I had decided to have salmon teriyaki for dinner on a week night. Usually I would serve rice and Japanese pickles with this. I decided that I wanted something different, maybe some kind of Asian salad.
Karl’s Asian Apple Cabbage Salad
Jan has not been home for dinner the last several nights (four conferences in one week). The one night she knew she would be home was Thursday and she asked for steamed fish. This is normally Eilene’s night with her friends, but finals are coming up so she had told me that they would not be coming over. My dinner plan was for steamed fish and stir fried chive stem.
Karl’s Chive Stem and
Napa Cabbage Stir Fry
I decided to have salmon teriyaki for dinner and the meat and rice needs a vegetable. For Japanese cuisine this usually means some kind of tsukemono (漬物; pickled vegetables). The quickest and easiest method is salt preserving (塩漬け; shinozuke).
Karl’s Japanese Pickled Cabbage and Carrots
Normally, with ham, I would want to serve North Carolina coleslaw, but Jan is not overly fond of this. She finds the harsh Western vinegar too sour. She prefers the more gently sweet and sour flavors of Asian coleslaw made with rice wine vinegar.
Karl’s Colorful Asian Coleslaw
I felt like soup today and Eilene always complains that when I make miso soup there is never enough for seconds (or thirds). Today I decided that I would make enough even for her.
Karl’s Weekday Miso Noodle Soup