was in an experimental mood this day. The yakiudon
has broccoli, carrots, shiitake mushrooms,
and marinated tofu. Tasty stuff, and quite different
from the usual seafoody recipe. On the right are steamed broccoli
buns from previous batches o' cooking, and on the
upper left are chocolate-wigged
I have to explain how I got to that last one. I wanted
to make chocolate-coated manjuu. So, I bought some dipping
chocolate that was supposed to get all liquidy
when microwaved. Well, it didn't. It got soft, and then
started hardening again. Dipping was not an option.
I was determined to get that chocolate on the manjuu
so I smeared it on the top with the fork I'd been
stirring the chocolate with. I was going to smooth it
down, but then I realized that the tines made the chocolate
look kind of like wigs. So, I went with that.
By the way, if you tried the manjuu recipe before
and they came out brown and icky-tasting, that's because
I put baking soda in the ingredient list instead
of baking powder. That's how I found the recipe on the
web. When I've cooked them I've used baking powder,
but for some reason I forgot to put the right version
in the recipe here. My apologies.