tis a good weekend (so far)
Apr. 6th, 2008 12:50 pmTaxes done! I almost sent one of them out with a major mistake that would've cost $600. Good thing I compared it with last year's to make sure I was on the right track. ^^;

I also made my first katsudon yesterday for lunch. I had some left-over tonkatsu that had been sitting in the fridge for a while, so I got my mom to teach me her fast and easy method of making tonkatsu. Basically we started with a small amount of "dashi shoyu" (translated as "seasoned soy sauce" on the label of the bottle) with very little water diluted to taste in a pan. Threw in some onions and let them wilt. Then threw in the leftover tonkatsu and rotated it so that all sides could heat up and soak up the broth. I had some nira (are they called Chinese chives?) so I threw those in at the end as well. After a while I cracked in two eggs--only after I cracked them in did my mom suggest that I should've mixed them up in a bowl before dumping them into the pan, so I quickly mixed them in the pan before they solidified too much. I like my eggs runny, so I turned off the heat immediately and let things continue to cook on their own (it was a cast-iron pan so lots of residual heat). I put left-over rice into a bowl and scraped the goo out of the pan onto the bowl (I think I had it at too high heat so the eggs stuck a bit). It took very little time (esp since the onions were already cut XD) and tasted very good! I highly recommend this--even I could make it and not mess it up (much). XD
My mom also suggested adding a small amount of honey to make it taste rounder and slightly sweeter. I'll try that next time I have leftover tonkatsu.
I also made my first katsudon yesterday for lunch. I had some left-over tonkatsu that had been sitting in the fridge for a while, so I got my mom to teach me her fast and easy method of making tonkatsu. Basically we started with a small amount of "dashi shoyu" (translated as "seasoned soy sauce" on the label of the bottle) with very little water diluted to taste in a pan. Threw in some onions and let them wilt. Then threw in the leftover tonkatsu and rotated it so that all sides could heat up and soak up the broth. I had some nira (are they called Chinese chives?) so I threw those in at the end as well. After a while I cracked in two eggs--only after I cracked them in did my mom suggest that I should've mixed them up in a bowl before dumping them into the pan, so I quickly mixed them in the pan before they solidified too much. I like my eggs runny, so I turned off the heat immediately and let things continue to cook on their own (it was a cast-iron pan so lots of residual heat). I put left-over rice into a bowl and scraped the goo out of the pan onto the bowl (I think I had it at too high heat so the eggs stuck a bit). It took very little time (esp since the onions were already cut XD) and tasted very good! I highly recommend this--even I could make it and not mess it up (much). XD
My mom also suggested adding a small amount of honey to make it taste rounder and slightly sweeter. I'll try that next time I have leftover tonkatsu.