#torihamu

Today's lunch:

Torihamu homemade chicken ham

Sesame-sauteed carrots

Bean sprout namul

Sauteed avocado

Rice

I had to sauté the avocado because it was underripe. XD; Otherwise, I would have simply dressed it with ponzu (citrus-flavoured soy sauce).

Today's lunch:

Tofu and okra sautéed with miso and gochujang

Torihamu chicken ham, cucumber and bean sprout salad

Baby corn

Rice

For the tofu dish: Dice and boil firm tofu for a couple minutes, to remove excess moisture. Blanch okra, or broccoli florets. Thinly slice onion and mince some garlic. Fry the onion and garlic in sesame oil, then add the tofu and toss to get it it golden. Pour in a mixture of miso, gochujang, a little soy sauce, sugar to taste, and water. It should be quite liquid. Cook, tossing to coat the tofu. Add the veggies at the end.

This was my first attempt at torihamu, which is a Japanese dish of chicken breast which has been turned into something vaguely ham-like. I used Justbento.com's oven-baked recipe and it turned out pretty well! The resulting product has a firm, fine texture which stands up to being julienned. I also julienned the cucumber, and blanched the bean sprouts before squeezing them dry. The three main ingredients are then dressed with 3 parts rice vinegar, 1 part each sugar and sesame oil, and slightly less soy sauce, for an addictive and refreshing cold salad.