Rice cooked with shimeji mushrooms, Miso soup, Pickled turnip flavored with yuzu citrus rind
Of course I cooked this shimeji gohan in my donabe (clay pot). It was a great success with just perfect okoge (browned part) at the bottom.
And as you probably know by now, in my quasi-kaiseki project, the ingredients of the tome-wan miso soup are always the veggies left from making other dishes. Why don't you take a closer look and enjoy guessing which vegetable scrap came from which dish. ;)