It was back to “normal work” after having spent almost a week on a holiday in Iwate Prefecture and been busy back home with clearing up a backload of work!
My organism needing a rest for all last week’s eating and eating, my beto was comparativeley light.
The Missus prepared plain steamed rice she seasoned with black roasted sesame seeds, sweet umbsohi and home-pickled cucumber and ginger.
That was for the rice.
Now for the accompaniment.
For once I’ll start with eggs.
The Missus prepared this tamagoyaki/Japanese omelette in a novel manner.
She took some okra, slice some of them thin and grated the other.
The sliced okra made for crunchy bits inside the tamagoyaki while providing a nice design. The grated okra gave a fluffy feeling and appearance to the whole.
A very interesting idea!
She then inserted sauteed slices of renkon/lotus roots and goya with a couple of Shizuoka-grown Ameera Rubbins Pearl Tomatoes.
Then she introduced a couple of deep-fried slices of pork fillets interspered with celeri leaves. Good colour and great balance!
To end it up I was given some beans salad added with hijiki/sweet seaweed and some leafy sprouts.
White (they are green, actually!) grapes and sliced nashi pear for dessert.
Plenty and tasty for the day!
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