今日の夕食は、珍しく和食でした。とは言っても、和食と言えるかどうか微妙ですが。。。

少し前にズームのお料理教室で作ったクリームコロッケ、余ったもの３つを冷凍していたのでそれを揚げて、ついでにとうもろこしのフリッターも揚げて、これも少し前にオーダーした冷凍の餃子を焼きました。他にはもやしの胡麻和え、納豆、玉ねぎとブロッコリーのお味噌汁。餃子の味が濃いのがわかっていたので、タレにはお醤油を入れず黒酢とラー油だけにしたら美味しくいただけました。コロッケもトウモロコシもサクッと美味しく揚がりました。（テーブルセッティングは夫にまかせたので、お味噌汁の位置がちょっと変ですが。）

Today’s dinner was “Japanese” although I’m not sure how “Japanees” it really is because cream croquette isn’t regarded as Japanese in Japan and probably corn fritter isn’t either.  We deep-fried the cream croquettes that I made from a zoom cooking class and had frozen, cooked also 3 gyoza that we bought frozen.  We made Japanese style bean sprout salad with sesame and onion, and broccoli miso soup.  We also had natto.  We knew that the gyoza we bought were seasoned too much so didn’t use soy sauce in the dipping sauce, just black vinegar and chilli oil.  As we had to deep-fry the croquettes, we also made some sweet corn fritters.  The croquettes and fritters came out nice and light and crispy.  This is the way a typical Japanese would often have their dinner – a little bit of many dishes with rice and miso soup, lots of vegetables with a little meat.