Dinner, 18/10/2006
On Wednesday night, Jac served up chicken and mushrooms cooked with garlic, onions, spring onions and teriyaki sauce (sorry, there’s no recipe), and salad with a Japanese salad dressing.
She served the salad with a dish of dressing, like a dip. I’ve mentioned before that I call this sort of salad we eat with our fingers a touch-pool salad.
This is the Japanese salad dressing we used.
Jac sliced the mushrooms nice and chunky. This dish was really saucy and really REALLY tasty.