On days that I need to cook but am not in the mood to prepare and cook each individual dish in a typical Chinese meal of rice and side dishes, the Japanese hotpot is a lifesaver. So is the Korean kimchi chigae. Just throw all the ingredients in, starting with what takes longest to cook first all the way to what cooks in an instant. No marinating required. Shiok.
Our dinner last night was Jap hotpot (not steamboat, I cooked everything in the kitchen in the pot before serving the whole pot at the table). Leftovers were just right for today's bento.
 |
| Leftover miso stew bento for Takoyaki |
Anti-clockwise from bottom - rice with furikake, leftover miso-chicken-carrot-cabbage-straw mushiroom stew and kimchi + kiwifruit. Eh what's the kimchi doing in this meal.
No comments:
Post a Comment