Katsudon made with leftovers.

Katsudon Bento

Sauté onions then add a cup dashi stock soy sauce, mirin and sugar. 

Add left over tonkatsu and then beaten eggs. 

The katsudon should still be a bit runny. Mine was a little over cooked. 

Tonkatsu

Tonkatsu dinner with stir fried vegetables. 

Oyster mushrooms and napa cabbage miso shiru. 

The stir fry. 

Just stir frying some vegetables in my refrigerator. Flavored with some salt and dashi stock and soy sauce. 

Miso soup with oyster mushroom and napa and green onion. 

Getting the tonkatsu ready. 

Trimming the fat. Light scoring of the pork cutlet and seasoned with salt and white pepper. 

Coat with flour. 

Dip in egg batter then panko. 

Deep fry at 180 until golden brown turning  over a couple times during cooking. 

I had enough left to make a bento for my next meal. 

Puttanesca

Quick and easy with everything from my pantry.

This is easy to make and oh so easy. 

All you need. 

2 Cloves of garlic

1 Tsp Red chile flakes

1 Tin of anchovies

1 Can of diced tomatoes

2 Tbl cappers 

Basil leafs

Start by sautéing anchovies with the oil in the tin. Add diced garlic and chile flakes. Break up the anchovies. Add rinsed cappers and drained olives. 

Add tomatoes. 

Let simmer while preparing the spaghetti noodles. Half a 1 pound box is enough for these proportions. Combine once noodles are finished. Top with diced basil leafs. 

Enough lift over for lunch the next day. Taste even better, I eat it at room temperature. 

Oyakodon

Pad ba Mee ish

Today I tried my hand at some pad ba mee. 

Start with meat prep. 

Started with bite sized chicken pieces and tossed in potato starch.

Vegi prep. 

Blanching vegetables for just under a minute.

Cooking noodles. Boiling / frying. 

I forgot about the egg and chicken. I browned the chicken in a pan with garlic ginger and red chile flakes. Add vegetables, salt, shrimp paste, fish sauce, oyster sauce, soy sauce, pepper. Add noodles. Add eggs towards the end. 

Stir Fry Veggies.

A simple stir fry for lunch along with miso shiru and rice. Putting aside enough for dinner. 

Ten Zaru

Using leftover tempura I had frozen I put together Ten Zaru for lunch.

Not as good as fresh tempura but pretty good. 

Baby bok choy and fried tofu

Time for lunch. 

Start by sautéing some garlic, ginger and chile flakes. Add fried tofu and one baby bok choy that's been cut up. Simmer in a cup of dashi stock with a table spoon of soy sauce and mirin. Simmer to reduce liquid and cook the tofu. Add a teaspoon of cornstarch if you wish to thicken. I have enough for a small portion with lunch and enough to save for dinner. 

Chicken Cashew

Today I decided to try my hand at some chicken cashew. 

Starting with some prep work. 

Marinating half a chicken breast that has been cut into bite size pieces. A couple  teaspoons of corn starch and a teaspoon of rice vinegar. About 15 minutes.  

Sauce

1 tbl. Oyster sauce.

1 tea. Soy sauce. 

3 tbl. Water

1/2 tea. Sugar. 

1/2 tea. Sake. 

1/4 tea sesame oil. 

Salt pepper to taste.

Whisk ingredients together. 

Vegetable prep

1/4 onion

Garlic clove

About a teaspoon or two of ginger

1 green onion

1/2 poblano pepper

Browning some chicken in my new frying pan. 

Remove chicken from pan and set aside to cook vegetables. 

After giving the vegetables a chance to sauté bring the chicken back to the pan and add the sauce along with a handful of cashews. Finish cooking the chicken and let the sauce reduce. 

I added some Thai basil at the end and its ready to serve.