Steak-frites
But where are the frites? They were finished cooking when I was making the quick gravy and searing the ribeye (after 2 hours sous vide to 128F), so I left them in the oven…and forgot about them until I was cleaning up and noticed that a baking sheet was missing. They were still pretty good.
The steak is the most important part anyway! 
My last meal in Japan was dinner at the Kansai Airport cafeteria. That’s the literal translation of the name…it’s not an employee cafeteria, but an old fashioned one like there used to be all over the US.
https://www.kansai-airport.or.jp/shop-and-dine/dine/d077
A Japanese omelette, chicken, potatoes and eggplant, rice, kinpira gobo (braised burdock root and carrots in a spicy soy sauce), Japanese potato salad and Japanese-style pot roast. Kinpira gobo is my favorite Japanese food and I was so happy to have it as part of my last meal in Japan. I went to the airport with my great friend Ryota who stayed with me until I had no choice but to go through passport to leave the country. It was VERY hard to do that after close to 15 years in the country, but it had to be done.
I’m now sitting in Honolulu Airport waiting for my connecting flight to Las Vegas. It’s so strange to be surrounded by more Americans than Japanese people! 
I truly can’t thank the Japanese people for the many, many years of love they showed me. 
I lived near a GyuBee for 8 years and I never went! Looks good!
I miss Japanese omelettes. Safe travels.
Thank you❗️
great idea!
bittersweet to be leaving, I’m sure! have a safe rest of your trip… what is your final destination, I think i missed it…
all that looks scrumptious! what did you braise the daikon in?
Thank you. My hopefully temporary “final” destination is Las Vegas as my older sister lives there and she has agreed to put me up until I can get back on my feet. I say it’s hopefully temporary because I am not at all fond of Las Vegas and my sister thrives on pushing my buttons. But I’ll do my darndest to not let that get to or upset me.
Hoping you can land somewhere permanently you really want to be! I would not want to live in Vegas either, and family (while we love them and they can be helpful) can be difficult to live with. Good luck!
Made shrimp tacos tonight with roasted tomato and serrano pepper salsa. The shrimp roasted in the salsa (which I made ahead on Sunday) and I served that family style with corn tortillas, scallions, cilantro, and limes. Happy Taco Tuesday!
Supermarket Sashimi for in-room dine.
Otoro (fatty Bluefin), Ika (Squid), Aji (Horse Mackerel) from one supermarket.
From second store, live Geoduck.
The store in-house fishmonger sliced the Geoduck, as well as a Needlefish and a small Rockfish for our sashimi. Presentation a bit lacking, but fresh and delicious.
Soy, Sake, Mirin, Water, Sugar, Sesame Oil and Ginger.
Toulouse beanie weenies. Sanagan’s Meat Locker Toulouse sausages, Rancho Gordo flageolet beans, Greek red wine, no salt canned tomatoes, thyme, onion, garlic.
Pan-fried potato dumplings with mushrooms.
Boneless pork chops dredged in Italian
bread crumbs and sautéed in olive oil. A simple antipasto salad and crispy cheesy garlic bread.
Mas tacos por Tuesday. Pork mole, poblano pepper, onion and garlic, on flour tortillas. Coteja cheese, avocado, radish, cilantro. Side of doctored pintos. Sangria.
Ham, Swiss, and onion tarts on a Brioche base. If I make these again (and probably will), I hope to have the good sense to make a salad to go with.
Lazy woman’s chili. I needed mass quantities because I can’t cook for the next couple of days and I needed a microwaveable stash. Sautéed a diced onion in bacon fat. Rinsed and drained pinto beans, the rest is a can of Rotel tomatoes, ground beef, beer, Wick Fowler’s 2 alarm chili box, minus the red pepper (rotel has enough). No extra salt added (can you tell I have doctors whose dictates I generally abide by?).
I don’t mind eating the same thing for a couple of days. I’m hopeless … Chili firmed up a lot after I took the pic. I will repeat myself, I usually don’t put beans in chili, but I need my vegetables
Chicken, rapini and napa cabbage stir-fry - chicken breast was velveted by marinating in a mixture of shaoxing wine, egg white and cornstarch and afterwards briefly (deep) fried in oil. Then stir-fried with rapini and napa cabbage with a sauce made from soy sauce, oyster sauce, chicken broth, chili oil and chili flakes. Served with rice
