Chicken Salad / Anago Daikon Stew

For lunch I used the remains of our Costco chicken to make a chicken salad with lettuce, apples, celery, walnuts, and tomatoes. Eating this reminded me of how much I like this combination of sweetness, crunchiness, and protein. No wonder I love to order chicken salad sandwiches wherever I go!


Tonight's main dish, the anago daikon stew, was a first try at a recipe similar to the pork-daikon-greens stew. Anago (salt water eel) is the less rich and fatty cousin to unagi (freshwater eel). I usually only have it in sushi, so was curious how it would be as a part of a stewed dish. It came out ok. I think H and I both like the pork version of this dish better.