Last day in Kisarazu

29 03 2010

Our apartment inspection went quickly with no troubles apart from being told that some items we had put in non-burnable rubbish were actually burnable. Eww too much rubbish incineration.

During the inspection it started to snow.

After dramas at the post office trying to post our stuff home (they wouldn’t accept our suitcases so we had to pack stuff in boxes to send home. Now we’re stuck with suitcases while ‘backpacking’ shoganai), we caught the express bus to Tokyo and met Emma for dinner at the vegan pub, Non. It will close for good soon, so we went one last time. And that was our final meal in Tokyo (this time, anyway!)

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恊恄恗恄

31 05 2009

Oishi – delicious (word of the day for Sunday).

Homemade Vegan Gyoza

Homemade Vegan Gyoza

Crispy Pan-fried Homemade Vegan Gyoza

Crispy Pan-fried Homemade Vegan Gyoza

Gyoza was next on our list of Japanese foods to try to make at home. We found some gyoza wrappers in the fridge of the supermarket and Benno bought someĀ  TVP (soy mince) in Tokyo this week.

The filling was made from a mixture of:

1/2 cup soy mince (rehydrated in 1/2 cup hot water)
1/2 cup cabbage, shredded and boiled in the pan
150g mushrooms, diced
1 tablespoon each diced garlic and ginger
5 spring onions, diced
2 tablespoons soy sauce
salt and pepper
2 tablespoons vegan dashi sauce
2 tablespoons plain flour

To make the gyoza,
1. Place about a teaspoon of the filling in the centre of a wrapper.
2. Wet the edge of the wrapper with water.
3. Fold the wrapper in half and pleat the edges so that the bottom of the gyoza is flat and the top is rounded.
4. Heat 1 tablespoon vegetable oil in a saucepan. Cook the gyoza (flat-bottom down) for one minute. Then add 1/2 cup water. Put the lid on, turn the heat down and simmer for 4 minutes. Remove lid, turn up heat and cook for 1-2 minutes to evaporate the water and crisp up the bottoms.
Serve with dipping sauce (2 T soy sauce, 1 T rice vinegar, 1/4 t chili oil).

Yummy Peach Crumble

Yummy Peach Crumble

Benno made a dessert of peach crumble. It was so yummy – I feel like we haven’t eaten peaches in ages!

Earlier in the afternoon Lara made some more fluffy white cupcakes and turned some into red bean butterfly cakes with a peppermint chocolate pastille stuck between the wings. We gave these to our neighbours when we introduced ourselves (finally). They seem very nice – perhaps not too much older than us, with a small baby. Hopefully we will get to see more of them and maybe even practice our Japanese language skills with them!

Monday's Bento Lunch

Monday's Bento Lunch

Leftover gyoza were saved for Monday’s lunch. Here is Lara’s bento. It features an onigiri smiley face with steamed broccoli, apple triangles and a choc-chip vanilla cupcake. In the bottom layer is a heart onigiri (rice ball/triangle) with lettuce, cucumber flowers, soy-mince gyoza and an elephant bottle of dipping sauce.