(no subject)

I saw daikon in Kotobukiya a couple days ago, and I am most certainly not one to pass up a daikon in season. So tonight we had this:

Broiled salmon (made by mommy)
Chawan mushi (my favorite ready-made crutch)
FUROFUKI DAIKON
Chestnut and mushroom rice (the chestnuts and mushrooms came from a package, but I went to the trouble this time of washing the rice, scrubbing it, and letting it soak. DON'T SAY IT'S BECAUSE I NEEDED IT FOR THE DAIKON)

Furofuki daikon is daikon boiled in the water used to wash rice, in a pot with the bottom lined with konbu. My recipe also tells me to cut a cross into the bottom of the daikon pieces to let the water sink in, and to shave off the edge of the top of the daikon. You eat them while they're steaming hot with a miso sauce on top, and thank your lucky stars you're alive in this wonderful world. The name literally means "daikon fresh out of their bath." I am most certainly not one to pass up a recipe that suggests that my little daikon pieces simmering in the pot are discussing how nice the hot water is, or how big Woodrow's is, I don't know, what do daikon talk about?

Anyway, that was good.

No soup tonight because I used miso in the daikon sauce, used egg in the chawan mushi, wasn't creative enough to figure out something that didn't use one or the other, and discovered that I didn't have white miso when I went to make soup. Oh, well, the family didn't miss it.

My birthday is in five days. :3333333