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 When
I was at the market recently I bought more than the
takuan mentioned in box 110.
I also saw some neat-looking mushrooms, thought "Let's
see what I can make with those," and bought a chunk.
I found in one of my Japanese cookbooks a recipe for
obimake enoki, which in
English is bacon-wrapped enoki mushroom clusters. I
had to learn how to broil to make them - hey, I did
say on the front page that I never learned anything
about cooking when I was growing up! - but the results
were quite nice, pretty and tasty. The next time I make
them I'll use bigger mushroom clusters and bacon that's
less fatty.
Oh, and then there's shrimp yakiudon
made with lo mein noodles, edamame,
and tangelo segments.
Wanna talk
about it?
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