Yoshinoya sukiyaki, Japanese curry, dinner one day
One day in December.
11pm. Return home.
Yoshinoya's Sukiyaki was placed in the kitchen.
Sukiyaki is my favorite. Great dinner!
First, I quenched my thirst with a highball.
Sweet and spicy beef is eaten dipped in raw egg.
However, it hurts my heart to eat a large portion of rice after 11pm.
Another day.
Dinner that night was chicken curry.
This is a standard curry made with curry roux. It is a popular menu item.
Another day.
On this day, we had frozen cod roe pasta.
Convenience stores everywhere have started stocking a wide variety of frozen foods.
It's very convenient when you're busy and can't cook.
However, in Japan, serving frozen foods for dinner is often viewed as 'cutting corners'.
Especially in households with small children...
Another day.
It's the traditional beef steak.
I also grilled king oyster mushrooms.
I had it with a soy sauce-based sauce.
One morning.
I had breakfast at a coffee shop.
It's a full-service coffee shop, so I was able to relax.
I harvested vegetables from my balcony garden.
Radishes and leafy greens are used in salads.
This is the last harvest of the season for the bell peppers and shishito peppers.
It's about time for frost to fall in Tokyo, so I put it away.
Dinner that day was rice, miso soup, grilled fish and salad.
The salad made with vegetables I grew was unpopular with my kids.
Because shungiku and parsley are bitter.
It was my first time trying red sorrel, and it was delicious.
I stir-fried the harvested bell peppers with kombu and carrots.
I thinly sliced the kombu after making the dashi.
The seasoning is Kombu dashi, soy sauce, and mirin.
It's made with natural Kombu dashi, so it has a light flavor unlike MSG.
Many processed foods in Japan contain MSG.
In curry roux, mayonnaise, and convenience store rice balls.
It's hard to find foods and seasonings that don't contain MSG.
However, in my home cooking, I try to avoid using MSG as much as possible.
It may be too late for me, but I hope my children maintain their delicate palates.
The bell peppers I grew this time are a variety that is less bitter and has a strong sweetness.
It was a big hit with the kids, so I'm planning to grow it again next year.
The stir-fried bell peppers, carrots, and kelp is complete.
Finally, I sprinkled white sesame seeds.
The harvested shishito peppers were stir-fried with king oyster mushrooms.
The seasoning is chicken stock powder and oyster sauce.
It doesn't contain MSG, but it does contain yeast extract, which gives it a strong umami flavor.
The dinner menu that day was mainly vegetables.
The taste of vegetables you grow yourself is just amazing.
It was good to be able to eat healthy.
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