Today I made chicken chop and scrambled egg with cheese. First I floured and sauteed slices of chicken thigh. Then added some onion slices, tomato juice, tonkatsu sauce, Worcester sauce and shiokoji, and cooked it for a few minutes.
Today's quick okazu! I chopped pulp of an umeboshi into paste. Then tossed boiled-asparagus with the umeboshi paste and a bit of shoyu. Umeboshi paste can be a nice dressing for salad. By tossing with a little umeboshi paste and shoyu, boiled vegetable will turn out a good okazu that goes with rice. Broccoli or cauliflower also works. Also you can simply add umeboshi paste to French dressing. If you have some umeboshi left alone in the fridge why not try it out?