To my mother, the prime rib my father didn't eat at Lawry's, reheated at home, made a great snack, and it was free. The gigantic baked potato with sour cream and chives I couldn't finish, turned into the best breakfast potatoes. I learned that the food we brought home from the restaurant had a second life...if you know a couple of tricks
Yesterday I was doing an errand and stopped at Mitsuwa Marketplace, a Japanese supermarket, that always has great sales on high quality meats and produce. The food court inside doesn't make allowances for Western tastes. Mitsuwa has the feeling of a Tokyo-style market.
In the morning I turned the left-over ginger pork and steamed rice into a hot soup with rice, pork, carrots, and broccoli. The flavors from the bento box lived on, reconstituted into a nourishing soup, perfect for the rainy day. Which made me happy, because it tasted great and because I didn't waste any food.
Creating a hearty soup, using a cooked meat and rice, fresh vegetables, and a stock, is really very easy. All it takes is remembering to bring home the left-overs.
3 cups homemade chicken stock
1 cup ginger pork, cooked, sliced
1 shallot, peeled, sliced
1 carrot, washed peeled, cut into 1" long batons
1 small broccoli florette, washed, sliced into bite-sized pieces
1 cup steamed rice, cooked
Heat the chicken stock on a medium flame. Add the pork, shallot, carrot, and broccoli. Simmer for 10 minutes. Add the cooked rice and cook another 5 minutes.
Serves 1. Preparation Time: 5 minutes. Cooking Time: 15 minutes.