Amparo Bertram (spacealien_vamp) wrote,
Amparo Bertram

How did I spend the weekend? Let me count the ways...

My team teacher had her (our) lesson observed by the principal and vice-principal on Friday. The students took more time than she expected, so she rushed to get through as much as she had written on the lesson plan she had submitted, which earned her some complaints from the students afterward. Yet another reason why I think detailed (minute-by-minute) lesson plans are silly.

On Saturday I attended the Minna no Salon, which was about Korean culture. In particular, they taught us how to make what in Japan is called chijimi, or Korean-style okonomiyaki. (It is commonly translated as "pancake," but that's in the same sense that a potato pancake is a "pancake.") Our instructor told us that the term chijimi is really a word from the southern dialect in Korea, and most people there call it puchimge instead, but that's harder for Japanese people to pronounce so it didn't catch on here.

Ingredients (feeds six):
1 bunch leeks, chopped to about 1 1/2 inch lengths
2 squid (or other seafood substitute)--can be left out
2 cups shredded carrots
2 onions, sliced thinly
100g kimchee, chopped small

500g flour
3 eggs
water--about 900cc
salt--about one pinch per serving
soup broth powder--optional
sesame and vegetable oils for frying

1. Make sure all vegetables (and seafood) are chopped thin and/or small.
2. Mix together the flour, eggs, and about 500cc water in a bowl.
3. Add the remaining ingredients and stir. Add more water as necessary until the batter is the desired consistency. (It should be like runny pancake batter.)
4. Put part sesame oil and part vegetable oil in a frying pan on medium heat. (If it looks like you put in too much oil--that's just about enough.) The proper cooking method is halfway between frying and deep frying, so make sure there is enough oil in the pan--not enough to submerge it completely, but it should bubble up around the edges.
5. With a dipper, pour enough batter for one pancake and spread thinly across the bottom of the pan. Fry both sides until golden brown.
6. Serve with a dipping sauce.

Dipping sauce:
ponzu (essentially citrusy soy sauce)
hot pepper powder--to taste

If you don't have ponzu, you can make your own by mixing shoyu (soy sauce), citrus juice, and mirin (sweet cooking sake) in the ratio of 5:5:1~2 and letting it sit overnight. If desired, you can also soak kombu (dried kelp) and fish flakes in it, straining them out before serving. (The source where I looked up this method preferred using the juice of a type of lime called sudachi. I personally buy ponzu flavored with a type of lemon[?] called yuzu. It's up to you what you like best.)

My seniors only have 1 1/2 more days of classes before their exams start. Thus, for their last class on Tuesday, I promised I'd bring prizes for those who turned in notebooks to me. I will be bringing a mix of Michigan merchandise, crocheted items, and baked goods. That means, however, that I actually have to make the baked goods. I went crazy shopping on Saturday, and today I started by making about 2 1/2 dozen mini-size strawberry muffins and six tart-size pumpkin pies. I'm hoping to make angelfood cupcakes and banana bread tomorrow.

I also bought another five-gallon jug of kerosene as my backup supply, now that I have a chest to put it in. However, as I was carrying it up the steps to my apartment, I tilted it. Little did I know that the cap isn't watertight. Kerosene leaked out all over my jeans. X_X I'll have to air them out on the balcony, if it's sunny tomorrow.
Tags: school
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