The rule is that if you have curry and rice for dinner, the next day’s lunch is curry udon.
At least that was what I believed as a kid.
My mother was so good about this, and she accommodated this obsession of mine.
Now I am in charge in the kitchen, and this pattern continues.
This time I decided to add Hijiki seaweed to add some ocean flavor, and I really enjoyed it.
It’s easy to make Japanese curry if you use the pre-made roux which you can buy at any grocery stores in Japan and many Asian stores in the U.S.
I do use it because it’s convenient, but when I have time I like to make from scratch.
This curry turned out to make me feel somewhat nostalgic because it tasted like the kind of curry prepared in the early Showa era, when premade roux did not exist.
(I’m only imagining though because when I was born the pre-made roux did already exist.)
I also added Koya-tofu Katsu.
During our recent stay in Japan I cooked Koya-tofu a lot as it was easily accessible.
It has a great firm texture and is juicy at the same time.
I liked it so much that I brought some home.
This time I made my own Panko simply because I didn’t have any at home.
The extra crunchy Panko made this katsu extra tasty.
Surprisingly we didn’t have Japanese style breakfast too often while we were in Japan.
It was just easy to have a toast in the morning.
But we did take our time and enjoy breakfast when we stayed at my parents’.
I was so appreciative of their support for our diet.
My mom would make sure there were good plant-based food in the fridge every morning for us.
This morning I was in the mood for Japanese-style breakfast.
Rice, miso soup, and natto…
I loved the potato Mochi cakes that I made a few days ago so much that I made them again.
This time I made them smaller.
Beautiful color!
I hope you can tell how crispy they are outside.
They were skewered like the snack called “Mitarashi” mochi balls which are a popular Japanese snack.
They were covered with thick shiny glaze just like “Mitarashi.”
So good!!
I tried not to make too much food for Thanksgiving dinner.
But I did end up with a lot of mashed potatoes (and a few other things).
Here is my leftover makeover project 1.
It’s called potato mochi cakes.
A Japanese snack.
These are super easy to make and so tasty!
The Teriyaki glazed cakes are so addictive!
I couldn’t stop eating!!
I make sushi rolls all the time, but I think this was my first time making “hoso-maki” or the “slim” version of sushi rolls!
For hoso-maki you usually just put one thing, and that is why I ended up with five rolls.
Cucumber. Persimmon. Turmeric tofu. Avocado. Natto.
Supposed to make six.
I already had a plan, for the other one with beets.
I ran out of rice, and it was a tough decision to leave beets out.
Well, next time.
Udon noodles in curry soup with sautéed mushrooms.
Thick chewy Udon noodles always go so well with rich curry soup!
So good.
A picture from this foggy morning.
Onigirazu rice balls.
This is my third time making this type of rice balls.
It’s still a little tricky (I had to re-do the second one) to make, but I think I’m getting better.
I like them because I can see exactly what’s in them.
I made two types this time.
This one has teriyaki tempeh, spinach leaves, and radish salad.
This is the other version.
In this one you will find turmeric tofu and braised Hijiki seaweed and carrots.
This is my third “You & Me Onigiri,” and I have a feeling that you’ll see more in the future!
I made this bento box several months ago.
I loved it, but for some reason I forgot to post it.
I’m glad that I just remember it.
I knew I made an awesome bento box in the spring time (lol).
Ginger okra.
Spicy eggplant
Sesame carrots.
It’s been a while.
Maybe it’s time to make a bento box again.
