Yakitori (soy sauce & salt)
yakisoba (vegetable chow mein)
Seasoned pumpkin
Ume daikon (sour plum with daikon)
Recipes of the day;
Ume Daikon
Pickled ume...3 pitted and chopped
Daikon...1/2 med size julienned
Sesame dressing (or any Asian soy base dressing)...1/4 cup
In a med bowl, mix them all.
EASY! This salad is really refreshing, especially hot summer days!
By they way, the red round ball I put on top of my husband's bento rice almost everyday, that's Ume...in case you were wondering.
Yakitori
Chicken thighs...1 pkg (5 little boneless skinless thighs)
Chicken breast...1 1/2 lrg breast
*Soy Sauce...1/2 cup
*Water...1/2 cup
*Sugar...4tbs
*Mirin...4tbs
*Sake...2tbs
*Oyster sauce...2tbs
potato starch (or corn starch)...1tbs
water...2tbs
1)Cut chicken 1 1/2 inch cubes, or desirable bite size
2)spray large skillet and start cooking 1/2 of all the chicken.
3)Mix all the sauce(*) ingredients, and cook chicken on a high heat until fully cooked.
4)When the chicken is fully cooked, mix potato starch and water together then add to the chicken to thicken the sauce.
Salt...1tsp
Chicken soup stock powder...1tsp
Sesame oil...1tbs
1) Mix the ingredients with rest of the chicken well in a med bowl.
2) Cook the chicken until fully cooked (golden color).
While cooking the salt flavor Yakitori, I put all the soy sauce chicken through skewards to look like Yakitori. It saves a lot of time to make Yakitori!
(Real Yakitori are skewared prior to cooking, but in this case, the prepare time and cooking time takes up a lot of time...in my opinion ;)
Yakisoba
Any vegetables you prefer
1pkg of Yakisoba noodles
Usually Yakisoba noodle pkgs come with powdered sauce. But if you buy noodles without sauce, try this recipe!
Oyster sauce...1 1/2tbs
Worcestershire sauce...1 1/2tbs
Chicken stock powder...1tbs
(for 2 servings)
1) Cook the veggies first. My trick is, I cook them without any oil in a non-stick frying pan (or wok). Then add a little bit of water or white wine to steam cook the veggies (to speed up the cooking time). Then add 1/3 of sauce to season the vegetables.
2) Add 1tbs olive oil in the center, then add noodles.
3) cook for about 5 min or so, then add the remaining sauce.
My husband wasn't hungry enough to eat dinner tonight, so I made beer snack food 'Izakaya style' instead.
He also told me he's off tomorrow, that means I'm not making bento for him.
But still he'll be eating tonight's leftovers for lunch tomorrow :)
My son, however, is going to school tomorrow, so here's his bento!
For tonight's dinner:
Prep time...10min
Cook time...30min
Don't get me wrong, we DO NOT eat ALL the food in the picture.
I only cook once a day, so usually for breakfast or lunch is leftovers from dinner.
Or if I cooked too much of stuff, I put them in the freezer ziploc bags and freeze them for days I don't have time to cook.
Picture of the day...
I got this organic daikon for only $1 today!
My son was nagging about how he wants to go to Japanese school for past couple of weeks. Since there's a Japanese preschool near our town, I decided to take him there to take a school tour.
Coincidentally there was a farm lady (?) selling organic fruits and vegetables for really cheap! I bought a Daikon, 2 Ponkan, and a bag of oranges (5) for only $5!!! Oh, and the lady gave me some spinach for free :)
