mini japanese food

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Doesn’t it look like a bowl of tiny jewels? Possibly why people were magnetised to Megumi’s dish. That and it brings a sense of comfort. Oden is typically eaten during winter predictably and are sold virtually everywhere. My greatest regret that I did not try it at the konbini. To counteract the typical monochromatic earthy tones, Megumi utilised Brussels sprouts for an emerald pop (which are coined mini cabbages in Japan haha) and octopus tentacles for a rare addition of purple.I was left a bit bewildered not ever seeing such a large extremity before until I visited a Japanese grocery store and saw it .. sold for $20. I  may have cried. Instead, we have baby octopus which magically turn purple when cooked. Amazing! This recipe makes quite enough for one .. or a single meal if you have friends over, eagerly trying to fend off the winter frost. In tune with her considerate nature, all the ingredients are bite-sized and Oden uses ingredients that are typically lower in calories so despite its appearance, it’s actually quite soothing and light on the body with a hearty broth so enjoy it as its original purpose, at breakfast probably watching n glee as rain splashes your window.The oden tastes better the next day when the flavours are allowed to develop.  

Tadokoro Megumi’s Mini Breakfast Oden Recipe

8 quail eggs, baby octopus, carrot, 300g daikon, 1 konyaku, 2 satsuma age (the round brown fish cake), 1 hanpen, 2 chikuwa, mustard to serve

To make the mini mochi kinchaku (the mochi bags): 1 kirimochi cake, garlic chives, 4 pieces of aburaage

Oden broth: 1 litre dashi stock, 2 tblsp light soy sauce, 1 tblsp soy sauce, 1 tblsp sake, 1 tblsp sugar, 1 tblsp mirin, salt

Peel daikon and cut into bite sized pieces. Microwave for 3-5 minutes until tender

Bring water to a boil and cook quail eggs for 2-3 minutes

Cut carrots into slices and use a flower cutter. (You can clearly see where i gave up cutting into flowers haha, yeah, use a flower cutter, why make things more difficult?)

Slice konyaku into bite sized pieces and boil for 1 minute

Cut chikuwa, satsuma age, baby ocotopus into bize sized pieces

Pour boiling water over aburaage to remove excess oiliness. Cut off the end to make mochi bag (mochi kinichaku). Cut mochi piece into 8 squares. Open the aburaage and fill with quail egg, mochi square and pinch of salt. Tie with boiled garlic chive.

Add all the ingredients except hanpen and brussel sprouts (cook in last 10minutes otherwise it becomes bitter) to the oden stock and boil for an hour.

When ready to serve, cut hanpen into same size.

Ladle into bowl.

Enjoy!

A micro-burger adventure in taste betrayal

Tanjil Skooma got me a pack of these ‘make your own micro food’. I’ve seen one online before, am always up for new tastes, and if the box design is to be believed, even a small child could make these!

So I opened the packet and followed the instructions to the best of my ability to read Japanese. I.E. 0%. A few incorrect leaps of logic later and it’s completed. Their colour coding on the instructions, however, does not match the colour coding on the little sachets of suspicious powder.

As a result I’ve used Bun mix for the chips, and chip mix for the buns.

Not to be deterred, and only really having one bun since the chip mix doesn’t rise, I make a double patty micro-bun, put on some “””Cheese””” and “”sauce””. The cheese is a bright yellow sludge that I suppose could be considered cheese. The sauce on the other hand smells exactly like Ketchup.

Have I made some adorable little chip-topped micro buns?!

I have not.

Hey, it’s okay. Maybe they still taste okay.

Lets try the BunChips™ first.

Huh. Surprisingly not horrible. They’re like, tiny stale brioche buns, but with way less structural integrity. More like a failed meringue that was abandoned by sugar and its fellow BunChippians.

Next up, the “coke”.

On mixing this with water it actually fizzed and smelled a lot like American Cola (corn starch sweet).

I doubt it could be that ba-

Oh….god.

It’s like children’s medicine failed at life, tried to become a salesoda, attempted to drink itself into an early grave but couldn’t muster up the effort to buy actual alcohol. So it just lay on the couch and died until the artificial sweeteners eventually mummified the body. Then was ground down and put into my tiny cup. Your life was hard micro-soda man, but not as hard as swallowing your lich powder.

Lets get that out of my pallet with a nice bite of.

I have made a terrible mistake.

Valhalla is calling and I have found my sword to die upon. The bun tastes like a potato that’s been sleeping on the streets for a few weeks. The sauce is like sweet tomato ketchup without actually being either. A lie sandwiched somewhere between plastic and eldritch abomination.

And the patty actually tastes like meat. But not rich meat cow meat. It’s more like an unborn cow fetus was squelched into a slurry. It’s meaty without ever having lived. Like the dream of something that never had the chance to truly be and is only guessing at what running through fields of dewey grass should have been.

Oh shit I think it moved.

I’m a vegetarian. And I can tell you this is like what I assume a Steak-loving Texan assumes vegetarian food tastes and feels like. But smaller and more pathetic.

Like the international food version of Jerry from Rick & Morty.

It’s this…

But a flavour.

.

So that was a thing that happened.

To really give you the full experience here it is up close.

It’s possible I just made it wrong. And the Japanese instructions direct you to dance around the plate while reciting nursery rhymes backwards to properly develop the flavour profile. But being an ignorant Gaijin, all we got was this.

So lets slap an Instagram filter on this beech and never speak of it again.

Update:
It’s been an hour and I can still taste it. Mostly the cola but…bleh.

youtube

DUDE COOKS MINIATURE FOOD WITH MINIATURE TOOLS.
FRYIN’ UP SHRIMP. TEMPURA BATTERED TINY SHRIMP.

Can you just go check out the rest of this youtube channel, for the love of god:
Miniature Space