Solo cooking #3 – the sake link

Yesterday I ate sake ( not the sort you drink but the Japanese word for salmon) as a rice bowl donburi meal.  The rice was the second half of a batch that I cooked for the night before and the curry that I ate then.  Maybe the way to cook quickly and with minimum fuss for one is to link one meal to the next in a sort of leapfrog progression.  I will put this to the test over the next few days. 

Today I am using the second half of the sake ( actually shiozake – salted salmon) that I cooked yesterday.  What I have done is cooked up a batch (over-sized) of somen noodles.  About half of these were placed on a flat plate surrounding a round cake of my favourite tofu (a tough almost mozzarella consistency tofu that I can’t get enough of).  On top of this went some grated daikon, grated carrot, shredded lettuce, shredded red onion, some tomatoes and the flaked up salmon.  The dish is all cold and drizzled with my favourite goma (sesame) dressing.  Even a massive serve of a dish like this leaves you feeling satisfied but not stuffed. 

 I love the feeling of really healthy and balanced food that tastes this good.  And the best part was that it all took the time that the noodles were boiling and cooling (less than 10 minutes).

 Tomorrow I’ll try and link into today’s meal again and see what I come up with.  Any guesses?