DINNER --- soy braised short ribs with kao-fu | simmered kabucha | pan-fried shishito | rice
- sparse but deep flavor
Thursday, September 19, 2019
kao-fu, kabucha and shishito
9-19-2019 Thu.
DINNER --- soy braised short ribs with kao-fu | simmered kabucha | pan-fried shishito | rice
DINNER --- soy braised short ribs with kao-fu | simmered kabucha | pan-fried shishito | rice
Labels:
japanese cooking
Blog Archive
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2019
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September
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- kimchi noodle bowl
- land of future with trees and stones
- matsutake, procini, saffron found at Community Table
- shucking oysters
- fried rice with soy bean, bean curd, shiitake, and...
- Chinese homey food
- different shades of red
- duck and etc.
- in the mood for mediterranean food
- blue crabs
- matcha cake
- kao-fu, kabucha and shishito
- steamed dumplings
- fried rice with eight ingredients
- kao-fu
- huevos rancheros as dinner
- mid-autumn harvest moon
- careless tapas at Barcelona wine bar
- asparagus and cauliflower
- teriyaki eel and king mushroom
- three peppers for pasta
- avocado toast
- Korean style short ribs
- Glenstone revisit
- Shanghai special
- simmered daikon soup
- steamed egg custard
- chilled tomato soup with burrata
- a plate of fresh vegetables
- over embers at Leña
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September
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