Friday, February 17, 2017

scrubbies

Untitled My grandma used to make the best scrubbies (for washing dishes).

I still have a couple in my "stash".

Untitled The other day, we came across someone selling scrubbies made of the same material but in a different form.

These are stiff because they put starch on it.

After use though it should get softer (the salesman said so).

I know they will never be better than the ones my grandma made but hope they will at least get the job done.

Miss you Grandma!

p.s. have a nice weekend!

Thursday, February 16, 2017

square furniture stand

Untitled This past weekend was supposed to be snowy or rainy and it was neither, so we headed out.

We went back to Square Furniture Stand for lunch.

This time around Satoshi had their BLET (bacon lettuce egg tomato) sandwich...650 yen.

And I had their Salad Dutch Baby...650 yen.

We also ordered coffees so our total came out to 2000 yen (tax included).

Untitled Look at Satoshi's sandwich...huge!

Even though it was super messy eats, he thoroughly enjoyed this eating it with a knife and fork.

It was my first time having a dutch baby and a savory one at that.

I loved the poofy pancake topped with bacon, lettuce and tomato.

We'll definitely have these again and be back!

Wednesday, February 15, 2017

tamori-style shogayaki

Untitled Recently on tv there was someone raving about Tamori's favorite shogayaki (pork ginger).

Tamori is a popular figure in Japanese culture that hosts many shows.

I went online and found a recipe for the shogayaki and decided to try it.

Tamori-style shogayaki : serves 2 : Tamy Blog

300 grams pork loin, thinly sliced
1 onion, thinly sliced
some flour

Sauce
3 tablespoons shoyu
3 tablespoons sake (rice wine)
3 tablespoons mirin (sweet rice wine)
ginger

Coat meat with flour
Saute in pan
Add sauce

NOTES: this was super easy and tasty. If you use a non-stick pan, you don't need to add any oil.

I didn't coat the meat with flour (wanting to cut some of the carbs out), but realized that I should coat it the next time to keep the meat tender and juicy.

I only made half the amount of meat for the two of us and also cut back the amount of sauce.

This was good with rice.


Tuesday, February 14, 2017

anchovy potato salad

Untitled There is a tiny bar in Osaka that I've been seeing on social media and it seems by the amount of photos uploaded that their most popular dish is an anchovy potato salad.

Satoshi and I have tried to eat there, but it is always crowded, so we've never been able to get in.

Anyway, since I had some potatoes, I wanted to try to make it.

Of course, since I've not actually tried it, I don't know what it is supposed to taste like...so I made up my own version.

Kat's Anchovy Potato Salad : serves 2 depending on your serving sizes

6 fingerling sized potatoes, peeled and diced

Dressing : adapted from "Everyday Salads" : Masaki Higuchi
2 tablespoons olive oil
anchovy paste about 1 tablespoon
1/2 teaspoon of grated garlic
1 teaspoon white wine vinegar
freshly ground pepper
couple dashes of dried dill
1 tablespoon mayo

Mix dressing and set aside
Cook your diced potatoes and when tender, drain
Mash potatoes slightly and cool slightly
When potatoes are warm, add dressing.
Enjoy warm or chilled.

NOTES: this was delicious warm, nice with wine. We also had it the next day, chilled with beer.

I think it would be nice on toasted baguette also.

I am thinking to add some balsamic vinegar in place of the white wine vinegar and/or capers next time.

Untitled p.s. Happy Valentine's Day...we celebrated on Saturday with all sorts of sashimi (raw tako with ponzu, aji tataki (minced horse mackerel) & bincho maguro (albacore tuna)), anchovy potato salad & other nibbles.


Monday, February 13, 2017

this and that

Untitled What do you do during lunch?

I used to eat my lunch in front of the tv, but these days have been staying away from the television/internet as most programs only have been talking about US politics...

So now, I listen to Kamasami Kong on the radio. (If you grew up in Hawaii you may know who he is...blast from the past, yeah?!)

After eating, I read magazines or write in my journal...

I recently reconnected with this illustration kit that I had purchased awhile back.

When I got it, I thought it would be easy and fun.

While it is fun, it isn't easy.

You trace the item a couple of times then try your hand at it.

Untitled The back side of the paper has blank grids and a blank space at the bottom.

The kit teaches you 1000-something items...I have a (long) ways to go...

Untitled Hope you have a nice week!

Friday, February 10, 2017

okara mochiko chicken

Untitled Yesterday, we had some flurries and then we had some rain.

Satoshi didn't need dinner.

Most times when this happens, I buy something because I don't really like cooking for one.

I was watching a program and they mentioned that if your want to fry with dried okara, you should mix it with some flour.

Untitled So that is was I did...mixed some dried okara with some mochiko (rice flour) & regular flour.

I didn't deep fry, just pan fried.

This version turned out better than when I tried it before with only the dried okara.

I have some leftovers, so I think I may turn this into onigirazu for one of our lunches this weekend...

Hope you have a nice weekend.

Thursday, February 09, 2017

makeshift

Untitled Most homes in Japan do not have central heating.

You could look at that as being a "bad thing"...but I like the fact that I can use my hallway as a makeshift refrigerator...storing veggies and other items that don't fit into my "real" fridge.

Do you have central heating in your home?