Friday, September 6, 2013

Final days of the summer...from Kara-age bento to outdoor donabe shabu shabu

Chicken "kara-age" and eggplant "dengaku"

The end of the summer season continued to be full of fun happenings...some memorable time of the last week of August this year...

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Picnic meal with friends at Hollywood Bowl. We have enjoyed going to the bowl so much again this year. Last time, I made "tamago-yaki" (rolled omelet) with 9 kinds of seaweeds, green beans in black sesame sauce, hijiki and burdock root salad, chicken "kara-age" (Japanese friend chicken), and eggplant "dengaku" (w/ Saikyo miso sauce) to fit in bento box. And, I also made "onigiri" rice balls. We have only one more show to go (Earth, Wind & Fire) in September.

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August 27 was the 5-year anniversary of toiro kitchen! My company was quietly incorporated on the day 5 years ago. Now, thanks to so many people's support, the business is becoming more and more exciting. Jason brought home a surprise gift of petit fours from Valerie Echo Park. So nice! I also opened Jacques Selosse, "Substance" Champagne Brut. Magical wine.

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The very last day of August. It was such a hot day, and we had a low-key dinner in our patio. We made Kurobuta pork shabu shabu in our Kyoto-style shallow donabe, "Kyoto Ame-yu". A meal like this makes me feel so good.