One of the best dinner : **Gyudon**

I am so happy I succeeded in cooking Gyudon with just one try even though I hadn't got the complete Japanese ingredients for the dish. It is actually pretty simple to prepare, and I will surely improve further from what I've achieved tonight.

Freshly cook beef (yakiniku) with onion

Fry Egg

Gyudon (Bowl #01)

Gyudon (Bowl #02)

Gyudon served with Miso Shiru & Japanese Pickles

Lou kung finished everything in a matter of minutes, and gave 2 thumbs up!!! :-)

Cooking time [Part V- Curry Fish Head]

For the very first time in my life, I am cooking *Curry Fish Head*! Omigosh! I cannot believe I am actually able to do it. It did not taste that bad, other than the few flaws i.e. fish head was not cleansed properly, curry was too watery, and fish & vegetable were slightly overcooked. But it was really too much task for me since the fish head was really huge, and heavy! It would be better if I am using smaller fish, or even fish fillet. Anyhow, my lou kung gobbled the entire pot of curry fish head - he really ate till the very last bit of the fish!

Grouper Fish Head

Grouper Fish Head

Grouper Fish Head

Grouper Fish Head

Vegetable - lady's fingers + tomatoes

Brahim's Fish Curry Sauce

Curry fish head

Curry fish head

I might not be cooking this dish again, unless I am using smaller fish; it was really too much of a task for me!

Cooking time [Part IV - Unadon + Miso Shiru + Yamacho Seafood]

The last week of July starts of with Unadon again! Well! It's simple, it's nice, and we love it. I've got my manicure and pedicure done today, so I didn't want to wash too many dishes.

Unadon & Miso Shiru

Unadon & Miso Shiru

Yamacho Seafood (Isetan's Hokkaido Fair)

Cooking time [Part III - Japanese sweet potato porridge (Satsumaimo Zosui) + Steam minced pork with egg]

3rd day in a row for Japanese dishes! I really love Japanese cuisine!

Satsumaimo Zosui

Steam minced pork with egg

Japanese pickles

Cooking time [Part II - Soba Noodles]

I tried cooking soba noodles in hot broth for the first time, and it tasted a little bland and mild. The next time, I shall add more hot tsuyu, as well as a pinch of salt. As I do not have scallion, and shichimi togarashi (mixed chilli powder) for the typical soba noodles; I have added spinach vegetable in which tasted just as good. I think I can call this dish Soba-yu!

A little information, I picked up from Wikipedia on the nutrition of soba as follows:

100 grams of soba yields 344 kcal of energy. In terms of essential amino acids, soba scores higher than pasta or bread. Soba includes a lot of lysine, and therefore a good balance of amino acids.

Soba contains a type of polysaccharides that is easily digested and assimilated. Soba noodles also contain rutin, an anti oxidation ingredient, one of the flavonoids, and choline. Rutin helps to prevent high blood pressure so it reduces risk of heart disease. Soba has other anti oxidation ingredients beside rutin, notably quercetin, proto catechu aldehyde. Choline is needed to make acetylcholine, which is used in the brain and affects memory and intelligence. Soba also contains many water-soluble vitamins like thiamine (about twice that of polished rice) and riboflavin.

Soba-yu

Soba-yu

Yamacho Seafood (Isetan's Hokkaido Fair)

Cooking time (20/7 - 28/7) [PART I - Unadon + Watercress Soup + Yamacho Seafood]

Ever since, my lou kung got back from KK; I hadn't really got time to blog. Well! Partly because I had been enjoying cooking, as well as getting so hooked with that GAME! I thought I shall post some of the overdue photos of the dinner I've made during the last 2 weeks of July.

Yamacho Seafood (Isetan's Hokkaido Fair)

Yamacho Seafood (Isetan's Hokkaido Fair)

Watercress vegetable soup

Unadon