Slowly learning to cook food that can serve many, and has short prep and cook times. I'm a cook by no means, so most of the stuff in the thread puts mine to shame
. Apologies for camera pics.
First up was a simple Oyakodon for my lunch at work tomorrow. Subsituted Japanese parsley for spinach.
Second was tonights dinner (with enough for tomorrow's), and my brother's lunch for his work: Chicken fried rice. I have the massive tendency to try different (random) flavourings when I cook meat, so the chicken was flavoured with sesame oil, dashi, salt, pepper, soy sauce, Worcestershire sauce, and oyster sauce. Vegetables were potatoes and spinach.
