One of the most enjoyable things about a Japanese meal is the sheer number of plates and bowls you get, little plates of pickles, bowls of dipping sauce, salads and small vegetable sides.  In a restaurant you can think you’re ordering one basic dish and then end up with seven or eight little portions on your table per person.  In this post we’ve got recipes for two such dishes; a punchy, strong pickled cucumber, powerfully seasoned with raw garlic, and a fresh salad of chikuwa fishcake mixed with spring onions and red peppers, topped with dried bonito shavings.

Continue reading “Two side dishes- Tataki Kyuri & Chikuwa to negi no sarada” →