Once again we were based at home for Golden Week. Even though COVID-19 had everyone staying home it has always been our family policy to avoid travel during this busy holiday week, and instead focus on cooking some good food and relaxing.
Instead of cooking new dishes that we’ve never made before, we went back to a few old favorites. Most of the menu decisions were based on what looked good when we hit the market in the morning, and what we had in the fridge that we needed to finish off.
The previous weekend we had hosted the Ono family for a wine tasting of Italian Sardinia wines, and we also cooked lots of Sardinian food. We had roasted a big pork loin in the oven, but we had cut the loin to a size that fit in our oven and there was still a rather sizable chunk of pork in the freezer. So the first night of Golden Week was more roasted pork loin, basted with grapefruit juice and honey, and roasted in a skillet over some new spring onions and a head of garlic. We were pretty tired going into the holiday, so this was a simple but delicious dinner.
Friday we made hamburgers out on the grill. We found some domestic beef (wagyu) in the butcher section and I slapped together some patties, while Kuniko made hamburger buns from scratch, and then we grilled the patties, melted Colby cheese over the top, and served them on the freshly baked buns with onions, avocado, and tomato. To get any more homemade I guess we’d have to raise the cow.
Saturday we were leaning more towards Asian food, so Kuniko made some Thai green curry. This was mostly veggie – mushrooms, eggplant, and green beans – but we did put some chicken breast in there as well. Kuniko made her own original curry paste with plenty of galangal, lime leaf, lemongrass, and red onion, and the whole thing was finished with coconut milk. It turned out great!
On Sunday Kuniko had to go to work so I threw together beef and broccoli in the wok. I wanted to experiment more with velveting meats, and also playing with Japanese potato starch ratios to thicken the sauce. It was a pretty easy dish to cook and I was happy with how it came out. Sliced beef is easy to get here in Japan so really a low effort high reward meal!
Kuniko had been craving yakitori recently so on Monday we made the Indonesian version of satay – chicken on skewers with spicy peanut sauce. I brushed the chicken pieces with butter and kecap manis – sweet soy sauce from Indonesia that I had in the pantry – and this made for a really nice outside texture to the meat. Since the grill was going we also grilled (too many) pumpkin slices, a head of garlic wrapped in foil, and some shiitake mushrooms. The real hit was the peanut sauce – we dipped everything in the sauce and couldn’t get enough of it. Dipping raw cucumber in the sauce was refreshing – that could be a meal in itself.
Tuesday was a rainy day, so I made a thick red tomato sauce and let it cook most of the day, and then we fried up some slices of eggplant and made an eggplant parmesan topped with mozzarella and pecorino romano cheese and baked for an hour or so. We dipped in homemade focaccia bread that Kuniko had baked that day – another simple and delicious meal.
On Wednesday we raided the pantry for the last can of green enchilada sauce, and Kuniko made two big dishes of chicken enchiladas. We had so much we ran one of the dishes over to the Yamaji’s house. Then we sat at the counter and just annihilated those poor enchiladas. Kuniko has really mastered the art of enchiladas, and I also kind of regretted giving away the extra plate…
On Thursday the weather improved and we were feeling lazy so we grilled spicy marinated chicken thigh/legs outside, enjoying the weather with cold beer and sunshine.
Friday we tried a couple new dishes, Taiwanese rurohan and sanbei chicken. We had some great ruromen (han=rice, men=noodles) in Osaka a while back, so I wanted to try it out at home. The rurohan we made was a version with pork shoulder instead of pork belly to try to save on calories a little. It was very tasty and the kitchen smelled great while making it, but I think I will add even more spices in the future. The sanbei chicken was surprisingly good. We cut up chicken breasts and then cooked them in ginger, garlic, sesame oil, soy sauce, and lots of spices, then wilted in a giant handful of fresh basil leaves at the end and served it with the rice. I’d like to make this dish again – it tasted very Taiwanese.
Saturday was our final big cooking day, and we made three Korean dishes: yangnyeom chicken, japchae, and kimpa. We’ve made these dishes many times, and we’re getting better and better at it. We served these with homemade kimchi and had so many leftovers that we delivered a plate of kimpa to the Fukumi’s house. Even then we still had lots of remaining food for the last day of Golden Week.
Once again it was a delicious holiday. I think we learned a lot of things while we cooked, and that is all part of the fun. Now we get back to work and back to healthier food for a while.