This week was busy and I traveled to share meals with friends yesterday which is always rejuvenating. Thus as I walked through the grocery store today, I put together this meal with self-sustenance in mind. My principles appear to hold steady: a variety of cooking methods with a mix of color. Thus this week is something fresh, something stewed, something roasted, and rice plus something. The colors are also: green, purple, white, orange, black.
Forbidden rice with mustard greens and pickled daikon
- Cook the forbidden rice first (it tends to color everything purple or black)
- Mix in the greens
- Top with the pickled daikon
I also topped the rice with the excess unagi since it did not fit in the other container.
Soba rolls with daikon and avocado; Unagi
- Cook soba, cool, and pat dry
- Cut daikon into match sticks
- Cut avocado
- Roll in nori
- Slice into rolls
- Add unagi
A little different not using rice. Extra soba can be save as long as you coat in oil (sesame).
Roasted curried kabocha and cauliflower
- Chop into chunks both
- Toss in oil and Madras curry powder
- Bake in oven (290 F for 60 min)
The curry mixes with the sweetness of the kabocha and the brightens the cauliflower.
Stewed pork with eggplant and okra
- Create stock with dried shiitake and kombu (seaweed), add mirin and soy to taste
- Simmer pork, then add eggplant
- Remove kombu and slice, return to stew
- Add okra last
The stew is surprisingly light despite the fatty pork.
And here’s my lunch for the week:
Ingredient and preparation notes:
- Forbidden or black rice can easily be purchased on amazon.com
- I bought my daikon already pickled and the mustard greens already cooked – helps me stay in my 90 minutes cooking and cleaning timeframe
- Soba cooks relatively quickly so monitor by trying individual noodles (must be al dente). Stop the cooking process by placing in ice water.
- I bought the unagi cooked and frozen – I just don’t have the charcoal and time to roast my own.
- Get ready to re-sharpen your knife when taking apart the kabocha
Oh, and for my afternoon snack, I bought myself little Taiyaki (fish shaped cakes filled with red bean paste).