My 12-year-old daughter takes Japanese at our local public school, and this week, the students have an "iron-chef" challenge. Kira chose to do a traditional Japanese custard dish that has her make a dashi broth from kelp and bonito flakes to mix with the egg base for the custard.
Tonight was her trial-run and we filmed her doing the whole process from deveining shrimp to making the dashi. They are lovely (and very delicate--not sure she loves the taste, but she loves that she tried something so traditional).
So "Language" in this household for the abstract-mundane out there? It's Japanese and oh so yummy!
@judis@gerry@jo13@nicoleterheide Thans all for the lovely comments! Daughter is pretty excited to have such a good first try! She has to do it all again Sunday night (when I'm in Nebraska for work and Dad is the sous chef!)
@judis@gerry@jo13@foxsparrow Update! She won the Iron Chef Challenge when she remade this dish while I was in Nebraska on a work trip. Had to share! Thanks everyone for such positive comments--my daughter was beaming when she saw them!
Oh, this makes me salivate just seeing this beautifully photographed and delicious-looking 茶碗蒸し! @vankrey -- do you think your students might want to make some, too?
@jyokota Thanks! She was beaming with pride when she came home with the prize--it was a very delicate dish and her teacher thought it tasted like her mother's dish when she was a girl (in Japan)--also she said the traditional Japanese inns serve it just like this! Fun, fun, fun!
