Nabeyaki Udon (cooked in a clay pot)
Yep, I thought about having Nanakusa-gayu today. Having so much osechi and sake yesterday, warm and comforting rice porridge with healthy herbs seemed like a very good idea. But when I picked up one of the packages of fresh "Nanakusa (seven-herbs)" at a supermarket, my inner voice said, “Hey, with Nanakusa-gayu, you can’t use up the leftovers from yesterday.” That’s right. So this is what I had today instead: Nabeyaki udon with lots of toppings. Most of the toppings look familiar, right? What’s on top right is a soggy kakiage made with mitsuba, burdock and dried shrimp. And under the udon noodles, plenty of carrot and daikon strips are hiding.
It’s so cold outside, but I’m in a warm room, eating this nabeyaki udon at kotatsu, watching TV. Totally relaxed and contented… Mmmm…Happy....
Hope everyone on the face of the earth is happy and contented like me on a cold winter night like this.