This week’s lunch idea started with the thought of wrapping a filling with sliced pork like a dumpling; just with meat. I mashed roasted kabocha, mixed it with shrimp and chives, and used that to fill a thin pork slice that’s intended for shabu shabu. Chives run through the rest of dishes. Pasta or most kinds of flour based noodles make me too full so I thought to use daikon instead as the “noodle” dish. I do like salmon and will regularly use salmon belly trimmings from the market since no one wants them for some reason (cheaper than the other salmon cuts). I had some pork sausage to round out the rest of the meal.
And back to weekly lunches. I was away enjoying Singapore for a while with all the wonderful food. Now back to work and bento lunches. One of the last dishes I shared in Singapore was scallions wrapped in a teriyaki sauced beef. It was memorable because of the presentation and flavors so I decided to make a version of it for lunch. Rounding out lunch is a simple seaweed salad, roasted beets and kabocha, and inari filled with carrots, mushrooms, and sausage.Read more "Rolled Beef and Scallions; Seaweed Salad; Beets and Kabocha; and Inari with Sausage (Oct 1, 2017)"
I was traveling for work most of the last week and generally had mediocre food for lunch, especially on several days where things were just rushed. I missed my usual prepared and chosen food. With a recent dinner that involved inari (tofu skin) and ankimo (monkfish liver), I thought to make up for this last week with a nice lunch. I paired the ankimo with the sweet crunchy texture of asian pear slices and the tartness of red plum slices. An unctuous slow cooked pork belly in soy, palm sugar, vinegar is contrasted with the crunch of seaweed. A pork stew with Thai eggplant, chives, black mushrooms, and scallions serves as a hearty base. The inari are stuffed with rice and black mushrooms and salmon roe and smoked salmon.Read more "Ankimo; Pork Belly; Pork and Eggplant Stew; and Inari with Rice and Salmon Roe and Smoked Salmon (September 10, 2017)"
I had a nice BBQ with friends the other day that included Lone Mountain Wagyu ribeye and pork belly Korean BBQ style. While tasty and the resulting dip in the pool was fun, I was wanting a break from so much meat. As such, this week’s lunch is in reaction to the meat. A simple soup of daikon “noodles” and salmon using a dashi and turmeric base starts the meal. Then follows a mix of soondae (Korean style blood sausage), wild greens, and seaweed salad. Rice with wild fern and sautéed mushrooms with kimchi crab round out my lunch.Read more "Salmon/Daikon in Dashi; Seaweed, Soondae, and Wild Greens; Rice/Wild Fern; Mushrooms and Kimchi Crab (August 27, 2017)"
I recently had a memorable pasta dish at Juniper and Ivy called Ling-Uni and Pork Belly. I don’t normally order, let alone eat much pasta, but Juniper and Ivy’s “linguini” was made with uni (sea urchin). The dish was balanced, delicious, and quite memorable. As such, I decided to 1) learn to make pasta from scratch and 2) insert flavors in the pasta. So I used a basic pasta recipe and infused salmon roe and sesame oil. Moreover, I wanted to use long beans in my lunch this week and stir-fried them with dried shrimp and pork feet meat. The mapo beef serves as the “gravy” for the pureed yam. Lastly, Korean style fishcake and kimchi scallions round out my lunch.Read more "Fishcake and Scallions; Long Beans, Pork and Shrimp; Mapo Beef on Puréed Yam; and Salmon with Salmon Roe Pasta (August 13, 2017)"
I saw a show on NHK where miso was mixed with garlic and mirin and used to stir fry vegetables. This led me to consider using that similar mix with eggplant. The rest of the meal was built around what would be a strongly umami dish where two lighter components balanced two stronger components. The two lighter components are the rice with black garlic and hamachi cured in orange and soy. The two stronger components are the curry chicken and the miso eggplant.Read more "Rice with Mushrooms and Black Garlic; Hamachi; Eggplant in Miso; and Curry Chicken (August 6, 2017)"
I tend to normally have something in mind going into my usual shopping. That something is usually inspired by something in the week. This past week was a little busy and I let my mind wander and combine while I was shopping. I noticed I often went to thoughts that started with “It’s been a while since…” As such, it’s been a while since I combined pork and ginger. It’s been a while since I used leeks and jicama. And so came to being this week’s lunch.Read more "Curried Cauliflower; Salmon and Radish with Pickles; Ginger Pork with Shittake and Leek; and Stuffed Tofu, Filipino Sausage, Jicama (July 30, 2017)"