Mr. Tess wanted some beef! I had a nice big sirloin in the freezer, and an amazing Japanese recipe. I encourage you to try this recipe. If you plan ahead to marinate the steaks, and plan to have leftover cold rice, this meal goes together very quickly. The stir-fried rice which accompanies the steak sounds very plain, but don’t be deceived by its simplicity. A bit of butter, some onion and garlic, minced shiso, and a shake of pepper and tamari are magically flavorful. The salad was dressed with “that delicious Japanese dressing.” This is a most excellent meal.
There was too much marinade
left over to just throw out.
(It can be reused 2 or 3 times,
as long as it’s not too juicy.
Some sources indicate
it can then be used in soup,
though I have not tried that.)
there was only
that one steak in my freezer.
And I didn’t want to eat so much steak, two days in a row.
Actually, there are several packages in the freezer because apparently I really plan to make the tonkatsu.
Ok, there is a lot of stuff in the freezer, and that’s why I didn’t buy more steak.
A few weeks ago, Mr. Tess made some luscious bacon-lettuce-tomato sandwiches; he put 1/2 pound of bacon into the freezer because we don’t need to eat that much bacon. Last Sunday, he wanted to make B-L-Ts again. I emptied the contents of the freezer to find the bacon. Found none! He went off to buy more bacon, and again froze the extra. A few days later, I was searching the freezer for the container of dashi I’d seen in there, and what did I find
but the missing bacon, on the door-shelf,
so it would be easy to find.
So, on a mission to use what’s in the freezer, I thawed a package of pork loin while I searched my books and the internet for a recipe for miso marinated pork. Apparently this is not common. I saw some menu listings from restaurants in far-flong places, a few pictures, and, finally a couple of recipes. I marinated the pork, pan-fried it, and served it with soba with dipping sauce and green beans in black sesame dressing.
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