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Recent cooking achievements!
Dinner last night was broiled salmon, chawan mushi, spinach ohitashi, miso soup with tofu and wakame, and rice with asari clams.
The spinach and the miso were the only things that were homemade. In fact, I didn't MAKE dashi for them, either, but...who makes that nowadays, right!? Chawan mushi was microwaved, clam rice came from an envelope, salmon was cooked entirely by my mother. Oh well. I liked it, and it fooled my parents into calling me an amazing cook.
A couple days ago I made shiratama, which are more or less little boiled lumps of rice flour. This is an event worth recording because kneading the dough is wicked fun. Every recipe for this I have ever read says the dough is the right consistency if it feels like earlobes. Is it not kind of cool to make it yourself and grope it to discover that IT REALLY DOES?
Tonight I made something a cookbook calls "Zunda Shiratama." This recipe added tofu to the dough, and the topping was an edamame paste sweetened with sugar and, uh white miso? I expected it to taste kind of vegetable-y salty sweet, and instead it was...like maple syrup and eggs. My father loved it. The shiratama were good, too. I kinda wanna add tofu to them every time I make them in the future. (Maybe not for a while, though.)
I had some pretty low expectations because this recipe comes from a Japanese book of low-calorie recipes. One of its recipes is a mousse of grilled red peppers---that's supposed to be sweet. Another recipe is "financiers" filled with marzipan or whatever. The catch is that the wrapping that the paste goes in contains tomatoes and basil.
It's my book of desserts that have strayed from the path of good.
( DOMO bla )
P.S. I burned my hand making the zunda shiratama and it hurts :(
P.S.S. Is Cloverleaf out yet? Not because I want to see it, but because I need to read spoilers on the web. No movie I can remember has ever perpetrated this sort of nonsense and I must punish it by finding out what the monster is without paying.
Dinner last night was broiled salmon, chawan mushi, spinach ohitashi, miso soup with tofu and wakame, and rice with asari clams.
The spinach and the miso were the only things that were homemade. In fact, I didn't MAKE dashi for them, either, but...who makes that nowadays, right!? Chawan mushi was microwaved, clam rice came from an envelope, salmon was cooked entirely by my mother. Oh well. I liked it, and it fooled my parents into calling me an amazing cook.
A couple days ago I made shiratama, which are more or less little boiled lumps of rice flour. This is an event worth recording because kneading the dough is wicked fun. Every recipe for this I have ever read says the dough is the right consistency if it feels like earlobes. Is it not kind of cool to make it yourself and grope it to discover that IT REALLY DOES?
Tonight I made something a cookbook calls "Zunda Shiratama." This recipe added tofu to the dough, and the topping was an edamame paste sweetened with sugar and, uh white miso? I expected it to taste kind of vegetable-y salty sweet, and instead it was...like maple syrup and eggs. My father loved it. The shiratama were good, too. I kinda wanna add tofu to them every time I make them in the future. (Maybe not for a while, though.)
I had some pretty low expectations because this recipe comes from a Japanese book of low-calorie recipes. One of its recipes is a mousse of grilled red peppers---that's supposed to be sweet. Another recipe is "financiers" filled with marzipan or whatever. The catch is that the wrapping that the paste goes in contains tomatoes and basil.
It's my book of desserts that have strayed from the path of good.
( DOMO bla )
P.S. I burned my hand making the zunda shiratama and it hurts :(
P.S.S. Is Cloverleaf out yet? Not because I want to see it, but because I need to read spoilers on the web. No movie I can remember has ever perpetrated this sort of nonsense and I must punish it by finding out what the monster is without paying.
