i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
At one of the largest Japanese outlets in the northeast, Mitsuwa, they have onigiri in the flavor of spicy tuna and wasabi tuna. I really enjoy both, and usually buy one two munch on while I shop. I sometimes recreate it at home because it’s …
If you’ve never had cheese on your Japanese curry, you’re missing out! The combination is absolutely scrumptious! In this recipe, rather than putting vegetables in the curry (although you definitely can!) I used it plain, with just water. I always have boxes of House Food’s …
I had a single sweet potato I bought for sweet potato rice porridge (my youngest is getting over a virus right now and very picky about what she eats–but she loves sweet potatoes.) I also had some zucchini, red onions, as well as a bag of shredded carrots, so I decided to do a more traditional bento today.
Vegetable tempura with a side salad and rice. Some tamago and frankfurter crabs with peas for decoration.
I have been doing tempura at least once a week, since it’s a great way to make sure my kids eat their veggies. The batter is a very light coating. The trick to making it extra crispy is to have the batter very cold (I will put ice cubes in it). This batter can be used for any type of tempura!
Ingredients for Tempura Batter
Vegetables:
Other Ingredients:
Tempura Tsuyu Recipe:
1. Whisk egg until light and frothy. Then add flour and baking soda and mix until just combined.
2. Heat vegetable oil on medium high heat, careful not to burn. If the oil smokes, the color will be dark and burned looking. The oil will be hot enough when you drop a bit of the batter and it begins sizzling.
3. Coat the vegetables in a thin layer of corn or sweet potato starch (this helps the batter cling to the vegetable and not slide off in the oil.) Dip the coated vegetables in the batter and place into the hot oil. Fry on both sides until golden. Serve with tempura tsuyu (combine all the tsuyu ingredients in a saucepan, heat until the alcohol from the mirin has just evaporated. Serve with grated daikon.)
Our second daughter was born in the year of the monkey–a sign that pretty much describes her to the T. Inquisitive, funny, mischievous, and very, very precocious, my cute little monkey girl inspired this bento today. You can use either chicken or pork–I just so …
I absolutely love Gudetama–he’s just so adorable! I even have a mug with him on it that my husband has ferreted away because he likes it so much too! In this bento, I have him laying on seven grain rice (recipe below), with the egg …
It’s winter, with quite a bit of snow on the ground, so there’s very little for me to do in the garden, This means I can focus on a hobby I had abandoned after I had kids: Kyaraben (or “charaben”) making. Since it’s been a while, I decided to get my feet wet with an easy character–one from Sanrio’s wildly popular Sumikko Gurashi line (of which I have a cute soy sauce dispenser from.)
I fried the rice ball in some sesame oil tinted with a bit of turmeric for the yellow color, and the hamburg steak recipe is from another blog post I have (view it here). The bow (which is actually the tail of the tempura shrimp character) is made from a piece of red pepper.
The rest is just some sauteed carrots, and a couple of muenster cheese stars.
Hope you had as much fun looking as I had making it!
As you all know, I’ve been slowly getting rid of the plastic in my life in an attempt to be environmentally friendly as well as becoming more self sustainable–and in the event of the collapse of society/apocalypse, I would much rather have a kitchen well stocked …
I first learned how easy it was to make pastry cream from my sister (The Chef) two Thanksgivings ago. She made choux cream puffs which is a little more involved than just filling a graham cracker pie crust with pastry cream and piling berries on …
1. Precook the chicken wings (I did it in the pressure cooker) because we fought a bout of salmonella from undercooked chicken this year, and I don’t want to take any chances. Allow to cool.
2. Heat vegetable oil on high (or in your deep fryer if you have one) to prepare for frying.
3. In a large mixing bowl, combine sweet potato starch, baking powder, salt, and pepper together.
4. Toss wings in bowl to coat lightly.
5. Fry twice, allowing to drain and cool slightly between fryings. Toss into soy garlic glaze sauce after second fry.
6. To reheat, preheat oven to 450 degrees Fahrenheit and roast until crispy again (about 12-15 minutes directly from the fridge.)
Recipe for Soy Garlic Glaze
1. In a saucepan, combine everything except the water and the corn starch and bring to a boil.
2. Combine water and corn starch, then add to saucepan. Turn off the heat and stir quickly until sauce is thickened.
3. Drizzle over the chicken wings.
Recipe for Cheesy Kimchi Topping
I had been dying to try this recipe since I have a can of sweetened red bean in my pantry that will expire sooner or later. It was a huge hit with everyone in the house, and I absolutely loved how pretty it came out. …