Easy Japanese Dinner May 8, 2008

I’m excited! I have been cleaning out the garage and going through boxes and boxes of books (we bought some more bookcases so we could unpack my books — I have a lot). Anyway, I found a really nice Japanese cookbook that I haven’t used in years (since it was packed in a box).

There are lots of great recipes. Lots of rice and noodles of course, which we can’t do. But there are some GAPS-friendly recipes.

Tonight I’m going to make:

Homemade Miso Soup
Wakame with Shrimp and Cucumber with Vinegar Dressing
Steamed Baby Bok Choy
Sashimi (depends on what’s fresh but most likely salmon and tuna, and Seth’s favorite, ikura)

The homemade miso soup is not hard to make. I already got the ingredients — naturally fermented miso, naturally fermented soy sauce, bonito flakes, and wakame. Need to pick up some scallions. I’m skipping the tofu.

The salad is easy too — just 6 shrimp, 1/4 cucumber, and some dried wakame that you blanch. Steamed bok choy (I have some in the fridge I need to use up) and for sashimi, all you have to do is slice it.

I think this morning I will make omelettes with tomato and avocado — just for a change of pace.