Monday, September 6, 2010

Midori-zushi

Again, after so long, we've been to Midori-zushi on Saturday!!! I just realized last time we went there was October 2009! Almost a year ago!!!

Since my favorite anago (conger eel) is in season, I ordered "anago no shirayaki" which means anago is grilled without sauce and the color is white (left bottom image). You enjoy it simply with lemon, yuzu kosho (yuzu pepper), or ume paste. Yummy!!!

Wow! We drank a lot this time! We finished a bottle of cold sake and half a bottle of white wine... which cost us total of 7,000 yen ($70)... Midori-zushi is very famous for delicious low price sushi but drinking too much doesn't save at all X( Anyway, I could use my sushi coupon (which I received as a prize), so we just paid few dollars in cash. Whew...

How was your weekend?!

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Friday, September 3, 2010

My Accomplishments

Today I will list my accomplishments as usual.
Not that big ones, though...

On 8/16, my Healthy Tofu Rolled Pork Steak Salad (which I translated lately) won the Garlic Pepper Award at GABAN's contest. I used GABAN's soy sauce-based garlic pepper dressing!

On 8/22, my Fish Sausage Mixed Sandwich was introduced on Nissui's website. I wrote about their fish sausage before. Their Fish Sausage is made of minced white fish using no eggs. It contains 300ml of calcium / 85g. Great snack for kids!

On 8/20, my Colorful Meat Rice Bowl was introduced on Delcy's website. They have sold frozen vegetables for 30 years! They recently held a campaign and asked for recipes using their products that can help beat the summer heat! In my recipe, I added ginger and vinegar to give a refreshing after taste!

On 8/22, my Balsamic Tomato Ramen using Myojo's 中華三昧 (Chukazanmai-soy Sauce) was introduced on their recipe card! It is a very refreshing summer ramen using tomato and balsamic vinegar :D


On 8/23, my Cat Eating Fish won the Catharine Award. The contest was to submit recipe ideas related to the movie character: Cats and Dogs. I made a cat face using Dorayaki (a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste) and let him eat Taiyaki (a Japanese fish-shaped cake with red bean paste).

On 8/30, my Acerola Smoothie won the Acerola award. I added Acerola beverage into my everyday smoothie made with banana, yogurt soymilk and collagen powder! Acerola contains a lot of Vitamin C which is required for the synthesis of collagen.

Time flies... It is already September. My long-awaited wedding which we planned last year is coming soon in October!!!

Hope my darling and I can stay healthy ;)

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Thursday, September 2, 2010

Prune And Banana Yogurt Cake

Muggy morning again... Today we broke a record of 24-day sweltering nights since 1876!!!

This is my favorite high-fiber cake using prune and banana ;) Prune prevents an iron deficiency. Yogurt is good for your intestines.

Happy cake for women ;)



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Prune And Banana Yogurt Cake

Difficulty: Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
100g (3.5oz.) prunes
1 banana
50g (1.7oz.) butter
5 tbsp. sugar (soft brown sugar)
2 eggs
150g (5.2oz.) plain yogurt (unsweetened)
100g (3.5oz.) flour
1 tsp. baking powder
butter
flour
powdered sugar

Directions:
1. Preheat oven to 200 degrees C (392 degrees F). Butter and flour a 20cm (8inch) pie dish.
2. Chop prunes into small bits. Thinly slice banana. Keep butter in room temperature.
3. In a large bowl, mix butter and sugar. Then add eggs and plain yogurt and mix until smooth.
4. Sift in flour and baking powder a small amount at a time, and mix well.
5. Pour half of the mixture in the dish, arrange prune bits and banana slices on the mixture, pour the remaining mixture over them.
6. Bake at 200 degrees C (392 degrees F) for 30 minutes, or until lightly browned. Lightly sprinkle with powdered sugar. (You can either eat at room temperature or refrigerate!)

My original recipe in Japanese is here.
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Enjoy!!!

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