Braised Scallion (Daepa)

20250105 #breakfastdiary 1278, 1°C/snow, 20 min/exercise (M) ① Run 60km a week. ② Rest one day a week. ③ Don't push too hard, but keep going. That's Haruki Murakami's running routine. The third point — "don't push too hard, but keep going" — means leaving some "strength to run tomorrow" rather than pushing yourself to raise performance today. The point is "the rhythm of every day." Source: Longblack @longblack.co Since July 13, 2020, as long as nothing comes up, I've been making a different breakfast every day from the one before. Lonely or sad, I still eat. Thinking about it, that's probably its own version of the "daily rhythm" Murakami talked about. Today's breakfast to keep that rhythm alive is radish and #braisedscallion cooked with balsamic vinegar. The whole time I was cooking, I kept wondering how it would taste with red wine instead of balsamic vinegar.

Scallion (white part only), radish, balsamic vinegar, salt, pepper, butter

1. Cut the scallion into 5cm pieces, and finely chop the radish. 2. Add olive oil to a saucepan, sauté the scallion, then add 2T balsamic, 1T water, salt, pepper, and a little butter, and reduce. 3. In the same saucepan used for the scallion, add the radish, 1T balsamic, and a little butter, and reduce. 4. Arrange the scallion neatly on a plate and top with the braised radish. Inspired by @shun_foodcreator #breakfast #recipe #miraclemorning #scallion

Inspired by @shun_foodcreator