Bento #13

This morning was a very busy morning. I made three bentos because Dn 1 had choir practice up to 3.30p.m and asked for two bentos.

I made a gourmet roll up sandwich with Lebanese bread. Spread it with butter, cream cheese, salad/greens, turkey ham, cucumber sticks, crab stick (left over from the sushi) and another slice of Cheddar cheese. Top with Kewpie mayonnaise and tomato sauce. Roll up and wrap with cling wrap to keep the shape.

Behind the roll up sandwich is the top layer of the bento. It contains blanched cauliflowers, raisins and a pair of bunny carrots. I used a plastic grass divider and filled the other side with fried tofu fishcake and some more left over crab sticks.

In the orange bento, I had two types of rice crispies for snacking and a packet of Indo Miegoreng asli with fishballs. Dn 1 complain after school that she preferred my 'one ton mee'. Okay I said. Indo Mie goreng asli is on the '-ve food list'!

Dn 2 was happy with her roll up sandwich and veggies, so no complains.

[Bento box]

On a Bento frenzy makeover

I asked Dn 2 for assistance to add some features to my blog. She suggested that I change my template and I agreed. We agreed on the layout and color together. Dn 2 is very good at the PC and has been a great help in upgrading my 'scene'.

I'd like to apologize to those of you who visited my site today and found it in a chaotic state. I think the term the IT people use is 'under construction'.

Already past my forties, I like to view my fonts several sizes larger so that it's easy on my eyes. In doing so, I found my blog layout in a topsy turvy state. I spent hours 'repairing' my blog. I hope my site is not deemed as 'loud' because of it's font size because it's for very practical reasons that I like to maintain it this way.

I hope you continue to visit my site and if you have any specific requests for recipes or tips on Japanese cooking, I will do my best to provide. I am not an expert but I have had many years of experience cooking Japanese food on a regular basis for my family and friends and I'd like to share this passionate journey with you.

YakiUdon

Cooked YakiUdon for lunch today. Got this inspiration from a Japanese restaurant in KotaDamansara. I was there for lunch with DN2 last week and they were having a promotion on this dish. I tried it and it was nice.

The supervisor told me that they use teriyaki sauce as a base to fry this. It was very simple, I cooked the teriyaki on one stove, blanched the udon noodles in a pot of boiling water in another and did the frying in a kuali over the third stove. Lunch time must work very fast because have to send one to school and fetch another.

The recipe:
1.
Teriyaki sauce:
Sake 3 tbsp
Sugar 1 tbsp
Shoyu 1 1/2 - 2 tbsp
Mirin 1 1/2 tbsp
Water 1/8 cup

2. 2 packets of fresh udon noodles (200g/pkt)
3. 5 leaves of cabbage
4. 1/2 big yellow onion
5. 1/2 carrot
6. 1/2 piece of chicken breast fillet
7. 5-6 pcs fishcake
8. 1 tbsp oil


Method:
1. Boil the sake and add the rest of the ingredients in. Continue to boil until the liquid begins to caramelize. Once it caramelizes, turn off the fire.
2. Cut the cabbage, carrot and onions into fine juliennes.
3. Cut the chicken fillet and fishcake thinly.
4. Heat up 1 tbsp oil in a kuali and fry the onions. Keep fire small and fry till soft and not brown and crisp.
5. Meanwhile boil a pot of water and blanch the udon noodles for one minute.
6. When onions are done, toss in the chicken and fishcake - fire on medium, add some teriyaki sauce and fry till chicken turn color.
7. Toss udon into kuali and pour the remainder teriyaki sauce. Turn fire down and add all the vegetables. Do not over cook the vegetables because it should be a little crunchy.
8. Serve with Shichimi togarashi (Japanese Chilli pepper), if you like your udon a little spicy.

[yakiudon]

My new "toys"

I bought these at a 'concept store' in 1U. On the right is a toothpick dispenser.

You push the button down and a toothpick pops up - not always though, you need to do it one or two more times if nothing comes out.









I thought these were really cute. Look on the right - a bento box, tamagoyaki in a skillet, a flask of hot drink and a sashimi to tuck in to.

On the left - the bento box is open and has a fork on top like a real bento. In the first layer is rice with an umeboshi plum and some other food stuff in the lower box.

This one is really cute. It's like a real sashimi spread. They have gari (pickled ginger), nigirizushi, gunkanmaki, hosomaki, a pot of wasabi, pretty plates, chopsticks, a saucer of shoyu and some tea in Japanese tea cups.

Initially mum thought that I was buying these for DN3 but when she found out that it was for ME, she lectured me about being childish playing with kids stuff.

Well mum, sometimes we need to humor ourselves. These are the little trills of life when we can go back to playing with 'toys' and I had great fun assembling these 'toys' together.

Bento 12

Daughter number 1 (DN1) complained that she didn't have enough futomaki yesterday. "Mum, can you please try to stuff more into the box tomorrow". Huh? Futomaki again? I asked. Yeah! ...and this time more please... Sweetheart, you want to make my life easy? You can have futomaki everyday!! I said. Hmmm....where does she put all that food?

The round box is for her (there are two layers - 12 pcs) and the one in front is for Daughter number 2 (DN2). I gave them a variety of Japanese rice crackers to snack on. Daughter number 2 is having her pre-PMR tests and feeling quite nauseating. I offered to make something else in case her stomach wasn't up for sushi. She quickly declined my offer and said she'd be fine with the sushi. Maybe it's just the nerves.

My two girls are as different as the sun and the moon. Where tests or exams are concerned, DN1 goes by the Chinese saying: "When the sky drops (or falls), just use it as a blanket to cover yourself". DN2 will work herself into a frantic and stress mode that her body gets affected. She'll be nauseous, her sinus would work up, she'd feel 'sick' all over. I would then have to cajole her and try to change her 'mood' to stabilize her. By the time we reach school, she'd be in a much cheerier mood, like this morning. These days, school is so stressful!

Tea time

Mum made 'goreng pisang' and 'kuih kodok' for tea.
Hehe...I made some great coffee!

Delicious....mmmm....
p.s. don't ask for recipe because I don't know how to churn this out, coffee...ok!

Easy Bento # 11

Futomaki is my kids favorite. Anytime, any day. It's easy for me too because I get most of the ingredients ready and freeze.I have Tamagoyaki, crabsticks, kampyo, simmered mushrooms and kyuri. Of course there is also Kewpie mayo, Ebiko (fish roe) and sakura denbu (cod/fish flakes). You can see some wasabi and a tiny tupperware of Kikkoman shoyu - best!

What is Tag?

Can someone explain to me what is Tag? I have a MyBlogLog and some people Tag me and I don't know what that is. Anybody? Thanks in advance.

Did you know?

Takuan is pickled white radish? It is supposed help digest food. It is also the most common pickle you can get from any Japanese restaurant.

Natto is made from fermented soybeans. Only Daughter number 2 and I enjoy Natto. The rest of the family shake their head in dismay whenever we eat this. At one time early this year, Daughter number 2 was consuming a minimum of 2 packets a day for months. It was almost addictive. I was competing with her and we found new methods of complementing Natto. Spreading Natto on fresh bread or bread crisp like canapes was absolutely delicious.

It's an acquired taste akin blue cheese in the western world, or 'smelly taufoo' in the Chinese, some say even worse than petai! It's got a strong taste and smell and is sticky with web like strings to an extreme extend like melted mozzarella cheese, but the stickiness just doesn't seem to 'tear apart'.

Hubs and Daughter number 1 and 3 says it looks slimy. Whatever the majority says or comments, Daughter number 2 and I LOVE Natto.

It comes in a pack of three and can be kept in the freezer. We've tried all types of brands and we found this one best. It normally comes with a pack of mustard, some shoyu and sometimes shiso or even chilli hot spice.

Medical benefits

from Wikipedia

It is often said in Japan that nattō is good for health, and these claims can be backed by medical research. One example is Pyrazine contained within nattō. Pyrazine is a compound which in addition to giving nattō its distinct smell, also reduces the likelihood of blood clotting. It also contains a serine protease type enzyme called nattokinase^[1] which may also reduce blood clotting both by direct fibrinolysis of clots, and inhibition of the plasma protein plasminogen activator inhibitor 1. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism, or strokes. An extract from nattō containing nattokinase is available as a dietary supplement. Studies have shown that oral administration of nattokinase in enteric capsules leads to a mild enhancement of fibrinolytic activity in rats^[2] and dogs. It is therefore plausible to hypothesize that nattokinase might reduce blood clots in humans, although clinical trials have not been conducted. Another study suggests the FAS in natto is the very substance bringing fibrinolysis of clots, which accelerates the activity of not only nattokinase but urokinase.^[3]

Nattō also contains large amounts of Vitamin K, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone, and preventing osteoporosis. Vitamin K1 is found naturally in seaweed, liver and some vegetables, while vitamin K2 is found in fermented food products like cheese and miso. Nattō has very large amounts of vitamin K2, approximately 870 micrograms per 100 grams of nattō.

According to the recent studies polyamine suppresses the excessive immune reactions, and natto contains much larger amount of it than any foods.^[4] Dietary supplements containing the substances extracted from natto such as polyamine, nattokinase, FAS and vitamin K2 are available.

Nattō also contains many chemicals alleged to prevent cancer, as for example daidzein, genistein, isoflavone, phytoestrogen, and the chemical element selenium. However, most of these chemicals can also be found in other soy bean products, and their effect on cancer prevention is uncertain at best. Recent studies show nattō may have a cholesterol-lowering effect.^[5]

Nattō is also said to have an antibiotic effect, and its use as medicine against dysentery was researched by the Imperial Japanese Navy before World War II.^[6]

Nattō is claimed to to prevent obesity possibly due to a low calorie content of approximately 90 calories per 7-8 grams of protein in an average serving. Other unverified claims include improved digestion, reduced effects of aging^{[citation needed]}, and the reversal of hair loss in men due to its phytoestrogen content, which can lower testosterone that can cause baldness.^{[citation needed]} These claimed physiological benefits of eating natto have been based on an analysis of the content of nattō, and have not been confirmed by human study.

Nattō is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets.^[7]

Dinner

Kids were out for their activities. Dinner was only hubs, myself and Daughter number 3.

Clockwise from top: Hijiki, Oden, Takuan, Natto and white rice.




Dinner was delicious!



On the right is Natto, another of my favourites!

Left: Larger picture of the Hijiki & Aburaage-Ni.

Hijiki & Aburaage-ni

Hubs having a sore throat so I used the simmering method for cooking tonight. No deep fry foods!

Hijiki is a seaweed. It is quite uncommon unlike Wakame and Kombu which are staple seaweeds. Hijiki is rich in dietary fibre and essential minerals. I was informed at the Macrobiotic Summer camp which I attended that Hijiki contributes to keeping your hair dark and lustrous. So if you want healthy and nice hair, consume Hijiki on a long term basis.

It is very delicious and easy to cook. This is one of my favourite dishes. Don't just take my word on this, try it and let me know.

The recipe:

1.
Hijiki 1 pkt - 45 g
Aburaage 1 pc
Carrot 1/2 a small carrot
Dashi 1 cup
Sugar 2 tbsp
Sake 2tbsp
Mirin 2 tbsp
Shoyu 2 tbsp
Method:
1. Wash and soak Hijiki for 10 mins.
2. Soak and rinse Aburaage in hot water to rid the oil. Cut into thin strips.
3. Cut the carrot into julienne slices.
4. Heat up the saucepan with little oil (med heat).


5. Add Hijiki and stir.

6. Add in carrot.

7. Stir and cook for two minutes.






8. Add in Aburaage.

9. Stir for a while.








10. Add the liquids - Dashi, sake, mirin and shoyu. Stir in the sugar.

11. Top with 'otoshi buta' (drop lid) and allow simmering until liquids dry out.



If you do not own a 'wooden lid' you may use foil paper. Just tuck in the corners to 'round' it and cut a criss cross in the middle of the foil paper. Leave it on top of the Hijiki and continue simmering.

Bento #10

Back Bento contains Cha Soba which I cooked last night. You can see a blob of Wasabi on the top right.
You will notice - no sesame seeds, no chives - Daughter number 1 don't like, and no quail egg due to 'logistics' of transporting raw egg. Daughter number 2 is okay but I don't want to get into a habit of packing two different types of Bento.
Front Bento contains blanched Asparagus, potato salad and a Japanese rice cracker.
Extreme left the the frozen Cha Soba dip. It will defrost but remain cold by break time.












The two Bentos packed in modern insulated Furoshiki.

Cha Soba

Boil Cha Soba in a pot or kuali. Add some salt.
It's like cooking Spaghetti.












When done, pour into a basket and rinse under cold tap water.
























Twirl the Cha Soba with a fork to make separate little portions.

I've already posted up the recipe for the dipping sauce earlier. Bon Appetit!
BTW this is for tomorrow morning's Bento.

Grocery shopping

Did my grocery shopping this afternoon at BSC and met an old friend for lunch at Chillies.
Forgot to bring camera - so no pictures. See my commercial sized Kikkoman soy sauce, next right is Mirin, Sake, Olive Oil, in front is the Katsuobushi, some Japanese candies (coffee beans - very nice), Cha Soba, and some Meiji biscuits. Oh yeah! Behind the Katsuobushi is the dark soy sauce. He! He! Finally found it under the Lee Kum Kee brand.

Bento #9

I'm using the new Bento box I bought yesterday. So refreshing!

On the left are chicken nuggets with cherry tomatoes, some Japanese rice cracker biscuits and an Orange marshmellow.
On the right are 'Bega' Cheese sandwiches with sawi drizzled with shoyu.

In the round container is tartare sauce (last batch) for dipping the chicken nuggets.
I know it's meant for fish but Daughter number 1 loves it and finds opportunity to dip anything in it. Good thing it is finished.