[305] Today's menu - 2007/03/30 (Fri)

A late good evening to you. Full speed ahead to flab. (^_^)

Today I tried the challenge of kainabe with meat.

There wasn't any ginger in the fridge, so as a last resort, I cut up some garlic and stir-fried it with pork.

In kainabe with meat, I use a sweet bean paste called Tenmenjon, but bean paste along isn't very good seasoning,
so I seasoned it by stir-frying the pork beforehand in shoyu and just a touch of sake. *

So, if you mix the bean paste with stif-fried cabbage, the flavor of the shoyu and garlic flows out of the kainabe with an indistinct sweet smell.
It wafts up. I've got an affinity for things like sweet bean paste.

And then, as a final mark, the all-purpose green onion, used in all my stir-fried food. Quickly sprinkle some into the left over heat
in the frying pan and stir.

Even with Chinese-style fried rice, even with fried vegetables, the taste of the all-purpose green onion comes forth and the flavor of fried foods are taken up a notch.

And then, the perfect addition, standard wakame soup. These days, flavor can be brought out with even the simplist techniques. **
Torigara soup, sake, shoyu, mirin sesame oil, seasame seeds, wakame hackberries, beaten eggs, and it's complete. ***

Just today's menu. (^_^)


[ * shoyu is a type of soy sauce.
** wakame soup is seaweed soup, but it just sounds better when you say "wakame" rather than "seaweed" don't you think? (^^')
*** torigara soup is a type of powdered soup made from chicken bones, and mirin is a type of sweet sake used in cooking.
zOMG YOU-kun! i'm exhausted now! =(>_)> ]