The bamboo shoot season is over, and the last recipe is bamboo shoot, pork, and kale gapao rice
I saw the last bamboo shoots of the season at the greengrocer.
That was two weeks ago, and when I checked the origin to see where they were from, they were from Ishikawa Prefecture.
This year, too, I enjoyed bamboo shoot dishes in Japanese, Chinese, and Thai styles with bamboo shoots sent by a friend from my hometown,and I froze the rest to enjoy in a few months.
One day, thinking it would be a shame to have the same bamboo shoot dishes every year, I made two dishes and both were excellent.
The hit of this season's bamboo shoot season is definitely bamboo shoot, pork, and kale gapao rice!I decided.
I had bamboo shoots, pork, and Carino kale, but I didn't just make it up on the spot; I had thought of it two or three days ago and 'air-cooked' it in my head.
(The idea was that it would definitely be delicious if I made a bamboo shoot dish using a recipe for kale and minced meat gapao rice.) I still have plenty of basil sauce in the freezer that I made with sweet basil I got in bulk from a friend in early autumn, and I wanted to use that.
It's decided!
Gapao riceEven if I don't call itBasil stir-fry over riceorBamboo shoot, pork, and kale genovesewould be fine, but isn't it easy to understand? Given its current level of recognition in Japan.
I'm not using holy basil, but well, let's just call it gapao.
One soup and one rice bowl is also good!
Basically, home cooking. The good thing about home cooking is that you can make menus that use plenty of vegetables.
Even for a lunch of one soup and one rice bowl, I want to use as many ingredients as possible.
Lunch with such a one soup and one rice bowl.
Jerusalem artichoke included! Spicy fat-burning soup
Since it's two dishes, the soup is a recipe with lots of vegetables.
Bamboo shoot, pork (or chicken), and kale gapao rice
Kale, which seems to have fully gained citizenship over the past few years
You can now buy it at supermarkets
Most of it is Carino kale, and I occasionally see purple Carino kale too
Kale = green juice?
Now, the arrangements are endless, from salads to quickly sautéed side dishes
At home, it's indispensable for the meals of my grandsons, who are here three days a week, andI also freeze it.
What is indispensable for gapao rice isgarlic and chili peppers!
Tube-style minced garlicis fine, andgarlic powderis also fine, andmincing garlicis of course fine too. That's something you should decide based on the TPO.
As for chili peppers,Korean chili powder, ichimi, or dried chili peppers,if you like,doubanjiang is also fine.
Butthere is also the option of buying domestic fresh chili peppers in bulk when they are in season and freezing them.And
crushing the garlic and frozen chili peppers with a mortar and pestle.It's a thrill to feel, 'Ah, I'm cooking,' and that self-satisfaction is part of the real pleasure.
you can put them on a cutting board, find a stone that's just right, and pound them.
The stone on the top right is one my third daughter got about 30 years ago.
Cooking is free and the best improvisation; a recipe is just an outline, and if you grasp the essence of that recipe, the rest is a one-man show for the cook! A real live feeling!
That might be why, even after continuing to cook at home for nearly half a century, I still want to go further.
I top two-minute polished brown rice with pink pepper.
I keep some raw kale aside for topping.
It doesn't take much cooking time either.
Bamboo shoot, pork, and kale gapao rice
<Ingredients>
・Boiled bamboo shoots
・Pork (or chicken) - roughly chop with a knife or use minced meat
・Kale
・Onion
・Garlic & chili peppers
・Olive oil
☆Seasoning for gapao stir-fry - of course, make it yourself quickly -> (just mix oyster sauce, fish sauce, soy sauce, and cane sugar/palm sugar/beet sugar)
・White/black pepper
・Rice of your choice
・Pink pepper for topping (of course, it's okay without it)
*The amounts of ingredients/cooking method/tips are described in detail in the attached Cookpad recipe
Here is a one-soup, one-bowl meal again
It's home cooking, after all.
Now I can make this anytime.
I can even make it when the basil is growing lushly.
What to do about the soup?
I decided on my go-to, fat-burning soup that I can make in advance.
Since I have Jerusalem artichokes and mushrooms sliced and frozen, to be precise, it is Spicy fat-burning soup with Jerusalem artichokes! I make enough for three days.
It tasted like chili beans and was delicious.
I replaced the bell peppers with shishito peppers.
A hint of curry powder flavor is nice, you know.
The dashi is a mixed pack (bonito flakes, kelp, dried shiitake mushrooms, and dried sardines).
The bamboo shoots, pork, kale, and basil sauce go very well with the rice.
A one-soup, one-bowl meal from when I went to the Matisse exhibition at the National Art Center, Tokyo, the other day.
Lunch in the Roppongi area is expensive, you know.
So, a quick home-cooked meal before heading out.
One-soup, one-bowl.
The soup is miso soup with new mozuku seaweed and new onions
I also added plenty of grape sansho, so maybe it's a meal blessed with sansho?
I ate it with a yogurt and mayonnaise sauce.
This is also a new creation for the 2024 bamboo shoot season
Since I collect dishware as a hobby, I use them diligently every day.
It's a piece whose coloring and design, typical of the late Edo period, I love.
I sometimes wonder what people at that time served on this dish.
That kind of time is also enjoyable.
Combining fine arabesque patterns with large flower arabesque patterns is just too bold!
Cooking shouldn't be something you have to do even if you hate it. We need to change the idea that it's a woman's role.
And when it comes to how we spend our time in life, everyone has different priorities.
Yoshiharu Doi's 'The Proposal That One Soup and One Side Dish Is Enough' is something I'm taking to heart these days.
* I have written an article about gapao rice on note.
* Thoughts on Yoshiharu Doi's book