lunch featured steamed beef buns with chopped-up water
chestnuts mixed into the meat. Today I have a burger
with water chestnuts mixed into the meat. Coincidence?
It may sound odd, but I really like the way the texture
of the water chestnuts break up the monotony of the
hamburger patty. They don't do much for the flavor,
IMO; they're a texture thing. If you've never tried
them, I'd recommend getting a can and trying them out
in a stir-fry, soup, or whatever.
Anyhow, this is a hamburger
on focaccia bread, with
pickles (sliced-up baby dills), lettuce shielding the
bread from the meat to prevent sogginess, and a small
container of ketchup hiding in the steamed broccoli.
And then there's yet more sanshoku dango for dessert.