Final square done. Now to steam block and putting them together. Will stitch together with navy blue used in the blocks. Still thinking about the border and the backing and what to do. I’ll wait till they’re all together to make that decision.
. . . but I feel accomplished. I’ve decided square #24 will be my last. Making too many mistakes and spending too much time ripping things out, I feel it’s a sign to stop and making it into a finished piece.
I enjoyed this project immensely and have learned so much from it. My tension has become more even and learned that I can watch Amazon Prime Videos while doing it, even ones with subtitles (haha).
My finish piece will hopefully be done by the end of summer. I even treated myself to some new yarn for t-shirt for my next project.
What do you do when you are waiting for Hurricane Douglas to arrive. Well, I decided to make a dinner of Japanese dishes that I’ve been wanted to try for a while. Tonkatsu (pork cutlets with savory sauce) and simmered daikon (Japanese radish). My mom added spaghetti salad (like Hawaii Mac salad but with spaghetti).
I started cooking around noon-ish just in case we lost power. Started with the simmered daikon in a dashi sauce. I used TabiEats Simmered Daikon [link: https://youtu.be/GXpiOZ6QrYE]. I just started watching Shinichi and Satoshi’s Youtube channel about food and travel. They do feature Japanese recipes and this recipe looks so delicious, plus I got two more homegrown daikon from my mom’s friend.
Sliced the center section into four 1 1/2″ pieces. They all should all be the same height and size to cook evenly. I peeled and rounded the edges of the rounds. Satoshi explained the rounded edges help the daikon from breaking apart. Then place and “X” one side of the round, about 1/2 inch deep. This “X” helps the daikon absorb the sauce it is cooked in.
The daikon is prepped for cooking. Place in pot big enough to fit all of the rounds in a single layer, “X'” side down. Satoshi suggest to a 1 tablespoon of uncooked rice to the pot to help take out impurities from the daikon. Add water to cover the top of the daikon. Bring to boil then turn down to simmer. Cook to daikon is soft, to test stick a screwer or paring knife in the center if it goes in and comes easily, it is done.
Once daikon is soft enough, put is a bowl of water to clean and add to a clean pot (as before in a single layer) “X” side down. Add sauce ingredients bring to boil, then turn down to a simmer. Cook to daikon turns a light brown. I did help the daikon along by spooning the sauce over them every so often.
Serve with a little bit of sauce. It was so tender and sweet with the mild dashi flavor. I could eat this as my meal with pickled veggies and rice. Yum.
While I was simmering the daikon, I prepped the leftover daikon to make shoyuzuke (pickled daikon in soy sauce). I made shoyuzuke with cucumbers and celery and decide to try it with daikon. I quartered, sliced and salted the daikon, letting them sit longer that I usually do with the cucumbers. I then added the slices to the my mason jars, then added minced ginger and a chopped chili pepper. I poured the brine in to the jars. They should be ready to eat in 3 hours but we’ll try it tomorrow as we needed to finish the other daikon that I made. I swished around the brine to get the flavor to the top.
I really like the technique she gives for frying it really was crispy and still juicy, not oil. Next time I’m going to use the boneless pork chops instead. I picked up different cut was sliced thinner than pork chop. But I can see how a thicker cut would taste better, more like what I had in Japan. Her tonkatsu sauce was good, I would add less sugar or some shoyu to make it slightly more salty.
One last thing is Mom’s spaghetti Mac salad. Hawaii Mac salad has hard-boiled eggs, potatoes, elbow macaroni, and Best Food mayonnaise. This salad uses spaghetti instead of macaroni, adds, can of black olives, minced onion. Looks a bit odd but it’s a great combination.
That’s my Hurricane Douglas dinner. It’s was good use of waiting around in the humidity before the storm. I think we dodged a bullet and the storm move north and we probably missed what could have been bad. Glad I did something productive and tasty at the same time.
I peeled and sliced the daikon into 1/4″ thick slices. Then everything goes into a ziplock bag.
Toss in rest of the ingredients (kosher salt, rice wine vinegar, sake, chopped dried chili, and sugar) into a ziplock bag with the daikon. I didn’t have dried chili so I tried a small fresh chili.
Lock the bag and mush all the ingredients together. Open and close bag, getting as much air out of bag. Toss in the refrigerator and let sit for 2 days. I turned and mushed the ingredient around after the first day to distribute the brine again.
I peeled and shredded the papaya. I use a julienne peeler but you could use a mandolin or do the the Thai way with the knife. I took the easy way out. The green papaya was to be hard to the touch, and the skin was shiny. One was a bit riper than the others but was okay to use.
I soaked the dried shrimp in water to soften up and started to prepare the dressing.
The dressing has fish sauce, lime juice, garlic, sugar (coconut sugar if available), and fresh chili pepper. You can use a mortar and pestle or food processor to bring it together but I chopped the garlic and chilis well and mixed to gather in my measuring cup.
Also in the salad is grape tomatoes, halved, green beans, sliced into 2″ sections, chopped peanuts, and chopped cilantro. Add all the ingredients to a bowl and toss well. I made this ahead around midday to have it at dinner. I let it rest and marinate in the refrigerator till it was time. I forgot to take a picture of the finish product but got one a day old.
It was delicious and would definite make again if I can get the green papaya.