DC 花見 し～ふ～ど

美味しいシーフードを頂きました。

絶対に行きたかったフィッシュマーケットで。

感じはサンフランシスコのフィッシャーマンズワーフ。

お店でかにを湯がいて売ったり、あがったばかりのお魚を売ったり

クラムチャウダーとか盛りだくさん！

生牡蠣はあま～くって美味しい！

ごっつぁんでした★

腹ごしらえしたら、前にも書いた通り桜を見てウロウロ。

ホワイトハウス

周りにおまわりさんが数人警備してました。

ここからまた歩いてリンカーン記念館。

憩いの場としてぴったりなようで人が多かったです。



Washington DC『United States Capitol』

折角なので、町の中をうろうろ。

ベガス同様、歩きでウロウロ。

まずは、United States Capitolですっ！

お散歩中の人・観光の人・ジョギングの人

人が一杯でにぎわっていましたよ★

アメリカ人だけではなく、色々な国の方がいらっしゃいましたよ。

特に多いなぁ。と思ったのがやはり中国の方です。

↑ちょっぴり違うアングルから。

すばらしく美しい町ですねぇ。

ラスベガスもこれくらいゴミを何とかして欲しいですわっ。

ここで一本だけ、葉っぱが出てきた桜発見！

やっぱり美しいです。

新緑の頃もまた青々として美しいのでしょうね。

続く・・・

Washington DC ★お花見

おはようございます。

ずっと放置していたこちらのブログ。

気が向いたので日本語ですが更新していきます。

日曜日にDCのSAKURAを見に行ってきました。

日本から送られた２０００本の桜。

満開で、見に来た人の心もHAPPYにさせてくれます。

満開のソメイヨシノ。

似たような花は見かけていましたが、

桜の花は何年ぶりだろう？

ポトマック川沿いや池の淵にさいているのですが

すばらしい景色ぃ～。



このイベントではブースの一部を有料にして

東日本大震災の寄付にするそうです。

美しいものを見るとガミガミ母ちゃんも癒されますわぁ。

How to make Ebi fry

 Today I will show you " How to make Ebi fry."

Ebi fry is a popular dish in Japan.

What you need:

shrimp/ as many as you want

salt and pepper/ to taste

flour/ about 1/4 cup or more

water

panko

oil/ to fry

Directions:

1. Peel shell off of shrimp.

2.Shrimp needs to be straighted. So we must cut 3-5mm into the underside of the tale.

3. Then place underside of tale down and straighten the shrimp by pushing down.

4. Add salt and pepper.

5. Mix flour and water and set aside. It should be texture of pancake batter.

6. In a separate bowl place the panko.

7. Dip the shrimp in the flour mixture covering whole shrimp.

8. Place in panko and rotate until covered.

9.Repeat steps on all shrimp.

10.Heat oil in deep pan.

(oil is ready when you drop a small amount of flour mixture into it and it immediately floats up.)

11. Place shrimp in the oil and cook until golden brown.

12. Serve with Tonkatsu sauce and rice.

13.  Eat!!

How to make Ham fried rice

Today I will show you " How to make Fried rice."  Fried rice is a goodway to use leftover rice and Fried rice is not just Chinese food. Other Asian cultures eat it.

What you need(serves 4):
cooked rice/ 600g/about 1.3 lb
eggs/ 4 ( I used 2 at this time)
ham, green onion,carrot, any other vegetables you want add as much as you want. ( I used pak choi )
sake/4 tablespoons ( you may substitute sake with Soy sauce)
salt/ to taste
oil for Sautéing

Diretions:
1. diced vegetables set aside

2. Place pan on stove on high heat. When the pan is hot add eggs and scrumble half way done.

3. Add rice and mix so that rice are no longer stick together.

4.When eggs and rice are mixed well together add ham and vegetable and mix all together.

 

5. add salt and sake(or  Soy sauce) and mix well. ( you can add more o less depending on your taste.)

6. Place on plate.

7. Eat!!

 

How to make Sushi Rice (Shari)

Japanese eat Sushi on special occasion, not every meal.


What you need:
uncooked rice/ 3cups
water/ fill to 3cups line in rice cooker bowl
vinegar/ 5 tablespoons
sugar/ 2 tablespoons
salt/ 1/2 tablespoon

Directions:
Prepare: Vinegar, Sugar,and Salt mixing it together in small bowl.
1. Cook rice in rice cooker.
2. Place rice in large bowl.
3. Pour prepared vinegar mixture over the rice. Carefully by folding the rice.
4. Wait until it cools. (cover the bowl with damp cloth.)
5. When the rice is cooled, rice is ready to be made into Sushi.


I made Maki Sushi with this rice. You can also use it for any Sushi Rolls or Chirashi Sushi.

How to make Gyoza (potsticker)

Today I will show you how to make Gyoza. I use Chinese chives but if you can't find any, you don't need to use it. Gyoza skin can find at most grocery store. But try to get the round ones.

What you need:
Cabbage/about 6 oz (170g)
Chinese chive/3 oz (90g)
ground pork/1 pound (450g)
green onion/2 stalk
garlic/ 1/2 teaspoon
ginger/1/2 inch piece
sesame oil/2 teaspoons
pepper/ 1/8 teaspoon
soy sauce/ 2 teaspoons
sake/1/2 tablespoon
Gyoza skin/1 package

oil for cooking Gyoza
water for cooking/70 ml per 10 Gyoza

dipping sauce/Soy sauce and vinegar to taste


Directions:

1. Chop cabbage, garlic and ginger and slice green onion and Chinese chives.

2. In a large bowl mix together ground pork, chopped cabbage, garlic and ginger and sliced green onions and Chinese chives.

3. Add sesame oil, soy sauce, pepper and sake.

4. Mix thoroughly.

5. Hold Gyoza skin with left hand.

6. Place 1 tablespoon of mixture on skin.

7. Dip finger in water and wet outside edge of Gyoza skin.

8. Begin folding Gyoza skin in half while pinching one side to create a fold.

* See pictures. There should be 3-4 creases.

9. Make as many as you want before cooking. (If you make a lot you can freeze them to cook later.)

Cooking Gyoza 10 at time:

1. Prepare fry pan by placing on medium heat when fry pan gets hot add oil.

2. Place 10 Gyoza in pan and cook until bottoms are golden brown.

3. Add 70ml water and cover pan.

4. Reduce heat to medium low for 3min to steam Gyoza.

5. When most of the water has evaporated take off the lid and cook until all the water is gone and remove Gyoza from pan.

6. Serve on plate with a side of dipping sauce.


* Difference between Chinese and Japanese Gyoza is that Chinese Gyoza is boiled or steamed. Japanese fry their Gyoza before steaming.