Yesterday I made the mistake to notify the Missus too early that I was not going out tonight as per my usual schedule.
-“Fine,” she replied, “and I expect you to cook as well!”
-“No problem!”
-“I’d better prepare a light lunch, then!”
-“….”
So as part of a “budget lunch” including salad and miso soup (and strawberries for dessert) she prepared the above donburi:
-The rice was steamed rice to which she mixed the konbu/seaweed finely cut.
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-a generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)
-She tore some shiso/perilla leaves above the fish, et voila!
Friday the 13th it is today. Let’s hope it is my (our) lucky day!
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sake, shochu and sushi
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SHIZUOKA GOURMET 
This looks like a wonderful meal.
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Dear Maya, greetings!
Simple and tasty, it was!
Cheers,
Robert-Gilles
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The wasabi zuke sound intriguing! I had the chance to try some sake lees through an artisanal sake maker here in Vancouver (the only in Canada). I had known that the lees would be great as a marinade or combined with other ingredients into a sauce!
Thanks for sharing!
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Dear Jessica!
Greetings!
You are most welcome!
Thank you so much for our comments!
Could you please give me the details of this sake brewer in Canada?
If you want to know more about sake, check: http://shizuokasake.wordpress.com/
looking forward to talking to you!
Cheers,
Robert-Gilles
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I have been craving all things Japanese as of late especially sushi/sashimi. This looks positively delicious and the perfect lunch!
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Dear regina!
Greetings!
It wa delicious indeed!
Cheers,
R-G.
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