Bitter melon take #2. We had an Okinawan Chanpuru, a bitter melon stir-fry with tofu, sliced pork belly and egg (loads of protein 😅). Soy sauce and dashi are used for seasoning in this recipe.

I have to admit that while bitter melon is not my enemy, it’s also not my new best friend. As it’s hard to get for me anyway that’s perfectly fine. But if someone would cook it for me I’d eat it. Maybe another way of preparing this would change things somewhat.

Knowing all of that, I had opted for bacon instead of more neutral tasting pork belly and was happy that I had just one bitter melon left (instead of the 1.5 needed per the recipe). We had this dish with rice and (unlike last time) didn’t need any additional seasoning to make it better.

Recipe used:
https://www.justonecookbook.com/goya-champuru/

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I got some bitter melon as I never had that before. As the name implies it’s slightly bitter. I made a salad with it and was convinced my guys would not like it. However it went down much better than expected, especially after we simply mixed it with the rice and added soy sauce (the guys) and mushroom ponzu (me).

There was also juicy baked Shio Koji chicken, fried oyster mushrooms, and spinach with sesame and miso.

Recipes used:
https://www.justonecookbook.com/shio-koji-chicken/
https://www.justonecookbook.com/spinach-with-sesame-miso-sauce/
https://www.justonecookbook.com/bitter-melon-salad/

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I’m not really a fan of kabocha/squash/pumpkin but this little Hokkaido squash (seasoned with soy sauce, black pepper and some salt and) roasted in the oven was very good! It was accompanied by green beans, a piece of fried tofu, rice, miso soup and various options for sauce and furikake.

Recipes used:
https://www.justonecookbook.com/japanese-roasted-kabocha-squash/
https://www.copymethat.com/r/78kyyjwjqb/green-beans-with-garlic-ginger-and-sake/

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The other day I stumbled across a video that showed how to get the bones out of a chicken drumstick relatively easily. As my guys hate meat with bones 🤷🏼 and I prefer the bits with bones because the meat is better, this seemed to be a good compromise to get the meat I like and for them to stop complaining about how cumbersome the bones are… 🙄 So in the end I had some nice flat drumstick meat with skin and decided to bake them in the oven seasoned and slathered with chilli jam. It took hardly any time for the oven thermometer to tell me that the chicken meat had reached the necessary temperature and I gave it another five as the other food items on the hob still needed finishing.

Our sides were Kiriboshi daikon coleslaw with Napa cabbage, mayonnaise and mango mustard; and an utterly delicious Pak Choi/mushroom salad.

All in all this was a success even if the chilli jam chicken didn’t match the Japanese side dishes that well. 😜

Recipes used:
https://www.justonecookbook.com/warm-mushroom-salad-sesame-dressing/
https://kokorocares.com/blogs/recipes/recipe-kiriboshi-daikon-coleslaw

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This meal was extra delicious. We had pan-fried ginger pork belly with Napa cabbage (from justonecookbook.com). In addition I made green asparagus fried in garlic oil and a little blanched spinach in a tangy sesame dressing.

While preparing the vegetables I let the pork belly do its thing in the sauce and the longer it cooked the stickier and better it got 😋

Recipes used:
https://www.justonecookbook.com/pan-fried-ginger-pork-belly/
The sesame dressing was from this recipe:
https://www.justonecookbook.com/warm-mushroom-salad-sesame-dressing/

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It was a mapo tofu type of day. The recipe from Justonecookbook.com is easy and all I needed to add was some green stuff in the shape of finely sliced Napa cabbage. 😋

Recipe used:
https://www.justonecookbook.com/mapo-tofu/

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Here we have:
🥢 Spinach and Cabbage Freeze-Dried Miso soup (from Kokorocares.com)
🥢 Pak Choi in a Gochujang sauce (on a shared plate)
🥢 Pan-fried ginger pork belly
🥢 Kabocha (pumpkin) salad leftovers from Tuesday (it keeps well)
🥢 Japanese rice with Miso Pickled Shiso Seeds (from Kokorocares.com)

This was a lovely meal. The different types of freeze-dried soups from Kokorocares.com are always excellent; the pork belly had browned nicely and despite not looking too great on the photo, it was very yum; Pak Choi is delicious in any what way it’s prepared; and the Shiso seeds gave the plain rice some oomph, if you know what I mean. 😅

Recipes used:
https://www.justonecookbook.com/pan-fried-ginger-pork-belly/
https://www.copymethat.com/r/pEC5hxdY0/pak-choi-in-a-gochujang-sauce/
https://www.justonecookbook.com/kabocha-salad/

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My neighbour gave me a piece of pumpkin. What to do? I’m not really a fan of this vegetable but I thought I could find a recipe at justonecookbook.com and I decided to make a salad. It was pretty straightforward with pumpkin, bacon, cucumber, and Japanese mayonnaise:
https://www.justonecookbook.com/kabocha-salad/
And what can I say it’s a good way to eat pumpkin!

We had this with a wafu pasta dish, ume chicken pasta.

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We are not giving up on spaghetti quite yet. Here we have a Japanese dish, Spaghetti Napolitan. It was well received in this house.

The interesting thing is that it is made with - shock, horror - ketchup. If there was only ketchup I would not like it because it would not go along with my idea of spaghetti in tomato sauce but the combination with other seasonings and sausage, mushrooms and green pepper pieces makes the dish well rounded. And let’s face it, ketchup is simply a seasoned tomato sauce loved by many and not the devil. 😈

Recipe used:
https://www.justonecookbook.com/ketchup-spaghetti-recipe/

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