Nintendo 3DS

A few weeks ago, my darling won Nintendo 3DS at his office party :D



I was a game person when I was small but I haven't played games since after Nintendo 64... I am more to Apple stuff recently. haha

When is the last time you played games?!

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寿恵川 (Suekawa)

Hi there!

On the weekend, I had unagi (eel) at 寿恵川 (Suekawa)!!! In Japan, it is said that you can gain strength by eating unagi especially in summer!

But to tell the truth, I don't really like unagi... so, I tried out the one that people say it's good to see how I'd like it ;)

We first enjoyed their appetizer (sunomono) and cold sake, since it takes 30 minutes to cook unagi. LoL



So, here are the unajyu (eel served on rice) we had!

The first image is my darling's unajyu (松), which costs about 30 bucks.



I tried the smallest one (梅) but it still costs 17 bucks.



Believe it or not, I really could eat this unagi!!! Yay!!! It was amazingly delicious :D It is something that we can't make it at home since the tare (eel sauce) and the eel are different!!!

I think it was worth to try :D

But I don't think I can eat chewy fish or fish offal even if it's the best grade. Or, any kind of offal meat at Yakiniku. haha

Can you?!



Bye for now!

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How to Make Katsudon (Pork Cutlet Rice Bowl #YURI ON ICE) - Video Recipe

Katsudon is a pork cutlet rice bowl. Salty sweet flavor goes great with white rice! I hope you like it.

Katsudon

You can make it from 1 serving, perfect for a quick meal ;)

Deep Frying Oil I used:


Hon-Dashi (packaged Dashi powder):


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Katsudon

Difficulty: Easy
Time: 30min
Number of servings: 1 serving

Ingredients:
((Tonkatsu))
1 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu in the egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2011/08/blog-post_13.html
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