aide: (Default)
Take leftover chicken, rice and kimchi. Fry it all up, season with some ketchup. Fry up an egg and tada! Kimchi omuraisu. I still have some cheddar so I threw some of that in as well. So delicious. I think even Andrew could eat this, it's hardly spicy at all.

I'm watching the final episode of Rescue and man, I just can't get into. I can't even remember what the hell was going on. So I got thinking about the dramas that are wrapping up soon and

Dramas I'm really looking forward to (like a virgin on prom night):
-- My Girl with Aiba Masaki & Yuuka (Oct 9 start; 11:15pm Fri, Asahi)
-- Tokyo DOGS with Oguri Shun & Mizushima Hiro (Oct start; 9:00pm Mon, Fuji) [Though I don't know why Hiro isn't the cop from America since he can, you know, actually speak English.]
-- Samurai Seventeen with Miura Haruma (Oct start; 9:00pm Sat, NTV)
-- Tengoku de Kimi ni Aetara with Ninomiya Kazunari & Inoue Mao (Sept 24; 9:00pm, TBS)
-- Reijigo no Kyaku with Ohno Satoshi and others (Oct 23 start; 1:05am, Fuji)

And Shige's in a drama SP? With Aibu Saki, no less. Girl sure gets around. Chichi yo, Anata wa Erakatta will be on TBS at some point this fall. I also saw somewhere that they're doing Bloody Monday 2 (in Jan?). !!! I hope that Hiroki reprises his role as J.

Now that this season is wrapping up, last season's dramas should be finished being subbed. I've heard great things about Mr. Brain (and I have never actually seen a Kimutaku drama :X) and I wanted to watch Atashinchi no Danshi for Yamada Yusuke and Horikitty. Anyone have any others to recommend?
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Eggplant and Ground Pork Gratin


Ingredients (serves 4)
☆ 200g ground pork
☆ 2 onion, minced
☆ 5 mini tomatoes, halved
☆ 4-5 eggplants, cut into 1cm thick wheels
☆ 1 clove garlic, minced
☆ 1 piece of ginger, minced
★ 6 tbsp ketchup
★ 1 cube consomme stock
★ 1/2 tbsp worchester sauce
★ 150cc hot water
☆ salt & pepper to taste
☆ shredded cheese
☆ parsley
☆ olive oil

Preparation
  1. Heat some olive oil in a frying pan and fry the eggplant on both sides til lightly grilled. Remove from the pan.

  2. Heat some more oil (if necessary) and fry ginger and garlic. When fragrant, add the onions and fry.

  3. When the onions turn golden brown, add the pork.

  4. When the meat is brown, add the ★ ingredients and simmer until the juice cooks down. Season with salt and pepper.

  5. Layer the eggplant in a gratin dish and top with the meat sauce. Sprinkle with shredded cheese and mini tomatoes and cook in a toaster oven until the cheeze is melted.

aide: (Default)

Cabbage and Tofu Garlic Miso Stir-fry


Ingredients (serves 4)
☆ 1/2 head of cabbage
☆ 2 blocks of thick fried tofu (厚揚げ、atsuage)
☆ 1/2 medium carrot
☆ 1 long onion
☆ 1 clove garlic
☆ 4 tbsp miso
☆ 2 tsp each sugar, sake, dashi stock
☆ Vegetable oil
☆ Sesame oil (optional)

Preparation
  1. Cut the cabbage into large bite-sized pieces. Cut the carrot in half and slice length-wise. Cut the onion into diagonal slices and mince the garlic.

  2. Put the tofu in a bowl and pour hot water over to remove some of the excess oil. Remove and pat dry with paper towel. Cut into 4-5mm slices.

  3. Heat some oil in a frying pan and fry both sides of the tofu. Remove and set aside.

  4. While the tofu is frying, mix the miso, sugar, sake and dashi stock in a bowl.

  5. Heat more oil in the frying pan and fry the garlic until fragrant. Add the onion and fry. Then add the carrot and cabbage. When the cabbage is slightly wilted, add the miso sauce and toss well until heated through.

  6. Serve on a plate and drizzle sesame oil on top if you like.


Cooking point
☆ I used white miso in this recipe and found it almost too salty. If you are using a darker miso, you may need to adjust for the saltiness of it.
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Tofu and Mushroom Kimchi Stew


Ingredients (serves 4)
☆ 760g cotton tofu, cut into 2cm cubes
☆ 1 pack shimeji mushrooms, broken apart
☆ 8 fresh shiitake mushrooms, stems removed and cut half
☆ 1 pack enoki mushrooms, roots removed
☆ 120g boychoy kimchi, cut into 3cm slices
☆ 4 slices of bacon, cut into 2cm slices
☆ 2 spring onions, diced (optional)
☆ 2 tsp vegetable oil

Sauce
☆ 1 cube chicken stock
☆ 400ml hot water
☆ 1 tbsp soy sauce
☆ 2 tbsp sake
☆ 1 tsp salt
☆ 2 tsp potato starch
☆ 4 tsp water


Preparation
  1. Cut and prepare all the vegetables and tofu. Mix the potato starch and 4 tsp water in a small bowl and set aside.

  2. In another bowl, dissolve the chicken stock into the hot water. Add the soy sauce and sake and sugar. You can also add juice from the kimchi.

  3. In a pot, heat the oil over medium heat. Fry the bacon slowly until crisp.

  4. Add the kimchi and stir fry.

  5. Add the mushrooms and fry until the mushrooms have wilted and softened.

  6. Add the tofu and pour the sauce over and boil until the flavour has gone into the tofu.

  7. When the tofu is cooked, add the potato starch water and mix well to thicken the sauce.

  8. Serve in a bowl and garnish with spring onion.

aide: (Default)

Hayashi Rice


Ingredients (serves 4)
☆ 200g thin-sliced beef
☆ 1/2 onion, thinly sliced
☆ 1 can sliced mushrooms
☆ 1 clove garlic, minced
☆ 1 small can tomato juice (8oz)
☆ Pinch salt and course ground pepper
☆ 20g butter (2 portions of 10g)
☆ 1 tbsp oil
☆ 1/2 cup frozen green peas
☆ cooked rice

Sauce
☆ 2 tbsp ketchup
☆ 1/2 cup water
☆ 1 tsp soy sauce
☆ 5 tbsp okonomiyaki sauce


Preparation
  1. Slice the beef into bite-sized slices, slice the onion and mince the garlic.

  2. Heat 10g of butter and oil in a frying pan. When the butter is melted, stir in garlic and onions. Over medium heat, fry everything until the onions are brown.

  3. Add the beef and fry. Season with salt and pepper when the meat turns brown. Add mushrooms and green peas.

  4. Add the tomato juice and bring to a boil. Add the sauce ingredients in order. Lastly, remove from heat and add the remaining butter, melting over residual heat. Season with salt and pepper. Serve with hot rice.


Cooking point
☆ You can substitute tomato-based vegetable juice for tomato juice if you like.


Original recipe from OneeMANS.
aide: (Default)

Spinach, Tomato and Tuna Salad


Ingredients (serves 2)
☆ 1 bundle of spinach
☆ 1 large tomato
☆ 1 small can tuna, drained well
☆ 2 tbsp olive oil
☆ 1 tbsp soy sauce
☆ 1 clove grated garlic
☆ 1 tbsp lemon juice
☆ 1 tsp sugar
☆ Salt and pepper to taste


Preparation
  1. Mix the dressing ingredients in a bowl: olive oil, tuna, lemon juice, garlic, soy sauce, sugar, salt and pepper.

  2. Remove the roots from the spinach and blanch in hot water. Remove excess water and toss with dressing.

  3. Cut the tomato into small wedges and mix with the spinach.


Cooking point
☆ Grated garlic and tuna make for a nice dressing! Goes well with pasta or rice or just on it's own.
aide: (Default)

Spinach and Bacon with Egg Salad


Ingredients (serves 2)
☆ 1 bunch of spinach
☆ 2 slices of bacon
1 tsp potato starch
1 tbsp milk
1 tsp vinegar
2 eggs
1/2 tsp chicken bullion powder
1/2 tsp sugar
1 tbsp mayonnaise
☆ Pinch of salt


Preparation
  1. Cut the spinach 3cm pieces. Mix the italicized ingredients in a bowl in order from the top.

  2. Fry the bacon in a pan until crispy. Remove.

  3. Fry the spinach in the remaining bacon fat with your desired amount of salt. Add the egg mixture from number 1 and mix well until heated through thoroughly.


Cooking point
☆ This recipe is really simple and has a great flavour. The bacon gives it a nice saltiness so you don't need to add much salt to this recipe.
☆ Please add everything to the potato starch one by one and mix it well. The starch prevents the egg from congealing so it's got a nice creamy texture.
☆ You can substitute the bacon for other ingredients you like: bacon, ham, weiners, corn, etc. Great warm but also good as a cold salad the day after.
aide: (Default)

Stuffed Toast (たくさん具トースト)


Ingredients (serves 2... or one if you're me)
☆ 2 slices of thick toast bread
☆ 10g butter
☆ 2 eggs
☆ 4 spinach leaves
☆ 1 slice of bacon
☆ 1 tsp grated parmesan cheese


Preparation
  1. Cut a hole in the middle of the bread, about 1cm in from the edge. Remove the centre and set aside.

  2. Cut the bacon into 2mm pieces.

  3. Remove the stems from the leaves and slice them into 1cm pieces.

  4. Heat the butter in a frying pan. Put the holed-out bread in the pan and fry.

  5. Crack the eggs into the middle of each piece of bread and add the bacon, spinach and cheese, spreading evenly.

  6. Replace the middle of the bread on top of the filling and flip over to fry. Fry until nice and golden brown.


Cooking point
☆ Don't make the hole in the bread too small otherwise the egg won't fit.
☆ You can either leave the yolk whole but I find that when you put the bread center back on and flip it over, it breaks anyway and runs out.
☆ I like to fry the bacon a little bit first before putting it on the egg to give it a little more crispness.
☆ I've also tried this with avocado and tomato so you can try any filling you like!


Recharged

Mar. 22nd, 2009 09:54 pm
aide: (大宮 → ラブラブ)
I feel recharged after my relaxing day. It went by much slower than usual. I thought it was like 3 after I took my shower but it was only 1230.

Oh no he didn't. )

Made a new mushi pan flavour today. The texture is really nice but it wasn't as cinnamony as I would have liked. I'll tweak the recipe and try again.

Cinnamon Tea Mushi-pan )

Andrew took video yesterday at the park. XD Don't tell Ariel. She is so into him.

And now I have episode 5 of Love Shuffle to watch! ♥
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I have found my new specialty: cinnamon mushi-pan!



Take the Matcha recipe an just substitute 2 tsps ground cinnamon for the matcha powder and voila!  They are so delicious.  I also tried doing it without the metal cups...



It is definitely bigger than the other kind.  Maybe if i had all 5 of them in the steamer instead of just the one, it wouldn't be so ... flat.  It tastes a little less dense but the flavour is still the same.  Probably would come out more a strange oblong shape.  I'll try that another time.   
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It's been a while since I posted any recipes. I know I had a few I wanted to write up but can't remember what they were anymore. I have been having fun making mushi-pan (steamed bread)! It's the only baking I can do because I don't have an oven.



Brown Sugar Chocolate Mushi-pan

Ingredients for 8:
100g  brown sugar
200g  (weak) flour
2 tsp  baking powder
190~200ml  milk
pinch of salt
milk chocolate, chopped (or chocolate chips)

Directions:
  1. In a bowl, sift together flour and baking powder. 
  2. Add sugar and milk, whisking together.  Batter should be relatively thick and smooth.
  3. Spoon mixture into lined muffin cups until just over half full and top with chopped pieces of chocolate. 
  4. Arrange in the steamer and cover the lid with a cloth to keep water from dripping on the mushi-pan.  Steam over high heat for 10~12 minutes.
Original recipe here.



Matcha Mushi-pan

Ingredients for 5:
100g  pancake mix
1  egg
3 tbsp  milk
2 tsp  matcha powder
60g  sugar
(sugared beans -- I don't like beans so I used chocolate but it didn't work very well.)

Directions
  1. In a bowl, combine the egg, milk and sugar with a whisk.
  2. Add the pancake mix and matcha, stirring well.  Batter should be thick and smooth.  Add more matcha if you like!
  3. Spoon mixture into lined aluminum muffin cups.  If you fill each cup 3/4 full, you can stretch the batter to make 6.
  4. Arrange in the steamer and cover the lid with a cloth to keep water from dripping on the mushi-pan.  Steam over high heat for 12~15 minutes.
Original recipe here.

Both recipes take no time to prepare at all!  I tried another recipe for the brown sugar one but it didn't work out well.  That was before I got a proper scale so maybe I should try again.  Mushi-pan is quite dense but both of these recipes are come out really moist and soft and おいちい~  If you've got a steamer at home, give them a try!  All you need is something to rest the mushi-pan on over boiling water.  I have one that fits into a pot (a) or you can get inserts that are also used to steam vegetables (b).

(a)    (b)

aide: (大野 → Ohno Approved!)
I saw 「太一Xケンタロウ 男子ごはん」 (Man's Meal) with Kokubun Taichi on TV yesterday and I made the recipes I saw.  The gratin was kind of... bland but that leaves room to add stuff.  It could have used some mushrooms or something in it, and a bit more flavour.  I think adding parmesan to it would be nice.  But the salad... OMG.  I don't think I'm going to eat persimmons any other way.  I could probably do the same thing with other fruit.  Please ignore how gross my stovetop/kitchen looks.

So I went a bit mental with the pictures... )

The salad was super simple to make -- it's not really a salad so much as a dessert.  I never really knew what to do with persimmons.  The lemon gave it a nice fresh bite that balanced out the sweetness of the honey; it tasted a bit like pineapple.  I only used 1 heaping tablespoon of honey and it was bordering on too sweet.  The plain in yogurt in Japan comes with sugar that you add yourself so if you can, get unsweetened plain yogurt or use less honey to compensate for the sweetness.  I would probably use two persimmons next time too.

The gratin... was bland.  I ended up drizzling cesar dressing on top to give it some flavour.  Otherwise, the topping was nice and crunchy and the pasta was nicely cooked and the sauce was nice and creamy.  Maybe I'll add some paprika and basil next time.  Otherwise, two thumps up! 

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Because I need to get up to date with my blogging for the folks back home.


タラと野菜のあんかけ (Cod and Vegetable Ankake) (Serves 2)
* Ankake is the name for a thick starchy sauce made with katakuriko (potato starch) or kuzu (arrowroot) flour

2 cod filets (if you are in Japan, you can buy pre-salted filets [塩たら 甘口] and skip the salting step)
1 red pepper, sliced into strips
1 green pepper, sliced into strips (or 2 if using the small Japanese ones)
1/2 onion, sliced
1/2 tsp dashi powder (the original recipe calls for "Chinese soup" stock but I didn't have any, but dashi works fine)
200 ml water
1 tsp soy sauce
2 tbsp vinegar
2 tbsp sugar
Salt
Potato starch
Oil
2 tsp potato starch
1 tbsp water

1. Sprinkle the fish with salt and rub into the fish and set aside to draw out the moisture. (If you're using pre-salted ones, skip this step.)
2. Cut the cod filets into bite sized pieces. Coat them in potato starch until well covered.
3. Heat oil in a frying pan and deep-fry the fish over medium heat for 2-3 minutes. Remove fish from oil and drain on a wire rack. Set aside.
4. In another frying pan, add water and dashi powder and bring to a simmer over high heat. Add the soy sauce, sugar, vinegar and a dash of salt. Mix well. Add vegetables and cook until tender crisp.
5. Add potato starch dissolved in water to the mixture to thicken the sauce. Add fish to the vegetables and toss well to coat. Serve with cooked rice, if desired.

Now to get off fucking Livejournal because my computer is being a fucking bitch.
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Finally posting that daikon recipe I got from Yvonne. I should go to the store and make it tomorrow night for dinner. After I finish eating my mapo eggplant noodle concoction I made last night, which came out quite flavourful and delicious.

Stewed Daikon and Drumsticks
Makes 2 servings... maybe.

5-6 chicken drumsticks or wings (or 200g chicken thigh meat, chopped into bite sized pieces)
1/3-1/4 daikon, chopped into bite-sized pieces
1 tsp fresh ginger, chopped finely or grated
1 onion, sliced
1 carrot, sliced into medallions

For stewing sauce:
400 ml dashi (400ml water + 2/3 tsp dashi powder)
2 tsp sake or cooking wine
2 tsp soy sauce
1 tsp sugar
1 tsp salt



1. Pre-boil the daikon and carrots for about 5 minutes. Drain and set aside.
2. Put all the stewing sauce ingredients into a pot with the chicken, onion and 1/2 tsp of ginger. Cook on medium heat without lid.


3. When it starts boiling, skim the scum off the sauce. Cover with a lid and turn the heat down to low. Cook for 15 minutes.
4. Add the daikon and carrots to the pot. Cover and cook for an additional 10-15 mins.
5. Add the remaining 1/2 tsp of ginger at the end. Serve over cooked rice.



I've made this recipe about 4 or 5 times since Yvonne sent it to me and I made my own additions to it. This time I made it I added the onion and carrot and loooots of ginger. I think adding some fresh garlic would be really nice as well. The onion cooks down so it adds a nice flavour to the stew. The stew is really thin, as you can see, it's more like a soup. But it is absorbed by the rice to give it more flavour.

I hope you like this! Let me know how you find it.
aide: (Default)
I had it.  Twice.  It was great.  The best I've had, which may not mean much given the shortness of my list.  But the dry spell is broken.  I'm fucking tired cuz I didn't get much sleep (not only because of the sex) and got up at 7.  I'm waiting for VS to come on and then I am going to nap before my appointment in Hiroo. 

I cooked Coconut Chicken last night and it was fucking good.  I didn't take any pictures, but I'll share the recipe.  And it was so easy!  ILU Betty Crocker.

Thai-Style Coconut Chicken
Prep: 25 mins  Cook: 7 mins (4 servings)



1 tbsp vegetable oil
1 lb boneless chicken breasts, cut into bite-sized pieces
1 tsp grated lime peel (or sub 1/2 tsp lime juice)
1 tsp grated gingerroot
1 clove garlic, finely chopped (but I used 2)
2 fresh serrano chilis or 1 jalapeno chili, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
1 can (about 14oz) coconut milk (not cream of coconut)
1 tsp packed brown sugar
1/2 tsp salt
1 tbsp soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tbsp chopped fresh basil leaves
Hot cooked (jasmine) rice, if desired.

1.  In nonstick wok or 12-inch nonstick skillet, heat oil over high heat.  Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center.  Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
2.  Pour coconut milk over chicken.  Stir in brown sugar, salt, soy sauce, pea pods and bell pepper.  Reduce heat to medium.  Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.  Stir in tomato.
3.  Spoon into shallow serving bowls; top with basil.  Serve with rice.

For not having all of the ingredients, this came out amazing!  The cilantro in Japan is not as strong as back home so I used the whole bunch and it was just perfect.  Didn't feel like spending 300 yen on a lime just for the peel so I put in about 1 tsp of lime juice and that gave it some nice acidity.  Could not find basil for the life of me so just omitted it and also omitted the chillis.  But still so good~!
aide: (Default)


1 serving of spaghetti, boiled for 5 minutes
3 slices of bacon, sliced into 1/2" strips
1 egg (room temp)
3 tbsp grated parmesan cheese (room temp)
2 tbsp heavy cream (room temp)
1 glove garlic, grated
3~4 tbsp olive oil
Parsley flakes

1.  Bring salted water to boil.  Cook spagetti for 5~7 minutes.  Pasta should be al dente.  Drain water, set aside.
2.  While pasta is cooking, beat the egg in a bowl.  Add cheese and cream and mix well.  Set aside.
3.  Heat oil over medium heat in a frying pan.  Fry garlic until brown.  Add bacon and fry until crisp.
4.  Add pasta to frying pan, coating well with oil mixture.  Cook for a few minutes until heated through.
5.  Turn pasta into a bowl and pour egg mixture over the hot pasta.  Toss well.  The heat of the oil and pasta will cook the egg through just enough.  Arrange on a plate, garnish with parsley.  Serves 1.

It looks pretty damn good in the picture, doesn't it?  It was surprisingly easy!  I finally found a recipe that didn't require a pre-heated dish (because I don't even have a toaster oven) but it might have been better because in the 5 minutes it took to take the picture, it was already getting cold.  It was really cheesey and heavy.  I would eat twice that much if it was meat sauce or tomato sauce.  Next time I will only use 2 tbsp of cheese and 1 tbsp of cream and see how it goes.  I could have laid off the oil a little bit and cooked the bacon longer and used the bacon fat instead; it would have given it a nice flavour.  But for a first attempt, I'm rather impressed.  And so far, I'm not feeling ill so that's a plus.  I was so full after that I didn't even eat the salad I bought.

It's only 7 so I'm going to settle in for a Heroes marathon.  Mohinder, my foxy love!  I'm coming!  I'm feeling sleepy already, damn that heavy pasta, but I'm going to soldier on and maybe even write a bit later.  I got back into my groove.  Maybe I'll write another minor pairing (though the lack of comments makes me cry), like Aiba/Ohno or Aiba/Nino.  I guess Aiba is a monogomist of sorts: he's usually paired with Sho or Jun.  I haven't seen many other variations. 
 
aide: (Eat like a man.)
A week or so ago, I attempted to make Leader's Spicy Eggplant recipe but didn't have all the ingredients so I made some subs and alterations but it came out DELICIOUS. I hope I can remember all the changes I made.



2 eggplant, chopped into chunks and soaked in water
1 clove of garlic, grated
¼ tsp doubanjiang
2 tsp sasame oil
200g ground chicken
100ml water
1/2 cube chicken stock (I think? Maybe it was a whole one.), dissolved in the 100ml water
2 tsp sugar
2 tsp soy sauce
2 tsp sake
2 tsp tianmianjiang
1 tsp potato starch
1 tbsp water

1. Dry the eggplant with paper towel and fry in a little oil. (The first time I did it, I cooked them until they were starting to go transparent, but then they turned mushy when I added them to the rest so you don't really need to fry them at the start. Unless you do it like Ohno and deep-fry the shit out of them.)
2. In a frying pan, over low heat, fry garlic and doubanjiang in the sesame oil. When the garlic starts to brown, add the chicken and cook through.
3. When the meat is browned, add water, sugar, soy sauce, sake and tianmianjiang. Mix well and bring to a boil. Add the eggplant back to the frying pan.
4.  Dissolve the potato starch in the 1 tbsp of water.  Add to the frying pan while stirring the contents continuously.  Mix well.  Turn into a serving dish, or spoon over cooked rice.

I think that's what I did... whatever I did, it turned out amazing.

I got wonderful comments on my fic this morning.  :)  Happy dance!  I'm doing laundry now, one load down!  Happy dance!  It's a wonderful warm sunny day.  Happy happy dance!  I should go out to the grocery store and run errands but I'll wait until after this load is done.  I don't want wet clothes sitting in the machine for too long or they'll start to smell funky.  Maybe I'll translate a song while I wait.
aide: (Eat like a man.)
I don't feel disgusting today, just hungry.  I woke up around 9 again on my own, which is a good thing I guess.  My internal clock is fixed but I really want hoping to sleep in more.  Oh well.  I'm up, I'm showered, I rearranged and cleaned to make room for my new washing machine.  I'm just waiting for Yuji's call.  What am I going to do after that?  I need food, so a grocery shop is in order.  I need to return this Heroes DVD and might rent the second one.  It's another blah overcast day.  Benben and Andrew are going to a gay picnic in Yoyogi and asked me to go but I can't be bothered going that far, bottom line.  And I don't feel like drinking two days in a row.  I'm turning into such a fucking old lady. 

Last night was good.  We bailed early, unintentionally.  I hate nothing more than disorganization.  I'm down for "party starts a XXpm, come whenever) but when it's like 5 hours after the appointed start time... It really irks me whenever they plan something because it just turns into a huge mess and there is no real plan.  Bryan and Richard and Co showed up around 8 or so but we were hungry so Andrew, Justin, Ben and I went to get food and then left after that.  The plan was karaoke but "later".  When later?  Who knows.  I bet they didn't go, or went around midnight or something equally ridiculously late.  I guess I am rather OCD and need to be on a schedule (unless it's me who's making the fucked up schedule).  But I'm glad I went home; I finished watching America's Best Dance Crew and wrote a paragraph for [profile] sanctified_x's fic and slept before midnight.  I'm hungry but the only thing I have to make is spaghetti or miso soup.  And then it will really just be miso and seaweed.  Mmm maybe I'll make some udon.  Miso udon.  YUM.  Not exactly breakfast, but whatever.  I have veg to use before it goes funky or liquifies. 

Goal for the day: Finish fic.  I'm such a tease.  >:D  I know exactly where it's going, I just have to sit down and do it.  I love when that happens.

EDIT: Okay, so I went for pasta.  It was actually really good except for the severe lack of garlic.  I'm going to make a note of what I did here, because I never seem to make the same pasta sauce twice.
    Spaghetti, cooked as per package directions
    1 onion, sliced
    2 small carrots, sliced in half-moons
    ~1 tbsp fresh ginger, grated
    1 12oz can whole peeled tomotoes, mashed
    1 8oz can tomato juice
    ~ 4 tbsp Ketchup
    ~1 tbsp Sugar (brown)
    ~1 tsp Cayenne pepper
    ~1 tbsp Lemon juice
    Salt
    Chili oil
    Olive oil

I don't measure things when I make spaghetti so no precise measurements for you.  I just throw it in the pot and then taste it to see what I think it needs.  It's the first time I put lemon juice in and I'm surprised!  It added a nice bite.  It would have been better with some pepperoni or something smokey in but I can overlook that.  I need the veg anyway.  But it needed about 3 huge cloves of grated garlic.  Then it would have been perfect.  Next time.

STILL WAITING FOR YUJI.  WHAT THE FUCKKKK.  Lucky for him I didn't have any plans today.  But I want to get it installed and do some fucking laundry. 

I am also starting to notice that the soreness in my arms from failing at round-offs is making typing very, very tiring.  :/
   
aide: (Umai)
I tried making Ohno's Maguro Yukke Don from MMA #94.  I found a package of marinade when I first got to Japan in the grocery store, but I tried making it from scratch and wow.  I'm so... wow.  Delicious doesn't even begin to descibe it!  Of course, one of the drawbacks to that show is they don't give you exact measurements so I made it up myself.  Either way, so yum.  I got some kabocha at the grocery store today too so made mashed kabocha to go with it.  I think is this my first "complete" meal in a long, long time.

Maguro Yukke

Maguro Yukke Don (serves 2)

100g raw tuna, sliced thinly (I used tuna sashimi)
1/2 tsp seasme oil
1 1/2 tsp soy sauce
1 tsp mirin
Dash rayu (chili oil)
1/2 tsp fresh grated garlic
Salt, pepper
1 raw egg (substitute sliced avocado)
Dry, shredded seaweed, for garnish
Sliced green onion, for garnish
Sesame seeds, for garnish
Cooked rice

1.  Mix sesame oil, soy sauce and mirin in a bowl.  Season with salt and pepper.  Add dash of rayu for spice and grated garlic.  Mix well.
2.  Slice the tuna into thin strips and add to the sauce, mixing well.  Cover and marinate for 30 mins in the fridge.
3.  Spoon tuna over hot rice, cracking the egg over the tuna.  You can substitute the egg with sliced avocado.  Garnish with onions and sesame seeds.

I want to try with with the egg, but raw eggs make me ill.  And they don't keep as long in Japan as they do in Canada for some reason.  Even if I buy them really fresh, they still make my stomach hurt.  So I just avoid them now.  :(  I didn't have any this time because they were too expenisve today.  Sad face.  But it was SOOO delicious. 

Mashed Kabocha (serves 2)
200g kabocha, cubed, skin on
500 ml dashi
1 tsp soy sauce
1 tsp mirin
1 tsp sugar
1 tsp sake

1.  Bring dashi to a boil.  Add other liquids. 
2.  Boil kabocha until it breaks apart with a fork.
3.  Drain liquid.  (Reserve if you want to add back to the mashed kabocha for moisture.) 
4.  Mash. 

I tried this steamed kabocha bun when I was in Nagano and tried to make mashed kabocha afterwards.  It comes out nice and whippy like mashed potatoes, but slightly sweet.  I am quite proud of myself!  I want to take this recipe and build on it and try making kabocha croquettes.  :D
aide: (Default)
I got off my ass today and did something!  Huzzah! 

I ordered new shoes from Marui.  I had looked a while back and saw a pair (that fit!) for like 6000 yen but they weren't there today because all the new spring stuff is in.  But I did find the "model" section - "Plus Size" in Japan.  Not only for "overweight" people but for taller people who have feet bigger than 24.5cm.  I found the same style but I was looking for a fun colour like red or green.  They had turqoise... but it didn't call to me.  So I asked the lady and she said she could order a pair from another store.  :D  Pretty red shoes on Wednesday!  I'll be like Dorothy.  I thought about white heels, but they would get dirty.  And I didn't want black because I have so many black shoes already (although I'm buying these to replace my black ballet flats).  There goes 7,900 yen.

Then I went to the grocery store.  I decided to cook Hawaiian Hamburger Steak Bowls for dinner so I had to stock up on a few things.  I ended up getting stuff to make Mapo Eggplant as well.  I spent like 20 minutes staring at labels in the condiment section of Nagasakiya.  I didn't find Worchestershire sauce though.  Or rather I forgot to look, but luckily Bulldog (a Japanese sauce brand) makes one so I didn't have to shell out for the "real stuff".  Not that I would have been able to find it anyway. 

Stopped off at the dollar store to get some tupperware and measuring spoons.  Got some DVD's.  I wanted to rent The L Word because that streaming site Andrew told me about is CRAP.  It takes twice as long (or more) to load as it does to watch the freaking thing.  Unfortunately, the first season won't be released until the 19th.  Damn.  So I rented two discs of CSI: Miami season 2 and No Reservations because I wanted to watch a chick flick.

Lastly, I went to Bic Camera and picked up my digital camera.  Fuck.  It took them long enough.  I thought they would give me shit because I didn't have the reference number or the repair reciept but he just took my phone number and that was it.  6900 yen later...  I finally got to download all those retarded drunk pictures from our hotel party when Carla was here in January.  Oh.  My.  God.  I didn't think we were that drunk.  And now our escapades are immortalized on Facebook for all to see. 

I finished my painting!  Tada~
Art )


And here was my dinner: Hawaiian Hamburger Steak Bowl and Bok Choy with Black Vinegar.

April 2010

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