Oooh, this was so good! 😋 I used a curry udon soup recipe from the justonecookbook.com website to make this and it was easily one of the best Japanese style noodle soups we ever had.

All that’s in there is onion, meat of my choice (bacon! 😅), sake, dashi broth, curry cubes, soy sauce, udon noodles and a garnish of spring onions and shichimi togarashi. Even my son who normally prefers drier noodle dishes was loving it.

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Lunch was a bit chaotic with me discovering more things in the fridge that needed to be used up than anticipated. 😅

I served:
🥢 rice with soybeans and a sour Japanese plum on top
🥢 blanched green asparagus next to soy mince that I soaked and boiled in leftover chashu marinade
🥢 kimchi
🥢 mirin pickles (cucumber and may turnip)
🥢 a “shiitake steak” with garlic and a balsamic glaze
🥢 fried pak choi
🥢 mapo dofu for the guys
🥢 miso soup

The most interesting item was the Japanese plum, none of us ever had a whole one. They are sour and slightly salty. I warned them but my guys ate them whole and at least one of them pulled a face (despite eating various pieces of “Toxic Waste” last night that were a lot stronger). 🤣 I bit off small segments and had them with rice and quite liked them that way.

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Before and after. This looks very similar to yesterday but this is a dish with cubed tofu and Japanese hayashi sauce (demi-glace) and not curry. Since I like my little additions, marinated bamboo, tororo konbu (a kind of seaweed), toasted sesame seeds and spicy shichimi togarashi found their way onto my plate too. The little white specks in the sauce are caused by a tablespoon of wheat bran that I’m trying to use up.

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Very beige food today, I should have added some chopped spring onion. 🙃 But it was very yummy, the deep-fried tofu with shichimi togarashi was very good. Other than that we have Japanese curry, some daikon pickle thing (shop bought), rice and batter bits.

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Potato salad, yesterday with a Bratwurst, today with cod fillets. Perfect summer food.

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