Monday, March 28, 2011

Cooking at Home

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.

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