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My latest goal is to cook at least 2 dishes every Sunday afternoon so I’ll have food for the week, and take photos of them using my new Canon EOS Rebel XS.
This week I made…
Strawberry and nutella crepes (just made these this morning)
Gyudon, or beef and onions on rice
Agedashi tofu, or fried tofu with warm tsuyu sauce and bonito flakes
All together now (here’s my attempt at upping my photography skills):
I have a few Asian cookbooks (mostly Japanese cuisine if you weren’t able to tell, haha) and I’m hoping to expand my collection in the near future. I do have a lot of online recipes saved though. Most are from Closet Cooking and Almost Bourdain, two fantastic cooks/bloggers!
I even have recipes saved for future dinner parties and the like. Does anyone else do this?
The bad thing about this new cooking goal of mine is that my grocery bill is going way up. I’ve already hit my $125 monthly grocery budget!! Oh well. I’ll try and cut down on other fashion-related spending to accommodate.
-E&I
Wow these shots are great! I love food, and close-ups of the good stuff can’t be beat. Good luck with the cooking.
I love the look of your agedashi tofu! Please could you share the recipe with us? I want to give it a go too.
yum…
Sure no problem! I’ll post the recipe up once I get home from work
The recipe itself is pretty simple but the tsuyu sauce is what really makes it taste great. And I bought the sauce straight from the grocery store! I’m happy I didn’t have to make it, although I’m sure homemade sauce would also taste just as good if not better.
From “Let’s Cook Japanese Food!” By Amy Kaneko
Ingredients:
1 package (14oz soft tofu)
Cornstarch
Canola oil for frying
Green onions
Ginger, grated
1/4 cup warm tsuyu (from Japanese grocery store)
Cut tofu in half horizontally. To drain the tofu: Place in single layer on paper towel on top of a plate. Put several layers of paper towels on top, and then top with a plate. Put a weight on top of the plate. Let drain for 30 min, changing paper towels once after 15 min.
Pat tofu dry after its been drained. Cut into large cubes. Heat 3 in of oil in saucepan, until 350F. When oil is hot, gently dust cornstarch on all sides of the tofu and use a slotted spoon to place it in the oil. Fry for 2 to 3 min.
Remove the squares with a slotted spatula or spoon and drain on paper towels. Repeat for all tofu squares. Warm up tsuyu sauce in microwave, place tofu in individual bowls. Pour warm sauce over tofu and top with green onions (I like to top with bonito flakes too)
Tah dah! Have fun