For the first time in a week my head didn’t spin and seeing the world so still is quite strange now! I kind of got use to living in a spinning boat and adjusted to it. My appetite is coming back too! But I still prefer to eat simple food. So I made a new potatoes omelette. Some kind of comfort food. I just used two new potatoes washed and brushed that I cut in small cubes and cooked in olive oil until golden, then added 4 eggs beaten with black pepper and salt and cooked under cover. I flipped the omelette when the top is almost dry and cooked a little longer before cutting and serving. Really nothing amazing about that recipe bit honestly delicious.
One-plate lunch
What best when it’s getting chilly outside than a bowl of hot and steamy white rice? And to complete the lunch, a plate with angelic (ashitaba-明日葉) omelette, grilled pork, grilled cherry tomatoes and turnips with miso. Very quick to prepare, tasty and warming!
I am also very pleased to use my new Arita yaki bowls!
Edamame gohan
There is something that I love in summer in Japan, it’s fresh edamame. A few weeks ago they’ve appeared on the market stands and I’ve already introduced one recipe with eggplants from the shojin cuisine tradition. Of course with just salt they are perfect too. One other way I love them it’s with rice. It’s better to peel them but not an obligation. I prefer to as much as I can. The flavour and texture is better. It melts with the rice. I cook the rice and the edamame separately and only add them a few minutes before serving. I always add a pinch of salt. Here it is served with a katsuobushi-soya sauce omelette and 25year old umeboshi.
A warming one-plate dinner
When Thursday and Friday arrive, usually the fridge is getting empty of fresh veggies, but this week since we had some guests for dinner I bought more than usual last weekend to have a wide choice of possible menu, and so there’s still a few deliciously fresh veggies wauting to be cooked. In particular it’s rate to find things different from kabocha in the pumpkin-squash family, but last week I found a beautiful butternut squash. And after all the looking delicious pictures found on IG this autumn, I was really excited to cook it. I just roasted it with yellow carrots, and made a fluffy whipped omelette (which almost tasted like a quenelle and made me think that I really should cook some!!). All in orange tones, the whole plate is served warm and with just a bit of salt and pepper on top. Have a nice Friday!
