We were given two heads of cabbage this past weekend as a gift. One was the delightfully different purple cabbage and the other was a standard green cabbage. Last night for supper I made use of a small fraction of the latter. Japanese cabbage rolls are unique in that the soup they simmer in contains miso. Other than that, it is fairly standard: ground pork, egg, cornstarch, seasoning. Ketchup is a must for the broth, as well as chicken boullion, soy sauce and sake.
For lunch yesterday my husband made Tako-yaki or fried octopus balls. I know what you're thinking, but no. Just no. Tako-yaki uses a batter similar to Okonomi-yaki, the Japanese savory pancake. The batter has cabbage and bits of pickled ginger added to it. You place a bit of the batter into the indentation on tako-yaki pan and then add a tiny piece of octopus tentacle. More batter is then poured on top. The tako-yaki is turned within the round indentation on the cooker until it forms a solid sphere. There really does seem to be a technique to it. My husband is pretty good. The tako-yaki is then topped with mayo, okonomi-yaki sauce, seaweed and bonito flakes. Osaka in Japan is famous for tako-yaki. If you visit there, be sure to try it!
While my husband made octopus balls, I made a broccoli potato frittata. It turned out quite good and firmed up nicely. Sometimes I brown the top under a broiler, but this time I was too hungry to wait. ^_^
To finish everything off, a nice slice of leftover raspberry pie from Thanksgiving! The tea is a green tea called Candy Cane Lane made by Celestial Seasonings. It is my favourite! It combines green tea, peppermint and vanilla! So delicious!
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