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.
- Grate ginger, slice leeks and shiitakes
- Mix ginger, mirin, soy in a bowl
- Saute shittake until reduced, then add leeks
- Add ginger mixture and simmer
- Add pork and simmer until cooked
Salmon and Radish
- Slice radish thinly
- Wrap salmon around radish. I used kitchen twine to hold salmon wrap together
- Mix soy, mirin, palm sugar
- Place salmon rolls into mixture and let sit for 30 min
- Simmer in mixture until cooked
The salmon rolls marinating
- Slice jicama into sticks
- Place in container (zip bag) with coconut vinegar, mirin for a fresh and light dressing
- Slice longanisa and cook
- Assemble components
Stuffed Fried Tofu with Longanisa and Ikura and Jicama
- Cut cauliflower
- Slice leeks
- Stir fry with curry
Curried Cauliflower and Leek
My lunch for the week:
Ingredient and preparation notes:
- Longanisa is a (usually) sweet Filipino sausage. It can be bought fresh or frozen. My local grocery has freshly made sausages in the butcher section.
- Jicama can be intimidating to prepare due to its size, but the vegetable is easy to cut in sticks and very refreshing in flavor.
- Instead of Inari (tofu skins), I thought to use fried tofu and stuff with ikura (salmon roe) and longanisa.
- Pantry staples: mirin, palm sugar, soy, curry (madras) powder
The Bento Doctor