♥ Enoki Egg Pancakes

 ingredients

 Pan frying the egg and mushroom mixture

   Enoki mushrooms are usually cheap at the grocery store, and great to have in the fridge. I like to throw them into ramen, omlettes, hotpot, soups or stir fries.

   Growing up, my grandma likes to whip up this dish when there was not much food/ingredients left in the fridge to make anything substantial. It was the go to quick dish that everyone likes. I came to realize when I started to try out Korean food, that there was a Korean enoki egg pancake dish. However it was more elaborate than the ones my grandma made at home. In addition to enoki, there would be diced carrots, bell peppers and scallions. 

   The ones made at home is fairly simple. 2-3 packages of mushrooms (they do shrivel down). Cut off the base root ends and wash the mushrooms, I like to wilt them by soaking them in warm water before I dip them in the egg mixture. Crack and mix together 6 whole eggs with salt and pepper to taste. Add the enokis to the egg mixture and coat it evenly. Taking a large spoon , scoop a good amount and lay it down in a hot oiled skillet. You can form the circular shape more easily once it is in the skillet with your spoon. Wait til the one side is golden brown and flip it over and finish off the other side. Hot steam rice and some soy sauce is amazing.♥

♥ Wako Sushi (Hiro Sushi House)

     Over the Summer I kept going to Hiro Sushi House when I was around Yonge and Finch. After not coming for a few months, they have changed their name to Wako Sushi. I usually get the salmon don or chirashi don since the fish was fresh. The donburis were also tasty, plenty of meats and veggies. Ratings do not seem to be the best for this place because of slow service.  I tend to go there during off hours (3-4 pm) so I usually get the waitress to myself. I do like going to this place because a metered parking lot is available close by.

a la carte salmon sashimi

chicken katsu donburi

♥ Vietnamese Dinner

Bun Cha Gio

This was my dinner for the night, a Vietnamese vermicelli dish with grilled meats (bun cha gio thit nuong). What we have is a base of vermicelli and mixed veggies such as (lettuce, mint and basil) and topped with items such as spring rolls (cha gio) , grilled pork saussage (nem nuong), and grilled pork on sugar cane (chao tom. It's flavoured to taste with spicy fish sauce. All these components now-a-days can be purchased the grocery store and put together, not too complicate.