A last minute decision to prepare rice for Takoyaki's lunch today (prepared last night). Half the rice is mixed with Korean style myulchi (sweet stirfried dried anchovies) and the other half is mixed with pork floss. The seasoned seaweed is wakame or 裙带菜 mixed with garlic, spring onions, sushi vinegar, soy sauce and sesame seeds. I make it in a big batch and keep in boxes in the fridge to have with meals, ditto for myulchi, which the kids like a lot.
I learnt how to make the myulchi from Maangchi.
Roast Meat will be just be having some leftover cold udon with salmon flakes and grapes. The noodle sauce is packed in a separate bottle.
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