Dinner over the past few days was a kabocha (Japanese pumpkin) stew. I added spinach, broccoli, onions, potatoes, and carrots, with a little bit of chicken. It was delicious and super-filling.



Tonight I built my dish around 2 main ingredients: fresh brussels sprouts that were still on the stalk when I bought them, and sanma (saury) that was fresh and on sale for the equivalent of 50 cents for a whole fish. I thought the brussels sprouts would make a fresh and sunny addition to the meal. I also made some braised daikon just because braised daikon and sanma taste so, so good together. Mmm.
I ate my rice with a dried fish and seaweed topping my friend's mother made me. Always delicious!



I braised the sanma with wakame and naganegi (Japanese leeks), ginger and garlic. It was rich and nice--the ginger helps balance the fat in the fish.



The sprouts were so fresh and so beautiful, I immediately thought of making a brussels sprout salad, inspired by Michael Chiarello on Top Chef Masters. I made his cirtus vinaigrette, with Japanese citrus. It was delicious.