August 16, 2011

(cat = neko) 

Gordon and I went on a run this morning. There is a trail that runs along the rice paddies just a short distance from our apartment. The humidity was intense this morning. We left the house a little before 7 am thinking it would be cool, but it warms up fast. While we were running I spotted a kitten (probably 2-3 weeks old) wondering out onto the street. Of course I stopped and I picked it up (at this point it started meowing) and placed it in a cardboard box that was laying on its side in a nearby yard. Gordon joked that having a kitten at the apartment would give me something to do. If I had been in the states I would have kept the kitten and probably given it to a shelter or to a good home after loving on it for a couple days. I just prayed that the kitten would be safe and tried to forget about it.

There are several cats here, just wondering around. Our next-door neighbors have a cat. At least I think it’s their cat (neko). Otherwise it sure enjoys hanging around our apartment complex. I’ve forced myself not to feed the cat because I know as soon as I do it will be at our doorstep 24/7. He’s pretty rough looking although he doesn’t look like he’s starving. He’s got patches of gray fur in random spots. I think that’s from stress. Every so often Gordon and I will hear him meowing at the neighbor’s door. After our run this morning he kept walking past our back door and sat down momentarily on our back porch. He looks like he’d be a “Rufus”. He reminds me of the male version of my cat Chloe in SC. They’d probably get along.

Rufus walking outside our sliding glass door.

 

Gordon and I are going to a cooking class today. It’s at 1:00 pm and Gordon’s work is letting him go with me. Supposedly we’re going to learn how to make fried eggplant with curry. Yum.

5:30 (eggplant = nasu, pumpkin = kabocha)

Gordon and I just came back from the cooking class at town hall. We’re exhausted. There was a group of about 20 women and 3 men at the cooking class. We learned how to make curry with eggplant and beef or chicken, small, steamed sea clams and pumpkin custard. 

Gordon and I didn’t know what to expect. I thought we might be sitting and watching someone cook, taking notes and sampling what they made. This was not the case. The class was completely hands-on. Each group of about 3-4 people got their own cooking station and made each of the recipes. Luckily, we met a nice young woman who knew English, Takako. She is originally from Japan, but lived in England for 12 years and met her husband there. She even had a British accent. She helped guide us through the lesson. There was also a young man in our group, a student from Chiba University.

The pace of the cooking class was fast and furious. The cooking instructor was spunky and was scurrying around making sure everyone was doing what they were supposed to be doing. Every once in a while she’d shout “Sumimasen!” (excuse me) and wave everyone over to gather round to see what she was doing so we could imitate her every move. We cooked for about 2 1/2 hours. Then we set the table and sat down to eat. The curry was delicious. I just had the pieces of eggplant, but I’m looking forward to making it with tofu instead of meat. I also really enjoyed the pumpkin custard. It was almost like a pumpkin flan. It had caramel on top and tasted excellent with vanilla ice cream. Hideki gave Gordon and I a pumpkin, among other things, from his garden the other day, so I have an excuse to make the custard soon.

The members of the cooking club.

Takako watching me get the pumpkin custard out.

Our cooking class group! Gordon contributing by cutting the custard.

Making a speech before we eat our meal.

Recipe for Japanese curry:

(Japanese curry is a sweeter curry than Thai curries)

2 tablespoons butter

1 tablespoon cumin seeds

1 head of garlic (minced)

3 tablespoons minced ginger

2 onions (diced)

2 tomatoes (diced)

2 tablespoons curry powder (premixed, you can find it in the grocery store)

1 bullion cube

1/2 cup water

1 tablespoon worcestershire sauce

1 tablespoon soy sauce

1 tablespoon ketchup

ground beef/chicken or tofu (your choice of protein)

6 Japanese (small) eggplants (sliced 1/2 inch thick and placed in water – this prevents discoloration)

olive oil (for frying)

Curry base:

1. Put diced onions in a glass bowl covered with cling wrap and microwave for 12 minutes.

2. Put butter in a medium sized saucepan on medium heat. Add cumin seeds and cook for 10 seconds.

3. Add garlic, ginger, onion and curry powder to the pan.

4. Add 1/2 cup water and the bullion cube to the saucepan. Keep stirring to incorporate.

5. Add the tomatoes, worcestershire sauce, soy sauce and ketchup to the pan.

At this point you can add whatever protein and veggies you want. This is the basic foundation for the curry.

Fried eggplant:

6. Heat up (medium-medium/high heat) enough olive oil in a separate pan to shallow fry the eggplant.

7. Remove the eggplant from the water and gently pat dry.

8. Place the eggplant in the pan and fry until cooked through. Add to the curry base.

9. Cook for about 5-10 minutes to allow the flavors to blend.

Curry is best when served over rice.

Recipe for pumpkin custard:

1/2 pumpkin (seeds taken out) -- (Japanese pumpkins are a little bigger than a softball…adjust accordingly)

1 cup of sugar

2 tablespoons of water

1 tablespoon of butter

3 eggs

small carton of heavy/whipping cream

1 teaspoon vanilla extract

1. Take a round baking pan (about 9 inches across and 2 inches deep) and smear butter all around the inside of the pan.

2. Place 1/2 cup of sugar in a glass bowl and add the water. Stir the mixture until blended. Place the bowl in the microwave for 4 minutes and 30 seconds. This will make caramel. If necessary, microwave for a couple more seconds until deep brown.

3. Pour the caramel into the buttered baking pan making sure it covers the bottom.

4. Cut the pumpkin into large cubes (rough chop). Place the cubes into a plastic bag (produce bag) and microwave for 5 minutes. This will steam the pumpkin.

5. Take the pumpkin cubes out of the bag and cut off the outer skin.

6. Using a blender, place the pumpkin, eggs, remaining sugar (1/2 cup), the carton of cream and vanilla extract into the blender. Blend the ingredients until smooth.

7. Slowly pour the pumpkin mixture into the baking pan with the caramel. You want the caramel to stay on the bottom, not blend in with the pumpkin mixture.

8. Cover the baking pan and steam the custard (in a pan used for steaming with lid on top) for 40 minutes or until the custard sets up. You know its done when you stick it with a toothpick and it comes out clean.

9. Place the baking pan in a shallow dish of ice water (to stop the baking) and place the dish in the fridge.

10. When the custard is cooled completely its ready to eat. Run a knife around the edge of the pan to loosing the custard from the edges. Cover the pan with a dish and invert the custard onto the dish. You might need to use a little force to get it onto the plate.

11. Slice and serve with more caramel drizzled on top, ice cream and/or whipped cream.