When I saw the post of Nippon Nin (she is the Ambassador of Japanese family cooking in the US), I knew what my lunch would be… She made a deliciously looking omelet rice, also known as omuraisu. She gives you a detailed recipe.
You need leftovers of rice, eggs, whatever you get in the fridge to stir-fry with the rice. I had bits of pork and a few veggies.
Butter to flavor the omelet and the rice.
That’s it. It’s glossy on the first photo because I painted it with sweet chili sauce.
I had a little rice left as a side dish…
A cup of mizuna, to say I’ve eaten my greens…
Chuka is an old word for Chinese. A short for chuka-ryori (Chinese cuisine in Japan). Well localised Chinese cuisine. Pass it at the sauce gourmande and add season produce, you have this simple dinner.
You can see a few colored leaves, but the trees are still very green, only a few fell. The cold air has been around for 2 in evenings only. So the dramatic color change of Autumn should start this week-end.
Stir-fry. Flavored with oyster sauce, tomato paste and ginger. It contains chicken liver, red onions, dried carrots, chili pepper, chrysanthemum leaves (added after).
Satoimo mochi. (see recipe here) It is served coated with Thai sweet chili sauce.
Gyoza dumplings (bought ready to stir-fry). I eat them dipped in Chinese black vinegar.
Yes, I cheat, I buy ready sometimes. Why not ? But making gyoza is possible. The thing is you need days of 25 hours to make the gyoza + the 2 other dishes. I’ll “gyoze” another day.