Project 2019 – “April/May: Cooking a Full-course Japanese dinner for my Lola in the Philippines”

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(Camera: Canon Rebel T3i)

I would like to apologize for being MIA the last two months! I went to the Philippines to see my Lola!

The theme I went for the full-course dinner I prepared is Japanese food. It’s my favorite cuisine along with Filipino food, but she would also cook that better than me so… Japanese food it is! Haha. Keep reading if you want to learn how to make onigiri, chicken Japanese curry (curry roux from scratch), and no-bake matcha yogurt oat bars!

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Appetizer: Ebi Furikake Onigiri

Ingredients

  • Cooked sticky white rice

Side Note: No measurements included because it depends on the size and amount of toppings you want!

Directions

  • Cook the white rice according to directions. Using water to dampen hands, take a clump of cooled rice, and mold into a triangular shape. Once desired shape is achieved, coat the sides of the onigiri with furikake. You can do this by putting furikake on a plate and pressing the onigiri against it. Place a strip of roasted seaweed in the middle.
  • Entrée: Chicken Japanese Curry with Homemade Curry Roux
  • As I am not culinary-trained and didn’t want to experiment since I’m cooking for my Lola, I used these recipes to make the Japanese chicken curry and curry roux from scratch!
  • Side Note: I omitted the apples and honey to reduce sugar content! We already had dessert comin’.
  • Dessert: No-bake Matcha Yogurt Oat Bars

    Ingredients

    • 6 pitted Medjool dates
    • 3/4 cup oats (I used organic steel-cut oats)
    • 2 cups of nonfat vanilla yogurt
    • 2 tbsp matcha powder
    • 1 tbsp vanilla extract
  • Directions
  • Soak the dates in a bowl of warm water for 5 minutes to help them soften. In the meantime, blend the oats until a finer texture is reached. I try to get a consistency that’s between regular oat-shaped and powder.. if that makes sense!
  • Once the dates are ready, add them to the blender. Add splashes of water to help with blending. Pulse until the dates are incorporated. Using a rectangular or square glass or aluminum tray, mold the mixture until the bottom is fully covered. The height of the mixture should be 1/3 to 1/2 of an inch to ensure it can hold the matcha yogurt layer.
  • To prepare the topping, simply mix the matcha and vanilla extract into the yogurt. Feel free to add sugar or matcha if you would like it sweeter or a stronger matcha flavor. Pour the mixture on the oat layer. Cover with plastic wrap, and freeze for 2 hours or until solid.

    Let it slightly thaw once you are read to eat it!

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