Chilled, unsweetened, just great. I saw this one for the first time this passed Monday so I went for it and I don't regret the decision.
Showing posts with label japanese. Show all posts
Showing posts with label japanese. Show all posts
Monday, May 12, 2014
332/365: Kyoko Japanese Green Tea
This is my kind of green tea.
Chilled, unsweetened, just great. I saw this one for the first time this passed Monday so I went for it and I don't regret the decision.
Chilled, unsweetened, just great. I saw this one for the first time this passed Monday so I went for it and I don't regret the decision.
Tuesday, January 21, 2014
223/356: Soboro Don
After quite a while, I went back to make a new Japanese dish.
I love the Japanese don (bowl) dishes. They are usually very fast and easy to make. Great for a weeknight. I keep discovoring more of these and I can't get enough. To make these I had two challenges though. I needed an onsen tamago and minced chicken meat. Seems it is not easy to find minced chicken. I had to do with chicken pressed into burgers. I am pretty sure it wasn't the best quality meat I could get but I had to do with what I found. Making the onsen tamago was not that hard either but took some time.
Onsen tamago are eggs that are poached inside their shells. I needed to "boil" the eggs at exactly 60-65 degrees Celsius for thirty minutes. Although it proved challenging to find the right temperature on the stove, the most difficult part was to get it out of the shell in a piece. As you can see from the pictures, I failed on that part. But the second egg already went much better.
I really liked the soboro don and if I can find minced chicken that I don't have to question the quality of the meat, I will make it again.
I love the Japanese don (bowl) dishes. They are usually very fast and easy to make. Great for a weeknight. I keep discovoring more of these and I can't get enough. To make these I had two challenges though. I needed an onsen tamago and minced chicken meat. Seems it is not easy to find minced chicken. I had to do with chicken pressed into burgers. I am pretty sure it wasn't the best quality meat I could get but I had to do with what I found. Making the onsen tamago was not that hard either but took some time.
Onsen tamago are eggs that are poached inside their shells. I needed to "boil" the eggs at exactly 60-65 degrees Celsius for thirty minutes. Although it proved challenging to find the right temperature on the stove, the most difficult part was to get it out of the shell in a piece. As you can see from the pictures, I failed on that part. But the second egg already went much better.
I really liked the soboro don and if I can find minced chicken that I don't have to question the quality of the meat, I will make it again.
Subscribe to:
Posts (Atom)