Anna N

Never allow us to get in the way of delicious breakfast. But please, don’t invite us.

On my list of things to make when I get up the courage to trap yet another can of Spam.

A breakfast experiment. I always wake up optimistic that everything will go right in my day. Nothing can quite blow that away as quickly as a breakfast experiment. But this was tasty enough that I will make another attempt for a little more neatness. Nori and egg rolls with tomato, lettuce, bacon and Kewpie mayo. No rice.

I bet @JoNorvelleWalker will be grass green with envy when she sees this. 😂

That’ll be the day.😂

I can imagine he must have been!

Radish “sashimi” with ponzu dressing, cucumber pickle and tebasaki wings.

Here is a link to the recipe for the cheesy crackers. Recipe.

Nice. The recipe is online for those who might want to try it.

It’s not a cheap roast but by no means the most expensive either. That link doesn’t seem to work let me try another one. Here

Yes I prefer this brand to the other one which is very common. I think it’s Glico.

Kare raisu. See here.

The Japanese took the guesswork out of curry and made it into a simple, fast and economical dish. But if you are accustomed to curries from other cuisines such as Indian, Thai or Burmese you might find the taste and even the consistency challenging. But it does grow on you and millions of Japanese consider it the perfect comfort food. My mise. I decided to go vegetarian with the butter nut squash that I was given yesterday, onions and carrots. At the last minute I decided to add some green beans because they were there staring at me from my crisper drawer. The curry roux. I used three cubes to about 250 ml water on this occasion. Vegetables were briefly sautéed (in batches). Water, sake and curry roux added. Simmered for about 10 minutes. Served over white rice (Kare Raisu). There are lots of recipes on the web and I’m pretty sure you can buy the roux from Amazon.

That is obviously the work of the Lincoln Imp. I should know. I spent a lot of my very early childhood in Lincolnshire. Click.

More Spiced Wafers. I followed @blue_dolphin‘s method and reduced the size of the cookies using approximately 15 g of dough per. I got 47 cookies from my batch. Here .

Bacon and duck egg onigirazu.

Crispy skinned chicken thighs, snow peas, onion salad, and tomatoes dressed with tamari and pickled ginger.

Yup. That is the one I used. Let us know if you make the pickle and what you think of it.

When a friend (@Kerry Beal) brought me a gift of vegetables from the Farmers’ Market, I knew that the corn would have to get my attention first. What to do? What to do? Well, I made Soy Garlic Japanese Street Corn from the Kikkoman site!

This is too good not to share. It is a wonder there was enough left for a photograph. Celery pickled with fish sauce. When you find yourself with more celery than you’ll ever use this is what to do with it. This is a quick pickle so not for long term storage. The recipe suggests a few weeks in the refrigerator. It will never last that long. Here.

My list of suggestions would stretch around the equator and back again and up to the moon and back again. Almost anything must be better than scrapple.😂

The list could become so long… If I were you I would choose two or three dishes that you would like to make and buy the spices for those. I suspect no other cuisine in the world uses as many spices! You might remember I tested 300+ recipes for @Monica Bhide many years ago and my apartment was practically overflowing with spices and all too frequently smelled like an Indian takeout joint.

Chawanmushi with cucumber and turnip pickles.

Ginger pork donburi with pickled celery and onion salad.

I was just about to ask you what the hell happened to the tail. For once I engaged my brain before putting my mouth in gear.