making rice in Japanese clay pot

1-24-2019 Thu. 



 BREAKFAST --- coffee | home baked toast  with homemade jam | grapefruit 
 DINNER ---  rice | sauteed bitter melon | parboiled Chinese greens | baked Japanese sweet potato fries | baked garlic spread on toast 

• oven is busy all day long 
• rice cooked in traditional clay pot, the opposite direction of electric rice cooker 

Kao-fu and glistening rice

3-31-2013 Sun. chilly, rain. 


WEEKEND BREAKFAST --- coffee |  scone | apple | sage bread | Norwegian goat cheese
AFTERNOON-TEATIME ---  tea
DINNER --- sauteed mustard green with minced garlic | simmered kao-fu with bamboo shoots, wood-ear and maitake mushroom | glistening rice | wine 

 

• take time to cook the rice properly in Japanese way: wash for 5 minutes, then souk for an hour. the actual cooking time on stove is shortened to 15 minutes, then rest for 10 minutes.  It makes huge improvement on texture and apperance.

Rice in three ways

4-01-2010 Thu. warm, sunny

BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- green tea | dried fruit
DINNER --- sweet rice cake tempura | seasoned rice dumplings (shao-mai)| steamed rice | caramelized onion and carrots | boiled snow pea leaves with ponzu sauce | red wine

• a gorgeous spring day, flowering trees everywhere.
  

Chili, lamb, and pilaf

2-07-2010 Sun. cold, sunny

WEEKEND BREAKFAST --- coffee | toasted Limpa bread | eggnog | grape fruit | apple
AFTERNOON-TEATIME --- green tea 
DINNER --- fries of Japanese sweet potatoes | sauteed king mushroom, fresh lily bulb petals and smoked tofu | pan-roasted long green chili with rice vinegar sauce | broiled lamb chop with Dijon mustard  | rice pilaf | red wine   

•  Particularly enjoyed a hearty dinner after hours of digging through the deep snow.