I made some deviled eggs for Jan’s Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. We had some leftover smoked trout and I thought I would experiment with it, in case Jan asked me to make another dish for the next event. Plain deviled eggs are an infinite canvas for creative new dishes.
Tag Archives: pesco vegetarian
I made a Japanese feast for Sunday’s dinner. An ohitashi is basically a Japanese salad. A variety of green are parboiled, lightly dressed with a soy sauce based dressing and then served chilled. Using spinach seemed just too ordinary. I had planned to use komatsuna (Japanese mustard greens), but the greens at the store were yellowed and bug eaten. In the next bin was some fresh mizuna (also called Japanese mustard greens), so I decided to use that for my ohitashi.
Several of the recipes I am making for this Sunday’s dinner called for dashi—a few tablespoons here and a cup there. If I’m going to make dashi, I might as well make a miso soup. However, since I am making a lot of dishes this meal, I wanted it to be a simple soup with only a few ingredients.
I am making a Japanese feast this Sunday and—with my family’s dietary concerns—I need to make the starch dish separately. In most Japanese rice dishes the rice is cooked and then things are added to the plain rice. Takikomi gohan is “similar to Japanese maze gohan (mixed rice), but where maze gohan involves mixing cooked ingredients and seasonings into precooked rice, to prepare takikomi gohan, ingredients and seasonings are combined with uncooked rice and [then] cooked together.”
Adapted from a Maangchi recipe
In addition to my main dishes of japchae and bulgogi, I made several Korean vegetable sides. I am new to Korean food, but I made some changes to the original recipe. I had bought some garlic chive stem (aka scapes) for a dinner that didn’t happen and I thought to uses them for my Korean dinner.
Jan’s favorite dish, when we go to a Japanese restaurant is kitsune udon. Udon is a thick wheat noodle that is a standard for a large variety of Japanese soups—both hot and cold. While kitsune refers to a fox, the distinguishing ingredient in this dish fried tofu—apparently the favorite food of the magical, Japanese, shape-shifting foxes.