On Tuesday, September 16, 2014 1:34:22 PM UTC-10, Mayo wrote:
> On 9/16/2014 5:30 PM, dsi1 wrote:
>
> > On 9/16/2014 12:26 PM, Mayo wrote:
>
> >> http://www.youtube.com/watch?v=Rvp-5EJb-Uw
>
> >>
>
> >> Ingredients for Chicken Nanbanzuke (serves 2) 鶏肉の南蛮漬けの作り方 *
>
> >> 幕表示可
>
> >> 300g Chicken Thigh (10.6 oz)
>
> >> 1 tbsp Sake
>
> >> ½ tbsp Soy Sauce
>
> >> 1 tsp Ginger Juice
>
> >> 2 tbsp Potato Starch
>
> >>
>
> >> 70g Onion (2.47 oz)
>
> >> 20g Carrot (0.705 oz)
>
> >> 2 Bell Peppers
>
> >> 3 Butter Lettuce Leaves
>
> >> ½ tsp Cooking Oil
>
> >>
>
> >> 4 tbsp Water
>
> >> 4x4cm Kombu Kelp (1½x1½ inch)
>
> >> 4 tbsp Vinegar
>
> >> 1 tbsp Soy Sauce
>
> >> 1½ tbsp Sugar
>
> >> tsp Salt
>
> >> ½ Red Chili Pepper
>
> >>
>
> >> Toasted White Sesame Seeds
>
> >
>
> > Boy, those guys always cook such small portions. They'll get one chicken
>
> > thigh and serve a family with it.
>
> >
>
> > https://www.youtube.com/watch?v=A3fPVNGfzLs
>
>
>
> From what I gather protein is pricey over there.
>
>
>
> It certainly looks like just enough for the chef and her narrator.
>
>
>
> I like her channel, the lessons are well-filmed, the narration is
>
> amusing, and the ingredients list is complete.
>
>
>
> Plus she always bows before the lesson - a mannerly treat.
I sometimes bow for a client - especially if they're FOB Japanese. Last time I presented a client with an appointment card Japanese style - two hands holding corners of card and bowing. Unfortunately, the print on the card was oriented towards me. Wrong way! Very bad loss of face. I had to commit hari-kiri.