But what does she eat?

“What do you eat?” is a question that I get from friends both American and Japanese, so I figured I’d give a go at explaining a little bit about the culinary aspect of my life.


Because I live alone and on a budget I cook most of my meals at my apartment in my kitchen. I knew that this would be the case when I was looking for a place to live, so it is no coincidence that I chose an apartment with a decent-sized kitchen with three gas burners (several places I looked at had only a single, rather corroded-looking electric burner) and some counter space.
Breakfast:

The most important meal of the day to be sure, but usually also the simplest and most boring. Outside of the occasional natto (fermented soybeans) on leftover white rice breakfast tends to be unremarkable, often bread with jam. When I first moved here I attempted to use the gas fish griller installed just below my stove as a toaster. I found that while it would toast bread if tended extremely carefully, it would also light bread on fire if left to its own devices for the barest moment. I no longer use it as a toaster and content myself with uncooked bread.
Lunch:

I bring my lunch to school every day, sometimes even on half-days where I don’t have class until 1:30. Lunch is leftovers from dinner, unless I accidentally don’t cook enough and then I have cup o’ noodle ramen, sometimes augmented with a hardboiled egg brought from home.
Dinner:

So, what do I cook myself? I have a rotation of about 6 dishes, though every once in awhile I think of something original (original is not always good, however, so some things never make it into the rotation). I strive to cook things that use very few ingredients, most of them cheap, and always like to have white onion, mushrooms, rice, pasta, miso, soy sauce and mirin on-hand. The thing about cooking in a foreign country is that some things you are used to finding cheap are expensive or limited in variety, such as balsamic vinegar or French bread, and some things that you are used to finding simply aren’t there at all, such as tortillas or peanut butter. I make a lot of Japanese-style dishes simply because the ingredients are available and relatively inexpensive compared to imports.

Most of what I cook falls into one of three categories: fresh rice dishes (Such as curry over rice), leftover rice dishes (Such as omelet rice, see below), and pasta dishes (Such as tomato pasta with chicken), all of which I eat with a side salad of whatever lettuce is cheap and sliced apple with sesame seed dressing.

Now, for a bit of fun, I’ll give you my recipe for Kimchi Omelet Rice:

Ingredients:

½ white onion

1 handful enoki mushrooms

Sliced ham

Kimchi (Korean spicy pickled cabbage)

1 cup day-old white rice

1 egg

Mirin

Soy sauce

Scramble the egg in a bowl with a drop of soy sauce and some mirin. Pour the egg into a pre-heated non-stick frying pan, tilting the pan until the egg forms an even layer over the bottom. Cook until the top starts to solidify, then remove from pan carefully with a spatula and set aside.

Chop up the onion and kimchi and brown together in a pan, adding the ham and mushrooms after. Simmer with soy sauce and mirin before adding rice. Stir over medium heat until rice is seasoned and warm with the same basic texture as fried rice. Scoop the rice mixture into the egg omelet and serve. If it turns out a little dry you can drizzle ketchup over top, though it is not usually necessary.

I have this for dinner almost once a week. If you find you’re interested in any other extremely simple recipes then let me know! Some can be more easily replicated in the ‘States than others though…