When do you really need some home-comfort food? When you are flying!
If you have flown anywhere in this century, you know that food in sardine-class, if you are lucky, is a tiny bag of flavorless pretzles. My solution was to bring something I knew would taste good. (This recipe is also great for a quick, easy, and spicy meal at home.)
Something to make me forget the security (have you been wanded?), the hurry-up to wait (have you heard that you’re supposed to get to the airport 2 hours or more before your two hour flight?), the air pressure changes during take-offs and landings (my eardrums feel as though they will burst and I can’t hear for days!)…
Buta no Shogayaki is ginger-flavored pan-fried pork: thinly sliced pork loin, green onions and bean sprouts with ginger and soy sauce. This time I added 2 cloves of minced garlic and 1 teaspoon of toban jiang (Japanese chile bean sauce) to the marinade, and a little sugar to the the water to deglaze the pan. The recipe make 3 servings, so there was one for dinner, one for work-lunch, and one for traveling (which started the day frozen). Funny how you cannot take a bottle of plain water with you, but food spiced with garlic, chile bean sauce, and ginger is not too potent.
Naples, Florida Sunset
|⇐ Previous Post||Next Post ⇒|
|Iwashi Gohan||Welcome to Florida!|