Tonight’s dinner is rice cooker bulgogi and onions. On top of rice of course.

Shaved steak marinated in a bulgogi sauce which was shoyu, a little bit of oyster sauce, sweet chili sauce, garlic, ginger, and a little bit of water. And I just let that sit in a Ziploc bag until it’s nice and happy.

Wash two cups of rice, put in almost enough water so maybe a couple of milliliters below the index finger line. Slice and onion very thinly and put that on top of the rice with the water. Do not mix.

Then put the meat on top.

Then into the rice cooker and hit the cook button.

Finish with green onions and a drizzle or sesame seed oil. And salt and pepper if you still need it.

Late Lunch: Rabokki
tteokbokki, noodles, tempura gobo fish cake, quail eggs, green onions and gochujang sauce.

One of my favorite foods but it takes a while to assemble so I don’t need it as often as I like. I also need to get the right kind of fish cake because I love the fish cake that I’m eating today but the thinner fish cake that comes in sheets would be better for this kind of thing.

Tonight’s dinner is something quick… Roasted ginger chicken and shoyu noodles

Beef Hekka

Normally this is with rice noodles but I didn’t want noodles tonight so it’s going to be over rice. You can make whatever protein you want with this. I just did beef this time because I had it. Traditionally it’s chicken but people use whatever they like.

1/2 lb Thinly sliced beef
3/4 lb Cubed extra firm tofu… Drain well.
Sliced sweet onions … One medium
Sliced or minced green onions … Quarter of a cup. More if you want.
Bean sprouts … Maybe one cup
Sliced bamboo shoots … One small can
4 T Shoyu
4 T Dark shoyu
2 T Ginger … Less if you don’t like it
1 T Garlic
Minced chili peppers to heat level you (optional)
About 2 tablespoons of sugar
Cornstarch slurry to thicken after

Brown / char the meat and the Sweet onions.
Add ginger, garlic, salt, pepper, and minced chilies if you want to use those. Incorporate fully.
Toss in the tofu and mix thoroughly.
Put the bean sprouts, bamboo shoots, minced green  onions on top But do not stir in.
Add both types of shoyu and the sugar.
Cover it and let it simmer for 5 minutes.
After the bean sprouts are wilted, stir everything in thoroughly. If there is a lot of liquid, add in the cornstarch slurry in a dribble and stir as you go to thicken.

Traditionally you would have made rice noodles for this and then toss them in but that’s a lot and I didn’t want to do that so I just did regular rice. I do like it with rice noodles but it usually requires a bigger pot

If you do add rice noodles then you actually have to increase the liquids in the recipe because they are going to soak everything up. And you will want to mostly cook the noodles and then let that drain thoroughly before adding them in. You would add them in under the bean sprouts. And then the rest of the steps are the same.

Tonight’s dinner: beef shoyu noodles.

Tonight’s dinner: shoyu chicken and rice.

Tonight’s dinner: Chinese style sweet sour spare ribs and of course, rice.

Recipe is easy… You can either do it on the stove for an hour or the instapot for about 20 minutes.

1 and 1/2 to 2 lb of pork cut up into pieces. Not too small.

One bag baby carrots

Half a pound of daikon cut into chunks if you can find daikon.

One cup water

One cup brown sugar

One cup shoyu (soy sauce)

One cup white vinegar

Half to 1 tbsp salt

2 tbsp black pepper

a couple of cloves of garlic smashed into pieces… Or a tablespoon or two of garlic powder or garlic in a jar

two tablespoons minced ginger if you have it.

Throw it all in to the pot and let it go do its thing.

Serve with rice or the starch of your choice.

Tonight’s dinner: Pan fried snapper, purple rice, Japanese style pickled  cucumbers.

Tonight’s dinner is hamburger curry and rice.

This is Japanese S&B golden curry.