May 22, 2009

What to Do with Mizuna/水菜をどうするか

For lunch today, I made chahan (stir-fried rice) very quickly, using eggs, fake crab meat, and leftover onion slices.
今日の昼食には、卵、かにかま、オニオンスライスの残りを使って、チャーハンをサッと作りました。

We had a problem: What to do with the mizuna that sat in the fridge for days. My wife solved the problem by making two dishes for supper tonight.
問題がありました:冷蔵庫に何日もある水菜をどうするか。
妻は、夕飯に料理を2つ作って、この問題を解決しました。
Mizuna simmered with atsu age (deep-fried thick tofu):
水菜と厚揚げの煮浸し:

Mizuna wrapped in bacon:
水菜のベーコン巻き:

My wife also made miso soup with wakame and enoki.
妻は若布とエノキの味噌汁も作りました。

Like most Japanese, we almost always have miso soup for every rice-centered meal.
大半の日本人と同じく、ご飯中心の食事の時は味噌汁は必ずといっていいほど飲みます。

2 comments:

OkiHwn said...

Very nice meal.

Hiroyuki said...

OkiHwn: Thaks for your comments. I visited your blog and found you made gyudon! I love it, but I absolutely need beni shoga when I have it. At Yoshinoya, I put so much beni shoga on my gyudon that I feel I have shoga don rather than gyu (beef) don!