Monday, July 16, 2007

Itadakimas

P: Never really having cooked any Japanese food before, perhaps three dishes was a bit adventurous. Sandy pretty much took over; I couldn't even find the ingredients in the fridge 'cos I didn't know what they looked like and the names were all in Japanese. Er, naturally. Anyway, I tried to cook seared beef with soba, agedashi tofu with enoki, and red miso simmered eggplant.



The agedashi tofu -- silken tofu coated in rice flour, deepfried and served with a dashi, miso, mirin and soy broth with enoki -- was delicious; the soba noodles and marinaded beef less so; and the eggplant -- deepfried then cooked in a red miso, mirin, soy sauce -- was superb but too salty. Note to self: use less soy sauce next time.

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