I had wanted to start this blog with this eternal question: Is Japanese food healthy? Unfortunately, however, I hadn't been up to such heavy writing, so I had completely changed my mind, and decided to start it with a lighter topic.
このブログは、「日本食は健康にいいか」という永遠の問題で始めたかったのですが、そんな大変な文章を書く気になかなかなれず、結局は考えを変えて、軽い話題で始めることにしました。
So, I took some photos of my lunch today. Leaftovers from last night's supper: Yaki udon.
そういうわけで、今日の昼ご飯の写真を撮りました。昨日の晩御飯の残り、焼きうどんです。
My way of making yaki udon is characterized by the fact that I don't season it when I make it in a frying pan. It's immediately before I have it that I season it: Sprinkle some katsuo bushi (dried bonito shavings) and pour some store-bought dashi concentrate.
私の焼きうどんの作り方の特徴は、フライパンで作る時には味付けをしないこと。味付けをするのは食べる直前です。鰹節を振りかけて、市販の濃縮だしをかけます。
This way, the yaki udon will taste as if it were freshly made the next day.
こうすれば、焼きうどんは翌日も作りたてのように美味しく食べれます。