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Ingredients for 2-3 people, as a side dish
sweet potato (1 large)　
cooking oil or sesame oil (3tbs)
sugar (3tbs)
vinegar (half tsp)　
soy sauce (1tbs, if you like)
black sesame seeds (adequate)

Peel off the skin of sweet potato, chop it coarsely, and put it into the water for about 10 minutes.

Throw oil, sugar, vinegar (and soy sauce if you like) into a frying pan.

Then drain the chopped sweet potato and place it on a frying pan.　

Place a lid on a frying pan and heat it over moderate heat.
When you hear some crackling noise that is getting louder, turn the heat to low and keep heating for 10-15 minutes.

See if sweet potato is fully heated.

Keep stir-frying until the sweet potato gets coated with sugar and the surface of it gets crispy. (Unnecessary oil remains in the frying pan.)

Serve it on a dish and sprinkle some black sesame seeds over it. It’s done!

Originally, Daigakuimo can be deep fried and mixed up with sauce that is made separately from sweet potato. But this recipe is what makes it easy. Hope you enjoy it!

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There are several kind of sushi in Japan, and they are very regional. Here is a sample of Chirashizushi that we can easily make at home.

step 1: First off, here is a recipe for sushi rice. But before that, please wash rice (3 cups) and set it in a rice cooker with appropriate amount of water (less than normal for sushi rice) added. You need to wait 30-60 minutes with rice being soaked in water, before you start cooking it. You’d better start cooking rice and then get down to the followings. I’d also take time to reconstitute dried shiitake mushrooms (at step 4), so I’d do it first.

2: How to make sushi rice (3 cups of rice)
-vinegar (6tbs)
-sugar (5tbs)
-salt (1tsp)
　

3: Put the above ingredients into a heat-resistant container and microwave for 1-1.5 minutes and mix it well. (This is when your microwave oven has 500-600W, if it’s more powerful, under 1 minute maybe fine. Or you can make it warm in a pot, but do not make it boil!) Then wait for the rice to be cooked, and meanwhile you are going to cut vegetables.

Ingredients for 2-3 people
-egg (3)
-carrot (half)
-fried bean curd (1)
-dried shiitake mushroom (3)
-chikuwa (=fish sausage) (2)

***You can substitute more carrot or shiitake for fried bean curd or chikuwa, if you can’t find them in your area.)

4: Reconstitute dried shiitake mushrooms in 1 cup of water. Keep this soup, don’t throw it away! That’s the reason you have to use “dried” shiitake, not the fresh one.

5: Cut the shiitake mushrooms, carrot, fried bean curd, and chikuwa into small pieces.
The prepare the following ingredients.

-Shiitake soup, taken out of dried shiitake mushrooms (2/3 cup, which is about 120mm)
-soy sauce (2tbs)
-sugar (1tbs)
-mirin, or sweet cooking rice wine (1tbs)
-sake (1tbs)

6: Put all the ingredients above into a pot…

and keep simmering until you see no soup.

7: As for the 3 eggs, beat them, mix the following ingredients and make scrambled egg.
-sugar (2tbs)
-salt (2/3 tsp)
-dashi or water (2tbs)

8: The rice is cooked by this time. Put the “step 2″ ingredients into the cooked rice and mix well. Do it while the rice is still hot.

9: Then add the vegetables

and mix the whole thing well. It’s tasty if you add some while sesame seeds, but only if you like.

10: Place it on a dish and spread the scrambled egg. This time, Chika added radish sprouts to make it look more colorful, but you can also put thinly sliced laver or pickled ginger. To make it even more gorgeous, you can add boiled shrimp or sashimi on the top.

You can actually make various kind of sushi at home, if only you know how to make sushi rice. I hope to release another sushi post (probably pressed sushi) some of these days. Enjoy your chirashizushi!

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01:40 I’ve used the silicon wrap but I didn’t like it at all. It was not for me…I’m sorry I threw it away. (Oh that sounds I’m so eco-unfriendly!) There’s no room to keep things that I don’t use any more! I’ve been wondering if I really I want to buy a new Tamagoyaki pan for over 6 months, since the old one got damaged. Maybe it’s only when I find extra room in my kitchen.

03:50 I have only 1 cutting board (まな板 “manaita” in Japanese), 1 big frying pan (フライパン “furai pan” in Japanese), 3 pots (なべ “nabe” in Japanese) sized small, medium and large, 1 deep pot, 1 earthen pot (土鍋 “donabe”), 1 milk pan…I guess that’s all. :p

05:56 I know this. We can easily peel off the eggshell by letting the air out of the bottom of the egg. But I wouldn’t buy a special tool to do that. I usually crack the bottom of the egg slightly before boiling, and I never screw it up. (But don’t do it too strongly, as you’re going to break it.)

10:56 It’s true, however, that we can enjoy cooking more if we have variety of interesting tools. OK, I will love to use all these tools if cooking has become my hobby. :p Unfortunately it’s nothing but an everyday’s chore… -_-

12:32 I think I also feel familiar with the Indonesian woman’s comment, or the kiwi woman’s comment at 12:44.

13:10 It’s true, we cook various cuisine such as Italian, Chinese, Japanese, French-inspired cuisine, German, Russian, Korean, or whatever at every single home.

14:03 I also use oven! (You’ve noticed we pronounce it as “O-bun”. There are many English words we imported into Japanese but have different pronunciations.)

You may have wondered how my kitchen looks like… ^ ^
Here it is.

It’s about 2.5m long and it’s 80cm between the kitchen and the cabinet.

The bottles of water are there to keep Pi-chan out. I don’t want her to come into the kitchen while cooking.

I wish I could have a second small sink exclusive for Pi-chan’s sponge and dishes. The yellow dishes in a small basket are only for Pi-chan to use. I also wash and dry plastic plates, milk container, bottles, cans, pet-bottles, pet-bottle caps and etc., for recycle…so I need some space for those as well…

I have to place a coffee maker, a tea pot, a kettle, some mugs and etc. on the counter because I cannot find space for those. -_-

It’s about 65cm between the sink and the stove. Cooking would be much easier if I had more space here…

A cupboard and some storage. I pull the board when I’m cooking rice, because the rice cooker ejects steam upward.

A kitchen like this is average for a family of 3-4 people in the city. But it’s almost impossible to have 2 people cooking together in this kitchen. That’s why I carry minimum kitchen tools and I want to make it tidy all the time.

What do you think about the interesting kitchen tools in the video for example? Do you have anything that you wish to have? I guess I will have to organize the storage space more effectively before I think of buying something new. ^ ^;; But I will love to make use of the kitchen tools with which I can reduce my labor. ^ ^;; In that sense I don’t think I use kitchen tools for fun cooking, I’d use them to make cooking easier and less time-consuming. How about you?

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