Well I just wrote the entire post only to lose it all. That sucked.
We are moving this Friday so this week the plan is to just make sure we eat something, anything, at each meal. We had take away on Saturday night so I didn`t cook so I still had the ingredient for hayashi rice left over so I will make that tonight. I plan to make bigger portions tonight and tomorrow and then not cook on Wednesday or Thursday so that I can pack up some of the kitchen.
So our menu for this week is a bit sad. WIll link up to orgjunkie later.
Monday- Hayashi rice (hashed beef, potato, carrot, onion, mushrooms, cherry tomatoes with a tomato demi glaze sauce base sauce)
Tuesday- Creamy tomato pasta with a ton of veggies (carrot, zucchini, onion, garlic root, spinach, capsicum, garlic and tomato sauce with cream cheese mixed through- this idea came from a friend on twitter)
Wednesday- Leftovers
Thursday- Leftovers
Friday- MOVE HOUSE (so hopefully this means we will just eat at the in-laws)
Saturday- Curry? I have no idea! I will cook something!
Last weeks meals were all successful- the gindara was great (done with soy, sake, sugar and toubanjan) and my Japanese cooking is improving (according to my husband!).
Kate from Kate Says Stuff is holding another recipe swap this week and she asked me to share something Japanese. I haven`t made up many Japanese recipes myself and get them all online, from recipe books and my MIL so I thought I would share something that I did make up although it is more of a Japanese fusion style dish but at least it would be easy to do in Australia or anywhere for that matter.
Lulu`s oven baked teriyaki salmon and veggies
This serves 4.
4 pieces of salmon
2-3 leeks
1/2 red onion
1 pack of shitake mushrooms (6-8 mushrooms)
1 pack of erengi mushrooms (3 in the pack usually)
3 piman or 1 green capsicum
Some garlic root (ninniku no me- this is optional)
1/2 cup soy sauce
1/4 cup mirin
1 tsp brown sugar
1. Wash the fish and put it in an oven proof dish
2. Cut up the veggies however you like (I usually cut the onion into 4 quarters, same with the shitake mushrooms and then cut the leeks into inch long pieces and the erengi long ways sliced quite thin. Please note that any mushrooms would be okay with this dish)
3. Chuck the veggies in around the fish.
4. Mix up the sauce and pour over top of the fish and veggies
5. Put in the oven at 180 degrees for 35-30 minutes (the fish I use is quite small- if using larger pieces you might need to cook it for longer)
6. Serve with rice and another side dish (I usually do it with moyashi/mung beans dressed with soy sauce and seasame oil)
I love this dish as it is so simple, easy to make and cook here in Japan but the ingredients are pretty to find anywhere. Plus the fact it only takes one dish and can be done in the oven is great.
No photos sorry. I have never taken one of this dish.
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I am just a twenty something Aussie girl living in Chiba, Japan with my Japanese husband trying to make sense of the crazy Japanese world we live in! We welcomed our first son in December 2009 (Noah) and a second son in January 2011, 2 months premature (Shion). I am working hard at raising them to be confident, bilingual, happy kids!
Good luck with your move this week I hope the boys and the weather co-operate. I love moving it’s so exciting!!!
We’re having a basic menu too as we’re getting a new fridge on Friday and I need to empty the old one!
Ooh might have to ditch my regular grilled salmon and try the baking with veggie rout!! Sounds great! Yay for the move!! Soon we’ll be moving to a new apartment a couple of stops up our line – very exciting!!
Yum, that recipe sounds good and super easy! I’ll definitely have to try it sometime
Yum!! Thanks so much for linking up Lulu
Hope the move goes well, thinking of you!! xox
I will have to try this recipe again – now that I have actual measurements
lol
Good luck with your move on the weekend!
This recipe looks yum – I’ll have to try it!
Thanks for sharing !