( Nanny Lenihan's Sausage Potato Stuffing )

This recipe came from my Irish grandmother, who has sadly passed on, though we still enjoy her recipes.  This is probably one of the best, we make it for any large family dinner and it disappears before anything else on the table.

You can easily substitute half a medium onion in place of the shallots, this was simply all I had on hand this time around.  I also like to grind the meat myself (using the bacon to grease the grinder, and lean pork for the bulk of the meat), though obviously you don't have to grind it yourself.

Next time, I may try adding some diced apple to the mix, for a little crunch and sweetness.

( Cantonese-style Braised Fish )

This is a very hearty, savory main course for a Chinese meal. With two or three vegetable dishes and rice served alongside, it can feed up to four people. The recipe is from one of my favorite cookbooks, The Step By Step Chinese Cookbook, by Georges Spunt (I was lucky enough to find this for 50c in a thrift store).

I used tilapia, already cleaned and scaled by the fishmonger. Any kind of mild or sweet fish or shellfish would be best for this dish; crab, lobster, cod, etc. You must make sure to wash out the cavity as thoroughly as possible, to make sure there are no blood clots or leftover pieces of guts. Then, ensure that it is thoroughly dried before adding to the hot oil, to prevent the risk of a grease fire.

If desired, the green onions and tomato puree can be left out. There are also other variations on this dish, such as the Peking-style with garlic, and gin or vodka in place of the sherry.

( British Style Baked Beans )

Short on money, I went to the grocery store on the corner to get some dried beans the other day and just improvised something edible. Completely by accident, I made the closest thing I've ever had to real British style baked beans since I moved to the US, and it cost about $1.50 for eight or so cups.

The beans end up really soft and delicious, there's a perfect amount of sauce that thickens exactly as much as it should, and it's not cloyingly sweet like the US version of Heinz. I found mine to be slightly on the bland side, so more salt and onion powder next time, but with a fried egg on toast and some HP sauce, I could have sworn they were the real thing.

I think most canned varieties are made with navy beans, but pinto beans were cheap (2lb for 99c!) and they were the perfect texture after cooking, so it really doesn't seem to matter.  They won't keep for long in the fridge, so today I'll be packing the leftovers up into ziplock bags to go on the freezer.

Since money is tight, rather than using oil to saute the onion, I scraped away some of the lovely pork fat left in the pan from my pulled pork after it had cooled and solidified. It really did add a LOT of flavor and I would recommend it if you have any leftover fat from roasts. A few spoonfuls in such a huge pot of beans won't do much harm to your waistline, but it will add a lot of flavor, and it's better than wasting it.

( Creamy Mushroom and Shrimp Soup )

This was a soup that I made on the spur of the moment after picking up some frozen shrimp and asparagus at the local Japanese market. The mushrooms there are gorgeous and inexpensive, and I decided that mushroom soup was in order. Making your own roux from scratch gives you a much more flavorful soup than you'd get in a can. The amounts here are approximate, you may find you use more or less milk depending on how thick you like your soup.

Sauteeing the vegetables in butter not only flavors the butter and leaves lovely golden bits at the bottom of the pan, but the mushrooms absorb a lot of the butter and it gives them a rich flavor. I actually used a butter substitute for this and it worked just fine. The milk was 2% (semi-skimmed milk), and while you can easily add a little half-and-half or cream, don't add too much; you'd be surprised at just how creamy and thick it will get without it.

Negi is a member of the leek family, much smaller than leeks but bigger than green onions. They have a much sharper flavor than leeks and this was the first time I had cooked with them. The mushrooms were chosen for their varying shapes and textures. Oyster are soft and have large caps, brown had a deep color and reliable flavor, and eringi are a new favorite of mine, firm with large stalks and fairly small caps. Most kinds of mushrooms would work well, but I would avoid strongly flavored kinds such as shiitake and portobello, or the tiny varieties like enoki.

I don't have an allergic reaction to MSG and I enjoy adding it to certain foods. Its flavor is described as "umami", it's very savory with slightly fishy, meaty tones; unsurprising as bonito, shiitake mushrooms and konbu all have high natural concentrations of monosodium glutomate and are basic ingredients in Japanese cooking. If you are wary of using it or do have an allergy, you can tweak the seasonings as you'd like. While I found it added just the right flavor at the end of the cooking, it certainly isn't a requirement.

( Favorite Meat Loaf )

This is an adaptation from a Paula Deen recipe (yes, a Paula Deen recipe with no butter!) called Barbeque Meat Loaf, but it has absolutely no barbeque flavor and I ended up tweaking the seasonings to my liking.

Meat loaf is one of those really American dishes, every child here grows up eating it in some form or another, and every cook has their own favorite recipe for it.  I'd always found it to be somewhat bland and uninspiring before, but by adding lots of flavorful seasonings I found one that wasn't just palatable, but was actually a complete success.

The original recipe called for leaving the onion raw but I found it to be unpleasant to bite into pieces of undercooked onion, so I recommend sauteeing them slightly first to remove that crunch.

The panko mentioned in the ingredients list are Japanese breadcrumbs, large and crispy and light, used for frying Japanese food.  They're not essential so don't worry if you can't find them, just substitute regular breadcrumbs.

Lawry's Seasoned Salt might be tough to find outside the US.  It's essentially just a spice blend of salt, sugar, paprika, turmeric, onion powder and garlic powder, so if you have a suitable replacement or just want to skip it altogether, it will be fine.  I was unable to find tomato sauce without garlic in it and so I got a small can of tomato paste instead.  Tomato paste is very concentrated, so I mixed it with a can of water until diluted and that will work as an excellent substitute for tomato sauce.

Since I didn't have dijon mustard, I substituted some English style creamed mustard that I picked up from the German market a while back.  It's tangy and sweet without being particularly spicy, but really I think you could substitute whatever mustard you like for the sauce.  And the addition of Marmite to the sauce is entirely my own choice.  I found the sauce to be a little sweet and underwhelming, so a spoonful of Marmite brought a deep, beefy richness to it.  If you can't find Marmite or just simply cannot stand the idea of cooking with it, consider adding a little soy sauce or similar.

I served this with baked potatoes and balsamic glazed carrots.  The sweet crunch of the carrots really complimented the soft, juicy meat loaf.  And the leftovers make great sandwiches; try a thin slice of meat loaf with mayo, some leftover sauce and a leaf or two of nappa cabbage (or lettuce) on wheat bread.

( Balsamic Glazed Carrots )

Stuck with only some old carrots as a vegetable side for my favorite meat loaf, I came across this recipe and after a little tweaking, I've decided this is now one of my favorites.

The carrots that I used were large and very old. I cut off the bad bits, scrubbed them without peeling them, and halved them before cutting into pieces. From how sweet and crisp they were after cooking, you'd never have guessed they were old. Baby, organic, regular ... I suspect all carrots would be equally delicious. Whether you peel them or not is up to you. I prefer to cut them into smaller pieces to get more glaze on each carrot, though baby carrots could just go in whole.

It's very important to get a good balsamic vinegar for this, and for all recipes. It doesn't have to break the bank, but you shouldn't buy the cheapest bottle on the shelf either. A good balsamic should be slightly thick and syrupy, it should be as sweet as it is tart. Ours is a mid-range bottle that we got at Whole Foods, about $6 for an 8.5oz bottle I believe. On the lower end of the scale, but defininitely acceptable. Next time I would happily pay more, now that I have see how absolutely worth it it is. A bottle should last you a while, ours is over six months old now and only just getting to the end of the bottle.

( Sweet and Sour Sauce )

Sweet and sour sauce is a tangy, sweet and thick sauce often served with deep-fried appetizers or with meat and vegetables in Chinese restaurants in the West.  As a child, this was one of my favorite sauces and after experimentation with various recipes, this is the one that I feel closest resembles the balance of flavors that I grew up with.

I like the addition of pineapple juice and chunks to this dish, but you can substitute 2/3 cup of water if none is available.

This sauce can be used as a dipping sauce for egg rolls (spring rolls), fried wontons, breaded shrimp, shrimp toast and many other appetizers.  It can also be used as a sauce for a stir-fry; I often stir-fry some chicken or shrimp with green and red bell peppers and onion, then stir them into the sauce.

Also, do bear in mind that the final product will be a slightly orange-brown color.  For that bright orange color that is often used in restaurants, a few drops of orange food coloring will do the trick.

Here's a tentative menu for Christmas Eve and Christmas Day.  No recipes yet, as I want to test them before I post them.

On Christmas Eve, we'll have a small wheel of Camembert cheese, roasted in the oven until melted, served with a hot baguette and some fresh fruit and prosciutto.

On the morning of the 25th, there will be champagne mixed with lavender syrup, with homemade scones, clotted cream and a selection of preserves and jams.

For Christmas dinner, we'll have poached pear with shaved Parmesan cheese, drizzled with balsamic vinegar as an appetizer.  The main course will be whole jackrabbit, braised and then roasted with a maple fig and red wine glaze, mashed rutabaga and onion, honey orange beets, a light salad, and bread (I haven't decided what kind to make yet).  If we still have room after all that, there will be mince pies with eggnog ice cream for dessert.

In the evening, we'll have some tapas.  Green olives, figs stuffed with goat cheese, pretzel sticks, etc.  And of course we have some wine for after we're done with the champagne.

I'm very excited about this menu, it's the first time I've pieced together such a creative meal without any recipes.  It's the first time either of us has ever eaten rabbit, and we were lucky enough to get two small whole rabbits at Julio Laj's poultry stand at the permanent farmer's market on Fairfax and 3rd.  At the same farmer's market is a wonderful store called Marcel's, they have the most incredible gourmet and European import goods.  Their cheeses are exquisite, and it was there that I found the maple fig dressing, along with lavender and blackcurrant syrups, mince meat for the pies, clotted cream and other goodies.

The wines -- a Bogle 2006 Sauvignon Blanc and a Meridian 2005 Chardonnay -- were from World Market.  It's difficult to find a wine for rabbit and I'm far from a wine expert, but both of these are fruity and recommended for poultry, and both are award winners.  The champagne is really a sparkling rose, since I have a feeling it will pair really well with the lavender syrup.

So tell me, what are you planning for Christmas dinner?  This is a far cry from my traditional turkey meal back in the UK, and since I'm so far away, I thought I'd invent my own tradition; every year, we will try and eat something we've never had before.

( Spicy Pumpkin Seeds )

I've made this recipe a few times and this seems to be my favorite balance of seasonings. Pumpkin seeds are usually seasoned with butter and salt, but this gives them a little more flavor and makes a tasty snack.

You can use any whole, raw pumpkin seeds for this recipe. Those from a pie pumpkin, a jack-o-lantern pumpkin, or simply buy them in a package from the grocery store. If you find the recipe is too strong, you can double the amount of seeds and leave the other amounts unchanged for a milder flavor. Drying the seeds out first is really important, otherwise they will be chewy rather than crunchy after cooking.

While I tend to use butter for my seeds, you could substitute margarine or even olive oil if you prefer. And don't worry too much if you want to play with the spices, either. If you don't have seasoned salt, use regular salt. If you want more chili powder, or even less, you can adjust the amount or even omit it completely. It's incredibly versatile and easy to customize per your tastes.

Once when I made these, I forgot to stir them and when I checked on them after about 20 minutes, the butter had burned slightly. I didn't want to cook them any further, so I removed them from the oven. Far from being ruined, they were absolutely delicious, and after cooking a new batch last night for the full hour, stirring every 10 or so minutes, I think I prefer them slightly singed. The full hour gets them more crispy, while I found the more burned seeds to have more flavor. Since burning them was really an accident and I haven't tried to reproduce it yet, I decided to leave the recipe as it was intended for now.

( Homemade Green Bean Casserole )

This is a twist on the traditional green bean casserole served at Thanksgiving. I am proud to say that this time, I came up with the process entirely by myself. Not a huge achievement for many experienced cooks, but it's the first time I haven't taken any influence from another source.  Three years since I started cooking and I think I'm getting the hang of things!

Green bean casserole is usually made with canned green beans and condensed cream of mushroom soup. While it is a quick and easy way to make a recipe, it is possible to make it even better by using fresh ingredients and make it from scratch. You could use frozen green beans here, but I really do recommend fresh. They come out soft, but with a very slight bite and a wonderfully sweet flavor.

I would not recommend using canned mushrooms in place of fresh. By sauteing them in butter first, they soften and turn a beautiful golden color and while absorbing the flavors of the butter, they also release their own flavors. So you essentially end up with buttery mushrooms, and mushroom butter.  If you'd like to dice the mushrooms then that's fine, but personally I think it's easier to truly appreciate the flavor of the mushrooms when left in slices.

A melted butter and flour mixture is called a roux. It's a basic thickener for soups and sauces, and the longer you cook it, the stronger the flavor will get, though it will not thicken as well. As long as you cook it long enough for the flour to lose it's raw flavor, then it is fine to use in most recipes. I used a combination of half and half and milk for the cream sauce and you would be fine using just milk or just half and half.

If you don't have chicken broth to hand, you can use a bouillon cube instead, but make sure you don't mix it too strong. When I use Oxo cubes, I will use a whole cube in a quarter cup of water, but would quarter a Knorr cube. If in doubt, taste the bouillon and add more water or another piece of cube as necessary.

While this is certainly a lot more effort than a basic green bean casserole, the difference is amazing. It took me no more than ten minutes to throw the whole thing together, and it was without a doubt worth the effort. For an extra tweak, you could even add some crumbled bacon to it, or vary the types of cheeses melted on top.  It may be a traditional recipe, but don't be afraid to experiment with it; you may end up with a new family favorite for the holidays.

( Spinach Cranberry Salad )

This year, I was asked to make the Thanksgiving salad, and I thought this would make an excellent pairing with a turkey meal. The cranberries are tart and sweet, and contrast perfectly with the tangy, salty goat cheese, crispy onions and crunchy walnuts.

You could easily substitute raspberries for the cranberries if desired, and feta would work in place of the goat cheese. Any salty, soft and crumbly cheese would work just fine; remember that it's there to cut the sweetness of the fruit. Regular fresh spinach can also be used instead of baby spinach, just ensure that it is torn into smaller pieces.

Goat cheese is often overlooked by many people, and it's such a shame. It's very creamy and often slightly tangy, and is delicious on sweet crackers or with fruit. It comes in several forms, the most common being in a pack for spreading. If you check your supermarket however, you should be able to find a pack of pre-crumbled goat cheese, which is much better for this salad. You can "tear" the spreadable kind if it comes to it, but it tends to warm quickly in your hands and can end up melting into the salad. Still delicious, but not quite as asthetically pleasing. If you're still not sure about purchasing a pack of cheese you've never tried, find a local deli or cheese counter at your supermarket and ask them for a sample. Any good cheese counter will let you try several cheeses and offer advice, so don't be afraid to ask questions. That way you'll be more likely to find something you like.

( Cranberry Salad Dressing )

This is a delicious dressing for salads like the Spinach Cranberry Salad. There's a strong sweetness to it, then a slightly sour bite from the red wine vinegar, and finally a warm velvety tang from the balsamic. The tiny flecks of fresh cranberries give it some texture, and the thickness can be adjusted as to your tastes.

You could quite easily consider this a good way to use up leftover cranberry sauce or relish from Thanksgiving. As cranberry sauces and relishes are already sweetened with sugar and occasionally other fruit, simply omit the sugar from the recipe and taste the sauce once cooked, adding any if it is needed. And don't feel that you are limited to just cranberries, you could use raspberries or blackberries. Just remember that these fruits are naturally sweet and you'll need to adjust the sugar accordingly.

When it comes to the vinegars, my advice is to make sure you buy good quality bottles. I know they seem expensive and extravagent, but they will not expire and chances are you will use them sparingly enough that they'll last long enough to be worth it. When choosing a red wine vinegar, bear in mind that it has been made from a red wine base, and if you choose a cheap brand, you're getting a cheap wine. When it comes to balsamic, look for a rich, dark color and a thick, almost syrupy consistency. If you have the opportunity to taste before you buy, do so. You want a slight vinegary tang with a deep, velvety sweetness. A good balsamic is worth its weight in gold, and I promise you won't regret it.

Celery seed isn't a particularly commonly used spice, but I'd recommend grabbing a jar. I keep my spice and herb cupboard fully stocked at all times, because though I hardly ever use things like ground cloves or dill weed, when I need them they're there. There's nothing more frustrating than having to dismiss a recipe simply because you don't have the right spices on hand, and keeping your cupboard stocked and updated makes it much easier on meal planning.

( Risotto with Turkey and Artichoke Hearts )

Risotto is one of the more time-consuming ways to cook rice, but the end result is always worth it. While it takes time and a lot of stirring, it's also incredibly simple and very easy to adapt to different ingredients. Just make sure that you don't rush, and make sure that the broth is completely absorbed before adding more.

I think what I love the most about this risotto is the texture. The rice is soft, the turkey gives it a little chewiness and the tomatoes are so flavorful amongst all the mildness. I find it to be a good way to use up leftover turkey scraps after Thanksgiving or Christmas, but chicken is just fine too.

Artichoke hearts can be fresh, frozen or canned. If frozen, thaw them thoroughly, and if canned drain them, then tear or cut into smaller pieces. I tend to find that they fall apart quite easily in the skillet, so don't worry too much about chopping them too small.

By itself, it is a hearty and comforting meal, but risotto is also an excellent pairing for salads or light poultry dishes (with the turkey omitted from the recipe, in the latter case).

( Lemon Cake )

This is without a doubt my favorite cake recipe. It's moist and juicy, lemony and sweet and just delicious.

The original recipe called for lemon juice, but I found it made the cake far too heavy and wet. I then found True Lemon in the supermarket, and decided to try it out. It really works far better than lemon juice, and since it's so cheap, I recommend picking up a container to keep in the spice cupboard. If you must use lemon juice, the recipe calls for two tablespoons; while the True Lemon is concentrated and I added more than was needed, don't increase the lemon juice at all. More than that will make the cake far too heavy.

If you don't have buttermilk on hand, there is a great little way of making sour milk, a traditional substitute. Simply pour one tablespoon of lemon juice or vinegar into a measuring cup, and fill up to the one cup mark with milk. Allow it to sit for at least five minutes, and the milk will thicken and be a perfect substitute.

When I prepare this cake for serving, I like to slice it in half with a sharp, clean knife (be patient and take it slowly; as long as the cake is cooled and the knife is sharp, you should find it easy) and spread one of the cut halves with cooled lemon curd. Then I sandwich the layers back together and frost with lemon butter cream frosting. The curd is slightly tart and the frosting very sweet, and they compliment the moist cake extremely well. If desired, you can also sprinkle some lemon zest over the top of the cake for decoration, but I usually don't have any left after making all the components!

For reference's sake, I find that six medium lemons create a generous amount of zest for this recipe. You may have a little more than the recipes call for, but don't worry so much about the amounts.

This recipe is modified from the original in the Better Homes and Gardens New Cook Book.

( Lemon Butter Cream Frosting: )

Butter cream frosting is one of my favorite things in the world.  I find that the tartness of the lemon compliments the sweet, buttery frosting wonderfully.

I tend to wing this recipe, adding and tasting and changing amounts as I go, so you may find you prefer more sugar or less lemon zest.  The end result should be a thick, creamy, off-white frosting with flecks of yellow zest.  For regular frosting, substitute milk for the lemon juice, and omit the zest.  For orange frosting, substitute orange juice and orange zest.

You could probably substitute margarine for the butter without any problems, if desired. However, the powdered sugar (confectioner's sugar, superfine sugar, etc) is important for the smooth consistency. While granulated sugar will not ruin the frosting, it will leave it somewhat crunchy and will detract from the slightly chewy pieces of zest, and the texture of the overall frosting.

( Lemon Curd )

This is a delicious and extremely simple recipe that takes less than ten minutes to throw together. It's slightly tart, but very sweet and thick. It's an excellent substitute for jam or marmelade on hot buttered toast, or as a filling for cakes or thumb-print cookies. While I have never tried it myself, I suppose you could make this recipe with limes or oranges instead (substituting lime and orange juice and zest where necessary), though with the latter you'd probably want to reduce the sugar as oranges are naturally sweet.

Margerine can be substituted for the butter, but the egg yolks should not be substituted. They are important for the flavor and texture of the curd. Also, take the time to zest the lemons yourself, it really is worth it. You will need a fine-toothed grater, or a lemon zester; I use this one, it's a little pricey but without a doubt the best one I've ever used. When zesting oranges or lemons, you only want the brightly colored, waxy skin. The spongy white flesh beneath it -- the pith -- is bitter and chewy.

The original recipe for this is from the Better Homes and Gardens New Cook Book, modified very slightly.

( Roast Chicken )

There are a number of ways to roast a chicken, and this is just my preferred method. Some prefer to use an oil spray instead of butter and others use shortening. The purpose of this is to lubricate the meat and keep it juicy, and to help the skin crisp.

Herbs are entirely up to you, as is the stuffing. Lemon pepper is delicious if you stuff the chicken with lemon, and spices like sweet paprika, cumin (in moderation) and oregano can give the chicken a wonderful flavor. Consider what kind of flavors you'd like and how they'd combine; a good way of doing this is to smell one spice, then another and see how the scents combine. If they smell good together, they will probably taste good together. You can stuff the chicken with a stuffing mix if you like, but it's usually recommended that you don't eat it afterwards, as there have been concerns as to whether it can cook fully inside the chicken.

I always use a roasting rack when I cook mine, but plenty of people manage just fine without one. In a pinch, you can ball up some aluminum foil and rest the chicken on it. This ensures that the skin crisps up all over, and doesn't get soggy underneath or sit in the fat that drips down. I cook my chicken breast-side down, which is contrary to what a lot of recipes will tell you. My reasoning for this is that as the juices sink down through the cooking process, they help to keep the breast meat moist and juicy and prevent it from drying out. I am sure there are many people who cook theirs just fine breast-side up, but I like taking the extra precaution.

The general rule for cooking times is about twenty minutes per pound at 375F. I often cook mine for just a little longer than that to get the skin really crispy and browned, but so long as it's fully cooked then you can take it out of the oven.

( Bolognese Sauce )

This is a traditional Italian recipe usually known simply as "meat sauce" in the US. The recipe itself is something my Nan used to make for me regularly, and was kind enough to pass on to me. Of course, I think it is delicious and make it often, and after serving it to a friend with Italian relatives and friends she claimed it was the best she had ever eaten, comparible with Italian Mamas. Very flattering!

I generally don't like recipes that say "season to taste"; they can be intimidating for beginner cooks and for those without the confidence to experiment, so I've tried to explain how to taste the sauce and decide how to season it. It really is quite simple and as long as you add a little at a time, you really can't do any damage to it.

If it's too tart, add more sugar. Too bland, add some boullion powder, beef gravy granules or Marmite. If the tomato needs encouragement, ketchup is good (it will also add sweetness). Worcestershire sauce gives it a tang, and soy sauce encourages the saltiness and depth of flavor. I'd recommend just opening your cupboard and looking at what you have. Taste the sauce, and taste what you want to add. How do the flavors combine? Remember that the flavors do develop during the simmering and will continue as it cools, so you can always taste it again after the second simmer.

This is a big recipe and will make a lot of sauce, so it's great for a big dinner party or to freeze in seperate portions for quick dinners later. Serve with spaghetti and garlic bread, or simply on its own in a bowl, sprinkled with cheese.

( Miso Soup )

This is such a simple recipe.  Miso soup is a staple of Japanese cuisine, it accompanies almost every meal including breakfast.  The flavor is slightly salty and very savory.

There are three kinds of miso paste; white, red and yellow.  The most delicious is claimed to be a mixture of the three, but I have yet to try it.  My personal preference is for white, the sweeter, milder version.  Red is saltier and darker in color, and yellow ... well, I've had yellow before so I'm not sure!

I have never made dashi from scratch and probably never will, as instant dashi is so widely available even in western grocery stores.  That, and I think it's actually cheaper to buy a box of instant dashi than it is to buy the ingredients to make it myself!  Two tablespoons is equal to about one pouch of Aji no Moto dashi, the brand that I use.  Simply dissolve it in two cups of water.

It is very important NOT to bring the soup back to a boil once the miso is added.  Boiling it will break down the enzymes in the miso and it will taste awful.

It is traditional to add small cubes of tofu, sliced green onion and pieces of wakame to miso for texture and flavor.  Potato, carrot, burdock and lotus root are all popular ingredients too.  Some of the most delicious miso soup I ever had was prepared by my homestay mother in Sapporo with so many ingredients I could barely identify them all.  Sometimes however, it's nice to just have some plain, warm soup broth with nothing added.

( Buta-Niku no Yasai Maki )

This is a brand new recipe that I tried for the first time tonight, the name literally translates as "pork vegetable rolls".  I went to the local Japanese grocery and bought some shabu-shabu pork, which is sliced paper thin, and decided to wrap some vegetables up in it.  With some inspiration from Quick "Japanese" Meals with Few Ingredients, I came up with this recipe.

The verdict?  It was a success!  The sauce was well flavored and the rolls were bite-sized, chewy and crunchy and delicious.  I admit that I cheated slightly; the burdock and carrot came pre-sliced in a frozen bag.  But don't fret, I guarantee that many vegetables would work just fine.  Green onions, Chinese broccoli, eggplant ... anything that can be sliced neatly.

Shabu-shabu pork is very thin and perfect for rolling up like this, but if you can't find it, ask your butcher if he can cut some pork as thin as possible.  About as thin as bacon.  As long as you can roll it up, it'll be fine.  And don't worry about using cocktail sticks, the meat sticks to itself and stays rolled.

I served this meal with homemade miso soup, white rice, prepackaged tsukemono, freshly grated daikon and a little yuzu koshô for flavor.  I ended up with a lot of leftovers, three rolls was enough for each of us, so I put the remainder into freezer bags, three at a time.  It'll make a speedy and nutritious dinner when I get home from work later in the week and don't feel like cooking much.