chop suey/champon

Tonight's dinner was a bit like what we say in Hawaii as "chop suey" or a mixture of things. In Japanese, they call this "champon".

I had bought salmon that was labeled "for meuniere". Meuniere is French for "miller's wife," referring to a style of cooking whereby a food (usually fish) is seasoned, lightly dusted with flour and sautéed simply in butter. (from International Recipes On-line)

I kind of re-vamped how to make it by adding a pat of butter, some corn and beans, sprinkled some panko (bread crumbs) and threw it under the grill for about 13 minutes. It came out pretty good, if I do say so myself. The salad had Chinese chicken salad dressing on it (minus the chicken). Shiromiso-shiru with wakame (white soy bean paste soup with seaweed). And rice with zakkoku (various grains/cereals) furikake (dried seasonings sprinkled over rice).

Here's the recipe for the Chinese chicken salad dressing: (from Recipes Please...)
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. Ajinomoto (a.k.a. MSG)
1/2 tsp. black pepper
1/4 cups vegetable oil
1 tbsp. sesame seed oil
3 tbsp. vinegar

Mix all ingredients together thoroughly.
Chill.
Add to salad just before serving.
Garnish salad with any of the following: shredded chicken, sliced ham, char siu (chinese roast pork), and any other veggies that you like.

p.s. I don't put the salt and Ajinomoto

Enjoy!