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Daikon salad with scallops and corn
(Serves 4-6)
600 grams or 1/2 medium daikon
1 teaspoon salt
80 grams canned boiled scallop
100 grams canned corn
5 tablespoons mayonnaise
Coarsely ground pepper
Cut the daikon into 5-centimeter-thick slices. Using a vegetable peeler, work your way around each slice to shave the daikon into long, thin ribbons. Finely shred the ribbons, sprinkle with salt and leave in a bowl for 10 minutes.
Drain the canned scallops and tear them into small pieces. Drain the corn.
Gently squeeze daikon with hands to drain excess water.
Combine the daikon, scallops, corn and mayonnaise. Season with coarsely ground pepper.
(source - picture & story: http://the-japan-news.com/news/article/0001092300)
Lazy smores:
Mini marshmellows
Hershey’s Chocolate spread (Chocolate flavored preferred. if you want to go a little nuts then use the nut flavored kind)
Graham crackers
glop chocolate spread into bowl.
pour some mini marshmallows into the bowl.
Stir with graham cracker.
Eat your stirring tool.
(repeats steps 2 through 4 as often as needed or while supplies last)
Japanese netizen teaches us how to make awesome sausage isopods for bento lunches
Favorite Fluffy Hotcake Recipe
1 1/2 cup milk
1/4 cup vinegar
2 cup flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 cup butter, melted
cooking spray
How to make epic pancakes with your Japanese rice cooker
Try a super-easy summer cold remedy with this natural Honey Daikon Cough Syrup recipe
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Crunchy panko breadcrumbs are a Japanese secret that we use to make foods crisp without deep-frying. The crispy pork chops in this dish are enhanced with a two-minute sauce featuring the sinus-clearing horseradish heat of wasabi, and each serving contains just 215 calories. Serve with brown or white rice and your favorite vegetable.
Ingredients
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions
Preparation
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
Optional to above recipe:
Charmin or Quilted Northern. Regular kleenex will be too rough on the nose.
Perhaps Puffs with lotion?
:laugh: :laugh: :laugh:
Now we’re getting crazy. lol
It’s quite imaginative to think up something like this.
Yes please!!! 