Cooking Japanese food is easy but quite tricky, easy 'cause you'll be using the same base ingredients for everything - sake/mirin, soy sauce and dashi stock. It's tricky 'cause even if you're using the same ingredients, you will be needing different amounts of the ingredient for every recipe. And this will make each sauce taste different, even if it's just a difference of 1/2 teaspoon of sugar. Very tricky huh?!
It's a friday night so maybe we can have a little "resto-feel" at home. Our menu....
Abby and mom(-in-law)'s favorite, Tofu steak, Asparagus wrapped in Bacon and Enoki wrapped in Bacon
My fave, Okonomiyaki
Arvin's favorite, Beef Sukiyaki
Aldrich's favorite, Yakitori
Everyone's favorite, Prawn and Vegetable Tempura
wish we were neighbors, so you can send some to us. hahaha!
ReplyDelete=) i will... if we were neighbors=)
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