The maindish choice by ladies from Australia was seafood, so I picked up swordfish and salmon Nanban style. I use a lot of fresh vegetables in Nanban marinade sauce. Fillet of fish are deep fried and this may sound a little heavy, but the combination with veggies and vinegar, Mirin etc. turns into a healthy and rich harmony. No special skill needed of course!
One of side dishes was also using poplular seafood in our country, salted cod roe, with lightly boiled lotus root, plus a hint of Yuzu citrus.
My guests were very interested in Dashi soup stock and I had a lot of questions, my excuse for not taking any photo while cooking…
Many thanks for coming!