Simmered vegetables are so easy that one can't really
call the process cooking, but it's my favorite.
I do this a lot.
It's easy to make, but because of the number of vegetables used,
it's inevitably made in considerably large volume.
I used to use Tandem Method with two pans, but I have grown tired of it.
So I devised Donabe Method with an earthern pot.
This turned out to be energy saving, because of the pot's high level of
heat efficiency.
Although really any vegetable is good, tomato, eggplant and
something bitter are indispensable. I think.
The chopped white things in the photo above are uri melon.
I don't use onion, daikon radish or carrot.
In my experience, these vegetables make the whole thing too sweet
Other than vegetables, I only use salt, bouillon cubes, bay leaves
and red pepper.
Small amount of water is needed in the beginning, but basically
moisture from vegetable alone makes it soupish.
This is so handy you won't believe.
You can eat it as is, or with an omelet.
It makes a great sauce for couscous and pasta when
mixed with bacon or chicken.
As long as it's in my fridge, my meals look merrier and
taste greater while satisfactory in terms of nutrition.
As is↓
For this dinner, I also had anchovy potato salad I bought at a deli run by a liquor shop.
This deli also had a bar, where my friend and I had a supper.
We were the only customers during the entire time we were there.
After supper, I bought some food including this potato salad, and then
my friend made me nervous with her remarks;
"How long do you think these things are in the showcase?"
But when I ate them at home, they were very good, and I didn't have
a stomachache.
Then I thought, if this had been in my fridge for a week,
I wouldn't think twice about eating it, so it really wasn't my place
to worry about such a thing.
With wine-steamed white meat of chicken and an omelet↓
It really enriches my breakfast!