon), olive oil and Kosher salt.

Ingredients (for 2 small servings):
1 small package of nattou, previously frozen, thawed, prepared by adding the sauce and mustard that comes in the package with the nattou. Using my nattou mixing contraption, I mixed well (a few hundred times). This will reduce the smell making it to palatable for my wife.

Half ripe avocado, stone and skin removed and cut into bite-size cubes
2 Campari tomatos, skinned (by blanching) and cut into bite-size cubes

Kosher salt, olive oil (we used our favorite spicy Spanish olive oil), and lemon juice from one half of a Meyer lemon (it has the taste between orange and lemon juice).
Several leaves of basil, cut into fine chiffonade
1 package of seasoned nori sheets, cut into thin strips

Directions:
Add the lemon juice to the avocado and tomato and coat well, season it with salt and drizzle olive oil.
Top it with half of the prepared nattou
Garnished it with chiffonade of basil leaves and nori strips

Before eating mix everything together and add more nori strips.

Although nattou was a bit sticky, at least, there was no strong smell (which is good for my wife). This is a really interesting combination and the addition of olive oil and Meyer lemon juice was a key to this dish.

Potato salad stuffed "chikuwa" fish cake 熊本惣菜ちくわサラダ

I saw this recipe on line. According to the recipe, this was invented by a side-dish store (called "Sozai-ya" 惣菜屋 ) of  Kumamoto city 熊本市 on Kushu Island 九州, the southern most island of Japan. It was invented as a way to use up an excess amount of potato salad. Since I had frozen "chikuwa 竹輪" fish cake and leftover potato salad, I made this one weekend. The original recipe calls for chopped boiled eggs in the potato salad but I just used my usual potato salad which included myouga 茗荷 in sweet vinegar (home grown, harvested and made) and rakyo ラッキョウ, Japanese cocktail onion in sweet vinegar (store bought).

The recipe suggested tartar sauce or "chu-nou" sauce 中濃ソース but I only had "tonakatsu sauce".

Ingredients:
Three "chikuwa"fish cakes (frozen, I had one open package with three left), thawed (#1).
Potato salad (enough to stuff the three chikuwa (#3)
Oil for deep frying
Tempura batter (3 tbs of cake flour and about 1/3 cup cold water or additional water as needed to obtain the appropriate thickness of the batter).
Tonkatsu sauce

Directions:
Slit open the sides of the chikuwa along the length (#2).
Stuff the opening with the potato salad (#3) (over stuffing is recommended to get the right ratio of fish cake to potato salad).
Dredge in the tempura batter and deep fry until the crust is done and crispy (#4). Do not over fry since the fish cake may expand.
Drain the oil (#5).
Cut on bias into two pieces and serve (#6).

This is a good combination. I served this with skinned Campari tomato and baby arugula. The center was still cold (which was good). This is definitely a nice snack. After we ate one each, we went back to finish off the third and last one.

Japanese "Kabocha" pumpkin salad カボチャサラダ

I occasionally see Japanese pumpkin which is a type of winter squash in our regualr grocery store and when I see it I buy it. This time, I made pumpkin salad with the squash I brought home. I read the recipe somewhere but I could not find it again when it came time to make the salad so I made it from memory.  It came out quite good and its easy to prepare especially since I used the microwave to cook the squash. Since I had a "Kabocha"-shaped "hashi-oki" 箸置きor chopstick pillow that we bought in Kyoto last year, I used it in this picture to complete the Kabocha theme.

I added cottage cheese on top (I remember this was a part of the recipe I read). I added freshly ground black pepper.

Ingredients :
Kabocha pumpkin, half, innards removed and skin shaved off but leaving some (or you could just leave the skin), cut into a bite sized pieces, microwaved in a silicon container for 3-4 minutes or until a bamboo skewer went through easily.
Salt and pepper for seasoning while it is cooling.

For dressing:
Mayonnaise 2tbs
Greek yogurt 2tbs (my wife makes it by straining regular yogurt).
Cottage cheese 2-4 tbs
Soy sauce to taste (optional and our addition)

Directions:
When the pumpkin cooled to room temperature I dressed it with the mayo and greek yogurt (see below). Taste and add salt or soy sauce to taste. I served it with topping of the cottage cheese and freshly grated black pepper (my addition).

This is a really good salad. The natural sweetness of the pumpkin really comes through. We found out it is actually rather filling--a small serving goes a long way for us. Since I microwaved it, it was really easy to make.

Octopus and avocado salad たことアボカドのサラダ

When we buy a boiled leg of octopus, it takes at least 3 separate sittings for us to finish it. So, beside the usual sashimi, I usually come up with a few variations. Since we had a ripe avocado, I decided to make something similar to tuna and avocado cubes. I garnished this with chiffonade of perilla.

I used both slices and small chunks of the octopus to finish up the remaining octopus leg.

For the tuna and avocado dish, I used minced garlic and dark sesame oil, for this I used finely diced red onion and olive oil, instead. I was aiming for a more gentle tasting dressing.

Ingredients (2 servings):
Boiled octopus leg, cut thinly as well as in small chunks, amount arbitrary but I used about the half of the leg.
Ripe avocado, half, skin and some removed and cut into small cubes
Red or sweet onion, half, small, finely diced

For dressing:
1/2 tbs light olive oil
1 tbs soy sauce
1/2 tbs rice vinegar or Yuzu juice

For garnish
2 perilla leaves, cut into thin chiffonade

Directions:
I mixed the ingredients for the dressing.
Mixed the octopus, avocado, onion and the dressing.
Garnish with the perilla.

This was a good salad. Since octopus does not have a strong flavor, I toned down the dressing and replaced the garlic with red onion which worked well. This was a good drinking snack and also we finished the boiled octopus leg in time before it went bad.

Japanese style beef steak salad 日本風ビーフステーキサラダ

This is a small starter dish I made from some leftover steak. Whenever (which is rather rare) we have beef steak, we usually do not finish it at the initial sitting and have leftovers for another meal. I usually make a carpaccio style salad dish from the leftovers but the amount of beef left this time was quite small. I decided to make a small Japanese style salad.

I garnished it with a chiffonade of perilla leaves and white sesame.

The sauce was essentially ponzu with some additions.

Ingredients:
Beef steak, cooked medium rare, thinly sliced (we used leftover steak, the amount is arbitrary)
One small red onion, thinly sliced, salted, kneaded, and then soaked in water for 5 minutes. Finally with the moisture rung out.
Half an inch of daikon, peeled, very thinly sliced and cut into very fine julienne (like for sashimi garnish), soaked in cold water for 5-10 minutes.

Dressing:
1 tbs Ponzu sauce
1 tbs concentrated noodle sauce
1/2 tbs Yuzu juice (fresh is better but I only had the kind in a jar)
1/2 tbs roasted dark sesame oil

Garnish:
Perilla leaves, cut in fine chiffonade, I used one leaf per serving.
Roasted  white sesame seeds, sprinkled on top

Directions:
Just mix everything except for the garnish, place it in a small bowls and garnish.

This is remarkably good dish. The perilla really made it. Adding the yuzu juice added nice Yuzu flavor. The red onion and daikon were very mild and added to the volume of the dish as well as their flavors and texture.