Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
It must be the first this year that I requested a bento on a Saturday! Usually I have time to come for lunch (I work on Saturdays), but not this time as I had a lot to catch up with after our (short) summer holidays!
Usually the Missus prepare curry or stew on Saturdays. Accordingly she steamed rice mixed with mild curry paste and finely chopped red and green pimento. On top of a generous portion she placed “tonkatsu/pork schnitzels. She always makes plenty of them as they freeze well. She brushed them with “katsu tare/bulldog sauce” and added some cress for the greens.
The salad was a bit unusual: slightly boiled “renkon/lotus roots” salad with “Tobikko/Flying fish roe”, a half boiled egg, cherry tomatoes and plenty of mini cress. Hearty and well-balanced, I must admit!
SHIZUOKA GOURMET 
Great!
Don’t be afraid of spicing it up!
Robert-Gilles
LikeLike
I tried it as instructed and it tastes pretty good with mayo. Thanks for the recipe!
LikeLike
I shall do that sometime this coming week and will let you know how it went. Thank you for the recipe!
And yes, sliced lotus roots are very pretty. I remember using them for food art in elementary school. So fun~
LikeLike
Very simple indeed!
Peel lotus roots and slice them to your liking.
Wash them and boil them just long enough so that they loose their astringency but stay crispy. Let cool and take off excess water.
Mix them with a dressing of your liking with the flying fish roe.
That’s it!
It does make for nice decoration!
Unfortunately, the Missus who is Japanese does not blog…
LikeLike
Neat! Tell me how the lotus roots with flying fish roe goes. I can get the ingredients here and I would LOVE to try that. One of my favorite soups is lotus root with pork ribs.
I’ve been meaning to ask. Does your Missus blog too? =)
LikeLike