Tuesday, September 15, 2009


For dinner: Baked tofu, steamed spinach and steamed rounds of satsumaimio (Japanese sweet potato), a simple salad with a dressing of olive oil, apple cider vinegar, and grated carrot, rice with Korean olive-oil roasted nori.

For the baked tofu; I combined 1/4 cup of shoyu, 1/4 cup of mirin, and liberal ginger gratings, marinaded one sliced up 20 oz block of tofu, sprinkled with black sesame seeds, and baked in oven at 375 degrees for 25 minutes. Paku paku!

Evening jams

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