Salmon, Rice and Red Miso

Since I'm sick and everyone else is not home for a meal, today's dinner is simple: soy-sauce steamed salmon over white rice with red miso soup. Sounds fancy, but really it's very simple.

It's one serving of frozen salmon, dropped still frozen into a little pan with sweet and regular soy sauce, and heated on low until the sauce as become a glaze and the salmon is cooked through. Meanwhile, short-grain rice is cooked and water is boiled for the instant red miso and genmai-cha.

The miso is one of my favorite finds. Instant misos that dry out the base are always chalky and more salty; this company-- no idea what it's called because, again, it's all in Japanese, which I really should learn to read-- uses wet miso sealed in individual packs just big enough for one bowl. This ones's plain, and comes with chunks of seaweed. The pack they come in also has clam and mushroom, which add those things in addition of the seaweed.

The genmai-cha is from Yamamoto Yama, which can be expensive in American shops, but is only a buck and a half at the Asian Market, and I always buy two or three boxes, since we only visit two or three times a year. (If I didn't have so many other teas, I'd have to buy alot more to last a whole season or two!). It's a perfect balance of roastyiness and a good solid green tea, and even when I forget about my cup for ages, it doesn't get bitter, just more roasted. One teabag is strong enough to make a decent-sized pot, but smooth enough that it's fine just in a cup. The only genmai I've had that's better is the looseleaf that C brought be back from her stay in Japan's tea region.

See, easy. Just have to have the right things around. If I was better, and didn't get dizzy every time I stand for more than five minutes, I would have glazed the salmon better, and maybe put a little butter on it to contrast with the soy more. Probably would have added some veggies, too...