Pic Spam & Recipe
Jul. 28th, 2008 10:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aideBecause I need to get up to date with my blogging for the folks back home.
The front of the room where the head teacher's, vice-principal's and principal's desks are. The principal's office is next door.
They write the day's schedule and any special events on the black board and any happenings that month.
My desk is nice and clean and no, that isn't Gmail open and no, those aren't chats with![[info]](https://p-stat.livejournal.com/img/userinfo.gif)
honeysempai and everystarrfall.
Pssh, chatting on the company dime? Me? Never.
My kanji test certificate!
Saw this on the train home one day and thought ofsanctified_x.
The Tokyo Daibutsu, or Tokyo Buddha.
Reportedly, the third largest sitting Buddha statue in Japan, it's only 2-3m shorter than the one in Kamakura but 10 times nicer, in my opinion.
About a 15 minute walk from Narimasu station on the Tobu Tojo line.
Ikebukuro West Gate Park. Not exciting at all.
I only wanted to go there because of the drama and so I could say "I've been there!'
It's right next to the Metropolitan Centre for Performing Art though which looked really cool.
I will definitely make a trip back there.
Thai Cocounut Chicken, minus the peas because I forgot so I subbed mushrooms. Delish.
And last but not least, Tara to Yasai no Ankake.
It's Matsui Kazuyo's recipe from the tara (cod) episode of GRA!
They write the day's schedule and any special events on the black board and any happenings that month.
My desk is nice and clean and no, that isn't Gmail open and no, those aren't chats with
honeysempai and everystarrfall. Pssh, chatting on the company dime? Me? Never.
My kanji test certificate!
Saw this on the train home one day and thought of
sanctified_x.The Tokyo Daibutsu, or Tokyo Buddha.
Reportedly, the third largest sitting Buddha statue in Japan, it's only 2-3m shorter than the one in Kamakura but 10 times nicer, in my opinion.
About a 15 minute walk from Narimasu station on the Tobu Tojo line.
Ikebukuro West Gate Park. Not exciting at all.
I only wanted to go there because of the drama and so I could say "I've been there!'
It's right next to the Metropolitan Centre for Performing Art though which looked really cool.
I will definitely make a trip back there.
Thai Cocounut Chicken, minus the peas because I forgot so I subbed mushrooms. Delish.
And last but not least, Tara to Yasai no Ankake.
It's Matsui Kazuyo's recipe from the tara (cod) episode of GRA!
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.
* 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.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2008-07-28 08:07 pm (UTC)There's a KAT-TUN in your train.
(no subject)
Date: 2008-07-29 08:39 am (UTC)It's true, that's exactly what they look like. Unlike NA tv, I think Japanese sets are the most life-like. They go to real places and shoot for the most part, in dramas. As much as possible, I think. Saves cost?