not a salaryman

少し手間はかかるけど、コンビニで買うよりずっと安くて（しかも美味しい！） Takes a bit more time, but much cheaper (and better) than buying it in a konbini ! サンドイッチ1個分のレシピ： ゆで卵2個。 黄身をボウルに入れ、キユーピーマヨネーズ、塩・こしょうを好みで加えて、なめらかになるまでよく混ぜる。 細かく刻んだ白身を加えて、さらに混ぜる。 トーストは少し温めましたが、お好みでどうぞ！ Recipe for 1 sandwich : 2 boiled eggs, put the yolk in a bowl, add Kewpie mayonnaise, salt and pepper to taste, and mix until very smooth. Add the finely chopped egg whites and mix. I chose to warm my toast a little bit but do as you please ! #japanesefood #japanlife #tokyolife #lifeinjapan #東京

Perfect for when I’m too lazy to cook anything 料理するのが面倒な日にちょうどいい #japanesefood #cooking #japanlife #tokyolife #food

ほぼ何でも作れる You can make pretty much anything you want Recipe : Parboil pork for ~30minutes with enough water to cover the meat, add ginger and leek greens to absorb smell and impurities. Dispose of water Into the rice cooker add : - 100ml Cooking sake - 80ml Soy sauce - 60ml Mirin - 2tbsp sugar - 400ml water - How many (already boiled) eggs you like (as long as they fit in the rice cooker) Cook for 1h30 レシピ： 豚肉を下茹で （約30分） 肉がかぶるくらいの水に、生姜と青いネギを入れて臭みを取る 茹で汁は捨てる 炊飯器に入れる： - 酒 100ml - 醬油 80ml -みりん 60ml - 砂糖大さじ2 - 水 400ml -ゆで卵 （入る分だけ） 1時間30分炊く #japanesefood #cooking #food #lifeinjapan #recipes

While back home I went to visit a very good friend at his restaurant @La Musardière Giverny where we cooked a great lunch together Thank you for having me !! If you ever make it there to visit Claude Monet’s house, you know where to stop for lunch ! (Glaze : - 1 part Soy sauce - 1 part Mirin - 1 part Sake - Honey) #japanesefood #cooking #Recipe #food

Might’ve been easier to take her to the restaurant #japanesefood #cooking #japanlife #tokyolife #food

It’s good to eat something else every now and then #japanesefood #cooking #japanlife #tokyolife #food

Had to hurry before the wife got home 妻が帰ってくる前に急いで作らなきゃ Recipe : -2tbsp Gochujang -2tbsp Ketchup -2tbsp Honey -2tbsp Water -1tbsp Soy sauce -1tbsp Mirin -Grated garlic to taste レシピ -コチュジャン　大さじ2 -ケチャップ　大さじ2 -はちみつ　大さじ2 -水　大さじ2 -醤油　大さじ1 -みりん　大さじ1 -すりおろしにんにく　お好みで #japanlife #tokyolife #japanesefood #cooking #food

A bit more effort but definitely worth it #japanesefood #japanlife #cooking #tokyolife #Recipe

Making our own so we don’t have to buy any Plums : 1kg Liquor : 1.8L Rock sugar : 700g Let it sit for 6 months to a year and you’re done ! #japanesefood #japanlife #tokyolife #Recipe #food

A classic that people really love here 日本で愛されている定番のひとつ。 Ingredients : - 300g beef - 100g pork - Breadcrumbs - 1 egg - 1 onion - 200ml milk Sauce : Worcestershire sauce 1tbsp, Water 3tbsp, Ketchup 3tbsp レシピ： - 牛ひき肉 300g - 豚ひき肉 100g - パン粉 - 卵 1個 - 玉ねぎ 1個 - 牛乳 200ml ソース : - 水大さじ3 - ケチャップ大さじ３ - ウスターソース大さじ１ #japanlife #tokyolife #japanesefood #cooking #東京暮らし

Plating could’ve been better… #cooking #food #japanlife #tokyolife #東京

It was my first time making pudding but it was easier than I thought 初めてプリンを作ったけど、意外と簡単だった Recipe : - 40ml of milk - 2 eggs - 80g sugar - optional: vanilla Mix eggs and sugar together before slowly adding warm milk. Pour caramel into your mold, and add the custard on top. Steam for 30 minutes, let it cool down and put it in the fridge (overnight preferably!) レシピ： - 牛乳 40ml - 卵 2個 - 砂糖 80g - バニラ（お好みで） 卵と砂糖をよく混ぜてから、温めた牛乳を少しずつ加える。 型にカラメルを入れ、その上からプリン液を流し込む。 30分蒸して、粗熱を取ったら冷蔵庫へ。 できれば一晩冷やすのがおすすめ。 #japanesefood #cooking #food #japanlife #tokyolife

Was in a rush so oyakodon does the job #japanesefood #cooking #japanlife #tokyolife #food

もっと頻繁にパンを作らないと I need to start making bread more often 今回もキッチンを貸してくれた @Le Foyer - Ebisu に感謝！ Big thanks to Le Foyer in Ebisu for lending me their kitchen once again! #japanlife #tokyolife #japanesefood #cooking #food

たまには違うものを食べるのもいい Feels nice to change a bit sometimes #japanesefood #cooking #japanlife #tokyolife #food

One of my favorite sides too ! これもお気に入りの副菜のひとつ！ For the brine : One part sugar and vinegar, 2 parts water Mix well until the sugar is dissolved Leave at least a few hours before eating ! 漬け液： 砂糖とお酢を1：1、 水を2の割合で入れる 砂糖が溶けるまでよく混ぜる 食べる前に最低でも数時間漬けておく！ #japanesefood #japanlife #tokyolife #cooking #food

Perfect recipe now that it’s getting warmer outside 暑くなってきた今の時期にぴったりのレシピ Soup base: - Dried konbu - 600ml water - 100ml Cooking sake - Soy sauce 3tbsp - Mirin 1tbsp - Sugar 1tbsp Cook chicken in stock for ~20 minutes before chilling the soup. Serve cold with finely chopped perilla leaves and myoga スープベース： * 昆布 * 水 600ml * 酒 100ml * 醤油 大さじ3 * みりん 大さじ1 * 砂糖 大さじ1 鶏肉をスープで約20分煮てから、しっかり冷やす 細かく刻んだ大葉とみょうがをのせて、冷たいうちにいただく #japanesefood #cooking #food #japanlife #tokyolife

Double frying makes all the difference 二度揚げが全てを変える Marinade : Soy sauce 2tbsp Cooking sake 2tbsp Grated ginger and garlic Leave in the fridge a couple hours Fry a first time at 160ºC (320ºF) for 5 minutes Then 1~2 minutes at 180ºC (355ºF) (until golden brown) 漬けダレ： 醤油 大さじ2 料理酒 大さじ2 すりおろし生姜とにんにく 冷蔵庫で数時間漬け込む まず160℃で5分揚げる その後180℃で1〜2分（きつね色になるまで）揚げる #japanesefood #japanlife #tokyolife #cooking #food

They do love fried chicken a lot here #japanesefood #cooking #food #japanlife #tokyolife

Had to try my best to make some more #japanesefood #cooking #food #japanlife #tokyolife