It's bonenkai season here. Satoshi has been eating out several times during the week. Which is fine with me, because I don't have to cook and usually buy something to eat.
But, for the dinners that he does have at home, I've been trying to get our veggies in with our main dishes, so that we won't have to eat cold salads.
I tried a new recipe the other day and adapted it because I had veggies in my refridge that needed using. The recipe is kinda rough around the edges because I noted what I used.
Daikon wrapped with pork
adapted from "Orange Page's Fuyu ni Oishii Kondate"
300 grams thinly sliced pork (I used pork sliced for shabu shabu)
5 cm of daikon (long white radish), cut into 2-3 mm wide match sticks
8 inches gobo (burdock) washed and sliced thin
3 inches zucchini, sliced thin
1 eringi mushroom, sliced thin
1 nub of ginger, grated
2 tablespoons of sesame seeds
1 tablespoon shoyu (soy sauce)
1 tablespoon sake (rice wine)
1/2 tablespoon mirin (sweet rice wine)
1 teaspoon sesame oil
green onions chopped
Wrap sliced daikon with pork
Put some oil in a pan and sear
Add the other veggies, when they are almost cooked through, add ginger sauce
Cook on high, tossing until most of the sauce evaporates, everything should get a little caramelized
Top with chopped green onions
I served this dish with kim chee miso soup, nukazuke (pickles soaked in rice bran) and rice.
For another dinner, I threw together a dish which was "nikujaga" mixed with cleaning out more veggies in the fridge.
I used this recipe. For the meat, I used leftover thinly sliced pork. I added 2 carrots, 1 sweet potato unpeeled, part of a daikon(long white radish), 1 onion and 1/4 cabbage.
I followed the recipe for the sauce and method to make it. It came out delicious.
And for another dinner, this was a last minute "I don't really feel like cooking anything" dish. Satoshi called me at the last minute one day to say he didn't need dinner (he had a last minute drinking gathering with a sales office).
I had some leftovers in the refridge, but didn't feel like eating it. So I sauteed some zucchini and eringi in EVOO and seasoned it with Herbs de Provence. Then added an egg and put everything over rice. A couple squirts of ketchup and hits of Tabasco. A simple yet satisfying dinner in less than 15 minutes!
What have you been enjoying for dinner?