November 20, 2012

Kinpira Gobo/きんぴらごぼう

I made kinpira gobo as part of supper tonight.

1 gobo
1/2 large carrot

45 ml soy sauce
15 ml sugar
(or 45 ml mirin)
1 chili pepper
Sesame oil for stir-frying
Sesame seeds

今日の夕飯にはきんぴらごぼうを作りました。

ごぼう 1本
にんじん 大 1/2本
しょう油 45 ml
砂糖 15 ml
(またはみりん 45 ml)
唐辛子 1本
炒めるためのごま油
ごま

(I didn't add a chili pepper and I left out sesame seeds.)
(唐辛子は入れず、ごまも省略しました。)

Tonight's supper was temaki zushi (hand-rolled sushi).  I made su-meshi (vinegared rice), using leftover frozen rice.
Ingredients were cheap albacore tuna, canned tuna, atsuyaki tamago (thick rolled omelet), fake crab meat.
今日の夕飯は手巻き寿司にしました。酢飯は残りの冷凍ご飯で作りました。
具は安いびんちょうまぐろ、ツナ缶、厚焼き玉子、かにかまです。 

2 comments:

  1. That has been almost the exact dinner at our house a few times in the past couple of years! My wife discovered a kinpira recipe from a JMSDF family website that called for celery instead of gobo, and I think we went through a few pounds of it before we got tired of it!

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  2. Ruminating Roy: Kinpira celery sounds interesting. I hope I can try it some day. The problem is that my children are not fond of celery...

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