GYM

Hi! It is raining and we only have high 77F (25C) today. It seems like the fall weather has come. The forecast says it won't be back up to 90s any more. I hate the hot humid weather but how sad... I haven't worn all my summer clothes yet :(

You know what!? I just joined a gym last Friday! Don't say that I'm influenced by Olympic athletes! (well... maybe a little though.) I have been there everyday since then, so I have sore muscles. But I realized I like to jog and work out! Hope I can continue like I cook everyday. I need to burn fat, and improve my strength and metabolism! Right now, I have a low basal metabolic rate, which means I am more likely to gain weight if I eat much.

Anyway, I lost the prize at Haagen-Dazs's contest. I thought my work is creative... The prize was gift cards for the ice cream, so I am sure that I don't need them now but I am dissatisfied with the result :(

Okay. Time to go to bed.
Good night!

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Anchovy Garlic Tamagoyaki

Yesterday I quickly left the office on time. I was thinking of shopping gym shoes but I didn't and went home. And that was right! Suddenly, thunderstorm arrived!

Today, I will write about my unique tamagoyaki! 2 people have tried it and said good! It goes good with white rice!

Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box).
My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it.

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Anchovy Garlic Tamagoyaki

Difficulty: Easy
Time: 10min
Number of servings: 2

Necessary Equipment:
tamagoyaki nabe (rectangular omelet pan) regular frying pan is okay if not available
makisu (bamboo sushi-roll mat)

Ingredients:
2 eggs
1 garlic cloves
2 anchovy fillets
olive oil
parsley flakes

Directions:
1. Remove core and finely chop garlic clove. Chop anchovy fillets as well.
2. Heat olive oil in a frying pan, add garlic and anchovy (1.), stir constantly until fragrant or beginning to turn golden. Turn off the heat and allow them to cool slightly. Be careful not to let the garlic burn!
3. Beat eggs in a bowl, add cooked anchovy garlic (2.) and mix well.
4. Heat a tamagoyaki nabe (or a frying pan) on medium heat, oil the pan, pour 1/3 of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward one direction. Move the rolled egg to one side, oil the empty part of the pan and pour another 1/3 of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat these until the omelet becomes thicker.
5. While it is hot, shape rolled omelet into a rectangle using a bamboo mat, allow it to cool it down.
6. Cut it into thick (about an inch) pieces, sprinkle parsley flakes.

My original recipe in Japanese is here.
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Cooking is an experiment!
Have fun!!!

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Translated Recipes

Yesterday, I was extremely drowsy a whole day... I couldn't even start writing my diary! This hot humid weather makes me tired :(

Today, I went out to eat lunch with my co-worker! This week, I went out twice, which is pretty luxurious to me because I always go out every two weeks!!!
We had a lunch menu at a Japanese restaurant: soba, yakionigiri (grilled onigiri), tempura, tamagoyaki (egg roll), and potato gratin. Each was served in a small portion, so you can enjoy by bits. I love in this way! They were all good!

Anyway, I used to label my translated recipes in the left sidebar, but I made a change! I linked my recipes from lists so that you can search and view them much easier. I hope you realize the difference ;)

Again, I am drowsy... good night!

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