Sunday, September 27, 2009

Kitchen curiosities, part 2

I have a lot to report on our extensive traveling, but I wanted to mention one of my discoveries prior to coming to Japan..

...which I guessed, correctly, would mostly feature ingredients that would be easy to find in Japan. This has certainly proved true for the Japanese-style recipes, of which I've tried several. For example, here's my take on Tonkatsu, which in its original form contains pork; instead, per the recipe, I've dredged pressed tofu in a sticky batter, coated with bread crumbs, deep fried and added a tangy tomato sauce, all over rice.

More recently (read: 3 hours ago), I tried my hand at yakisoba, which is a fried vegetable and noodle dish, also featuring a sauce mainly comprised of tomato, soy sauce, and mirin (sweet cooking wine):

(Sorry for the blurry image. My camera bites.)

At first I was hesitant to start cooking again, because going to buy groceries here and using varyingly strange and different ingredients was such a jarring and alien experience. Cooking in a lot of ways needs to be in a comfort zone for me-- I have all the ingredients I need, I know where all the various utensils are, I know what setting on the stove dial produces how much heat, etc.-- otherwise, it feels wrong, and you can likely taste it in the results. I'm happy to report that as I'm getting more comfortable in our kitchen here, the subsequent food is a lot better.

1 comment:

  1. I've found that "letting the force be with you" works well for me in strange kitchens and with unusual ingredients. Keep up the good work. I'm looking forward to tasting some of your wares. LaValle