Monday Japanese

Last night I made some Gingery Ground Chicken (from Washoku) which we had donburi-style with leftover braised hijiki, fiery daikon peel, some flash-sauteed radish greens (seasoned with rice vinegar, soy, and mirin), and pickled ginger. We also broiled the last of the block of tofu with miso sauces and ate that on the side.

The chicken is a great 10-15 minute weekday recipe to serve on rice.

Unrelated to the above: I also made a big pot of chicken stock; that's for tonight/tomorrow.