Oden with Japanese vegetables

Oden

Ingredients:

I packet, Oden soup mix by S&B ("oden no moto")
4 cups water
I bag, frozen japanese vegetables by Shirakiki
I pack, frozen fish cake ("chikua")cut on half diagonally
I pack, frozen fried bean curd ("abura age") each cut in half to make a pouch
I pack, shirataki yam noodles
Toothpicks

Instructions:

1. Boil a cup of water in small saucepan. Add tofu pouches and simmer for a minute or two. Strain and let cool.

2. Stuff each tofu pouch with shirataki and close off by lacing a toothpick through top.

3. Boil 4 cups water in large saucepan or wok.

4. Add oden soup mix.

5. Add frozen items and bring to a boil.

6. Add tofu pouches.

7. Lower heat and simmer for 20 min.

8. Serve warm with liquid.

*i like to add leftover boiled eggs when I can.

Clare and Don's Beach House

Fish tacos with rice & beans

My Aunt Pug took us to a great place called Clare And Don's Beach Shack in Falls Church, VA.

Fried Pickles (and my canned Corona)

We shared the fried pickles appetizer. My main entree was their Fish Tacos. $11.95. It's their most popular dish? And I can taste why! I cleaned the plate.

Outdoor seating area

The atmosphere was really cool.  There was a live band singing cover songs we could sing along with.  It really felt like we were at the beach...in the middle of Falls Church, VA!

-Ereina

Fish Sandwich At Martin's Grill

a tasty alternative to my favorite #16 filet o' fish meal at McDonald's at Martin's Grill, Charlottesville

Good-bye Aunt Lisa

My mom called me today to tell me that her Aunt Lisa passed away.

I think I had met her one time when I went to Hawaii in 1996.  I'll have to dig out a photo and ask my mom.

This is a photo of her on her wedding day in 1953:

Tokyo, January 1953

The little girl in the front of Aunt Lisa is my auntie Reiko (my mom's older sister).  The woman peeking from behind is my grandmother Misa.  The little boy is my uncle Koichi (my mom's older brother).  Mom is not born yet.  The three ladies in kimonos are Aunt Lisa's Aunts.  Her mother passed away at a young age.

My mother recently sent this photo to my aunt in Japan.  She remembers this day clearly.  We cannot tell this, because the photo is in black and white, but her dress is actually mint green.  It was sewn by my grandmother.

She remembers when she left for America with her new husband Uncle Jody. She was wearing a beautiful winter white coat.  Her fingernails were painted red, and she wore two diamond rings.  Mom says this photo does not display her real beauty.  Back in those days, no one dressed as flashy as her.  She drove a hardtop bright blue Cadillac like the one my father had.

The store behind them was called the Sasaki Shop, named after our family name.  It sold jackets and other goods to the American military stationed in the area.

Rest in Peace, Aunt Lisa.  You are unforgettable!

-Ereina

Bacon & Potato Soup

 

Today's lunch is a modified version of Delicious Ham & Potato Soup from Allrecipes.com

My version was delicious!  I served with a side of fresh french baguette slices.

Ingredients
3 1/2 cups peeled and diced organic yellow potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3 slices bacon sliced into small pieces
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk (I used a mix of skim milk & half-half for convenience)
shredded cheddar cheese for topping

Directions
1.Combine the potatoes, celery, onion, bacon and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through.
4.Serve immediately.  Garnish with cheddar cheese.

Ochazuke with Salted Salmon Flakes

When I do not know what to do for dinner, I use leftover cooked rice saved in the freezer.

One simple meal is leftover rice topped with hot water and packaged Nagatanien - Nori Chazuke (rice soup seaweed seasoning) 0.85 Oz. .  For an extra special treat, I add salted salmon flakes on top.

I buy my Japanese items and fish locally at Seafood at West Main in Charlottesville, Virginia.

All of my girls love this dish.