Keeping it simple, as I'm busy trying to get a chapter done. I thought I knew what I wanted to say, but it's a bit trickier than I thought. At any rate, tonight was quick and easy: pickled okra, the last of the kabocha salad, and then a sato-imo (taro root) salad as the sides. Peeling sato-imo is really tricky for me, I'd appreciate any hints people have! Today I cooked them in the microwave first, and then peeled them, which helped with the slime, but which also resulted in me burning my fingers. So hints are very welcome. I served them with soy sauce and sesame seed, mixed with a tiny bit of mayonnaise. I wanted ao-nori for the top, but we didn't have any.
The main dish tonight was gizzards (砂嚢？). I really don't care for organ meat. Liver, I can do. Heart, I can enjoy. Organs are trickier for me. Like the sato-imo. Actually tonight's meal was full of challenges.
Anyway, I fried the organs. I rolled them in starch first and then fried them quickly at a fairly high temp, and served them over grated daikon, topped with green onions and ponzu. I am cutting back on fried foods and meat, so I only had three on my salad, but my husband had several servings. I suppose this was an OK way to cook organs, although I really wish I could come up with a delicious way to eat them that didn't involve frying.