curry mayo chicken stir fry

Tried a new recipe the other day...the original recipe uses pork, instead I used chicken.

Curry Mayo stir-fry...for 1 serving adapted from "Masakichi's Bento no hon"

80 grams protein (chicken, pork, beef, fish, tofu)
1 teaspoon oil
1/8 small pumpkin, de-seeded and cleaned, slice thinly
1 tablespoon sake (rice wine)

sauce: 1 tablespoon mirin (sweet rice wine)
1 tablespoon mayo
1/2 teaspoon shoyu (soy sauce)

1/2 teaspoon curry powder
salt pepper to taste

In a frying pan, add the oil and saute your protein until gets a little color, then take out of pan and set aside
In the same pan, cook the pumpkin until there is color on both sides.
Add the sake and cover to steam
When the pumpkin is cooked through, return the meat to the pan.
Add the sauce to the pan and cook until the mayonnaise turns clear.
Sprinkle the curry powder and add salt and pepper to taste

NOTES: This was fast, east and tasty! Am gonna try with other proteins.

p.s. we also got word that the sale of the house finalized, appreciate everyone that reached out to us...thank you for all your advice, support and good mojo!

p.p.s. have a safe Halloween if you are celebrating!

dinners & breakfast

As you'll probably notice I've been hooked on "the carrot salad"--it is so simple to make and I love the refreshing flavor...

Friday's dinner was gyo-burg (gyoza burgers) with carrot salad and steamed green beans with a lemon oregano vinaigrette, rice and kurumi tsukudani.

Saturday's breakfast was egg salad sandwiches made with Best Foods mayo which I got from Nate (HwnPakeOkinawa). Growing up with Best Foods, there really is no other mayo. (Thanks Nate!) We also had carrot salad and steamed green beans, plus white peach.

Sunday's dinner buta kimchee (pork with kimchee) omlette, more carrot salad, the last of the kurumi tsukudani and rice.

Last night's dinner minced pork with corn in a miso butter sauce over rice with carrot salad.

This recipe comes from a cookbook I have called "Natsu ni oishii kondate" by Orange Page.
Serves 2
1/2 tablespoon oil
1 clove garlic
150g minced pork
1 corn on the cob
100g green beans

400g cooked rice

Sauce:
1 teaspoon tobanjan (chili paste)
1/2 tablespoon sugar
2 tablespoons miso (soy bean paste)
2 tablespoons mirin (sweet rice wine)
2 tablespoons sake (rice wine)
2 tablespoons water

ground white sesame seeds
1 tablespoon butter

Preparation:
cut the kernels off of the cob and rinse.
cut the beans into 1 cm pieces, rinse.

1. Heat the oil on low and add the garlic
2. When you can smell the garlic, add the pork, turn heat up to high and stir
3. When the pork has turned color, add the corn and beans and stir
4. Coat everything with the oil and add the sauce ingredients.
5. Turn heat down to medium and coat everything in the sauce.
6. When everything starts to turn thick add the butter to finish.
7. Serve over rice and top with a sprinkle of sesame seeds.

NOTES: You could use canned corn, but I'm not too sure on the portions. When you add the sauce ingredients, make sure that the miso is completely "melted" and the sauce is smooth. I didn't have white sesame seeds, so I used black ones. Also, if you are watching your calories you could probably omit the butter at the end.

Enjoy!