Homemade Japanese BBQ Sauce

Wednesday Dinner

- Takikomi Gohan (Japanese Seasoned Rice)

- Stir-fried Lamb Strips with Eggplant and Red Capsicum

- Miso Soup (Turnip, Lettuce, Wakame)

My "Sick of Meat Syndrome" is ongoing so a Japanese dinner last night.  Soy sauce based Takikomi gohan is cooked with bonito flakes, wild mushrooms and carrot.  There were still a lot of meat on the leftover leg of lamb, so I made a stir-fry.  Fry chopped eggplant with lamb fat with a lid on until tender then add chopped red capsicum, leftover roast lamb strips and 1Tbsp of Homemade Japanese BBQ Sauce.  Served with rice and miso soup.  My Japanese BBQ sauce is naturally sweet without added sweetener.  It goes well with any protein but beef and lamb are my recommendation.

Homemade Japanese BBQ Sauce Recipe

Ingredients

• 200g soy sauce
• 30g miso
• 40g vinegar
• 60g white wine
• 20g garlic
• 10g ginger
• 5-6 tsp Korean chilli powder
• 20g sesame oil
• 1/2 onion
• 1 apple
• 10g sesame seeds

Method

1. Blend all the ingredients except sesame seeds in a blender until smooth
2. Add sesame seeds and store in a clean jar in the fridge

Wild Mushroom Picking

Autumn is here!  Hubby and I went to mushroom picking on the weekend and we loved it very much.  Foraging in a calm pine plantation forest was such a relaxing and therapeutic experience.  I do recommend it for people who appreciate tranquility.

Picking wild mushrooms is not so scary if you do your research well and prepare accordingly.  Google "mushroom picking nsw" and you will find all the information you need.

Saffron milk cup mushrooms are very delicate and bruises easily.  I suggest transporting in a tray or a shallow basket in one layer.  Do not be alarmed if your pee turns orange after eating this mushrooms.

I cooked the mushrooms with butter, garlic and salt.  It was crunchy, juicy and delicious.  They were also tasty stir-fried with salami.  I would definitely be going back to pick more wild mushrooms this Autumn.