Chirashi bowl I made with my fave kagayaki 6 grain mix, homemade kinpira gobo, cucumbers with shoyu koji and the fish is chutoro, otoro and kampachi. Also some sauteed kale and avocado in there.
I made rice, tomato lalab and cucumber salad with goma dressing. Hubby thought he pulled a box of chicken rendang out of the freezer but it turned out to be goose stock. We label food containers with permanent marker so it is a little confusing which label is correct (you need to look for the label associated with the most recent the date). We ended up getting Korean fried chicken from the takeaway accross the street.
Chirashi bowl I made with my fave kagayaki 6 grain mix, homemade kinpira gobo, cucumbers with shoyu koji and the fish is chutoro, otoro and kampachi. Also some sauteed kale and avocado in there.
Chirashi bowl I made with my fave kagayaki 6 grain mix, homemade kinpira gobo, cucumbers with shoyu koji and the fish is chutoro, otoro and kampachi. Also some sauteed kale and avocado in there.
Splurge meal of the week. Real bacon! Apple wood smoked, 3 slices!!!! 1 whole egg with 2 egg whites and a piece of wheat toast and if I'm still hungry, I've got some cuties to enjoy
thanks!
I use this recipe to make kinpira gobo: https://www.justonecookbook.com/kinpira-gobo-braised-carrot-burdock-root/
If you can't buy burdock root where you live (chinese and korean markets have it, to pick fresh ones you want them not shriveled at the ends and to be firm) then carrot, turnip and parsnip, yam, lotus root or any root vegetable works great with this technique. You have to cook those a shorter time or on a higher heat to evaporate the liquid. You want the veggies to have bite.
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Is this recipe available?
Organic veggie soup
Soy sauce, lime and sazon Marinated steak, maple syrup and honey glazed baby carrots, baby red gralic and white cheddar mashed potatoes
Yes I can message it to you.
Or Here it is. I added 1/4 tsp of Cardamom and 1/2 c. of walnuts. 1hr 15 min bake time.
https://www.foodnetwork.com/recipes/banana-bread-recipe-1969572
Chirashi bowl I made with my fave kagayaki 6 grain mix, homemade kinpira gobo, cucumbers with shoyu koji and the fish is chutoro, otoro and kampachi. Also some sauteed kale and avocado in there.
Thank you!
@cosmichvoyager That looks so yummy. 🤤
You've got my hubby drooling
One of my hubby's favorite. No noodles either. I'll be making this...thank you lls
thanks!
I use this recipe to make kinpira gobo: https://www.justonecookbook.com/kinpira-gobo-braised-carrot-burdock-root/
If you can't buy burdock root where you live (chinese and korean markets have it, to pick fresh ones you want them not shriveled at the ends and to be firm) then carrot, turnip and parsnip, yam, lotus root or any root vegetable works great with this technique. You have to cook those a shorter time or on a higher heat to evaporate the liquid. You want the veggies to have bite.