Where have I been? There’s been an upgrade in my status at work recently, and I have been very busy with adjusting and keeping up with the tasks that naturally my hobbies are the first to go. Including cooking. I’ve been able to catch up though, and perhaps I can go back to this hobby which is dear to me.
What I’m excited about is my purchase of umeboshi. I’ve been looking for this for a long time, and I was finally able to eat some at a Japanese restaurant at Little Tokyo in Makati. Of course I immediately wanted to buy some, to make into onigiri. I was able to find it in a Japanese grocery also at Little Tokyo. At first I only saw the big jars, which costs Php560 each, but I doubted that I can finish such a huge amount even though I really like ume. Luckily, there were smaller jars which costs only Php140. Here’s my beloved jar, along with a bottle of soy sesame dressing (Php150?).
Today was my chance to make onigiri, and I decided to make a themed lunch out of it. I made ume onigiri for myself, spicy tuna onigiri for The Man, some takuan, and an egg drop soup with wakame seaweed.
Bits of the spicy tuna onigiri kinda fell apart a little at the plating. The spicy tuna is from a can of 555 Hot and Spicy tuna. There were quite a bit of it, and the left overs are in that small red square bowl at the bottom. Here’s a close up of the not-yet-wrapped-with-nori ume onigiri, which of course at this stage is not distinguishable from the spicy tuna onigiri.
The takuan came from a long solid piece that I bought from Landmark Supermarket. It costs about Php200+, but it’s a pretty big piece so this will last a long time. You only ever eat so many slices at a time anyway. Here I used three slices halved, served with a small dipping sauce of Kikkoman soy sauce.
Lastly, I made an egg drop soup made from this gem.
It’s really pretty easy to prepare. Just boil two cups of water, pour in the whole packet, and simmer for about a few minutes until all the powder has dissolved. Then I slowly poured in a lightly beaten egg while stirring the soup, to make the egg come out in strands. As a last minute inspiration, I decided to drop in about three pinches of dried wakame seaweed (bought from the Japanese grocery, Php 140 a small pack). It re-hydrated pretty well in the hot soup. After removing from heat, I put in a half teaspoon of sesame oil for added flavor.
Not bad for a homemade lunch!