I am making a festival meal for one of Jan’s Chinese students. I wanted to make as many dishes as possible to show respect. Last week, I had made kūbide for one of our meals*, but I had some meat mix left over. I decided to serve meatballs an hor d’oeuvre.
Karl’s Kūbide Meatballs in Sesame Sauce
Usually, when I make my pan fried noodles I serve them with a well sauced stir-fry. Today, I am making char siu, a dry barbecued pork. The noodles on their own would be too dry to eat, I would have to add some kind of moist sauce.
Karl’s Pan Fried Sesame Noodles
I am making teriyaki tri-tip for Memorial Day. I want a Japanese vegetable side, besides all of the pickles I made. Chrysanthemum greens are an unusual vegetable that I discovered in making my Yosenabe.
Karl’s Japanese Chrysanthemum Greens
with Sesame Dressing