Pic Spam
I am going to write an article about miso... soon. It's 1am now and I tell myself I shouldn't start it now because I should sleep, even though I know it'll be 2 more hours before my head hits the pillow. For now, I bring you pictures and a recipe.
The teacher's room at school. If you've seen any Japanese dramas or movies about
in a school setting, they do look exactly like this.
in a school setting, they do look exactly like this.
The principal's office is next door. They write the day's schedule and any special events
on the black board and any happenings that month. My desk is nice and clean, compared to the rest.
sitting Buddha statue in Japan, it's only 2-3m shorter than the one in Kamakura
but 10 times nicer, in my opinion. About a 15 minute walk from Narimasu station on the Tobu Tojo line.
I only wanted to go there because of a drama I've seen and so I could say "I've been there!'
It's right next to the Metropolitan Centre for Performing Art though which looked really cool.
I will definitely make a trip back there.
It's Matsui Kazuyo's recipe (the Japanese Martha Stewart) from a show I saw on TV.
タラと野菜のあんかけ (Cod and Vegetable Ankake) (Serves 2)
* Ankake is the name for a thick starchy sauce made with katakuriko (potato starch) or kuzu (arrowroot) flour
2 cod filets (in Japan, you can buy pre-salted filets [塩たら 甘口] and skip the salting step)
1 red pepper, sliced into strips
1 green pepper, sliced into strips (or 2 if using the small Japanese ones)
1/2 onion, sliced
1/2 tsp dashi powder (the original recipe calls for "Chinese soup" stock but I didn't have any, but dashi works fine. You could probably use chicken or fish stock too.)
200 ml water
1 tsp soy sauce
2 tbsp vinegar
2 tbsp sugar
Salt
Potato starch
Oil
2 tsp potato starch
1 tbsp water
1. Sprinkle the fish with salt and rub into the fish and set aside to draw out the moisture. (If you're using pre-salted ones, skip this step.)
2. Cut the cod filets into bite sized pieces. Coat them in potato starch until well covered.
3. Heat oil in a frying pan and deep-fry the fish over medium heat for 2-3 minutes. Remove fish from oil and drain on a wire rack. Set aside.
4. In another frying pan, add water and dashi powder and bring to a simmer over high heat. Add the soy sauce, sugar, vinegar and a dash of salt. Mix well. Add vegetables and cook until tender crisp.
5. Add potato starch dissolved in water to the mixture to thicken the sauce. Add fish to the vegetables and toss well to coat. Serve with cooked rice, if desired.
* Ankake is the name for a thick starchy sauce made with katakuriko (potato starch) or kuzu (arrowroot) flour
2 cod filets (in Japan, you can buy pre-salted filets [塩たら 甘口] and skip the salting step)
1 red pepper, sliced into strips
1 green pepper, sliced into strips (or 2 if using the small Japanese ones)
1/2 onion, sliced
1/2 tsp dashi powder (the original recipe calls for "Chinese soup" stock but I didn't have any, but dashi works fine. You could probably use chicken or fish stock too.)
200 ml water
1 tsp soy sauce
2 tbsp vinegar
2 tbsp sugar
Salt
Potato starch
Oil
2 tsp potato starch
1 tbsp water
1. Sprinkle the fish with salt and rub into the fish and set aside to draw out the moisture. (If you're using pre-salted ones, skip this step.)
2. Cut the cod filets into bite sized pieces. Coat them in potato starch until well covered.
3. Heat oil in a frying pan and deep-fry the fish over medium heat for 2-3 minutes. Remove fish from oil and drain on a wire rack. Set aside.
4. In another frying pan, add water and dashi powder and bring to a simmer over high heat. Add the soy sauce, sugar, vinegar and a dash of salt. Mix well. Add vegetables and cook until tender crisp.
5. Add potato starch dissolved in water to the mixture to thicken the sauce. Add fish to the vegetables and toss well to coat. Serve with cooked rice, if desired.
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