Tuesday 24 November
Another buy from Saturday's Farmers' Market was the last bunch of little Tokyo a.k.a. Hakurei turnips. While balancing on the days between Holt's birthday and Thanksgiving, we're all for simplicity. So we just braised them in water and a little sesame oil, and dressed them in salt and a little more of the oil.
For protein, we pan-grilled a couple of swordfish steaks, and mixed up a sauce of mayonnaise, wasabi, and a little ponzu. So it was all quasi-Japanese, and also tasty.