Readers of this blog know that I love, love, love mushrooms. Portobello, enoki, shitake…joy.
So I am highly amused by the great commercials made by the Japanese mushroom company Hokto Kinoko (きのこ kinoko = mushroom) that feature dancing mushrooms of all varieties. Two are below, and there are lots more if you click through to You Tube. For those who like dancing mushrooms. (They make me giggle.)
This is an old post that I hadn’t written up…leftovers indeed.
This meal was composed of sundry items that had accumulated in our fridge, mainly bean sprout-related.
One item was onsen tamago (hot springs eggs). The eggs were served over a bed of boiled and chopped cabbage, tasty on its own with a naturally sweet flavour. I seasoned mine with soy sauce; Yusuke used mayonnaise and oyster sauce.
Next was a bean sprout dish. They were just boiled with dashi powder and salt, nicely arranged in mounds and topped with green onions. It was so flavourful that I had a hard time believing that was all there was to it. Yusuke said that he took the idea from the Korean dish namuru (as it’s called in Japan), which is bean sprouts cooked with garlic and sesame oil.
The final item was the remainder of the spicy bean sprout / green bean stir fry that I wrote up here.
We also had plain rice and miso soup with bean sprouts and green onions.
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Ah, back to Montreal grocery stores. Sad. Fortunately, Yusuke is good at making the most of a lack of quality ingredients.
Pictured above is a simple side dish of boiled cabbage. The tasty sauce was made from:
All ingredients were combined a saucepan and heated until thoroughly mixed. The sauce was drizzled over the cabbage and sprinkled with sesame seeds.
As Yusuke likes to end his recipe recital: “and that’s all.”
He also noted that the original recipe called for ground pork or beef, but he left it out, just for me. Aw.
We also had grilled mackerel with this meal, eaten with a bit of soy sauce.
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Back from Japan! (Sad.) It was a wonderful trip full of family, sakura, and of course, food. I’ll probably get around to writing proper posts about some of the wonderful meals eventually, but for now, here are some food pictures.
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Chez Yusuke 