Chicken Drumsticks Simmered in Tomato Vinegar Sauce

Hi! It is nice and calm today.

Last night, I was going to post this but I got drowsy and I couldn't... So now I will.

Last last night, when I got home, I realized that the rice cooker was open.
The rice was crisp and uneatable.
Since we place the rice cooker on the floor, I thought my boyfriend has kicked off when he walked by.
I called his cell immediately but he said he didn't.
After a while, I found a roll of plastic wrap on the floor.
Then I realized that it had fallen on the rice cooker and opened!
Jeez!
I thought of telling my boyfriend that it was an April Fool’s joke, but I apologized to him.

Back to my cooking.
Once I wrote about my recipe using Mizkan's rice vinegar: 4 Advantages Using Japanese Rice Vinegar.
Luckily, this recipe has published in Mizkan's leaflet!
It is also on their website!
The leaflet will be used for the distribution.
So today, I will translate this in English.

---------------------------------
Chicken Drumsticks Simmered in Tomato Vinegar Sauce

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
350g (0.77lb.) about 6 chicken drumsticks
50g (0.11lb.) onion
1 clove garlic
A
* 30cc Mizkan's rice vinegar
* 30cc sake
B
* 200g (0.44lb.) diced tomato can
* 1 tbsp. whole-grain mustard
1 bag bouquet garni (or 1 dried bay leaf)
30cc milk
salt
cracked black pepper
cooking oil
dried parsley flakes

Directions:
1. Finely chop onion and garlic. Season chicken drumsticks with salt and cracked black pepper.
2. Heat 1 tbsp. of cooking oil in a pan, cook chicken until nicely browned, remove from the pan and set aside.
3. Clean the pan with paper towel, then heat 1 tbsp. of cooking oil, fry onion and garlic until soft.
4. Add A and the chicken (2.), cover and cook on low for 10 minutes, stirring often.
5. Add B and bouquet garni (or dried bay leaf), cook for 10 minutes, stirring often.
6. Remove from pan, place chicken on plate. Add milk in the pan, cook on medium, stirring with a wooden spoon until thickened.
7. Pour the sauce (6.) over the chicken and sprinkle with dried parsley flakes.

My original recipe in Japanese is here.
---------------------------------

Just remember :)
4 advantages using Japanese rice vinegar when simmering:
1. Cook meat less greasy.
2. Meat can be more easily separated from the bone.
3. Increase of amino acid gives the meat rich taste.
4. When simmering "chicken with bone", the acid of the vinegar act directly on the connective tissue of the chicken bone and the meat. As a result, collagen and calcium can seep into the broth.

Please click below and vote for me.

Simmered Chicken in Grated Potato

Hello!
Today, it was windy but clear and sunny!
Unfortunately, most of the cherry blossom flowers (not only the petals) were falling in the wind... It might have been the last chance to go to ohanami and take pictures!!!

Actually, I just came home. It is almost 0:00.
Tonight, after work, I went out to see cherry blossoms with my co-workers at Chidorigabuchi, where is famous for ohanami.
I was wondering whether I should go or not since I forgot to bring my camera (single-lens reflex camera) with me...
Also, I don't like to hang out after work...
However, the other co-worker let me borrow his camera so I went.

There were so many people that I couldn't really enjoy.
I hate the crowd!!!
Also, the camera I borrowed didn't work well.
I mean, the settings were complicated and I couldn't get used to...
Okay, enough!

Oh my god! There is too much to write!!!
Might write tomorrow.

Today, I will simply post the recipe that I translated at lunch break and go to bed.
It is one of my favorite dishes that my mother cooks!



---------------------------------
Simmered Chicken in Grated Potato

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
300g (0.66lb.) chicken breast (no skin)
100g (0.2lb.) potato
1 tbsp. sake
1 cup water (200cc)
1 tbsp. sugar
2 tbsp. soy sauce
salt
cooking oil
shiraganegi (thin stripped long onion (white part only), soak in cold water for a few minutes)

Directions:
1. Slice chicken diagonally into bite-size.
2. Heat cooking oil in a frying pan cook chicken until no longer pink.
3. Add sake and water. Simmer for 2-3 minutes. Then Add sugar, soy sauce and a little bit of salt.
4. Grate potato and add into 3. and simmer, stirring occasionally until thickened.
5. Serve with shiraganegi

My original recipe in Japanese is here.
---------------------------------

Good night!

Please click below and vote for me.

California Roll

It was very freezing and raining this morning!
I wore down-jacket...
It has been raining since Saturday night.
On Saturday morning, I took some pictures of cherry blossoms but they weren't in full bloom.

This morning, I saw them falling in the rain, so I guess Saturday was the peak.

Today, I will translate my California Roll recipe.
It is perfect and gorgeous selection for Ohanami, (cherry blossom viewing)!

Video Recipe Available :D
http://www.youtube.com/watch?v=eQZEf3NCCo4



---------------------------------
California Roll

Difficulty: Easy
Time: 60min (includes rice cooking time)
Number of servings: 8 rolls (48 pieces)

Necessary Equipment:
suihanki (Japanese rice cooker)
makisu (bamboo sushi-roll mat)

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
A
* 4.5 tbsp. rice vinegar
* 1.5 tbsp. sugar
* 1.5 tsp. salt
2 avocados
20-24 imitation crab sticks
4 nori sheets
toasted sesame seeds
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired

Directions:
1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Peel avocados and cut them into 8 strips each (total of 16 stripes).
3. Cover a bamboo sushi-roll mat with plastic wrap. Cut nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
4. Spread 1/8 of sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water. Sprinkle sesame seeds over the sushi rice and turn it over so that the nori sheet facing you.
5. Place avocado and imitation crab sticks lengthwise on the nori sheet. (cut them if too long.)
6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
7. With a moistened knife (bread knife cuts well!) cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut!).
8. Serve with soy sauce, wasabi, and pickled ginger.

My original recipe in Japanese is here.
---------------------------------

You know what!?
The bread knife, I mentioned in the recipe, is the Miracle Blade which I purchased at eBay 5 years ago.
I saw it on TV and wanted to get one!
Actually it comes in a kit but I purchased only one.
I don't know the name of the knife, but on TV, it could even cut a rock!!!
It couldn't really though, ha-ha.

Please click below and vote for me.