- White rice
- Green beans simmered with abura-age (deep-fried tofu)
- Buri no teriyaki (yellowtail grilled teriyaki style)
- Mentaiko (spicy code roe) to share, as a rice topping
- Takuan (pickled daikon)
- Miso soup with shiitake, wakame seaweed and negi (green onions)
One great thing about Japanese food (the everyday kind of Japanese food, that is) is that it's fast: it took me about 20 minutes to get this meal on the table. Okay, the rice was washed this morning and set to cook by timer, but that hardly took any time at all. And true, this meal would be a bit skimpy if it was for a family, in which case one or two more vegetable-based side dishes would likely be served. My trick is to serve an extra-large bowl of miso soup with lots of gu (solid ingredients) to make up for the lack of side dishes. That's enough for us, and being able to whip up a proper meal even on a busy night is very satisfying.
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