Tonight I decided to stuff a scallop squash. First I blanched the squash and then hallowed it out. The stuffing is onion, bell pepper, garlic, shitake mushrooms, celery, shrimp, a little soy sauce & habanero sauce. I then stuffed it and baked it for around 40 minutes. It turned out really good. The vegatables were swimming in a delish soup.

Tonight I made an amazing dinner. While at a Japanese market I saw they had some Australian Wagyu (kobe beef) short rib. It wasn’t expensive so I decided to get it.

I decided not to do too much to the meat so I just added some salt, pepper and some yuzu juice. I then put it in the fridge for an hour. I also made some soba. I own a lodge grill pan which is pretty amazing so I cooked it on that so I it would be hot and quick.

It turned out amazing. It was simple, delicious and so flavorful. The true flavor of the beef came through, I think the yuzu really helped.

The soba was nice, it was light and didn’t take away from the short rib at all.

I didn’t really plan ahead so the colors are kind of bland, it definitely needs some color. However the flavor didn’t suffer so it’s not that big of a deal.