Sunday, May 29, 2016
This can be made with thinly sliced chicken breasts instead of pork.
First, chop the vegetables, whisk together the sauce, and slice the meat. Mix into the sliced meat:
1 t cornstarch
1 T miso paste
1 T mirin
2 T sake
½ t salt
Heat in a frying pan over a medium flame:
1 t canola oil
1 t sesame oil
Add and heat until fragrant:
1 t finely chopped garlic or garlic paste
Add and stir-fry:
1 carrot, sliced in long, thin strips (about 2mm thick)
After about a minute, add:
150-200 gm thinly sliced pork, cut into bite-sized pieces
Stir-fry until pork turns whitish. Then add:
2 C roughly chopped cabbage leaves*
Stir-fry until the vegetables start to soften, about 2-3 minutes. Add the sauce and continue to mix and fry until everything is coated and the sauce thickens. (The vegetables will be cooked when they are brightest in color. Try not to overcook them.)
Serve over rice.
*If you want to use the thick, white parts of the cabbage leaves, add them along with the meat since they take longer to cook.
Posted by Diane at 5:37 PM
Tuesday, May 3, 2016
Place eggs in a pan. Add water to just cover. Bring to a boil and turn down the fire. Cook for 5 minutes, then turn off and leave the eggs in the water until cooled.
When cooled, peel them (gently cracking, and then slipping a spoon between egg and shell makes this process easier). Rinse in cool water. Gently pat dry. Slice each egg in half, and put yolks in a shallow bowl. Put the whites on a plate.
Add to the yolks:
1.5 parts mayonnaise
1 part Dijon mustard
Salt and pepper
(For 5 eggs, I used 1½ T mayonnaise, 1T Dijon mustard, salt and pepper to taste. Better to err on the side of too little mayo and mustard and need to add more. If you put in too much, what are you going to do?!)
Mix with a fork until the mixture is smooth. Use a spoon to scoop out a little and fill each egg white.
Cover and refrigerate until mealtime, or cool before putting in an obento.
Posted by Diane at 8:45 PM