いつも洋風な食事だと、やっぱり恋しくなるのは和食！
今夜のおかずはブリ大根とひじきの炒め煮です～。
ひじきは、かえしを作ってるので味付けは文句なし。
あぁ、おふくろの味って感じです。^^
一方、ブリ大根は味付けはよかったけど、煮込みが足らず・・・
（大根が硬かった・・・けど、待ちきれずに食べてしまいました）
明日の朝も残りを食べよう～。
------------
I'm Japanese, so really like Japanese dishes as much as French ones!
Of course, i cannot help tasting Japanese dishes sometimes;
so today, cooked "Buri-daikon" (Boiled yellowtail and radish with soy sauce)
and "Hijiki-no-itameni" (Boiled and stirred seaweed in Japanese style).
"Hijiki" was really good as i prepared "Kaeshi" (Special soy sauce,
containing soy sauce, sweet cooking rice wine, sugar and so on) in advance.
But "Buri-daikon" was not so good...i should have boiled it longer,
to soften radish more...(i couldn't wait till it would be ready...)
Will enjoy them tomorrow morning as well!
今夜のおかずはブリ大根とひじきの炒め煮です～。
ひじきは、かえしを作ってるので味付けは文句なし。
あぁ、おふくろの味って感じです。^^
一方、ブリ大根は味付けはよかったけど、煮込みが足らず・・・
（大根が硬かった・・・けど、待ちきれずに食べてしまいました）
明日の朝も残りを食べよう～。
------------
I'm Japanese, so really like Japanese dishes as much as French ones!
Of course, i cannot help tasting Japanese dishes sometimes;
so today, cooked "Buri-daikon" (Boiled yellowtail and radish with soy sauce)
and "Hijiki-no-itameni" (Boiled and stirred seaweed in Japanese style).
"Hijiki" was really good as i prepared "Kaeshi" (Special soy sauce,
containing soy sauce, sweet cooking rice wine, sugar and so on) in advance.
But "Buri-daikon" was not so good...i should have boiled it longer,
to soften radish more...(i couldn't wait till it would be ready...)
Will enjoy them tomorrow morning as well!