Bite-Size Tomato Cup Sushi

Hello! It is raining and cold (high 77F) today. The weather is so humid that our laundry won't dry in the room :(

Today, I will translate my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.

Juicy tomato and rich tuna melt in your mouth good.

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Bite-Size Tomato Cup Sushi

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

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
8 tomatoes about 4cm (1.5inch) in diameter
1 cup uncooked Japanese rice (short-grain rice)
A
* 1.5 tbsp. rice vinegar
* 0.5 tbsp. sugar
* 0.5 tsp. salt
B
* 30g (1oz.) drained canned tuna
* 1 tbsp. finely-chopped pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1.5 tbsp. mayonnaise
* salt and pepper
parsley flakes

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. Will use moderate amount.
2. Slice tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.
3. Mix the chopped pulp (2.) and B.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle parsley flakes.

Preferably refrigerate before you serve!

My original recipe in Japanese is here.
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Last time I said I was interviewed by Hana TV, and the copy of the broadcast (on August 6th) has arrived few weeks ago! I forgot to mention it in my blog. My speech wasn't that good but it is a good memento!!!

The gym is closed today (it is closed every 10th and 26th), so I went to see my dentist for cleaning/check-up!
Am I keeping myself busy?!

See you again!

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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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Artist Statement

It was nice and cool last night because the rain cooled down the temperature! However, we have high 90F (32C) again!!! I need to be careful not to catch a cold.

Today, my boyfriend came nearby, so I had a lunch with him at my favorite restaurant! I had taco rice and tomato + carrot smoothie. Having lots of vegetables makes me happy :) Yes, of course I am happy because I saw him, too ;)

Anyway, last week I said I am thinking of taking a food related class, but I changed my mind. The class was pretty expensive, and I found many pros and cons, which made me suspicious about it.

Then I asked myself: why I wanted to take the class? and realized that I care how people see me! I knew that before, but I reconfirmed it. It is a popular qualification, so maybe I made a rash decision!

Cooking is my daily work. At the same time, it's my artwork. I believe it is an economical art because you can eat! If I have an appetite, I can create. I never run out of ideas, at least I can eat normally. Every meal, I try to keep my own way to express my feelings and thoughts. I hope people see that in my dishes and enjoy :)

I know I might change my idea someday, but this can be my artist statement as of today!

So, I thought what I need now is not a class, but something for a change! Last Saturday, my boyfriend and I toured 3 gyms. I might start to go to gym. I used to go when I was a student and I know that I can cheer myself up and improve my work by getting some exercise!

Will see...

Oops. I was writing this last night but again posting this in the next morning. I'm not a night person!

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Healthy Shredded Chicken Salad

We have high 95F (35C) again today!

Last night, I had a good time with my friends. I got ambitious!!! I thought I need to try something new when I have time. Now I am thinking of signing up for a course that I wanted to take for a long time. I'm going to attend an orientation session the week after next... will see!


Today I will translate my gorgeous award-winning chicken salad recipe :) I won a prize at Pietro dressing - green (tasty soy sauce and grated onion based dressing that contains less oil and calories) contest before.

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Healthy Shredded Chicken Salad

Difficulty: Easy
Time: 15min
Number of servings: 2-3

Ingredients:
200g (7oz.) boneless, skinless chicken breast
A
* a pinch of salt
* 1 tbsp. sake
100g (3.5oz.) cabbage
40g (1.5oz.) cucumber
25g (1oz.) carrot
5 aojiso (perilla)
1 tomato
thin onion slices
toasted black sesame seeds
fat-free dressing of your choice

Directions:
1. In a heat-resistant container, rub A on chicken breast. Cover with plastic wrap and microwave on Medium 500 W (50-60%) for about 3 minutes. Allow to cool slightly, then shred.
2. Cut cabbage, cucumber, carrot, and aojiso into thin strips, immerse them in ice water to make them crisp.
3. Slice tomato and place on a plate, put vegetable strips (2.) and shredded chicken (1.) on top, then sprinkle thin onion slices and toasted black sesame seeds.
4. Serve with fat-free dressing of your choice.

My original recipe in Japanese is here.
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You know what!? I just searched about the course I said I wanna take and found that it is extremely expensive compared to the other similar qualifications. Some people say that this association gathers the money for their operational costs :(
I think I need to search more before I decide...

Okay, have a good weekend ;)

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Pretz Limited Flavors

We have high 95F (35C) again today.
Very tiring weather almost daily :(

This week some people at my workplace are taking summer vacation. Many people take summer vacation during the Bon period and go back to their hometowns. Obon or just Bon is a Japanese Buddhist custom to honor the departed spirits of one's ancestors. It takes place every year from August 13th to 16th.
I took my summer vacation already in the end of June (to NY), so I have to go to work, but it is not that bad because the train is not packed and I don't have a lot of work to do :)

One of my co-workers went to Nagano prefecture and bought us Nozawana flavored Pretz for a souvenir!
Nozawana is a Japanese pickled leaf vegetable. It is one of the most typical souvenirs in Nagano prefecture!
Pretz is a popular Japanese long-selling stick-shaped snack. I think some of you know this because I saw it at Asian grocery stores in NY when I lived there. It mostly comes in savory flavors: roast, salad, tomato, pizza, and many others. In Japan, in addition to the standard flavors, Ezaki Glico (the manufacturer) sells Pretz exclusively in specific regions.
My co-worker found one in Nagano, which is Nozawana, and bought for us! It uses 5% of Nozawana and small amount of chili pepper. Hmm... I can hardly taste them...
Anyway, we sure had a fun time ;)

Changing my story... do I carry a heavy bag?! My left shoulder hurts :( I feel like getting old, hurting many parts of my body so easily once in a while...

Tonight, I am seeing my friend who opened a cafe restaurant 2 years ago. She was my co-worker! I believe we will have a stimulating talk ;)

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Glittering Chinese Sauce Marinated Chicken Fillet

On 8/4, I won the special prize at Kadoya's sesame oil contest organized by Cookpad. 828 recipes were submitted at the contest, and luckily my "Glittering Chinese Sauce Marinated Chicken Fillet" was selected!

My winning recipe is now posted on their website!

The point is the sauce! It makes the chicken juicy and delicious! Also, the way I chopped bell peppers makes it look good and glittering :)



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Glittering Chinese Sauce Marinated Chicken Fillet

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

Ingredients:
160g (5.7oz.) chicken fillets (breast)
25g (0.9oz.) green bell pepper
25g (0.9oz.) red bell pepper
25g (0.9oz.) yellow bell pepper
A
* a pinch of salt
* 0.5 tbsp. sake
B
* 200cc chicken stock
* 0.5 tbsp. soy sauce
* 0.25 tsp. salt
0.5 tbsp. starch with 0.5 tbsp. water
1 tsp. sesame oil
cracked black pepper

Directions:
1. In a heat-resistant container, rub A on chicken fillets. Cover with plastic wrap and microwave on Medium 500 W (50-60%) for about 2 minutes. Allow to cool slightly, then shred.
2. Chop bell peppers into small pieces.
3. Heat B in a pan, add bell peppers (2.), turn off the heat, add starch with water, heat again to thicken the sauce, then season with sesame oil and cracked black pepper.
4. Put the shredded chicken (1.) in the sauce (3.) and marinate.

Refrigerate, if desired! It tastes good, too :)

My original recipe in Japanese is here.
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Enjoy!

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Kitchen Accidents

It rained very hard last night, so we have sunshine today :)
Cicadas are buzzing loudly... it is really hot!

On Saturday, I received an anniversary reminder from Yahoo! Calender.
What anniversary?!
I wondered and opened the message and realized that it was a reminder of the day I cut my finger with a rice bowl!
Right... my boyfriend set it to remind every year.

Back on August 9th, 2005, I was frustrated by my work (my supervisor). While washing the dishes, I was complaining to my boyfriend about my work... and suddenly, a rice bowl broke in two and I cut my right pinkie finger!!! Quite quickly, it bled a lot and I couldn't see my finger, which I thought part of my finger was torn! We were in panic and called an ambulance and went to the hospital...

The doctor stopped the bleed and wrapped a bandage on my finger. Just that?! I thought I need to put a stitch!!!
As I thought, the next day the bleed didn't stop and I went to the hospital again. A different doctor saw me and sew up the wound with a stitch.
Only a finger but I had tough days...

When I am tired, I need to be careful. I sometimes pick up a hot pan with bare hands.　Also, I often peel my nails with a peeler. Very scary, but I once used a knife upside down and put my hand over to cut food... Luckily the knife wasn't that sharp, so I didn't cut my hand but was very dangerous!!!

I think I need this reminder once a year, just to be careful every time I cook!

By the way, today is the 5th anniversary since my boyfriend and I have been together. My boyfriend was busy, so we didn't go out for dinner. Maybe this weekend!?

Actually, I am writing this diary again the next day... Last night, I was watching reruns of the Olympic games and got tired by the time I write. I was very excited about Kosuke Kitajima's gold medal swim! Also, the day before, I was glued to the tube watching judo!!! Masato Uchishiba was so cool! I watched the match on live!!!

Okay, see you again :)
Have fun watching the Olympic games!

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My Accomplishments

Hello! It is sunny again but we have high 95F (35C)!!!
It is better to go to work and cool off. Ha-ha!
We expect no rain for a week or so, which is good.

Today I will list my accomplishments as usual.

On 8/4, I won the special prize at Kadoya's sesame oil contest organized by Cookpad. They asked for creative recipes using their sesame oil. I made "Glittering Chinese Sauce Marinated Chicken Fillet". Don't you think these chopped bell peppers are glittering?!



Then on 8/4, I again got the honorable mention at shio-navi.com. shio-navi.com is the site to search & learn & evaluate about many different kinds of salt(mainly in Japan). This time, they asked for cold soup recipes using salt. My piece was "Easy Cold Tomato Soup". It is easy because I used tomato juice to make this ;)


On 8/7, I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo. They put out a call for sushi recipes and designs from around the world, so that they can promote Japan's "sushi culture" to a new level, not just as part of Japanese culture but as a "world culture".
My prizewinning recipe is "Tomato Cup Sushi". I stuffed sushi rice and tuna salad in tomatoes. Those are juicy and easy to eat. The sweet and sour flavor of sushi vinegar matches perfectly to the tuna salad! You gotta try ;)
Regarding the sushi project, I was interviewed by Hana TV last Friday. It was broadcast on August 6th, only in Hokkaido, so I couldn't see. They said they gonna send me a DVD, so I'm looking forward to receiving it.

Now I am watching the opening ceremony of Beijing Olympics!
I gotta stop now!

Have a nice weekend :)

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