WD 10-20-11 Overview
WD 10-20-11 Overview, a photo by Kansai Monkey on Flickr.
The guys have been very patient with me recently, so I treated them to a fairly sizable dinner.
Inari Sushi, Plum Sake soaked chicken with red pepper slices, veggie tempura (zucchini, onion, daikon, red pepper), and an experiment involving fried veggies with kara-age seasoning.
WD 10-20-11 Inari Sushi, a photo by Kansai Monkey on Flickr.
Pressed Abura-age tofu wraps around prepared rice (mirin, rice vinegar, sugar) and toasted sesame seeds. Overall, pretty good, though the recommended cooking method for the rice from the cookbook left the rice a bit dry.
WD 10-20-11 Plum Sake Chicken, a photo by Kansai Monkey on Flickr.
Plum sake, lemon juice, and ground ginger formed the marinade for the chicken, which is then steamed. The sauce was made of soy, mirin, green onion, and sesame oil. Garnished with thin red pepper slices.
WD 10-20-11 Veggie Tempura, a photo by Kansai Monkey on Flickr.
Wow, did I go overboard with this one. I grabbed anything I could find in the fridge with the intention to fry it in tempura. Onions, daikon, zucchini, red and green peppers; I actually ran out of tempura batter!
WD 10-20-11 experimental , a photo by Kansai Monkey on Flickr.
These are the remains of the veggies from the tempura. I tried coating them in kara-age seasoning and then frying them (as one would do with chicken), but it didn't at all turn out. Note to all: don't do this.