hide the weiner

Friend Carol @yumyumtofu posted this on IG, which she had seen on @70sdinnerparty

First, can I just say the comments on their post were in the gutter and kinda brutal?!

Since I have potatoes to use, I thought it might be interesting to try

I totally deviated from the recipe

After cleaning 4 potatoes, I boiled them for 15 minutes because I wasn’t too sure how easily an apple corer would fare with a raw potato

The corer went in super easily and after coring the potato, I put them into the refridge because it was way too early to start cooking dinner

Then when it was time to start cooking dinner, I preheated the oven to 200C (400F)

Then I put the wieners into the potatoes, cutting off the end that stuck out (will use those ends for fried rice)

On a piece of foil drizzle some olive oil, place the potato weiner on the drizzle and then drizzle a little more oil on top of the potato

Wrap the potato and put onto a baking tray 

I baked the potato for 20 minutes, but think I could’ve baked it for a little longer

Instead of eating this with mustard, we had our version with takoyaki sauce 

I don’t think I’d make this again, but it was fun to try!

Thanks Carol, I hope you try it at camp, would be interesting to hear about your experience.

daikon rice

Since I bought a whole daikon, I was interested in cooking it with rice.

I found this recipe on Shirogohan and made it twice....

Makes 2 servings.

1 cup rice, washed

1 piece of aburaage (about 2-inch by 2-inch)

2 round pieces of daikon (about 1/2 inch thick), peeled and cut into cubes.

150 milliliters dashi (stock)

1 tablespoon shoyu (soy sauce)

1 tablespoon mirin (sweet rice wine)

1 okra, minced

Pour hot water over the aburaage to remove the oil, cut into strips then into squares.

Add the aburaage and daikon to the rice then add the dashi, shoyu and mirin.

Cook the rice on "takikomi" mode, hopefully your rice cooker has this.

After rice is cooked, mix in minced okra and serve.

NOTES: the original recipe has you use the daikon greens but since the daikon I bought did not have any, I added some okra, feel free to add green onions.

We enjoyed this, the daikon gets really soft and soaks up the dashi.

I will make this again.