Chicken Teriyaki

And the teriyaki is here again!

Apparently I made way too much teriyaki sauce and I don't know how to store it other than in the refrigerator >.< so I'll be making a lot!

On this one, I had to defrost rice because I ate all of the oven baked potatoes, I don't usually eat out of gluttony but I can't resist to those potatoes, specially while they're warm...

We also ended the veggies that were baked with the potatoes so I had to cut up some emergency veggies. We then have:

- Japanese rice with teriyaki sauce on top (bf loves it like this so I don't argue);

- Chicken Teriyaki;

- Cucumber (probably the last one of the season), carrot and corn.

It's not much, but I think it's only fair to show successes and failures when you're in the kitchen having fun.

I really did great with the teriyaki sauce today, it was the perfect texture, just like the one I was used to last year and those potatoes, oh the .... Where did they go? =D

Don't think I'll be putting much more this week, Thursdays are always hard to take a picture at something.

Oh, I forgot to take a picture, but on Tuesday the bf took the rest of the salmon teriyaki (he must really love teriyaki so much) with some rice and veggies.

Gyoza dumplings

I had this lurking on my "to do" recipe and I made it from scratch, meaning, wrappers too!

It was quite time consuming but to see the results at first try was overwhelming and they taste great.

The rest was a little color adding to the tupperware and I have no idea what goes well with gyoza but the bf wanted more than just vegetables, said he'd get hungry after a little bit.

So we have:

- Japanese rice with corn on top;

- Gyoza with cow meat and cabbage filling;

- Baby carrots and round green beans.

I made a lot of them and we ate some before we froze the rest.

These are the ones that got frozen and tossed in a bag afterwards.

The ones we ate, I remembered taking a picture on the frying pan but not on the plate, because the bf was too hungry to remember pictures

For the gyoza wrappers I used this recipe:

http://www.lafujimama.com/2009/08/time-to-wrap-things-up-homemade-gyoza.html

For the filling I edited Just Hungry's recipe:

http://www.justhungry.com/2004/08/is_my_blog_burn.html

Thank you both for sharing these recipes!

Salmon Teriyaki

This is something I really liked to eat at the restaurant I worked on, but had never tried it at home. My first try has a bit too much soy sauce but the bf loved it.

I packed a furikake pack to go on top of the rice. Then some saute'd vegetables because the bf was super hungry and I usually cook both dinner and lunch at the same time to let the lunch cool down and then store it.

This was just for the picture to show the wasabi furikake pack.

I made something the day before but it had been a complicated day and the food was the one thing who had to pay for the bad day unfortunately:

There's couscous, broccolli/cauliflower and fishfingers. I did not have the head to put anything else in it, went straight to bed afterwards.

I'll be cooking some fun things next week so check by soon ^^

Blue!

Yesterday I was on a cooking spree! I even decided to dye an egg and some cauliflower blue ^^

 

Tho, I forgot to and used the blue tupperware, which makes it a lot of blue for the eye, more than I expected when I started taking pictures and noticed.

We have:

- Hard boiled egg dyed with red cabbage;

- cooked cow ribs;

- Broccoli and cauliflower;

- Japanese rice with sesame seeds on top.

I started the spree with the pie, followed by a big pan of rice:

I don't have a rice cooker and I know it doesn't taste the same, but I really like short grained rice and the restaurant I used to work in made rice this way and only used the rice cooker to keep it warm. It turned out really well, much better than the last 2 times so we used up some wamr before freezing the rest. Here is the rice in the freezer (I forgot to take pictures of it outside the freezer)

1kg of rice gave about 26 portions of rice (I shape them in onigiris because it keeps the rice from getting squished and looking like purée. Whenever we want rice, we grab some and defrost it so it saves up a lot of time.

Bento lunch

I've been wanting to do this for a looong long time, and I didn't do so bad.

 

Please ignore the yellow broccoli, I completely forgot about it while I was cooking the rest so it overcooked

From left to right we have:

- Shrimp with tomato sauce and lettuce underneath to make a change of color from the silicone cupcakes;

- Red cabbage with a pinch of salt and vinegar;

- Tamagoyaki (without the dashi because I haven't found it in my city yet)

- Broccoli;

- Rice with carrot on top.

Also, this week I have planned all week days with food so you should expect some new posts this week. (last week I completely forgot to plan, so i had to think on the clock, it didn't turn out well)

Hamburger and Udon

It's been a while since I last posted, but lately the lunches haven't been all that presentable plus I've had some failures last week on food with a green onion quiche and some other things.

 

From left to right we have a hamburger cut in pieces and 2 pieces of fresh sausage, a little bottle with Worcester sauce (which we both love with udon) baby carrots, round green beans and on the extreme right the udon. I'm not quite sure where  udon should be used other than soup and yakiudon (sauteed with vegetables and chicken) but I like it like this too.

Although the quiche was a failure I'll give out one picture that was okay. The biggest problem was that I didn't dry green onions properly so when I opened it, it looked like soup, too watery i had to put it under some paper to absorb the excess water. It was very tasty tho.

 

I hope to post soon and always better plates/recipes/presentation!

Japanese Curry

I've been wanting to do this for a while now. I tried it once made by the chef of the restaurant I worked for as the staff's dinner. I was delighted with the taste, the texture, everything. Later I found a chinese supermarket which sells japanese curry cubes, "why not try it?" I thought. After a month of thinking and a few days researching, I cooked it last night and added a few more vegetables than the usual. The only thing that didn't go so well was the meat. I had to guy ground meat because the supermarket was out of cut meat T_T So it's weird finding these little pieces of meat on the sauce.

What I put in there (since it's a bit hard to see all of it)

- Ground meat;

- Carrots;

- Potatoes;

- Eggplant;

- Zucchini;

- Onions;

- and the curry cubes with the right amount of water.

For the rice, I usually cook Japanese rice by kilos. I grab a big pan and cook 1kg at a time. Then I make small portions, let them cool and freeze it. Anytime I need rice, I open up the freezer and there it is, ready to use!

Japanese-like lunch

I was so sleepy this was the best photo i could take

This was quite easy to assemble. I had some vegetable left overs from the night before so i used them up (broccoli, pumpkin and sweet potato puree. Then we have Japanese rice which was cooked in a large amount and then frozen in portions and above it a recipe (which I do not own) which made me curious to try cooking it myself: Soboro. I had tried this once at the japanese restaurant I worked for, the chef let us bring food home but i didn't like it much, the flavor was too strong to be eaten alone. Of course I only found out that it's not meant to be eaten just like that much later.