All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Dinner, June 13, 2011

There is an infestation of komatsuna in the greenhouse, and baby komatsuna is gaining vigor everyday. Gee, I can make ohitashi, gomaae, shiraae, nibitashi, miso soup, Okinawan saute, saute with miso, .... but Tom would know it is the same damn leafy vegetable, day after day. I clearly remember him saying "a leafy vegetable again," pointing at a young Japanese green floating in miso soup on a sunny, beautiful morning some years ago. If I say this is Chinese, his focus would be on cuisine category, not vegetables.

  • Steamed rice
  • Mabodofu / mapo spicy tofu with bay shrimp
  • Sour and spicy soup with green bean vermicelli, scallops and shiitake mushroom
  • Hotate to komatsuna no karamiae / scallops and komatsuna in spicy sauce 

And, I wanted to eat mabodofu, a comfort food for me. And it's Chinese. Voila! 

We have been eating some Chinese with Japanese dishes but we haven't had Chinese for some time.

Although I failed to meet the one-dish-with-oil-per-meal deal, doing otherwise once in a while is always forgiven.

Not that I care so much about what Tom thinks about my cooking, I cannot deny that I listen more carefully to opinions expressed by the first responder in this household.

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