Last night's dinner was the fourth meal that I've made using recipes from The Japanese Kitchen (Poochie, you sure are getting your money's worth! And muaksy "thank you" again).
It was a very tasty noodle dish with shimeji mushrooms. The natural light in our apartment was gone by the time the boyfriend got home so here's the photo from the book. My bowl of noodles looked the same and I think that's the beauty of this book - simple, quick and delicious meals that you can't fuck up.
The mushrooms the author used were shimeji and dried porcini. I used organic shimeji and shiitake because I didn't have any porcini in the larder.
However, I did have some porcini-infused olive oil so I used that instead of the plain olive oil prescribed.
And since the theme was mushrooms, I added a dollop of Tetsuya's Black Truffle Salsa, which was sitting in the fridge, at the end. I'm a huge fan of the stuff (and the man) ever since we had his Truffle Butter on bread rolls at his restaurant. That black paste instantly "luxes" up everything!
I'm not going to post the recipe this time because if I keep doing it, no one would go get their own copy of The Japanese Kitchen!