The farm had a huge bin, full, of organic edamame. I dug right in, and came home with a generous amount of them. Perfect lunch side, perfect appetizer, perfectly healthy.
The boiled egg press is back out again – this time, I created a star-egg.
The chicken drumstick is baked for today’s lunch – at 325 degrees for 40 minutes. I lightly seasoned with salt and pepper, and baked it in over-proof glassware, uncovered for the last 15 minutes.
Onigiri with yes, okaka filling. 1:1 white and multi-grain rice mix, steamed, and mixed with roasted white sesame seeds, and a tablespoon of unseasoned katsuobushi flakes. All wrapped together with nori.
I have ground turkey calling to be cooked this evening… perhaps meatballs, mini-burgers, or maybe mabo nasu (eggplant) or tofu… or even soboro, which is seasoned and cooked ground turkey that can be served over rice as a topping. I use soy sauce, mirin, minced ginger, a little minced garlic, and a little miso, and simmer the whole mixture until the turkey absorbs all the flavors.
I’ll have to contemplate the menu once the girls go to bed…