learning to cook for myself really is an adventure

[tsukikage]

So today I was planning on making omelette maki for work, but I don't think I quite have down when I'm supposed to flip it and I tore it up and made it un-rollable, so I just ate that for dinner and decided to start over. I ended up cutting up some soft tofu into cubes (which ended up more like... how do I say it... rectangular prisms with square sides), and right now it's sitting in a bowl of Low Fat Sesame Ginger Dressing with a little extra soy sauce added to make it less viscous, and before I leave I'm gonna let the sauce drip off a bit and put it in my bento along with some baby carrots. I'm a little disappointed about the rice... I think I added too much rice, since my big bag of rice got infested with fruit flies and Dad threw it away, seemingly along with the rice cup, so I just assumed it was a proper cup and used a cup measure from the kitchen. Anyways, it's good enough.
I think I'd like to get some basic Japanese cooking ingredients, though. Mirin, azuki beans (wanna make me some desserts), dashi, and the sort, in addition to some actually food to cook (me want soba!). I just need to make sure to get only a few things or in small enough quantities that my parents don't get mad at me for taking up the cupboards again. I should also look to pick up a good broad Japanese cookbook, or at least one with more "basic" recipes than "Lotus Root and Tomatoes with Sanshou Vinaigrette" that is the fare of my copy of Contemporary Japanese Cuisine, but I suppose I should stick with recipes I find on the internets for a while first. I really wanna try my hand at making chicken katsudon when I can.

Comments

[butterflydrming.livejournal.com]

I haven't looked through them, but maybe you'll have some luck with the recipes on RecipeSource.com (http://www.recipesource.com/ethnic/asia/japanese/).

[tsukikage85.livejournal.com]

Ooh, thanks for the link.