Yung-i

Despite the fact that I'll be spending it by myself this year, I should buy some ingredients for some sort of scaled-down hot pot...meat, seafood, tofu, assorted fishcakes and cabbage and the like. Either that or I'll be eating store bought Wei-Chuan dumplings and dreaming of my folks and the jong zi they usually make. ;_;

So, I bought some karaage flour the other day, but I'm not sure how to use it. Would I be right in guessing that I have to add 100cc of water to the flour, stir it to make a batter, and then add about 400-500g of chicken to it, letting it sit for 10 minutes before I fry the chicken? Oh, and hello to all. I'm not exactly new to the forum, but after I joined, college happened...and so yeah. It's good to be back.

i like to take salted salmon fillets, cook and flake them, and keep them in a jar. so for me it's that with black sesame seeds, thin nori strips and shichimi togarashi. ...and if i'm in the mood, a little squirt of kewpie! scandalous, i know. (oh, and hey hey to all. i've been following the Japan thread for about a year, and decided to join recently. yoroshiku onegaishimasu.)