忙しい週、仕事終わりの夜ごはん 🍳

This week was just busy. Relentlessly busy. When I got home and opened the fridge, there were four bunches of shungiku. Too many. Far too many. After a moment of thought, I decided on shungiku butter rice. The tomato & egg dish was made by tracing a memory of a small neighborhood Chinese diner. The next day, I finally used the long eggplants I had been pretending not to see, and made something like a simple simmered dish. Eggplant absorbs flavor so well. Such a reliable vegetable. On both days, there were eggs by my side. Nothing special, really. But when I take the time to eat properly, the day feels just a little more in order. This is a small record of a busy week in my kitchen.