We got home from GWU at 10 pm, after which I was almost immediately in the kitchen prepping potatoes and getting ready to make a large batch of deep-fried korokke for tomorrow's and Thursday's bento lunches (and probably beyond; the rest will go into the freezer). While the potatoes cooked, I worked on updating my school journal (I've been keeping a journal on my first-year teaching experiences). By 11:30 pm, the korokke were all fried to a golden brown and draining on paper towels.
This was my first time ever making korokke, although I have consumed a decent number of them in the past, both here and in Japan, and I must say that they turned out great. M. discovered that they tasted really good dipped in Kewpie mayo (as an alternative, or in addition to, the more traditional Bulldog sauce). I have only recently started using the Fry Daddy that we received as a wedding gift; I was scared to use it for awhile, but now after I tried it out at a work party (for making samosas) I've been trying to come up with excuses to use it, since it's so easy to use: quick and not messy at all.
The korokke were really fun to shape and fry, and it was a great use of the leftover ground beef from when I made a sort of "bi bim bap" rice dish the other weekend. There is still a decent amount of filling left (I didn't want to be frying past midnight tonight), so I'll probably have to make another batch later in the week.
As I mentioned before, I am starting to make bentos a few times a week for a friend at work. She does not eat red meat or chicken, so, in keeping with the theme for this week of the Getting Started Bento Challenge at Just Bento, "Making bentos for other people," I present a picture of my korokke tray ("meat" ones indicate those stuffed with a ground beef, soboro-type mixture that I had stashed in the freezer):
The "veg" label, for those made with just green onions and a little cheese in addition to the potato, is covered up by delicious korokke!
So, "mystery coworker," if you're reading this, you just caught a glimpse of what's going into your first bento!
No comments:
Post a Comment