mushroom nuggets with red rice

Inspired by Washoku

All of my Valentine’s Days in the past have been so remarkable I forgot all about them. Tonight, as I sit here taking a break, I realized I have nothing planned tomorrow. Well I do but that’s work-related and who wants to hear about that?

My jowa is traveling to Munich to visit his mother and I am currently left in awe at my seemingly transient perceived narrative of romance. Washoku is here to my rescue (do I need rescuing?). Ah, whatever, Japan and Washoku will always be a priority. Oh yeah, maybe I should revisit Midnight Diner tomorrow.

For now, here’s a very simple recipe for mushroom nuggets and Japanese potato salad.

 Mushroom Nuggets.

I used shimeji mushroom in this recipe. I simply separated them, added in 2 cloves of minced garlic, then just a dash of mushroom sauce (or regular soy sauce) then sprinkled with enough cornstarch (about 2 tablespoons)
+ 1 tbsp baking powder.
Mix until each piece is coated in a sauce. Heat oil in a pan, and deep fry until golden brown.

Japanese Potato Salad

You will need:

You will need:

Potatoes 2 pcs peeled and quartered
carrots 1 pc thinly sliced
cucumber 1 pc thinly sliced
Japanese Mayonnaise 1/3 cup
salt
pepper

Procedure:

  1. Steam potatoes until fork tender. Mash and set aside.
  2. Sprinkle a dash of salt into the thinly sliced carrots and cucumber. Leave for 5 minutes, then gently squeeze out the liquid. Rinse.
  3. In a bowl, combine the mashed potatoes, carrots and cucumber. Add in the Japanese mayonnaise. Mix until well blended. Season with pepper.

For the classic Japanese recipe please head over to Just One Cookbook.

All right, I’ll be square. I should’ve posted this 3 days ago but I got distracted and then I forgot about this and then stuff happened. But do enjoy this very easy dinner.