Hi, I’m Francis, the host of this show Cooking with Dog.
Konnichiwa!
Let's make the avocado salmon bowl for lunch on a hot and humid day!
First, let's make the marinade.
Combine the extra virgin olive oil and soy sauce,
and add a very small amount of grated garlic.
Mix thoroughly.
You will be surprised at how well the olive oil and soy sauce go together.
Cut the sashimi-grade Atlantic salmon into 1.5 cm (0.6") cubes.
Be sure to absorb the excess water thoroughly with a paper towel before cutting the salmon.
You can use any sashimi-grade salmon but Atlantic salmon has more fat and has a sweeter flavor.
Place the salmon in the marinade and toss to coat.
The flavor and richness of the olive oil make the salmon even more delicious.
Let it sit for about 15 minutes.
Next, let's prepare the avocado.
Chef is playful today, isn't she?
Cut the avocado lengthwise until the blade hits the seed
and then rotate it around to cut the avocado in half.
Twist the avocado and divide the two halves.
By the way, the stem end part of avocados spoils easily
so choose one with the stem end firmly attached.
Peel off the firm skin.
Then, cut the avocado into 1.5 cm (0.6") cubes.
If fresh sashimi isn't available, coat the avocado with the marinade and add black pepper.
This seasoned avocado goes excellent with rice so you should definitely try it out.
Let's make the salmon avocado bowl or poke bowl.
Prepare the steamed rice on a plate and distribute the shredded nori seaweed all over.
Place the 1.5 cm cubes of avocado on the rice.
This is plenty of avocado, isn't it?
It will be even more delicious when you pour the marinade on it.
Arrange the marinated salmon in between the avocado.
The olive oil seems to prevent the salmon from absorbing too much soy sauce
even if the marinating time is a little longer, so the salmon does not become too salty.
Pour the remaining marinade over the avocado.
Place the soft shirasu whitebait also known as kamaage shirasu in the center.
Sprinkle toasted white sesame seeds all over.
Top with the chopped spring onion leaves.
You can also try adding salad such as baby salad greens or lettuce
between the rice and the avocado to get more vegetables.
Finally, garnish with the shredded nori seaweed and it is ready.
With only a little soy sauce, the flavor and richness of the olive oil and the aroma of garlic
make it a delicious way to cut back on salt.
I love the texture of the avocado and salmon!
It's so flavorful and delicious!
This marinade is also good for other sashimi like tuna and yellowtail.
Good luck in the kitchen!
About a 14-minute walk from Hikifune Station,
I am heading to a long-established kusamochi (Japanese mugwort mochi) shop called Jiman Kusamochi.
I'm looking forward to it.
Next, please. Ready to take your order.
Is the dough the same for this Kusa-mochi and the Kusa-daifuku?
The dough is different.
Kusa-daifuku is made from glutinous rice, and this one is made from regular rice flour.
Is it only regular rice flour? Yes, only regular rice.
Then I'll have one Kusa-mochi with red bean paste.
One piece.
Can I have one Kusa-mochi without red bean paste too?
If you get one without red bean paste, you only get kinako (soybean flour).
From 2 pieces, you get both kinako and shiromitsu (white syrup).
Oh, I see. Then, two pieces.
Two pieces.
One Sasa-mochi.
Two Kusa-daifuku.
One Yaki-dango (toasted dango). Yaki-dango.
Yes, that's all. That's all.
Jiman Kusamochi, which is also the name of the store, is available with or without red bean paste.
It is made with fresh mugwort, so it has a nice aroma.
Two Kusa-daifuku made with glutinous rice dough.
The Sasa-mochi is wrapped in a bamboo leaf.
This is the Yaki-dango with a sweet and a bit salty soy-based sauce.
The mochi is soft because it is toasted.
The soy-based sauce is well-balanced between sweet and salty, just the way I like it.
I wish I had bought more!
I tend to buy them when they are wrapped in bamboo leaves.
Anko (red bean paste) tastes like it was made the old-fashioned way,
and there is plenty of anko on top.
It tastes even better when I enjoy it while looking at the Sumida River and the sky.
From the Azuma Bridge over the Sumida River,
you can clearly see the golden object of Asahi Beer and the Tokyo Skytree.
After saying hello to Kaishu Katsu along the Sumida River,
I will go to lunch.
Thank you so much for watching until the end.
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Take care everyone.
See you.