076 - Agedashi Tofu

Hey everyone. I’m back. Yes. I do apologize for the lack of updates. To make up for the lost time, here is the recipe for one of my favorite Japanese appetizer, AGEDASHI TOFU.

For  1 serving, you will need;

·         1 Block Firm Tofu

·         4 Tablespoon Potato / Corn Starch

·         Oil for Frying

For Sauce

·         250 ml Dashi Stock (Fish Stock)

·         3 Tablespoons Soy Sauce

·         3 Tablespoons Mirin

·         1 Teaspoon Sugar

Halal readers, you can skip Mirin if you want.

Ready? Here We Go!

Step 1 – Cover the tofu in paper towel, and put heavy objects (I choose my dinner plate) over it to drain all of it’s excess moisture out. Leave for 10 minutes.

Step 2 – Cut into cubes, and dry furthermore with paper towels.

Step 3 – Dip the tofu in the potato/cornstarch, wipe any excess off, set aside

Step 4 – Heat oil, fry the tofu for about 1.5 minutes each side on Medium-High Heat. Once done, dry in paper towels

Step 5 – Heat the dashi stock, soy sauce, mirin, and sugar in a small pot. Once boiling, turn off the heat.

Step 6 – Pour the broth over the tofu, and voila

Step 7 – Serve!

If you can get your hands on Potato starch, use it. They will turn translucent once they got drenched with the sauce, and the coating will turn all gooey and tasty!

Peace

xx

066 - Onsen Tamago!

Whenever I wake up in Japan, all I can think of is the delicious food I’m about to have for breakfast. and for lunch. and for dinner. and for supper. and this won't ever stop lol.

Just so happens that it just happened to me last week. Surprise people! I went AWOL to Japan lol.

Anyway, as usual, the food was great, the atmosphere was awesome (hate the torrential rain though, they’re nasty), and I got a lot of things I loved. What do I loved? You know, anime stuff, and…FOOD. Just look at THESE

Evangelion Sachiel Bun! - USJ Osaka

The filling of the above bun; PIZZA!

Takeaway bento from Shin-Osaka station and Starbucks Sakura Latte

The most famous Takoyaki at Dotombori - Osaka

Grilled Mackarel, Icefish tempura, pickles - Tokyo

Sweet potato, Tamagoyaki, Radish Salad, Kelp Salad - Tokyo

Hijiki Rice with Natto and Tororo - Tokyo

Anko Cat Taiyaki - Tokyo

The BEST Menchi Katsu ever! - Tokyo

Yakitori - Tokyo

Harajuku Crepes! - Tokyop

Japanese parfait - Tokyo

Breakfast - Osaka

Breakfast - Tokyo

Breakfast (again) - Tokyo

COFFEE JELLY OMG - Tokyo

Breakfast (AGAIN) - Tokyo

Tempura Udon - Tokyo

Black Sesame Seed Ice Cream - Tokyo

Dango! - Tokyo

Turkey Legs! - Tokyo

Grilled Crab Legs - Kyoto

Spicy Chicken Katsu Kare! - Tokyo

Hot Soba with Chikuwa Tempura - Tokyo

FRESHEST STRAWBERRY I EVER ATE - Tokyo

Hot Soba with Extra Rice and Fried ..(i forgot what it was) - Tokyo

Kitsune Soba! - Tokyo

Takeaway bento, 9 flavors - Osaka

Chicken Katsu Kare - Tokyo

Beef Bowl with Extra Onsen Eggs - Tokyo

Salty Vanila Ice Cream - Tokyo

Breakfast (AGAAINN) - Tokyo

Grilled Mochi - Kyoto

I was lucky to savor a lot of great food Japanese has to offer. Just so happens that a lot of that food was during breakfast time. You see, I was staying at Akihabara Washington Hotel, and they have an awesome array of Japanese food for breakfast. If you’re more of a continental breakfast kinda fella, you’re in for a bad time.

Back to the topic, so the hotel had all these eggs. They have regular, omelette, and, my favorite, soft boiled onsen style. Onsen is term used by the Japanese to refer to the Hot Springs. The water at an Onsen has always been a steady 60-70 degrees centigrade or so. Some genius came up with an idea to cook eggs with the Onsen water, and guess what? Culinary awesomeness was born.

Onsen Tamago (Tamago is Japanese for eggs, if you don’t know that already) is characterized by its silky whites and soft yolk. This is perfect for people who want to poach eggs without the hustle!

For 2 servings, you will need;

·         2 Eggs. Keep them refrigerated.

·         Water. Enough to keep the eggs submerged. and an extra 200 ml of Room Temperature Water

·         Ice. To be used later after cooking

Ready? Here We Go!

Step 1 – Fill a large pot with water, and set it to boil over the stove.

Step 2 – Once the water boils, take it off the heat, and add 200 ml of Room Temperature water, and put the Eggs in. Set the timer for 12 minutes PRECISELY. Cover, and let sit.

Step 3 – After 12 minutes had passed, transfer the eggs into ice water to cool for another 3 minutes.

Step 4 – SERVE!!

If THAT ain’t easy, then I don’t know what is! This is seriously one of the easiest egg recipe around! I love to enjoy this over a bowl of steaming hot rice, give it a dash of soy sauce, sprinkle some green onion, and BOOM. Orgasmic taste.

Ever wonder how the egg texture is like? Savor this

Give this a go, and let me know how it turns out!

Cheers

xx