Tonight's supper was salmon don (short for donburi, a large rice bowl) that I made quickly, plus clear soup, simmered kiriboshi daikon, and leftovers.
今日の夕飯は、私がサッと作ったサーモン丼、お澄まし、切り干し大根の煮物、残り物でした。
I made the vinegared rice from leftover rice. The donburi contains vinegared rice, sliced onion, kanikama (fake crabmeat sticks), atsuyaki tamago, slices of salmon sashimi, and some wasabi at the center. I sprinkled soy sauce and lemon juice.
酢飯は残りご飯から作りました。丼（どんぶり）には、酢飯、オニオンスライス、かにかま、厚焼き玉子、サーモンの刺身、そして中央にわさびが乗っています。しょう油とレモン果汁をかけました。
Shown above was my son's portion. My portion was much smaller, because I'm on a diet.
写真のは息子の分です。私はダイエットをしてるので、私の分はずっと少ないです。
Beautiful rice bowl, Hiroyuki! Strangely I'm not a fan of salmon (unless it's wild, but even than I prefer a humble mackerel ;-) ) but I would love to have it with salmon eggs instead maybe? The beautiful orange would still be there.
ReplyDeleteSissi: Ikura don? That would be much more expensive than salmon don!
ReplyDeleteSalmon and ikura don is my favourite! What kind of beer would you recommend to go with it?
ReplyDeleteYSC: Sorry, I can only say that any type or brand of beer will do. Ask your question to any Japanese, and they will give you a similar answer. Questions like yours would never occur to an average Japanese. Any kind of alcohol, sake, beer, shochu, wine, etc. will go with Japanese cuisine.
ReplyDelete常に食べ物をすれば残り物ます。一度すべて食べるには船が呼んで翌日に食べるには少ない量なので、別の料理を作ることになると思います。私も残った食べ物をcreativeに再調理して夕飯を食べたいと思います。ポストありがとうございます。笑
ReplyDeletelalalasophie: コメント、有難うございます。貴女のブログを拝見しました。弟さんと同居を始めたそうで、残り物が減ってよかったですね（笑）
ReplyDeleteThat's so interesting! I've actually found that in general, Asian beer goes with Asian food and tastes better in combination :)
ReplyDeletebtw, I'm curious to know if you have a favourite Japanese beer.
YSC: I'm not familiar with Asian, American, or European beer.
ReplyDeletePremium Malt's by Suntory, but the brand I buy is almost always Nodogoshi Nama by Kirin (sad). (It's not a beer but a third-category beer.)