Shougayaki, meats marinated in ginger sauce and fried, are typically made using thin slices of pork, but tonight I decided to try it out with chicken using this recipe. With the bed of red and green pepper, to me the dish looks more Japanese-Chinese and traditional Japanese, but it was tasty nonetheless.
I went on to adding more colour to the usual hiyayakko (cold tofu) by added tomatoes and avocado using this simple recipe.
Last but not least, to celebrate our first meal on our balcony this summer, we opened up a bottle of namazake that we brought back from Japan in May. Namazake is a type of sake that hasn't been pasteurized and therefore has to be kept refrigerated. To those who are new to sake drinking -- when you look for sake in a liquor store, try to find the freshest one. Most sake should not be aged, unlike wine!
2 comments:
romantic? why?
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