There's No Food Like Home,
What is this? Something inspired by memories of all the japchae recipes I've looked through on the internet; an attempt to copy California Thai food; an experiment? Do I know? I think I started with a vague idea but whatever it was it had changed by the time I finished making it.
First, I pulled out the surplus bag of bifun purchased from the Smart&Final-like supermarket that I think is a wonder to be found in Japan but that is just far enough away that we haven't bothered to go back since the time I got the noodles. Did you know that two little blocks of bifun noodles makes a lot? Good thing I went with just two and not three!
Then I pulled out all the vegetables that seemed proper: spinach, carrot, onion, bean sprouts. I thought two eggs would be a very tasty addition. For a second I considered tofu as well but then thought no, too much, too risky. Looking back this was a good choice because tofu would've released a lot of water and made the taste too bland.
Shoyu, goma yu. (That's soy sauce and sesame oil.) I just added those to taste and the dish ended up mostly shoyu and egg being the sources of flavor. Some pepper went in too. A lot of shoyu went in.
Bifun noodles sure were a nice change from common Japanese food. I kept hearing mmm's from the left pocket, haha! I like the texture of bifun noodles when biting into them. From now on I'll add more vegetables to go with all the noodles. I'd try to add something spicy if I could; the left pocket had a few gyoza on the side. Still, by itself as it was I thought it was good!
Seize the food, for Japan is time-service only! In other words, this blog is to preserve, share, and make the most of my six months left living in Japan. Yes, I am obsessed with food. Cheap food!