Yummy Yakiniku

Tonight, I went out and ate Yakiniku with my boyfriend.
Yakiniku commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distillation (sumibi) or gas/electric grill. It is usually seasoned with tare (soy sauce base sauce) or salt.

We went to a restaurant called Yakiniku Road close to the train station. We knew there, but we have never been there since it looks very classic.
But today, I realized that I shouldn't judge by how it looks.
It was great!
To tell the truth, I don't like Yakiniku, but it was something different!!!
I've never had this kind of Yakiniku before.
Lastly, for "shime (the very last food usually rice or noodles)", we had Korean style cold noodle. In Japan, we have Korean style food (such as kimchi, nameul, bibimbap and others) at Yakiniku restaurant. I don't know why, but it is common.
It was perfect :)

You know what!? I will write more about restaurant food in Japan on this blog, too!
Since there are many other delicious foods that I don't cook at home!
I have one more recent favorite food that I haven't written.
Will write someday next week.
Also, I will write about the dinner I cooked on my boyfriend's birthday.
It is curry and rice, one of his favorites.

Good night.

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CNET Networks / ZDNet Japan

Hello!
I am writing again today, because I don't think I can write tomorrow.
Somehow, I don't get a chance to write my diary on Fridays and Mondays.

Good news.
On 4/1, my "Western Style Green Pepper, Carrot, and Egg Kinpira" was introduced at CNET Networks / ZDNet Japan!
There is a rabbit (?) character called Ziddy and she features a cafeteria at a company once in few weeks. This time, she visited Cookpad. They don't have a cafeteria but they have a kitchen, so they cooked their lunch for the feature, and mine was cooked :)
Here is the article and mine is this.

You know what?!
I run 2 websites at work, and wanted ZDNet to feature those.
I wouldn't have thought of my recipe (hobby) to be featured there first.

Tomorrow is my boyfriend's 33rd birthday!
I always give him a tie, so wondering what to give...
Hmm. Pajamas might be good because he always wears the same ones and I don't have a chance to wash, ha-ha.
Tonight, he is going to eat out with his business partner, so gonna get something!!!
Also, gonna get a cake for tomorrow morning, since it is not good for his health to eat sweets after dinner:)

@23:00

I got him this cake!
Don't you think it pretty with sakura prints?
Also, I got him pajamas :)

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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.

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