Yesterday, Satoshi had the day off (probably because he worked on the 2nd), so we went to check out a buffet that Satoshi's friend told us about.
Since we don't have a car, we caught the bus, it is about 15 minutes by bus to Xiao Long Bao (or as the Japanese pronounce it shorompo).
The buffet is not your usual, self-serve, but you order what you want off a menu and they bring it to you.
This is a great system, not only is there little waste of food, but they can actually control the amount you eat.
When you order, you are given a check sheet, you can only order 10 dishes at one time.
When the food comes out, you cannot order any more food until you finish what you've received.
The dim sum and desserts order with two pieces, but you could increase the number if you wanted to.
If you come by yourself, you won't be able to eat from the buffet (how discriminating is that?), you will only be able to order the prix fixe menus (which the Japanese call "set menu").
Despite all the rules, we were able to try 19 different items from the 50 item list.
I loved the mabo tofu and goma dango (jin dui filled with sweet bean paste). I also ordered the coconut dango and was surprised as it was a custard inside and the outside was coated with shredded coconut, not the jin dui filled with coconut.
For the two of us it was 2400 yen (about US$24), we had a coupon for free drinks so we were able to get two cups of oolong tea (wished they served this hot rather than over ice!)
The biggest disappointment was that you couldn't get xiao long bao from the buffet, only if you ordered a prix fixe menu, guess it is kind of expensive to put on the buffet.
I guess if we had a car, we would probably go back to try their dinner buffet, but since we don't, I don't think we'll be back.
Xiao Long Bao
Today is the 7th which means we ate our nanakusagayu (7 grass gruel). Which I've written about before here.
In the markets, you will see packages of these grasses.
I've labeled them as best as I could, hope it is correct.
Since I do not have much time in the morning, I usually prep this the night before.
After cleaning them, I cook the radish and turnip for about 5 minutes in boiling water. Then I blanche the greens.
I chop all the greens quite fine, and do the same for the turnip and radish.
In the morning, I heat up the okayu (rice gruel), heat up the grasses and then put them together.
We usually eat them with tamagoyaki (rolled omlette), tsukemono (pickled veggies), mikan (tangerine) and green tea.
Though I'm getting over a cold, here's hoping that the rest of this year will be a healthy one.
Have a great day!