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2: potato salad
It was interesting he referred to a recipe that the potatoes are to be boiled with water with some sugar added. The recipe was invented to make it easy to eat for small children, but it was good for adults, too.

3: some leaves

4: steamed rice

Weekend Dinner 3 (Sunday dinner)
It’s a Chinese style meal made in Japanese households.

1: Mabo nasu
It’s like a mapo tofu (麻婆豆腐) but instead of tofu, he used egg plants (‘nasu’ means egg plant in Japanese) and green peppers. Combining minced pork and egg plants to make mabo nasu is very common in Japan. We love to eat Chinese styled dishes arranged in Japanese way. He made it very well!

2: Chinese styled corn soup
As it’s Chinese style, it doesn’t have milk inside. It’s from corn cream, water, egg, Chinese soup stock, starch, salt, pepper and etc.

3: Daikon salad
Daikon is Japanese radish. It’s a mixed salad from thinly sliced Daikon, cucumbers, wakame seaweed, canned tuna, salt, pepper, mayo, and sesame dressing. I loved this when he cooked it for the first time a while ago, so it was the second time. I requested it again.

4: steamed rice

I have to admit everything he cooks tastes great! I honestly told him that I was sorry for cooking him poor foods for years. I mean it, he is much better at cooking than I am. Usually he carefully picks up the best recipes from some sources and spends 2-3 hours for cooking a dinner like this. I am too lazy to do that, and as a result, my cooking can be just OK but never be excellent. haha!

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1: Takikomi Gohan…It’s rice cooked with several ingredients such as carrot, deep-fried bean curd, hijiki, canned scallop, and etc.

2: Chicken + shimeji mushroom saute…I made this, because chicken thigh and shimeji mushrooms were left in the fridge. I just wanted to use them up.

3: Simmered pumpkin…I admit he cooks better than I do! It was sooo good!!

4: Boiled Chinese cabbage and canned tuna…He simmered it with soy sauce, sake, sugar, and some seasonings. This was delicious too!

I cannot believe but I have to admit he is good at cooking. I totally didn’t believe he can cook so well after years of no cooking experience. As a house wife, I could be embarrassed, but I’d rather wave a white flag to him and admitted that he does much better than I’d do. Sometimes I’m too short tempered to wait for better outcome. I tend to finish cooking asap because I have more other stuff that I want to do. But look at him, he totally enjoys cooking now!! I’m totally happy to be served and to give him feedback. So far, I’ve thought I didn’t like Japanese food so much, but I had a feeling that his cooking could change that. I really enjoyed the Kabocha (pumpkin) and Hakusai (Chinese cabbage).

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ingredients for 2 people
steamed rice (adequate)
chicken thigh (half)
egg (3 or 4)
onion (half)
mitsuba (some, if available)
mirin (100cc)
soy sauce (50cc)
sugar (1tbs)
dashi (50cc)
***You can use Japanese soup stock (powder stock, such as Hondashi) + 50cc water, instead of making the soup stock from scratch.***

Cut cheken into smaller bite-size and slice onion thinly.

Put mirin into a pan and heat it until it boils. Then turn the heat low and keep heating for about 3 minutes.

Add sugar, soy sauce and Dashi.

When it starts boiling, add meat and onion, and keep simmering over medium to low heat.

Meanwhile, serve rice.

When the meat and vegetables are heated well, beat the eggs lightly in a separated bowl.

Turn the heat to high and pour the egg. Don’t mix the whole thing!
If you have mitsuba, add them at this point.

Turn off the heat while the egg is still half raw.
(It depends on the safety of the egg. In Japan, it’s quite safe to eat a raw egg. You’d better heat it well if the egg from your country is recommended to be eaten with well-heated.)

Put it over the steamed rice, and it’s ready!

Donburi is a popular one-plate dish in Japan. What kind of donburi do you like most? I think I love…all! haha!! If you want to have donburi as a fast food, there are some gyudon chain stores in Japan. Yoshinoya, Matsuya, Sukiya are I guess most popular gyudon franchise chain stores, at least in Tokyo. But in fact, we can use better quality of meat when we cook donburi at home, and thus that is more tasty.

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