This didn’t strike me as all that different from some of the other ground meat stir fries we’ve made over the year, but we still enjoyed it.
I was never a big meatloaf fan growing up, but I have become one as an adult, so I’m glad to have my mom’s recipe. It’s easy, it holds together well, and it stands up to gravy, etc. There’s some interpretation here from me because my mom’s recipe is on the vague side.
I thought we were going to like these more than we did, but this recipe was a little plain (if perfectly tasty). I ended up stir frying the leftovers with some tofu and spicy sauce to jazz them up. Another Harumi recipe.
We really liked this recipe from the new Nom Nom Paleo cookbook. I’ll say I wish it was a little MORE salt and pepper-y but would totally make again.
My third ramen from scratch! This was fairly doable if you spread the workload out into multiple days. I was impressed with this recipe from “Japanese Soul Cooking.” Note a few different building block recipes are included here (I’ve made both marinated eggs and chashu before but think I give a slight edge to this version).