It was a busy week, and I was glad that I decided to give myself a day off today.
You need to listen to your mind and body, right?
Instead of working, I decided to make a nice lunch for myself and my hubby.
This salted Kombu seaweed is one of my favorite things to keep in my pantry.
It’s not always easy to find in the U.S., so when I find it, I always buy it.
The salted Kombu and chopped pickled beets were added to freshly cooked Japanese rice.
Taste it first and then add salt if it’s needed.
The salted Kombu is quite salty, so you want to make sure if additional salt is needed first.
These Onigiri turned out so pretty with the pink color from the beets.
But they are also super tasty!
Kombu Onigiri is one of my favorites.
I also made Karaage with the extra firm tofu from Costco.
The Costco tofu is so firm, firmer than the regular extra firm one I buy from other stores, and it works great for this dish.
Karaage is a Japanese fried chicken.
You marinade the chicken first, and I do the same with my tofu.
I used my air fryer to fry the marinated and floured Tofu.
It works every time.
Also found the lunch tray are miso soup, kimchi, and curried chickpea salad.
