|
 This
is the first Japanese meal I've cooked with any regularity.
Er, not this specific meal pictured here, but the basic
assembly. I figured out how to make the stir-fried chicken, zucchini & onion stir-fry, and sauteed mushrooms
by watching Benihana chefs. It was for this meal (except
back then I made it with beef - chicken and shrimp were
later innovations) that I sought out Nishiki rice.
(Regular rice is nearly impossible to eat with chopsticks.) I've come to think
of those four items as one unit, since I cook them together
and the separate recipes interlock.
And in the corner, a manjuu
and an pan. I'm almost done
with that first big batch.
Yes, there's nothing really new here. However, the
chicken is cut into bite-size pieces, the way they do
in Benihana, whereas when I showed it before I had strips
and big chunks. And that makes a difference. (Because
I said so, that's why.)
Wanna talk
about it?
|
