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Teppanyaki at Home

A week ago I bought a teppanyaki grill plate (redundant) at a nearby store, it was only 20euros. I had for a long time wanted to buy one but the prices of those I scouted were over my budget range so when I saw this on an ad, I grabbed one. And its really worth buying one. Same food at Japanese food houses at home, at a cheaper price!

The word "teppanyaki" is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled.

Some ingredients for teppanyaki but not limited to are beef, shrimp, chicken and assorted vegetables.

Here, I even included corn (lol). Which was not really as good as charcoal grilled corn.

(Corn, bratwurst, pork marinated in curry, paprika slices).

Soybean oil is typically used to cook the ingredients but I use bacon instead.

(Bacon, zucchini, chicken slices, paprika slices, unflavored beef).

Hubby prefers pouring soy sauce on the beef, he likes burned soy sauce (huh?)

Now I only need to learn how to make okonomiyaki and the perfect yakisoba that hubby likes.

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(My First) Bento (with photos!)

First contibution to Lasang Pinoy!

I bought this lunchbox for my son for him to carry when we go out on longer trips. I fill the box as much as I can with his favorite stuff.

Following the sushi rice recipe I added bits of nori to add more flavor to it.

For this bento you will need:

1/3 cup vinegar
1/3 cup soy sauce
5 cloves garlic, minced
1/2 tsp ground black pepper
1 whole milkfish, butterflied (deboned, cut open)
oil for frying
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1 1/2 cups sushi rice
nori bits

1 tomato
5 slices of luncheon meat
5 surimi strips (crab meat)
grapes/other fruits
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1. Marinate milkfish with first 4 ingredients. Leave it for about 2 hours (longer time, better).

2. Prepare sushi rice.



3. Fry luncheon meat about 2 minutes on each sides.

4. Add nori bits to rice before putting it in your bento box.

For fried milkfish:

1. Heat oil in a pan for the milkfish. While waiting for it to heat up, slice tomatoes and surimi.

2. Make sure oil is really hot then place fish in pan with the skin side down. Fry until the side doesn't stick and turn over. Let the fish cool before putting it in your bento box.

* Arrange food into your bento box neatly. Add fruits or desserts as you like.

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Spam Sushi

Finally, after a month...first of the diverse Sushi Rice additions...

But before I start, I just wanted to add that sushi rice should be consumed immediately, do not let it stand too long, not more than a day. Good thing it never happened at home because the kids love it despite the smell of vinegar. :-D

To learn forming the mound of sushi rice takes time, it is said that without the aid of a sushi master it won't be perfect, but since we are only cooking sushi at home no one will complain about how it looks. However, you will get used to the molding of rice in your palm and the presentation will get better...it is good to learn it and present your sushi as attractive and colorful as those in a sushi-ya, after all making sushi is also a form of art. (Tip: make your hands moist with water when forming rice).

Now back to the Spam Sushi. I wanted to actually make a musubi (rice treated with salt only), but the meat goes well also with sushi rice so here it is.

Ingredients:

Sushi Rice (see here)
Nori (dried seaweed)
Spam
cooking oil

How to:

1. Prepare sushi rice as is. Heat oil in a pan. Slice spam thinly and let it cook for about 2 minutes for both sides. Dry up the oil.

2. Form the rice into a mold, this would be bigger than a normal sushi as you need to follow the size of a sliced spam. Place a piece of meat on top and wrap with a piece of nori.

3. As an option, you could also wrap rice and meat in nori like a maki- sushi (sushi roll).

This is how it looks with open sides =) I close it just like how I wrap a gift lol...Well, the rice is sticky enough but it is better to close it whole so they surely won't fall off. Just be patient folding the rice in, the nori gets softer so its easier to fold.

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