Personal Chef Night:Eel stew, green bean salad, tofu salad, blueberry cake

(Hopefully folks have been checking out my Japanese site to see the pictures at least.)

I am working as a personal chef once a week for my co-worker, who's a Japanese working mother. Usually I start cooking at 6pm and serve dinner around 7pm. One hour is really tight honestly so sometimes I do some prep work the night before at home.

Last night was a belated birthday special for my client; I made a dessert (which I usually don't).

Menu:

Eel egg stew
Ingredients: broiled eel, eggs, gobo (burdock), mitsuba greens, dashi (fish broth).

Green bean salad with walnut paste
Ingredients: green beans, carrots, shiitake mushroom, walnuts, soy sauce, sugar, salt


Power Tofu Salad
Ingredients: tofu, okra, boiled eggs, green onions, roasted sesami, shiso leaves, ginger,dressing(Ponzu, sugar, sesami oil)


Blueberry cornmeal cake
Recipe from "Fine Cooking" magazine.