I CAN'T Drink Sake!

I am really a cheap date but I can drink Sake, Shochu, or wine.

Recently, I won a lot of Shochu. Also, my darling and I bought a bottle of sake and I drank them little by little every day.

Then guess what happened!!!

Acnes!!!

I think I cannot take a lot of sugar... To tell the truth, I cannot eat cakes or chocolates. They always ruin my skin after a while.

Anyways, now the sake is used for my dishes. For cooking is okay since I'm not drinking the broth. LoL

Also, I now try to drink alcohol (that contains sugar) once a week!

Just rumbling... I will edit my next video today!

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2TB HDD

On the weekend, I finally got 2TB HDD. Last time I bought 500GB HDD but that is already full after 4 months.

I wish I could get HDD larger than 2TB but I found it is pretty expensive that you can almost get a new PC!!!

I know I'd better reduce the length of each clip but it is pretty risky if you turn on and off the power too often. I prefer the follow shot since I won't forget turning on the power! It sucks when I forget turning on when I'm cooking X(

Anyways, I am moving my video data out from my computer to make room!!! I'm afraid that I cannot make any back up... since they are really large...

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Buri Daikon - Video Recipe

Buri Daikon is simmered Buri (yellowtail or amberjack) and Daikon (radish). It's a traditional and popular Japanese nimono (simmered food) cooked at home.

The recipe vary from home to home, but somehow my recipe become very popular and now I received more than 830 photo reports!


http://www.youtube.com/watch?v=I6shNWvQF2c

Please try it out!!!



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Buri Daikon (Japanese yellowtail or amberjack simmered with daikon)

Difficulty: Medium
Time: 2hrs
Number of servings: 2-3

Ingredients:
3 buri (Japanese yellowtail or amberjack) fillets
7 daikon radish cut into 2cm (0.7inch) thick round slices
1 small shoga (ginger root) sliced
salt
kome no togijiru (is a cloudy rice water that you get when you wash rice)
A
* 300cc dashi broth (using packaged dashi powder saves time)
* 100cc sake
* 50cc mirin (sweet sake)
* 50cc soy sauce
* 2 tbsp. sugar
B
* 100cc sake
* 2 tbsp. mirin (sweet sake)
* 2 tbsp. soy sauce
* 1 tbsp. sugar
C
* 1 tbsp. mirin (sweet sake)
thin strips of shoga (ginger root)
mitsuba (trefoil) leaves cut into 3-cm (1-inch-) -long pieces

Directions:
1. Cut buri into large bite-sized pieces, sprinkle salt on both sides and leave them for about 30 minutes.
2. Pour boiling water over the buri. Then wash off any remaining blood or dirt with running water. This process cleans away odors! When you use "buri no ara" (head and leftover pieces), I recommend you to wash them more neatly.
3. Use a peeler. Peel thick round slices of daikon radish and do mentori (plane off the corners) to prevent it from crumbling during long cooking.
4. Boil daikon radish with kome no togijiru (or water with a tablespoon of rice) for 15 minutes (it makes daikon clear colored and less bitter). Remove excess water with paper towel. This is called shitayude, to boil ingredients to certain firmness before cooking together with other ingredients.
5. Place A and slices of shoga (ginger root) in a pot. Bring to the boil, then add buri and cook for about 15 minutes. When you use "buri no ara", you cook 15 minutes before fillets, total of 30 minutes.
6. Add B and simmer for about 5 minutes until they blend.
7. Add daikon radish, cook on low heat for about 30 minutes till light brown.
8. Add C and boil over high heat for a few seconds to finish. Taste daikon radish and check if it's cooked all the way and absorbed the flavour of the buri and seasonings.
9. Serve with thin strips of shoga and mitsuba pieces on top.

レシピ（日本語）
http://cookpad.com/recipe/223829
http://cooklabo.blogspot.com/2008/10/blog-post_17.html
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Enjoy ;D

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