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


Dinner, June 7, 2011

I've had enough salt and grease from cheese and smoked salmon toast for breakfast and cauliflower pasta with parmesan cheese (chili colorado and rice for Tom), so something mild with little grease seemed good. Also needed to catch up with vegetables for the day.

  • Steamed rice with toasted sesame seeds on top
  • Chingensai baby bok choy soup with egg white
  • Hijiki to konsai no itameni / hijiki seaweed and root vegetables in broth
  • Kuyamushi / steamed custard with tofu
Plain steamed rice is a perfect match for hijiki and root vegetables, which are first sauteed in sesame oil for richer taste. Root vegetables are cut into chunks to make the dish more substantial.

Kuyamushi has a cube-shaped soft tofu inside. Its texture is very similar to surrounding custard. It is topped with thickened broth and grated ginger. This dish's mild taste and soft texture complements what the hijiki dish offers in this meal. Very gentle on stomach.

Baby bok choy soup was a test recipe. Next time I would saute ginger first and use chicken stock for a bit more flavor.

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