. The Tasting Palette .

[[Home-cooked Japanese meals]]

My first proper post on this food blog. Decided to create a separate one just for food so that I can gush all I want about the number one pleasure of life- Eating.

Cooked Oyako-don once again. Oyako translated literally means "parent and child" which is a playful name which plays with the notion of whether chicken or the egg came first.

The main secret to this dish is the "sauce" that is used to simmer the chicken and egg. You need chicken stock, sake, mirin, light sauce mixed well and this mixture is poured over to simmer the chicken in a skillet. Once the chicken is cooked, you can pour over the barely stirred egg mixture. (Don't mix it too much because the japanese like their omelette streaked white) Let the eggs sit fora little more than minute(until it is set but still moist).

The Japanese potato salad is one of my favourites even though I am not a big fan at potato at all. I think its really lovely to eat it during a hot afternoon because you have the refreshing ingredients like cucumber and carrots.

Easy Japanese Potato Salad

Boil the carrots and potatoes until they are cooked. Cool them to room temperature.
In the meantime, place the cucumber and chopped onions into a bowl and mix it with salt to allow the flavour to seep in.
Cut up slices of ham and mix all your ingredients with Jap mayo, seasoning it with sea salt and black ground pepper to taste.
Lastly, add in the bonito flakes for a added flavour.

Japanese Potato Salad

Bento lunch- Azuki bean rice and scrambled toufu and egg( a recipe adapted from cookingcute.com)

I love the azuki bean. They are deep maroon beans that are slightly larger than red beans that we commonly recognise. I love the dorayaki(red bean paste wrapped in between japanese pancake), azuki bean paste that complements matcha ice cream and daifuku (anko wrapped in mochi).

Recently, I stumbled upon the recipe of chunky azuki jam ("Tsubu An") . Can't wait to try it out. Apparently, it is a good complement to vanilla ice cream or waffles.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Thursday, October 19, 2006 [[Home-cooked Japanese meals]] My first proper post on this food blog. Decided to create a separate one just for food so that I can gush all I want about the number one pleasure of life- Eating. Cooked Oyako-don once again. Oyako translated literally means "parent and child" which is a playful name which plays with the notion of whether chicken or the egg came first. The main secret to this dish is the "sauce" that is used to simmer the chicken and egg. You need chicken stock, sake, mirin, light sauce mixed well and this mixture is poured over to simmer the chicken in a skillet. Once the chicken is cooked, you can pour over the barely stirred egg mixture. (Don't mix it too much because the japanese like their omelette streaked white) Let the eggs sit fora little more than minute(until it is set but still moist). The Japanese potato salad is one of my favourites even though I am not a big fan at potato at all. I think its really lovely to eat it during a hot afternoon because you have the refreshing ingredients like cucumber and carrots. Easy Japanese Potato Salad Boil the carrots and potatoes until they are cooked. Cool them to room temperature. In the meantime, place the cucumber and chopped onions into a bowl and mix it with salt to allow the flavour to seep in. Cut up slices of ham and mix all your ingredients with Jap mayo, seasoning it with sea salt and black ground pepper to taste. Lastly, add in the bonito flakes for a added flavour. Japanese Potato Salad Bento lunch- Azuki bean rice and scrambled toufu and egg( a recipe adapted from cookingcute.com) I love the azuki bean. They are deep maroon beans that are slightly larger than red beans that we commonly recognise. I love the dorayaki(red bean paste wrapped in between japanese pancake), azuki bean paste that complements matcha ice cream and daifuku (anko wrapped in mochi). Recently, I stumbled upon the recipe of chunky azuki jam ("Tsubu An") . Can't wait to try it out. Apparently, it is a good complement to vanilla ice cream or waffles. link \| posted by simin at 5:37 PM \| 0 Comments: Want to Post a Comment? back to main page
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