Seven months have gone by since I last blogged- well, on here, anyway! I can’t believe I let something I once enjoyed so much slip away for so long. I guess a combination of blogging for clients at work, the instant gratification of sharing photos on Instagram, Facebook and Twitter plus my overall laziness in the kitchen (we had one helluva hot summer this year and I wasn’t going anywhere near the stove!) contributed to my blog abandonment. But hey- I’m back (again!)- and it feels good to be here. Fresh off a totally awe-inspiring, inspirational and eye-opening vacation to Italy (my sister wed the man of her dreams in a celebration that rivals even the best Pinterest wedding board!) and welcomed back to Los Angeles by much cooler weather, I’m feeling the urge to roll up my sleeves, get back in the kitchen and start documenting my food adventures in longer form once again.
Speaking of roll, these healthy ones made from paper thin slices of rib eye, green beans, carrots and gobo (burdock root in English, although I’m guessing you’re still scratching your head) are longtime favorites that too, hadn’t seen daylight in a few years. So I decided to whip up a batch for our first, post-Italy dinner at home and was very happy I did. Although they require some prep- blanching the vegetables to soften them a bit is the only major step- they do come together quite easily after that and make for a deliciously filling yet healthy dish. You’re probably wondering how the words “rib eye” and “healthy” can be uttered in the same conversation, but due to the utter thinness of the meat, you’re only consuming a couple of ounces while ingesting a large dose of high fiber vegetables. I’m all about using a little bit of a great ingredient to make a dish taste good rather than opting for large amounts of flavorless, low-calorie stuff that lacks any punch whatsoever. Trust me- the former will be exponentially more satisfying.
To compliment these beautiful beef and vegetable rolls, I made a batch of sprouted brown rice, a vinegared salad of cucumbers and bean sprouts; a green salad tossed with Japanese sesame dressing and hiyayakko- cold, silken tofu garnished with grated ginger, green onions and a touch of soy sauce.
This teishoku (set meal) style meal was missing the traditional addition of miso soup, but was otherwise a nice, veggie-heavy dinner to ease our post-vacation-weary-and-sad hearts into being back to reality….and back to blogging!
The recipe can be found in Japanese Cooking for Health and Fitness, available on Amazon.com.