Only natural sweetness here.
2 tablespoons milk
A dash of salt and pepper
¼ small onion, chopped finely
1 generous handful fresh spinach, thoroughly cleaned and chopped
Butter for sautéing
1. Whisk eggs, milk, salt and pepper together in a small bowl.
2. In a small frying pan, sauté the onion in melted butter until translucent.
3. Add the spinach to the butter until thoroughly wilted.
4. Add the spinach-onion mixture to the eggs and gently combine.
5. Grease the pan again with butter. Add the egg mixture. Do not touch the egg until the bottom has thoroughly set.
6. Once able, attempt to flip the egg mixture as you would a pancake or flapjack. If that is not possible, use a spatula or other cooking instrument and divide it down the middle, flipping one semi-circle at a time.
7. Once cooked through, set aside on a plate to let it cool slightly. If you wish, you can cut the omelet into squares, diamonds, or other shapes.
Sweet Potato and Chestnut Rice
サツマイモと栗ご飯Satsumaimo to Kuri Gohan
Sweet potatoes and chestnuts are a classic autumn combination. The natural sweetness makes this dish almost a dessert. Edible chestnut trees grow throughout Japan, and are historically believed to be the work of cultivation dating back over 5,000 years. In ancient days, chestnuts were used in religious or ritual ceremonies, and during the Warring States Period (1467-1603 C.E.), they were particularly important as a nutritious preserved food. Large varieties were given the name Kachian (Kachi Chestnut). The word kachi, or katsu, is a homonym for victory, so the nut then took on significance for the warrior class as a representation of strength and a morale booster. (Serves 3-4)
1 cup uncooked short-grain white rice
1 ½ cups water
½ cup cooked and peeled chestnuts
½ small Japanese sweet potato, peeled and chopped small
1 tablespoon sesame seeds (black or white; optional)
A dash of salt
Small saucepan + lid
1. In a saucepan, rinse the rice a few times through with water to remove surface starches and prevent clumping, yielding a clean, fresh taste. Drain. Add 1 ½ cups water, chestnuts, and sweet potato, and cover with lid.
2. Bring the rice mixture to a boil, and then reduce heat to a simmer. Cook 30 minutes or until rice is tender and the surface is matte. Flush and serve, topped with sesame seeds (if desired).
Use those long lasting root vegetables to make this tasty soup.
Kinpira celery root? I would have never thought so until a Japanese friend shared it with me.
Not having azuki on hand, I decided to make red beans anyways – just not the traditional kind. Instead, we have what I call Christmas Beans and Rice.