This has been my go-to method lately when I need a quick, Asian-ish salmon for a main or Japanese breakfast. Continue reading
Monthly Archives: October 2017
This is probably my favorite breakfast, and I finally made it at home for once! Thanks, homemade Japanese pickles, for inspiring me to do so. This is more a meal that you assemble than make, particularly if you have leftover miso soup hanging around.
My sister got us a Japanese pickling class for my birthday. It was so fun! We made three different types of pickles in the class, and I’m listing all of these recipes here.
I could eat this once a week and be happy. Such a great poke recipe (and the sushi grade salmon we picked up from H-Mart was really good quality, so that was a bonus). I added a little sesame oil because it felt “missing”. We had this with salad with ginger dressing, and miso soup (I added mushrooms and spinach this time).
I brought this to a brunch party and it was a big hit. Didn’t get a photo, but it’s quite pretty. I doubled this for a crowd.
They had fresh lima beans at the market this week, and I stumbled on this recipe by chance. It worked out particularly well because I had just made something else with pumpkin seeds and had them on hand. I may try to adapt this to other vegetables (particularly thinking brussels sprouts would be a fun Thanksgiving side).