This all started because I had a couple eggs that were already past the date on the carton. I figured I’d boil them real quick and toss them in some chicken salad. I ADHD’d when I put them in the water so I had to approximate the passage of eight minutes. When I went to shell them, I realized I had accidentally pulled them out at the perfect stage to make ramen eggs. I scrapped the chicken salad idea and put the eggs in some soy sauce. Fast forward, the next day I’m marinating some flank steak to make fajitas and I have a few little offcuts leftover. From these humble beginnings, dinner was born. I won’t bother with a recipe, but…
Grilled flank steak, grilled mushrooms, ajitsuke tamago, pickled onion, pickled ginger, nori, and cilantro.
After searing the steak and sautéing the mushrooms, I deglazed the pan with a miso dashi. I tossed in the cabbage bits I had leftover after making sauerkraut the other night and thickened it with corn starch so it coats the noodles.
Honestly, as fiddly as this looks, it only took about 15 minutes.