Washism

The usual croquette is made of minced beef and mashed potatoes, breadcrumbed and deep fried.
But the rice croquette i made quite some time ago and froze them for quick and easy bentos, looks like this inside...

made of minced chicken and rice, mixed with spring onions and parmesan, then breadcrumbed and fried. Oh and the white bit in the middle is cream cheese. This wasnt my idea though, learnt it from tv@@.

Made rice croquette sandwich for bento today.

Power breakfast

I dont know y is J so tired these days. either he is snoring too much and not getting enough quality sleep, or he is thinking of work more than me =P

So instead of the usual muffin breakfast, put in a bit more effort and made my version of madame croquette. French toast topped with bacon, cheese and a sunny side up to give him some power.

Purple asparagus

was so happy to find these pretty purple asparagus at the mart at half price!!!

Thought they were imported, but nope they are grown in Miyazaki and Nagano prefectures too!

Came back home and searched the net about the purple asparagus and found out they are sweeter than the usual green. hoho~~~

My excitement ended though when they turned green upon contact with heat.

Dinner tonight was meant to finish the tiny portions of this and that in the fridge.

Except for the tonkatsu and croquette that i queued up for at a super popular stall in kichijoji, the rest were home made. Sakura prawns vegetable stir fry, kinpira, chilli beans (with asparagus), miso burdock, chikuwa mentaiko cream cheese

It was worth the wait. never tasted such tasty croquettes and tonkatsu before!!!

Looks like a gorgeous dinner with the pretty 6 dish plate that i bought today. but really, not much effort involved since they were all part of my stock in my fridge. Simply love my new plates =)

Finally satisfied my craving for taiyaki today. Tanaka tei at kichijoji was finally back to business. I had thought they closed for good after making a few trips and they were closed, until one day we passed by a department stall and they were mending a stall at a fair. phew, they are still around!

This very traditional stall in kichijoji makes very very thin skined taiyaki. When eaten fresh on the spot, the crispy crust and molten brown sugared anko fusion makes me go nuts.

so satisfied was i, that i decided to do join the crazy queue to buy katsu.