Tsukiji market is famous for seafood for tourist, but actually there’re very good quality meat and vegetable there because many professionals come here to buy all the ingredients.
鳥藤 ( Toritoh) is famous as chicken store, you can buy all parts of chicken and they’re all good quality.
Toritoh also has tiny chicken restaurant at Tsukiji outer market and inner market, and the food tastes so nice of course.
There’re only several menus, which all based on chicken.
Oyako-don, Teriyaki-don etc..
We ordered Chicken Kara-age for side dish.
For the main dishes, Oyako- don and Oyako curry ( Oyako-don and curry combined together on the rice).
All the menus cost under 1000JPY.
It’s famous and popular store for Japanese people so always there’re line in front of the restaurant (not so much tourist) but it’s worth to line up
Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan.
Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course.
We often add potato, carrot, onion, and chicken for this dish so it’s white color, but it’s Kabocha season so I made pumpkin ver. today.
You can find the Japanese cream stew roux next to the curry roux here in Japan, but home-made one tastes much more nice so please try it
300g Chicken wing ( or chicken tigh)
1/4 Kabocha (Japanese pumpkin)
1/2 sweet potato
1 bloccoli, boiled
1.5 onion, sliced
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder
- Cut the pumpkin, carrot, sweet potato, potato into bite-size pieces.
Place all these vegetable, chicken, and water in the pressure cooker, bring to pressure with high heat. Turn the heat to lower heat then cook for 5 minutes. Leave it until the pressure is gone.
Place butter and sliced onion in the another pan, cook it until the onion became soft.
Add the flour in the pan and cook another few minutes, then add all the milk and bouillon powder.
When it became sticky, then stop the gas.
- Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.
- Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy
It’s three-day weekend in Japan
I made Shumai for this Lunch. It’s very easy and tasty, so hope you enjoy it for your weekend Lunch (or Dinner) !
Shumai is pork dumplings in thin dumplin skin and originally from Chinese dimsum(Shaomai), but I guess my way of making or the ingredients is more Japanese way..
300g ground pork
1 small onion, finely chopped
1 canned club (Kani-kan) about 100g
…you can also use canned scallop
1 Tbs. sesame oil
2 Tbs. All purpose flour
A pinch of salt
2 packs of Shumai skin (about 40 pieces)
… if you live in Japan, you can find the skin next to the Gyoza skin, at the meat section
Ponzu or soy sauce
Karashi ( Japanese mustard)
- Mix all the ingredients well by hand.
Place a Shumai skin on your hand, place about 2 tsp. of filling on the center, then wrap it with making circle shape with your thumb and index finger.
- Place cloth or oven paper in the steamer, then place the dumplings. Steam with high-heat for 5 – 10 mins.
- Enjoy Shumai with dipping sauce (soy sauce or Ponzu with mustard) :)!
It took only 30mins. including steaming time
I made about 40-50 pieces so thought it’s about 5-6 servings, but we (I and my husband, only two persons) finished all..
If you have leftovers, it’s also nice to deep-fry them especially for Bento, or freeze them too
I also made granola and Japanese sweet-potato Mont-Blanc for the dessert at the same time..
Enjoy your weekend with good food!