What a great recipe (two of my favorites, Andrea Nguyen and Nom Nom Paleo, joined forces for this one). I didn’t even miss the noodles THAT much (I think John might say otherwise, though). I guess what really does it for me with Pho is the broth.
I tinkered with this recipe a bit but the ultimate results were quite good. My beans were not cooked after the recommended 7-8 hours. To fix this, I cooked them under pressure for 20. Other options include boiling on stovetop, soaking ahead, cooking longer.
When in doubt, Just One Cookbook always seems to have the Japanese recipe I’m looking for. I picked up some matsutake mushrooms at the farmer’s market, and was googling around for typical ways to serve it. This rice dish seemed to be a classic preparation, and I trusted JOC would have a good version. John and I both really enjoyed this – you almost steam the mushrooms in the rice cooker, which is a neat preparation. We also used the leftovers to make John’s favorite chicken and rice dish (which might have been a trashy move but was delicious nonetheless).
This turned out well this time! I didn’t have much luck when I tried to make this for chirashi, so was glad I got it much better (if still slightly starchy) on the second try. Lots and lots of rinsing is key.
Just One Cookbook really hasn’t steered us wrong yet. I really liked the idea of finding a pressure cooker recipe for Japanese curry. This used more curry blocks than I’m used to but it turned out nice and thick (we did have a few pieces of cube not break up as well as they should have). I added cauliflower to this but wouldn’t do it again – it broke up too much to really have a purpose here. We made this in the Instant Pot and then simmered it on the stove while I prepared rice.