We didn’t want to be indoors last night, since it was hotter inside than out. A hot kitchen in a hot apartment with no air conditioning seemed an unbearable thought, so we lit some binchoutan (Japanese charcoal) and set up the shichirin, a small table-top grill, outside on the balcony.

Shichirin-de-pan

My tiny table barely fit all of the plates, but we ultimately grilled some whole wheat bread, asparagus, onions, scallions, red bell peppers, green beans, and even some tofu. For dipping, I put together three options: an improvised harissa mayonnaise, and some yuzu miso, and some fleur de sel.

Hiromi put together the insalata caprese. I was the one drinking the fruity white wine, while she drank Red Hook IPA.

As the sun set, the red glow of the shichirin kept going strong.