March 15th, Friday:
- Miso Soup (Carrot, Cabbage, Burdock)
- Stirfried Bean Curd and Sliced Konnyaku (Konnyaku, Pork, Aburage, Shiitake Mushroom)
- Salt Yeast-Broiled Greenling
- Kcal: 799
Tsuki-konnyaku (Sliced Konnkyaku) is like block konnyaku but it is pressed out in strips. It’s flavour can be quickly noticed while still retaining the texture of konnyaku. It is often used in stirfry.
Today’s Aburage and Konnyaku Stirfry was quite popular among my students. They seemed to enjoy the fish too. Actually, today’s fish was quite nice, without many bones and really easy to separate from the skin and eat. There were many teacher’s absent today, so you can see from my plate above everyone got nearly two helpings. I can’t eat that much of course–or well I could, but I’d probably feel sick afterwards– so after carrying my lunch up to the classroom I traded my okazu tray with a more normal serving.