As you'll probably notice I've been hooked on "the carrot salad"--it is so simple to make and I love the refreshing flavor...
Friday's dinner was gyo-burg (gyoza burgers) with carrot salad and steamed green beans with a lemon oregano vinaigrette, rice and kurumi tsukudani.
Saturday's breakfast was egg salad sandwiches made with Best Foods mayo which I got from Nate (HwnPakeOkinawa). Growing up with Best Foods, there really is no other mayo. (Thanks Nate!) We also had carrot salad and steamed green beans, plus white peach.
Sunday's dinner buta kimchee (pork with kimchee) omlette, more carrot salad, the last of the kurumi tsukudani and rice.
Last night's dinner minced pork with corn in a miso butter sauce over rice with carrot salad.
This recipe comes from a cookbook I have called "Natsu ni oishii kondate" by Orange Page.
1/2 tablespoon oil
1 clove garlic
150g minced pork
1 corn on the cob
100g green beans
400g cooked rice
1 teaspoon tobanjan (chili paste)
1/2 tablespoon sugar
2 tablespoons miso (soy bean paste)
2 tablespoons mirin (sweet rice wine)
2 tablespoons sake (rice wine)
2 tablespoons water
ground white sesame seeds
1 tablespoon butter
cut the kernels off of the cob and rinse.
cut the beans into 1 cm pieces, rinse.
1. Heat the oil on low and add the garlic
2. When you can smell the garlic, add the pork, turn heat up to high and stir
3. When the pork has turned color, add the corn and beans and stir
4. Coat everything with the oil and add the sauce ingredients.
5. Turn heat down to medium and coat everything in the sauce.
6. When everything starts to turn thick add the butter to finish.
7. Serve over rice and top with a sprinkle of sesame seeds.
NOTES: You could use canned corn, but I'm not too sure on the portions. When you add the sauce ingredients, make sure that the miso is completely "melted" and the sauce is smooth. I didn't have white sesame seeds, so I used black ones. Also, if you are watching your calories you could probably omit the butter at the end.