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Chicken teriyaki!
2019-Sep-04, Wednesday 11:21
Just yesterday I learned that "teriyaki" comes from 照る (teru, "to shine"), referring to the glistening sheen that teriyaki gets.
Yesterday,![[twitter.com profile]](https://p.dreamwidth.org/e0caa790ec10/-/twitter.com/favicon.ico)
lisekatevans messaged me and asked if I wanted to hang out this week. I was busy two of the days she proposed (I'm going to an Anime Chicago meetup on Thursday and to a theatre event on Friday), but that night I was free, so I suggested we hang out at my place and I made dinner. Through coincidence I had been looking at a recipe for chicken teriyaki earlier that day, so I figured it'd be a chance to make it.
It turned out great:
( Shining chicken )
I actually had a discussion with my Japanese tutor about rice, about how I used to get white rice cravings before I moved to Japan but never get them anymore, though maybe that's because I eat rice almost every day. She mentioned how she'll make two or three cups of rice at a time and then she and her boyfriend will eat it all, whereas I'll make a half-cup for myself but have it almost every day with breakfast (and sometimes with dinner), so maybe we eat the same amount, it's just that I eat it gradually over time and she eats it in spurts.
We also spent a bit of time complaining about Japanese food prices in Chicago. I would have been going to Misoya Yakisoba, a yakisoba branch of the Misoya ramen restaurant, that just opened in Lakeview, but since I always make yakisoba at home from scratch I had forgotten that yakisoba sauce traditionally contains oyster sauce and thus is treif (hence why I make it at home). The only thing on the menu I could eat was kara-age, so I decided not to go. But also the yakisoba costs twelve dollars. Twelve dollars for noodles and sauce!
It'd be like an appetizer that was just spaghetti noodles and red sauce and it costs $12.
I'm sure it's good, but I can make my own yakisoba, thank you. I can even make yakisobapan myself, and it won't cost anywhere near $12. $12!
Well, the benefit of being able to cook is that I can just make the food.
Yesterday,
It turned out great:
( Shining chicken )
I actually had a discussion with my Japanese tutor about rice, about how I used to get white rice cravings before I moved to Japan but never get them anymore, though maybe that's because I eat rice almost every day. She mentioned how she'll make two or three cups of rice at a time and then she and her boyfriend will eat it all, whereas I'll make a half-cup for myself but have it almost every day with breakfast (and sometimes with dinner), so maybe we eat the same amount, it's just that I eat it gradually over time and she eats it in spurts.
We also spent a bit of time complaining about Japanese food prices in Chicago. I would have been going to Misoya Yakisoba, a yakisoba branch of the Misoya ramen restaurant, that just opened in Lakeview, but since I always make yakisoba at home from scratch I had forgotten that yakisoba sauce traditionally contains oyster sauce and thus is treif (hence why I make it at home). The only thing on the menu I could eat was kara-age, so I decided not to go. But also the yakisoba costs twelve dollars. Twelve dollars for noodles and sauce!
It'd be like an appetizer that was just spaghetti noodles and red sauce and it costs $12.
I'm sure it's good, but I can make my own yakisoba, thank you. I can even make yakisobapan myself, and it won't cost anywhere near $12. $12!Well, the benefit of being able to cook is that I can just make the food.
