Office Makeover Unforgotten

We have a new area rug for our office. We've been working on our office on and off for months now. We make changes a little bit at a time. This rug covers up the unsightly rubber mat my hubby laid out for his workout when it's not in use. With this geometric-patterned rug, the room looks more put together. Our dogs have already rolled all over on it and blessed it. 

This geometric shape resembles the wall mirror in the room.

In the previous posting of the Office Makeover, the room looked like this....


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Hoto

I may be coming down with a cold. My throat is scratchy and I had a bit of body aches yesterday. When I am under the weather, my usual go-to food is a cup of chicken soup. But this time, I'm making Hoto, udon noodles and vegetables in warm miso-based broth. I've seen Hoto with a piece of Mochi in it, too. Let's see what I can come up with.

You see a piece of Mochi on top.

Hoto

2 packages frozen udon noodles
5 cups water
2 eggs
2 Tbsp miso paste
2 Tbsp soy sauce
2-3 cups whatever the vegetables you can find, I used carrots, snow peas, nappa cabbage, green onions and shiitake mushroom
2 pieces mochi, sticky rice cake, optional
1/4 cup agedama, tempura crumbs
Japanese chili pepper

Frozen udon noodles

Agedama, tempura crumbs

The more vegetables, the better!

In a big pot, add water and vegetables and cook. Add udon and cook. Dissolve miso paste in the soup and soy sauce to taste. Crack eggs and drop gently in the soup to poach them. Add mochi and continue cooking in the soup until soft. Toss in agedama, tempura crumbs, to add a depth of flavor to the soup. Sprinkle Japanese chili pepper before serving.

A poached egg was made right in the soup.

A big bowl of Hoto is nutritious and comforting; just what I need to ride out my cold.


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Yuzu-tini Gummies

When I was looking around for an inspiration for a recipe, I came across a YouTube video where a college student made alcoholic gummy bears. They were basically jello shots, except they were made with cute little gummy bears. It got me curious enough to make my own drunken gummies. Yuzu has such a nice citrusy aroma that compliments vodka. Sake would be a great alternative to vodka. Sorry, kids, these are not for you!

Served on the rocks in a martini glass.
See, you don't have to be at a frat party to have one of these.

Yuzu-tini Gummies

Yuzu flavored gummies
Vodka, enough to cover the gummies

Yuzu gummies in vodka

That's grape and apple flavored gummies in vodka on left.

In a container with a lid, put some gummies and pour vodka until they are completely immersed. After a couple of days, some of the liquid is absorbed and the gummies would expand slightly. Keep them chilled in the fridge until ready to serve. Try different liquors, rum, sake, bourbon, whatever. They would make interesting munchies for a party. 

One of these would give you a buzz....

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Mochi, Hokkaido Style

Mochi is a sticky rice cake which is often eaten as a traditional Japanese New Year food. There are so many ways to eat it; in Hokkaido where I'm from, the popular way of preparing Mochi is sautéing it in butter until it's crispy on the outside. Butter? Traditional? It makes sense since Hokkaido is the largest dairy producer in Japan. Some like drizzling soy sauce on top, but my personal preference is just butter and a sprinkle of white pepper. 

Crispy on the outside...

Mochi, Hokkaido Style

A piece of pre-cut Mochi
2 tsp butter, or more, depending on the size of your Mochi
Salt and white pepper to taste

Conveniently cut into small individual blocks

This is my white pepper of choice.

Slowly sauté it at medium heat

In a skillet, melt butter and lay a piece of Mochi. Sauté it until it's slightly brown. Sprinkle salt and pepper. Put the lid on the skillet and steam-cook it at medium heat until Mochi is cooked through and soft inside. 

... chewy and gummy inside.

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Natto Curry Masago Bowl

I have to admit; some toppings for bowls just do not sound appetizing. But those unconventional topping combos are often the best ones. This bowl has always been one of my favorites, but I was a bit embarrassed about it because it's not, what's the word I'm looking for... elegant. Even my hubby doesn't know of this existence because I've never eaten it in front of him. Frankly, I think he would be slightly taken aback but mostly amused just like when I eat those fish sausages in front of him. For those of you who are brave enough to venture out into this territory, welcome aboard!

The crunch of the fish eggs is the key.

Natto Curry Masago Bowl

1 cup cooked rice
1 package Natto, fermented soy beans
2 Tbsp curry, I had some leftover...
1 tsp Masago, fish eggs

In a bowl with cooked rice, place curry, Natto and fish eggs, in this order. (So at least it looks somewhat presentable.) And if you want to be extra baaad and adventurous, add a little bit of butter on top.

Mix 'em up before you eat it. It's messy and good!

Here are more bowls I made. Check them out!

• Mayo Salmon Masago Bowl
• Teriyaki Tofu Bowl
• Mapo Tofu Bowl
• Asian Chicken Avocado Bowl
• Natto and Avocado Bowl
• Fried Pork Cutlet Bowl
• Natto with Miso and Grated Daikon Radish Bowl

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An Early Start

I don't believe it. Daffodils are peeking out! We've had unseasonably warm weather and lots of rain last week. I guess the plants are all confused. The squirrels are having a feast! I'd better sprinkle chili peppers to protect my bulbs from them.

I found a couple of bird nests in the yard while checking out the daffodils. I wonder whose nests they are.... We heard an owl the other night, could one of them be his/hers?

More leaves on this one

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Shrimp and Grits

Grits is somewhat akin to Japanese porridge. It's kind of bland by itself, but delicious with something with strong characters. Shrimp and grits is just that. Make the shrimp spicy with lots of cajun seasoning and garlic to top off a bowl of creamy grits. I've flavored the grits with cheese, but it's delicious plain, too. 

For your brunch...

Shrimp And Grits

Shrimp:
1 lb. shrimp, peeled and deveined
Sprinkles cajun seasoning
1 clove garlic
1 tsp olive oil
1 Tbsp butter
1/4 tsp paprika
Salt and pepper to taste

Grits:
1 cup chicken broth
4 cups water
1 1/4 cup instant grits
1 tsp salt
2 Tbsp butter
1/2 cup half and half
1 cup cheddar cheese
1/4 cup parmesan cheese
1/2 tsp garlic powder

"No self-respecting southerner uses instant grits..."
-do you know what movie that's from?

Keep stirring!

For cheesy creamy grits...

Coat shrimp with cajun seasoning and sauté them in olive oil and butter with minced garlic. Set aside. In a sauce pan, boil chicken broth and water and whisk in salt and grits slowly. Turn heat to medium low and keep cooking for 10 minutes or so. Add garlic powder, cheese, butter and half and half. Keep stirring until it is creamy. Plate grits and top it with a few pieces of shrimp. Serve warm. If you have green onion, garnishing with it would be a nice touch.

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Breaded Pork Cutlet Curry

Here's another Japanese staple dish that I can share. You love curry, and you love breaded pork cutlets, why not combine them in one dish? I used a piece of leftover pork cutlet and a very convenient, pre-made cube of curry roux that's portioned for just one person. I didn't have to make a big pot of curry just to enjoy it by myself.

Who says you have to choose?

Breaded Pork Cutlet Curry

1 piece breaded pork cutlet (see the recipe here)
1 package curry roux
1/4 cup mushroom, bell peppers, whatever you like, chopped
1 tsp olive oil
1 cup water
1 cup cooked rice

My sister sent this to me from Japan.

You can make curry for just one person. Love these!!

I happened to use mushroom and bell peppers. You can use whatever you like.

Stir well until the roux dissolves completely.

I get lots of mileage out of these!

Sauté chopped vegetables in olive oil. Add water and bring to a boil. Turn the heat to low and toss in a cube of curry roux and stir well. On a dinner plate with a bed of cooked rice, place sliced pork cutlet and pour over curry. 

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Ruby Tuesday's Croutons

I've never been a big fan of salad bar, but when my mother-in-law introduced me to the croutons at Ruby Tuesday, I was pleasantly surprised. They are slightly sweet, crispy outside and chewy inside. Delicious! If you ask your waitress nicely, she may bring you a small bowl of freshly made croutons, too. Their croutons are converting me into a salad bar person! 

"Hey, they look like treats! I'm hopeful...."

So I tried reconstructing them at home. There is a debate out there as to what kind of bread the restaurant actually uses, and some seem to think they use dark honey wheat bread. But I couldn't find that at my grocery store, so I used dark rye. I think dark rye worked fine because it was slightly denser than wheat bread; it stayed chewy inside after frying. Slight sweetness from brown sugar went well with a sprinkle of salt.

Toss with brown sugar

Don't fry them too long; you don't want them to be crispy inside.

Ruby Tuesday's Croutons

3 slices of dark rye bread (or dark honey wheat bread), about 3 cups
2 cups canola oil
2 tsp brown sugar
Sprinkles of salt

Cut slices of bread into small cubes. In a bowl, mix the cubes with brown sugar and toss well so the sugar sticks to them. You want to use brown sugar here because it's easier to stick to the bread than granulated sugar. Fry them in oil for 1 to 2 minutes. While warm, sprinkle with a little salt. They are better warm, but you can serve them at room temperature.

I can just eat these without a salad!

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