Thursday, February 02, 2017

Miso Soy Milk Soup


I made two sorts of omusubi. One is with salted salmon and minced daikon greens, the other is with umeboshi, the leavings of my dashi shoyu, sesame seeds and sesame oil. I also made hakusai soy milk soup. While making the soup, I remembered that I hadn't bought salt yet so I seasoned the soup with miso. Geez, it turned out great! This is super easy to make (as always) and doesn't even call for any dashi/broth, just cook. Give it a try!

I put in...

Cut hakusai (napa cabbage) and bacon
Some miso (light-colored type)
Some rice flour (or flour/starch) to slightly thicken
About one third or fourth as much soy milk as water
A tiny bit of butter for aroma



Wednesday, February 01, 2017

Chikuwa Isobeage - Tempura



Woow. It's already February. I don't want to believe that, nooo! Haha! Well, we're sure heading for spring, little by little. I used a wappa bento for the first time in ages. It turned out that I was not a wappa lover. My other wappa has also been abandoned somewhere in the kitchen... Poor Wappa, ha! The bento today is meatless. I want to make meatless bentos more often. I made sweet potato walnut salad, chikuwa isobeage and lotus root stir-fry. The shoyu egg half and salted salmon are leftovers. I love chikuwa-no-isobeage. Isobeage is a sort of tempura, with aonori (green seaweed) in its tempura batter. I don't mind shallow/deep frying in the morning when I have enough time.