We had picked up some bulgolgi from the Korean grocery store last week. Annie decided to make some tonight for dinner.
There was way more vegetables than meat in this dish, which was perfectly fine with me. It went quite well with the rice and Korean seaweed.
Aloha, Nate
Kids were eating quesadillas for lunch but I wanted something a little more substantial. We had some musgovian mushrooms in the fridge so I diced that up and sauteed them in some EVOO with s&p and Italian seasoning. Then I beat an egg and scrambled it, mixing the mushrooms in with the egg.
I warmed up a tortilla, laid down some shredded cheese, then spooned on some of the mushroom and egg filling. Folded it into a burrito, and let it heat through.
It was good, but I think it could have used the crunch of an onion or bell pepper.
Aloha, Nate
Went to the Tokushima do-Henkotsu Ramen restaurant yesterday for dinner. It is located in a little mall on Saratoga Avenue near Hwy 280 in west San Jose, right next to the Mitsuwa Marketplace. We’ve eaten here before, but wanted to introduce a friend of ours to this place.
We got there a little after 6 pm – traffic was pretty bad as it was rush hour on Friday – but we were able to find a table. The place is even smaller than Ramen Halu. Lucky we got a table right away because people who came after us had to wait.
Continue reading Tokushima do-Henkotsu Ramen (West San Jose)
Annie made some baked char siu bao last night that are really excellent. We picked up some char siu from the store next to Lion Market on King Rd and Tully. First, cut the char siu into cubes. Dice some onion and sweat it in a frying pan, then add the char siu. Mix in a sauce containing soy sauce, oyster sauce, dark soy sauce, sugar, salt, pepper, and some corn starch as a thickener.
She made a sweet bread dough consisting of flour, bread flour, powdered milk, sugar, yeast, butter, eggs, and water. Brought it together then set it aside to rise. Then she divided the dough up into 50-gram balls.
Continue reading Baked char siu bao