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Okay, I lied a little… this nabemono (Japanese hot pot) was made on Girl’s Day (Hina-matsuri), but that’s really the only thing about it that makes it a “Girl’s Day nabemono”. It was still very delicious!

I used chicken thighs, maitake (hen-of-the-woods mushroom), egg dumplings, pollack dumplings, taro, konnyaku (devil’s tongue jelly), gobo (burdock root), negi (Welsh onion) and hakusai (Napa cabbage). For the broth, I used 3/4c mirin, 3/4c of shoyu and an unmeasured amount of sake

This made a ton of food and only took about 45 minutes from start to finish. いただきます！

The “Cooking With Dog” series on YouTube is perhaps my favorite Japanese cooking series in English. This bento episode, although a bit ambitious, is pretty awesome. Check out all the videos! It’s hosted by a dog named Francis!

This got me thinking… I should start posting my bento pics here as well. Those little sausage octopus look adorable and awesome.

This is typically my breakfast, but I was hungry for breakfast when I got home from work today. 

Salt-broiled salmon with pickled ginger, steamed broccoli stalks tossed with goma dare and toasted sesame seeds, shiro miso with tofu and scallion and brown rice – simple and delicious!

Okay, so this is incredibly tasty and easy to make. I make it so often that I forget what an essential part of my meals this is. Simply put, salmon shio-yaki (lit. salmon salt grilled) is a fillet of salmon with the skin liberally salted and broiled on high heat. This makes a very tender, versatile meal that keeps well for bentos or onigiri. I’m using fresh wild sockeye salmon here, but you can use any fish you want. I’ve used saba, halibut, cod, sanma, smelt… it’s all delicious.
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