Tsukiji Fish Market

Hi, it’s been a while. Work life is pretty hectic for all of us Teambudu…

Anyway, here’s a post to mark the 1st year after that tragic day in Japan…

One of Tokyo’s popular destination for tourists is the Tsukiji Fish Market. My chef friend told me when I get there, I MUST visit this market.

I work up pretty late having worn myself out with all the walking from the day before and jet lag. Here’s my breakfast of green tea, melon pan (my first!) from Seven Eleven and some weird cookie they gave out for free near the subway (it was horrible). My hotel was lovely, but as the city is a little short of power, the hotel has some sort of power cut during the wee hours of the morning which cuts off the air conditioning so I was stickily hot by 6 am.

I made my way to the fish market by subway easily at 9 am.

This is the only market I’ve been to that doesn’t really stink of fish. It’s a bit wet, but not dirty at all. Impressed!

Although I did not witness that famous auctioning, I still saw plenty of tuna. Here’s some blocks deep frozen.

I walked around for quite a while, then it was time to look for some sushi… now I have no idea what shops are good, so I decided to go for one that had both Japanese and tourists queueing for.

It’s funny how the lady at the Sushi Daiwa thought I was with this couple of gyaru girls in front me in the queue. “San nin?” she said. Hahaha. I had to tell her no and I’m only looking for a seat in what pieces of Japanese I knew. I was so happy to finally sit down after some 1.5 hour wait! Started off with some tai and maguro nigiri. Wow, very red looking tuna… I suppose you can’t get fresher tuna than Tsukiji, can you?

 The other sushis I had. I don’t remember the names, but the top left one was really good. Meal also came with complimentary miso clam soup (super good). The bill that I had to pay for 6 pieces of sushi was not so good. Well, it is in the world famous fish market with super fresh ingredients so…

But honestly, I don’t know if I can wait for that long again… it may be good, but I felt that it wasn’t like to die for.

The experience at this sushi-ya was great. The chef was friendly and happy to recommend me stuff. I tried my best to speak in Japanese, to his amusement.

I will definitely be back at this fish market the next time I’m in Tokyo.

 

-M.

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I love Tokyo!

Travelling back from Canada to Malaysia, with a stopover at Tokyo. I decided that it would be a good idea to visit this city since I’m becoming such a Japanese buff.

Since March last year, a lot tourists have been avoiding Japan… 😦

Boy I was so glad that I made this trip, even though it was short. I’m officially in love with Tokyo now!

The view passing near Akihabara on the metro train. Look! Arashi! I was super confused how the train system work in Tokyo… too many lines and they all don’t use one type of ticket. The train staff was super friendly and helpful to my enquiries (except for an old grumpy man who had a permanent 😦 expression on his face and only said no to my questions). Soon, I was like a mad woman going around Tokyo on the trains.

Imperial Palace. So serene…

Lunch was at this tiny cafe in Shinagawa. Lovely curry rice set menu lunch that comes with salad, dessert (kuzu?) and tea. It tasted so freaking good! By the way, I turned the lunch tray round 90 degrees… and the other customers in the shop were like o.O wtf is she doing??? I was so embarrassed.  Japanese etiquette fail.

After lunch I spent my time in Shibuya and Harajuku. Stopped in Takeshita Street in Harajuku for a crepe.

Angel Hearts’ strawberry cheesecake crepe. I went with Angel Hearts’ because it was recommended by Cheesie of Cheeserland. It was good! Don’t know if the opposite Marion crepe was any better though.

Shinjuku skyline at night. So pretty…

Back to the hotel to rest my super tired feet. Stopped at Seven Eleven for some onigiri and beer because I was too jet-lagged to go out for dinner and needed a long bath. I know, I fail at wrapping onigiri… just like the grandfather in Usagi Drop, I couldn’t get the 1, 2, 3 steps right. >_<

To be continued.

-M.

p.s. It is Chinese New Year’s eve. Sugamama just arrived in KL from Toronto to join us! 😀 Happy year of the dragon, everyone!

Prawn/shrimp Burger (Ebi Burger)

While Sugamama is contemplating Cooking with Dog’s video over in Canada (btw, DO NOT USE THAT ICING RECIPE!), I am in the UK and tried out another Japanese recipe by Runnyrunny999 on Youtube. Here is his video on making Ebikatsu Burger.

Ooh, how I miss having Ebi Burger from Mos Burger. So, with what limited resources, I’ve made my version of Ebi Burger… eh it tasted quite good, but so not the real deal. Here’s the video I made.

That ‘panko’ crumb trick was actually taught by my mum. She used to make her breadcrumb chicken fillets using cream cracker crumbs. Thanks mum!

-M.

Tail of the Spongeee Cake

I’m a novice when it comes to making pastries, actually less a novice. Let’s just say that the little cutie poodle in “Cooking with Dog” most likely knows more than I do.

I’m going to try and bake my first cake: a “spongeee” cake with icing. I’m thinking of doing a five or six layer cake so that it’s nice and tall. There’s something very appealing about a tall piece of cake, the taller the better. Mmmm.. layers upon layers of moist cake precariously stacked on top of one another, held on by thin slivers of rich cream mortar.

I’ve compiled a list of instructions and ingredients based on the youtube video “Cooking with Dog: X-mas cake”. I’m not going to use the recipe for the icing, just the cake.

Ingredients:

  • 3 eggs
  • 100g sugar
  • 90g pastry/cake flour
  • 15g butter

Instructions:

  1. Preheat oven to 220F
  2. Line bottom and sides of cake pan with wax paper
  3. Crack the eggs into a mixing bowl and beat at low speed with a handheld mixer.
  4. Add sugar and continue beating for about 30 seconds.
  5. Place bowl in a hot water bath and continue mixing at high speed for a couple minutes. Remove bowl from hot water when mixture is warm.
  6. Place butter in a small cup and let sit in the hot water bath just until it’s mostly melted.
  7. While waiting for the butter to melt, add flour to the batter and gently mix with a spatula. The technique is to gently fold the mixture until the flour is nicely incorporated. Add the melted butter and gently mix. The dog says to repeat the folding for about fifty times.
  8. Pour mixture into cake pan at once. Knock the bottom of the pan against the table a couple of times to remove any air pockets in the batter.
  9. Pop the pan in the oven and bake for about 23 minutes.
  10. When that’s done, take the pan out and pierce the center of the cake with a bamboo stick. Make sure the center isn’t still wet.
  11. Flip cake pan onto cooling rack and leave it alone until the pan is cool to the touch. Only then should the cake be separated from its mold by the gently lifting the pan, leaving a nice golden cake on the rack. Flip the cake to get the top side up.
  12. I think the trickiest part is create the uniform layers. With a long knife, cut the cake horizontally. Make sure to plan the incisions carefully so you can get the desired number of layers. Each layer should consist of equal height, otherwise the resulting cake will just look odd.

I haven’t decided what kind of icing I should use. I found this recipe online:

  • 1 cup shortening
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons clear imitation vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup water
  • 8 cups sifted confectioners’ sugar

Directions

  1. Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it’s very important to mix this long)
  2. Add the rest of the powdered sugar and beat just enough to mix in.
  3. Add additional water for desired consistency.
It sounds pretty good but I’m not sure. I’m all for replacing the shortening with butter. Any comments?
I need a turntable (which I don’t have) to properly apply the icing but I figured out a spiffy way to forgo dishing out more bucks. The microwave! Yes, I’m going to use the microwave’s turntable instead. Good thing it’s removable.
Now that I’ve talked the talk, I need to walk the walk. Off to the Bake-mobile! Will update on the outcome in a few days. I foresee a cake-wreck…
-Sugamama.