Buddha Bowl (on a plate)

今日の夕食は、ちょっと久しぶりのブッダボール。お昼に食べたビビンバと似ている気はしますが、お昼にはもうメニューを決めてあったので。

Today’s dinner was Buddha bowl (but I use a plate rather than a bowl because it looks nicer and is easier to eat), I haven’t made it for a little while.  It’s actually a bit like the bibimba that I had for lunch but I’d already decided the menu by that time.

今日は、お豆腐、人参、きゅうり、アボカド(久しぶりに美味しいアボカドでした)、いんげんとブロッコリーの蒸し炒め、ロケット。上から青ネギとシャンツァイをパラパラ。ご飯は十六穀米を入れた炊いたご飯。色々な食感のものを組み合わせるのが美味しくするコツのような気がします。ソースは、初めてブッダボールにトライした時から気に入って使っているレシピの中華風のピリ辛のタレ(お醤油はわたしには多すぎるので半量くらいにしています)。美味しかったです、食べすぎました。美味しいキムチがあればもっと美味しくなるのにと思いますが、一度買ってみて懲りてあきらめました。

Today, I used tofu, carrot, cucumber, avocado (it was a very nice one, I hadn’t had a good avocado for a while, somehow they’ve been watery even when they are ripe), green beans & broccoli that I steam-stir-fried, rocket, green onion and coriander leaf.  The rice is Japanese white rice cooked with “16-grain-rice”.  The sauce is the one I used when I first tried and have been using every time so far as I like it very much – it’s sort of Chinesy with some kick to it.  I think good kimchee will make it even better but I tried one the last time and hated it, so I’d given up.  Both my husband and I enjoyed it very much.  I think it’s important to think of different textures as well as different taste, different colours and different nutrition when you decide what to use.  Something crunchy (cucumber and carrot), something soft (tofu), something creamy (avocado)  in this case.

 

25jan17dinner

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