 |
|
|
||||
|
||||
|
12-10-2008, 04:54 PM
I think you should just improvise, then, let the creative juices flow ;-]
I love kyaraben and charaben, and often times I'll just leave meat out and replace with spicy tofu or omelet. As for fillings and toppings, I use shredded/chopped veggies like carrots or peppers. Maybe you could experiment a bit, lol, find out what looks the cutest and tastes the best chocolate unicorns and rainbow donkeys everyone...:] mistress: deathnotegirl
|
|
|
||||
|
||||
|
12-28-2008, 08:12 AM
 Perhaps stars fall, just as the rain Until they burn on a windowpane The grief of loss no written place It is simply painted, on my face.
|
|
|
|||
|
|||
|
01-06-2009, 09:22 PM
The following pickled cabbage is rather good, and very easy. I stole the idea from a website a while ago. I can't credit it, because I've forgotten which one it was. And I have probably unintentionally amended it a bit since reading it.
Equipment: a large plastic zip-lock bag Ingredients: half a small napa cabbage, a small handful of salt, zest and juice of one lime (or lemon or orange - or yuzu, I assume, though I've never seen the things). Shichimi togarashi or chilli flakes to taste. A little sesame oil. Slice the cabbage finely. Put it in the bag with the salt, citrus zest and shiscimi or chilli flakes. Close the bag loosely and give it a shake to mix. Squeeze the air out and then massage the bag for a minute or two - or fling it around a bit if you're sure the bag won't split. The salt is what really makes the cabbage pickled. The other stuff is to add flavour and a bit of heat, so can be adjusted to suit you. Put it in the fridge for at least ten minutes, but it will save for at least 24 hours. Drain and serve with the juice or sesame oil, if you like. This is really good.
|
 |
«
Previous Thread
|
Next Thread
»
| Thread Tools | |
|
|
Copyright 2003-2006 Virtual Japan.
