Sukiyaki

I cooked with the leftover which I brought back from BBQ on last weekend.

Chinese cabbage soup

I just wanted to eat Chinese cabbage in soup, but I did not know why. Just put what I had in fridge.

After nabe party アトの祭り

Cleaning event too.

Chan chan yaki

Rest of yesterday's chan chan yaki which I cooked for a guest from Budapest; onion, cabbage, carrot, soy sprout, leek, mashroom, then added salmon in the pan and covered with foil and waited for a while, seasoned by miso.

Fried reed, onion stem and tofu in sesame oil

Tofu wakame salad with sesame dressing

Ankake agedashi Dofu (fried tofu with sauce)

Sauce with shiitake mashroom, carrot, garic, added starch to make the sauce thicker. I prefer shimeji mashroom for this.

Tofu and avodaco with sausages

I do not believe that a Japanese would say that he does not like tofu because it is tasteless, but I heard that phrase many times in Austria. Just put some flour and fry it, then the thin layer holds the taste from other ingredients quite well.

Salad tofu and avocado with sesame-miso dressing

I seldom use avocado for cooking, but I think this combination quite a match.

Ishikari Nabe

Rest from yesterday's Ishikari nabe...
This is a very popular dish originally from Hokkaido, using salmon.

Salad á la sesame-miso dressing

Salad á la sesame-miso dressing topped with tofu and grilled garic and champignons