Yesterday the focus of our meal was a dish called "Buta no kaku-ni." It is a dish which consists primarily of braised pork, though here I added carrots for colour. Ideally good quality pork belly with some fat is preferred but I used a leaner cut. The fat, though not so healthy, gives excellent flavour. Enjoyed once in a while it is okay. ^_^ Since my cut was leaner, it was a bit tighter, but still quite tender due to the slow simmering. It is best enjoyed with a dab of Japanese mustard paste.
The other closeup photo is of vinegar wakame seaweed. It is a very refreshing dish and the bonus is that wakame contains more calcium than milk!
My husband was home today, so for lunch we made curry udon (again, I know I posted it once before). We used more curry roux this time and the result was a much more intense flavour. It was very nice!
Tonight was a meatless night. We ate a nabe of tofu, daikon radish and naga-negi onion. It was simmered in simply water with kombu seaweed. The kombu transforms the water into a dashi broth, which is healthful and delicious. The flavour is subtle, so when you scoop out your object of desire from the nabe pot, you can garnish it with finely chopped naga-negi and ponzu (citrus soy sauce). We also had some carrots cooked in butter and honey, as well as some edamame (green soy beans). It was a soy-ful night! Hahaha! ^_~
And to finish off, a few days ago I baked mini cookies. They are about the size of a dollar. Very tiny and cute!
It is storming outside now, so tomorrow will likely be something nabe again...
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