this and that

Yesterday, I posted about Coffee Jelly, I forgot to mention that if you'd like to leave out the sugar or use a sweetener when making your gelatin, please do so.

On to today's post...The other day the weather was on the cooler side, so I made rafute.

I also made goya namashi (namashi is the Okinawan pronunciation for namasu).

Goya Namashi : based on recipe from "Chimugukuru" by Hui O Laulima

1 goya (bittermelon), cleaned & thinly sliced
1/2 teaspoon salt

1.5 tablespoons sugar
2 tablespoons vinegar
1.5 tablespoons water

Clean and slice bittermelon, massage salt onto the goya and let it sit for about 20 minutes.
Rinse then squeeze out the water.
Add to vinegar mixture, mix well.
Chill and serve.

NOTES: It was my first time making namashi and will definitely make it again because it is easy and perfect for summer.

I hope to also try more recipes from this cookbook.

After making the rafute, I had quite a lot of gravy leftover.

Instead of throwing it out, I made some ajitama (literally seasoned egg) with it.

If you eat ramen, you'll often see ajitama as a topping or garnish.

Make some hanjuku tamago.

Then put your peeled eggs into the rafute sauce.

Put the eggs & sauce into the refridgerator for at least a couple of hours.

This got a thumbs up from Satoshi.

I think you could use any shoyu based gravy.

Most recipes I've seen online use the pre-made sauce used for soba/udon.

If you try this, I hope you like it.