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soy

Tallahassee, Florida, UNITED STATES


Joined June 10th 2007

Number of Posts:
23

Number of Comments:
4

Karma:
6



Japanese girl living in the U.S., trying to save food expenses and enjoy eating/cooking at the same time!

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Recent Posts

Steamed Bread

June 23rd 2007 21:00
In one morning, you are out of cereals, bread, or left-over pizza.
And you don't have time to make several pancakes for the entire family.
What do you do? Skip breakfast?

NO! Try this easy creation:




I don't know if this naming is right for this kind of bread, since it's a literal translation of Japanese word "MUSHI-PAN".

It is non-yeast bread; in fact, pancake mix is used.

For 2~3 people,

<basic ingredients>
200g pancake mix
1 egg yolk
160cc milk (or unsweetened soy milk)
1 Table spoon honey or maple syrup

1. Mix the basic ingredients in a bowl, add anything you want for flavor.
2. In a microwavable container place a sheet of parchment paper and half of 1. Seal the parchment paper by folding like a candy
3. Microwave for about 2~2.5 min at high

Example of flavor addition:
<sweet>
Chocolate chips
Use coffee/milk or cocoa instead of milk
Raisins or other dried fruits
<savory>
corn
cheese
ham, bacon, or sausage
parsley, or other herbs

5-min creation in the morning for the start of a happy day
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First harvest -green onion-

June 22nd 2007 18:18
I've never been more exited about green onions before

In about 10 days, they have grown so strong on my kitchen counter.





They looked like THIS 10 days ago.

Because one of the leaves is almost as tall as the beer glass, I decided to harvest the first butch.
I got a few 2~3 inch long leaves this time.
I added a few roots since then, so next time there should be more substantial amount of green onion to harvest.


This is so cool!

Now I'm thinking "what else can I grow on the counter...?"
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Kinpira

June 22nd 2007 11:45
Kinpira is... I don't know how to explain, so here's a quote from Wiki:

"Kinpira is a Japanese cooking style that can be summarised as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hiziki and other foods including tofu and namafu (wheat gluten)."




This time, I used carrots, burdock, and peel of daikon radish.

After sauted in vegetable oil & sesame oil, they are simmered in soy sauce, sake, sugar, and mirin, and add a pinch of red pepper flakes.

It's sweet and spicy at the same time.
You can serve it hot or cold, so it's great for picnic, too!
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Ratatouille with sauteed chicken

June 21st 2007 21:36
One of my favorite summer veggie dish, Ratatouille.


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Tofu salad with Spicy dressing

June 19th 2007 19:44


You need a nice salad to go with Unagi-don for a complete balanced meal


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Unagi-don

June 19th 2007 19:31
Seriously, it's summer again...
Temperature of around 100F with very high humidity, I'm melting...

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Soba with Peanut butter sauce

June 19th 2007 14:32
Another soba (buckwheat noodle) recipe:


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cucumber salad

June 19th 2007 12:17


Roughly chopped seedless cucumber and tomato


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Japanese-style Fried Chicken

June 19th 2007 12:10


They are marinated in soy sauce & sake and flavored with Umeboshi (pickled plum


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Pasta: Tomato sauce with shrimp and spinach

June 16th 2007 00:48
Today's lunch:


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Recent Comments

Comment by soy
on Tofu salad with Spicy dressing

June 21st 2007 21:39


$40-a-week
Stanley,

Thank you very much for your kind words.
Please come back to see my posts

cheers,

Soy

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Comment by soy
on Fried rice

June 18th 2007 22:47


$40-a-week
Katyzzz,

Thank you for your comment
Yes, you are right about veggies.
But to me, simple fried rice is the best.
So I always try to serve with veggie dish.
That works, too, right?

Cheers,

soy

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Comment by soy
on Salmon cream pasta

June 15th 2007 08:56


$40-a-week
Charles,

Wow.
Thanks for the recommendation.
I'm very interested, though I have no idea how it works.
What happens to this blog if I start writing for Food.org.au? I don't think I can keep up with two blogs at this time...
(I have a Japanese blog also...)


soy

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Comment by soy
on Salmon cream pasta

June 14th 2007 03:55


$40-a-week
Charles,

Thank you for your comment!
The main reason why I don't include recipes at first is that usually I don't measure when I cook. So I don't know the exact amount of each ingredient.
However, if somebody is interested, I'll make a rough recipe for that dish.

Also, I'm planning to gradually introduce some Asian ingredients that I use often.

Anyways, please check back here in a couple of days for the recipe!

Cheers,

soy


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