Menu: Simmered sword fish, Omelet, Boiled okra, Cherry tomato, Chopped boiled spinach mixed in rice
Kyoho grapes for dessert
I love the simmered sword fish my mum used to make (actually, I believe she still does, but haven’t come across it for a very long time). I remember my mum pouring the sauce over the fish in the pan on the stove so that the sauce gets covered evenly, and taking out the fish carefully onto a plate once done. Now I kind of copy her method when I cook this, which I was never been properly taught, but it always turns out pretty much the same. It’s not a complex dish, but it always makes me happy when it does.
SMALL TOKYO KITCHEN 