Leftover combo

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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