#mirin

[zegalba]

Mirin Kou: Miniature Wooden Sculptures (2023)

“I carve wooden animals in Aichi Prefecture, Japan. Because I try not to make the same thing twice, every animal make is unique. Just as every person is different, every animal I make is also different.”

[justmuscle77]

To see Tofigh Shahkomahali in motion is sexy. His body is art in motion. So turned on!

[fullcravings]

Mitarashi Dango (みたらし団子)

[morethansalad]

Easy Vegan Potato Mochi (Sweet or Salty Snack)

[shoku-and-awe]

Finally tested out my Daiso ajitama maker! It can make two ramen eggs in only 50 ml of liquid! Usually I figure about 175 ml for two eggs, so this is an improvement. For just one egg (if, for example, you ate the first one as fast as you could peel it, while standing next to the stove), you need about 6 tbsp/88 ml of marinade.

For the eggs, I placed 2 large eggs in a small saucepan full of cold water, brought it to a boil, switched off the heat, and let them sit covered for 5 1/2 minutes before transferring them to an ice bath. This was just about the perfect texture; I maaaaybe could've gone a little shorter but the risk didn't feel worth it.

For the marinade, I tried Just One Cookbook's version. It's very simple: mix 2 tbsp each of sake, soy sauce, and mirin, plus a large pinch of sugar, then heat it briefly on the stovetop to melt the sugar, and pour over the peeled eggs. Marinate a few hours to overnight. (This egg sat close to 24 hours, AND oops I cracked the white, but it was fine.) They also recommend adding vinegar and salt to the water for ease of peeling—I'll try that next time!

I had the egg for breakfast with somen noodles, shredded cabbage, and a bit of the marinade. It was much sweeter than my usual marinade, but had a great flavor. I'd absolutely make it again, with less sugar. Ooh, I also have to test this thing on miso eggs!

[sleepy-bebby]

[casketwax]

madonna lily

[fuyusitos]

HII ! could you do a black butler layout ? （＾Ｏ＾） preferably with mayb ciel or sebastian ? LOVE YOU & YOUR AMAZING WORK ♡

1st header by pastelwalks

'm srry for being so late :< hope you like them<3

[visualbite]

Korean BBQ Sauce

[zegalba]

Mirin Kou: Miniature Wooden Sculptures (2023)

I carve wooden animals in Aichi Prefecture, Japan. Because I try not to make the same thing twice, every animal I make is unique. Just as every person is different, every animal I make is also different.

[justmuscle77]

I mean talk about perfection. Hungarian IFBB Pro bodybuilder Laszlo Kiraly is dangerously handsome and hot AF!

[morethansalad]

Ginger-Miso-Yuzu Kale Salad (Vegan)

[hungry-tummy]

| Salmon, Halibut, Yellowtail, Kohada, Cucumber Sushi

[potachi]

Forget-Me-Not 🥀

[casketwax]

they deserve a nap after everything

[shitposthalf]

Hey, here's a little one pot rice cooker recipe that is really tasty and makes for an easy meal.

I'll show you the version I make first, then put explanations and variations under the cut.

Serves 1-2, depending on portion size

Ingredients:

-1/2 Cup Jasmine Rice -About 1 cup vegetable stock (I used homemade) -Approx 1 tablespoon soy sauce -Approx 2 teaspoons mirin seasoning -1 diced carrot (about a 1/2 cup) -Diced celery (about a 1/2 cup) -Frozen Peas (about a 1/2 cup) -Frozen Corn (about a 1/2 cup) -Diced bacon (add to hearts desire) -Shredded dried seaweed (add to hearts desire, mind amount based on how salty the stock, bacon, and soy sauce are) -Minced garlic (use to hearts desire, I used jarred)

Method:

Put 1/2 cup rice in rice cooker, rinse or not idc

Add in rest of ingredients. I like to add the liquids first then the dry ingredients

Cook in rice cooker with lid on (except for stirring occasionally to prevent sticking/burning) until rice has absorbed the stock, the carrots are soft, and the bacon is hot.

Enjoy. Explanation and variations under the cut.

Explanations/FAQ/Variations I guess?

Q. Why use so much stock? A. The general ratio of cooking jasmine rice with water is 1:1.5. Meaning 1 cup of rice cooks with 1.5 cups of water. Ergo, half a cup rice needs 3/4 of a cup of water. The additional quarter cup of water is used to cook the rest of the ingredients. If I was using fresh peas/corn, I would probably add a bit more water.

Q. What can I use instead of these vegetables? A. Literally add whatever vegetables you want. You'll just have to adjust water content depending on what they are/how many vegetables you add. I recommend frozen veg, as non-frozen veg requires cutting up into small pieces so they cook through properly. But most frozen veg is pre-cut/already the right size.

This recipe uses about 2 cups of vegetables in it. That's about 4 serves of vegetables. So like, generally 2 cups veg total should be good. I dunno.

As for recommended vegetables? I dunno, I like broccoli so I'm planning on making it with broccoli in the future. Maybe cut up tomato?

Q. Its too salty? Why!? A. I used fresh stock, which has less salt in it than stock powders and bottles of stock. Either water your stock down, use less powder, or adjust your salty ingredients (such as soy sauce, seaweed, and bacon)

Q. What other meats/proteins can I use? A. I would recommend pre-cooked meat, as I don't believe the time in the cooker is long enough to cook through most meat unless cut very small. So I recommend meats such as ham, salami, bacon (although err on the side of caution with bacon!), pre-cooked chicken, etc.

If using pre-cooked meats (instead of cured), maybe add them in near the end so they don't dry out as much. Idk though, experiment with it!

Also, tofu would be tasty in it. Using firm: cut into cubes. Using silken, maybe stir in near the end.

Q. Do I have to use vegetable stock? A. No, you don't. Use whatever stock you want, just know different stocks will have different levels of salt, so you might have to adjust the recipe based on that.

Q. Do I have to use soy sauce + mirin? A. I mean, no. But I would recommend seasoning it in some other way, otherwise it'll probably be boring. At that point it won't be this recipe any more though.

Q. Do I have to use jasmine rice? A. No, could use any other rice. Again, will have to adjust water content depending on the type though. If you used basmati you could probably get away with using the same amount of water.

Q. Why share this recipe? A. It's the only hot meal I've had the energy to make the past 2 days. It has a good flavour, good amount of protein, carbs, nutrients, and veg. So like. It works. And it's quick + low on washing up (especially if you don't have to cut anything)