Took a stroll around the at the wet market and bought some greens and all to do an easy dinner. I didn't feel like messing up the kitchen and throw grease all over, then having to mop like crazy later on. I usually tend to prefer using the oven to grill rather than searing stuff in the pan. It's less messy. Hurhurhur.
Bussels sprouts are awesome, and winter sprouts are the sweetest. What I don't fancy, is charred sprouts. In fact, I don't like 'charred' anything. Slightly brown, yes, but not charred. Yes, that means I don't quite take to fancy things on the open grill or at a barbecue. Since there were good quality Brussels sprouts at the market, I bought them. Oven-grilled Brussels sprouts finished with a drizzle of sea salt, honey and tahini. These are a great accompaniment to carbs. #ImpieCooks2018
It's always a good time to cook kabocha kuri gohan (かぼちゃ栗ご飯). Boiled up stock with kombu, sake and mirin for the stock. You could also use dashi, but that's a bit light if you don’t do a secondary boil or add dried anchovies and mushrooms. Used Japanese brown rice for this; I stock quite a few kinds of rice at home. Upon serving, topping it with furikake is optional. Mmmmm, I love that natural sweetness of pumpkin and chestnuts.