|Noodles, eggs and a full tummy|
Which is fabulous because as much as I love the Japanese cookbooks I own I want to know about home cooking. I want to know what real people do when they have bare cupboards or a certain vegetable isn't in season. I want to see recipes based on how real cooks act in their own kitchens. The other thing I absolutely love is going through the recipes by vegetable. Take mizuna, I leaf grown by many UK gardeners and professional growers because it's lovely in salad. Sometimes I think we waste it's potential by not cooking it. Now I have no excuse.
So away from the generalities and onto the specifics. I've been enjoying the hell out of these Curry Marinated Sweet Onions. It's a quick pickle that goes great on sandwiches, burgers, on the side of your plate... it does hate having it's picture taken though. Can't explain that. What I did manage to take a picture of though was this amazing Udon with Thick Egg Soup. Store cupboardy and perfect for lunch. It's simple to make and incredibly satisfying.