That looks great. What kind of wrap do you use?
Oh I forgot Dashi Powder! If you have homemade Dashi use that instead of Water
Simple method as well for 500 Grams Daikon.
Peel and Slice into desired Thickness
Just barely cover with Water
Add everything else and simmer with a drop Lid or cover till just tender.
Uncover and continue simmering till Liquid is almost gone.
Dashi Powder .25 tsp.
Japanese Style Soyu 2 T (use white Soy for a lighter color)
Sake, Mirin and Sugar 1 T each
Sesame Oil .5 tsp
Ginger a little
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Thanks! I used this brand: https://www.atoriasfamilybakery.com/flatbread/lavash/
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Thanks!
Thank you!
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thanks for the extra info! i have dashi powder in those little tea-bag things.
No doubt a thread like that (food for kids? bragging about major culinary step stones? etc. etc.) would be super popular. Surely, you two aren’t the only folks here with children.
I say go for it! 
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Pepperoni pie from a local joint, I added some sauteed shrooms and Parm/Regg for health. Classic Coke to wash it down.
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Farro, cucumber, and tomato salad with spring mix and a Caesar adjacent dressing (no Parm, extra mustard and lemon). I also roasted some salmon, which got drizzled with some of the dressing. Pretty good for dinner on the fly!
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When your wife suggests you make ribs for dinner and proceeds to set down a huge skillet of homemade candied jalapeño cornbread with honey butter next to the ribs, its time to remind her that all your life insurance policies have lapsed.
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I woke up with pasta on my brain – shrimp pasta, specifically. How fitting, then, that a Facebook memory from 7 years ago would pop up, when I’d apparently made “lemon cream linguine with shrimp and peas.” It’s eerie (in a funny way) how often I’ll have a hankering for something…. only to find out I’d made a similar or even identical dish on the same day years ago 
I had Aldi’s bronze-cut fettucce from my pasta-hoarding shelf in the basement, and almost always have frozen shrimp in the house (incidentally, the ones I used were also from Aldi), but I had to run out to get fresh parsley, frozen peas & a package of baby bellas. Sautéed the shrooms in olive oil with RPF, added a buncha crushed garlic, white wine, squeeze o’lemon, pasta water, peas, heavy cream, fresh parsley, shrimp.
Garlicky, shrimpy, shroomy, slippery goodness.
Side salad, natch, dressed with a Meyer lemon vinaigrette trying to recreate last night’s salad dressing. Relatively successful, I’d say.
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Very handy!!
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Thank you…I’ve arrived in Las Vegas. My sister and I are doing better than I expected, but I want to be on my own ASAP.
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Looks so healthy and good! And nice plating 
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I had pasta on the brain this week, too. Roast butternut squash with sage, thyme, and chile; made a pan sauce, topped with Romano and feta.
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Welcome back, and good luck with the transition and settling in.
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Put another ring on that lady’s finger pronto!
I picked up two giant bunches of spinach on Sunday with no real plan of how to use them. Then I came across a block of paneer and dinner was planned. I often see saag paneer in restaurants with the spinach almost pureed until smooth but I like it with a bit more texture. Served over basmati rice flavored with mustard seeds, cumin seeds, saffron and curry leaves.
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Tonight’s dinner was Pineapple Mango Beef over rice with chopped broccoli. I used the pineapple juice from the can that made the cobbler over in the Baking thread. The pineapple flavor made a nice addition to the Mango juice sauce.
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