We had some chicken we needed to use, so I made spicy chicken thigh meat (with the red peppers), and a lemon simmered chicken. Those are both in the center of the table. Then I made some spinach with sesame sauce (it was a bit runny tonight), and some shungiku (chrysanthemum leaves) with ponzu (citrus soy) sauce. The shungiku is in the blue striped dish. Finally, I fried some shishito (Japanese peppers) and whipped up a little dipping sauce. I served them on paper towels to soak up a bit of the grease (classy).
We had rice with multi-grains mixed in today (it's purple), and I made some tororo to top it off. I really need to get a good grater for my tororo. Chunky tororo isn't cool.
The miso soup. Miso is so versitle, and you can add so much to it, it's like a perfect food. Tonight we had really simply miso, and I made it a bit too salty. Oops.
The shishito, topped with a bit of sea salt and black sesame seeds. You can see the shungiku with the lemon, and the spinach in front of it, as well as the dipping sauce off to the side. The dpping sauce was essentially tempura sauce.
Our two chicken dishes! The spicy chicken and the citrus chicken. They were good, I suppose, quite easy, so I can't complain. The citrus might have been better stir-fried rather than simmered.
Another view, this one with the shungiku in the picture. I really, really love shungiku. It's hard to explain how much I love them. And ponzu is so multi-purpose, and delicious. Citrus and vinegar are two flavors I love that my husband isn't quite so keen on, but he likes ponzu.
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