It seemed at times like today would never come, but finally, the Tokyo 2020 Olympics have begun! Whether or not they should be held no longer matters, because they’ve gone ahead, and as long as they Olympics are going on, I’m doing all of the things I meant to do last summer, starting with a special dinner for the Opening Ceremonies.
We started with homemade pork gyoza and rayu. I’ve made the gyoza before, but making the rayu from scratch was a new experience!
The main course was spicy ramen/udon with ajitsuke tamago (ramen eggs). The broth was made with dashi, kimchi, soy sauce, leeks, garlic, miso, gochujang, and shiitake mushrooms. It was served over spicy chicken and bacon, and topped with nori, bean sprouts, and green onions.
For dessert, I made coffee jelly:
We waited a long time to have this meal, but I think it was worth the wait!