August 26, 2025 Breakfast - Vietnam noodles and Rice Omelet. Lunch - Chirashi Dinner - River Bank Oyster Stew

August 26, 2025 Breakfast - Vietnam noodles and Rice Omelet. Lunch -  Chirashi  Dinner - River Bank Oyster

We cooked a new dish for dinner in a hectic day. 

For breakfast I sautéed a few T.s each of sushi rice and Vietnamese rice vermicelli noodles, the pork filling of two pieces of egg roll and mung bean sprouts and stirred in an egg to make a delicious egg foo young. I drank a cup of the good green tea YoYo gave us.

Then I drafted a motion to extend discovery deadline in the LRGA and worked on a real estate closing.

I ate the leftover chirashi from last night’s dinner for lunch at around noon with a cup of green tea.

Then I took my shoes to Coronado Shoe Repair be re-soled and picked up next month’s book at the main library. 

When I returned at 3:15 I checked the market and was very pleased that my portfolio gained .7%.

Suzette picked six pita at Cafe Istanbul on her was home, arriving at 4:00.

At 4:30 we decided to make a Japanese oyster stew named River Bank Oyster Stew from our Japanese cookbook.

It involved several unusual ingredients that we did not have, such as white miso, leeks, Shiitake mushrooms and Enoki mushrooms, and edible chrysanthemum leaves, so we drove to Talin. Amazingly, we got a bag of chrysanthemum leaves at Talin.

We also bought two mackerel that we had the attendant fillet.

When we returned home at 5:30 I chopped the leeks, red cabbage, shiitake mushrooms, enoki mushrooms, and chrysanthemum leaves off their stalks.

Suzette mixed the red and white meat so with Mirin and spread it on the side walls of a Le Crueset casserole and rinsed and dried and cut in half 18 oz. of fresh oysters.

Suzette spread some of the horseradish and herb mixture and butter on the mackerel fillets and baked them and served them on toasted fresh pita as an appetizer.

We made a broth by boiling wakame seaweed chips and dehydrated dashi.

We took a break at 7:00 to watch “finding your roots” and doze in front of the TV.

Then at 8:00 we heated the broth in the miso walled casserole and added the ingredients, allowing each to cook the oysters going last.

The broth clouded up instantly as the miso River bank slid off the enamel walls of the casserole into the broth (River). We realized that the use of a ceramic donate, which we did not own with its slanted ceramic walls was an essential element of the dish.

Still the flavor of the dish was good although rather salty from all of the miso.

We have lots of vegetables and soup left so we can make more broth and reduce the impact of all the miso going into solution.

We drank a bottle of Go and Row Riesling we bought at the Finger Lakes with dinner and enjoyed its slight sweetness with the strongly flavored salty broth.

Unfortunately, the delicate flavor of the oysters was overwhelmed by the miso.

We learned a new recipe and a further introduction the Japanese Cuisine, such as Chrysanthemum leaves, as well as the importance of having the equipment necessary to make the dish properly.

We watched some House Hunters International until 10:00, when we went to bed.

I count the dish as a disaster but the learning experience as a terrific introduction to traditional Japanese Cuisine.

Bon Appetit