Baby Bro is back!

He brought back presents! :D


Angry & Happy Onigiri containers


Ochazuke & Uni Furikake


My new Quad bento collection — the top appears to be a salad container (just under 500ml capacity),
one single layered bento (L), two tiered bento + fork (R) and a chopstick set at the bottom.


The Mystery Furikake I’ve been using for Piggy Onigiri.

Photoshoot M.I.A.: 2 small triangular onigiri containers from the same pink floral set.

The afformentioned pink onigiri

I made pink pig-shaped onigiri again.. cuz it looks cute and it kina makes me feel better… kina.

I haven’t eaten breakky still because the idea of putting food in my mouth (and eating in general) makes me rather bleh.

I’m STARVING but I dun wanna eat.

…Hence the pink rice balls ^_^

Admittedly they’re not 100% pink, but they do have pink bits in them, I just wish I knew what they were.

YuM!

I forgot how much I like making (eating!) onigiri.

I finally got my butt in gear to test drive the ice cream molds for rice balls.

I just wish I had taken pics. They’re rather adorable with a wrapping of nori and seasoned with pink furikake (flavour unknown because the bag came straight from Japan via Baby Bro’s last visit).

So cute — the pig is the absolute cutest of them all because it’s so round.

And now I am so full.

And just for future reference: 1 cup of sushi rice = ~6 balls…. or pigs.

Yay for takoyaki!

I finally got around to making takoyaki again!

They’re not perfect.

They’re not pretty and I might add as well they’re not totally 100% authentic given that some have octopus, some have dried shrimp, and some have fake crab, but damn they are tasty ^_^

I don’t think I made the batter correctly again but this time they had good texture. The best way to describe it would be a very runny pancake batter that puffs up beautifully.

I am so not going to be eating dinner tonight after sneaking all the rogue takoyakis that fell off the cooling rack… picture posted later tonight when Baby Bro dressed up the takoyaki properly with japanese mayo and okonomiyaki sauce with those fun tuna shavings.

In the meantime I am going to nurse my index finger (and oggle my new ikea bookshelf!) because I burnt it on the cast iron while making that last batch.

Ouch.

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Takoyaki

1 cup flour
4 cups dashi (or water)
4 eggs
1 tsp baking powder
1 tsp salt
1/2 cup grated yamaimo yam (optional)

100 grams pre-cooked octopus, cut into 1-cm cubes
1/4 cup beni shoga (red pickled ginger)
1/4 cup tenkasu (or rice crispies)
1/4 cup konnyaku, cut into 1-cm cubes
1/4 cup scallions, rough chopped

hana katsuobushi
aonori
Bulldog sauce (or similar sauce)

1) Combine the batter in a bowl, being careful not to overmix.

2) Heat the takoyaki skillet and brush lightly with oil.

3) Fill each indentation with batter and then drop in a piece of octopus, followed by a few pieces of each of the rest of the ingredients.

4) Once the bottom is cooked, carefully turn with a thin skewer or a butter knife.

5) Keep turning the dumplings until they are crisp on the outside but still undercooked at the center.

6) Remove to a serving dish and brush lightly with sauce, then sprinkle with katsuo and aonori.

So cute!

This is what the ice cream sammich molds can do!

The only test left is to see how well these molds perform for onigiri, then I’m totally set and happy!

The first pic is using 2 – two bite brownies + cookies’n’cream ice cream. I think it would work better with strawberry, then it wouldn’t be so tooth-achingly sweet.

The second pic is of Cow & Piggie hardboiled eggs with soysauce!