March has been a busy month for us. We've been settling into our new place, and figuring out some of the quirks. I'm slowly learning that opening a hot oven will set off the two fire alarms without reason. Fun times. I am enjoying experimenting at home, and try to have something ready for him to eat the nights he has to work late.
Oven-roasted pork belly and kimchi bundles with Japanese-style potato salad and a tortellini-vegetable salad. My Japanese potato salad included chopped egg, onion, carrots, apple and a slightly sweeter Japanese mayonnaise.
We like Korean soups and stews a lot. This creation blended soon dubu and kimchee chige. I made a dashi with katsubushi flakes and konbu (dried bonito fish flakes and seaweed), added some leftover fresh kimchi, tofu, rayu-spiced green beans, cabbage, onion, carrots, leftover sesame-crusted tuna and Korean chili powder.
Today's Bento. Mapo Nasu with rice and pickled ginger. Cook-Do is a brand of sauces by Ajinomoto that I used to buy when I lived in Japan. You can find some at area Asian markets like Super H Mart. We recently received the sauce with some Japanese staples from a coworker who returned to live in Japan. I added some fresh vegetables, mixed in the Cook-Do sauce packet, and cooked some rice. It's a pretty fast and versatile meal, although a bit high sodium content-wise.
No comments:
Post a Comment