Japanese-inspired-inspired breakfast

My little brother the chef went to Japan, and he made a Japanese-inspired breakfast with his new rice cooker when he came home. I was inspired to make something similar with my old rice cooker.

Brown rice, ginger-sesame salmon, crabstick and cucumber salad, and green onions.

The rice was from the pantry, cooked in the rice cooker.

The salmon was from Whole Foods fish case, seasoned and ready to cook. I seared it in a little avocado oil on all the long sides until crispy. Little brother did his with a miso-teriyaki glaze, but I was feeling lazy. I doubt the store-bought fish was gluten-free, but if I make my own sauce, I can use a GF temari.

The seafood salad is crabstick and English cucumbers cut into smaller pieces and drizzled with a mix of Hellman’s mayo and sriracha. Little bro used some teriyaki sauce in his, but I didn’t make teriyaki, so I had no sauce to add. I did not use gluten-free crabstick because none of the shops near my house stock it. But I did pick some up at the shop near my office so I can make this for my dining partner. Then I cut some spring onions from my garden as fine as I had patience for and sprinkled them on top.

Very yummy.

Continue reading

Asian Noodles for the Week

This week’s adventures in (gluten free) cooking has been Asian cold noodle dishes.

Step 1: Prep the veggies. This week I used raw green onions chopped, broccoli stems cut into matchsticks and blanched, cucumbers and carrots cut into matchsticks, red peppers cut into not quite matchsticks.

Step 2: Prep the noodles. For one batch I reconstituted rice stick noodles, for the other batch I rinsed shiratake noodles.

Step 3: Prep the sauce. For one batch I minced a shallot and combined it with lime juice, fish sauce, and black pepper.  For the other I mixed lemon juice, soy sauce, and Sriracha.

Step 4: Mix it up. Put some veggies, noodles, and sauce together and toss until everything is coated with sauce and the veggies are spread through the noodles more-or-less evenly.

By prepping a lot of veggies at once, varying the noodles and sauces, and adding protein I can quickly make a week’s worth of lunches that are different enough I don’t get too tired of any of it.