Change of Plans: Staying On!
09 December 2008
Finally my Japanese proficiency exam is over! I will only know the final result in a few months time, but I think it went pretty well. But most importantly, I will actually have the chance to make use of my hard-earned language skills for a little bit longer – instead of, as originally planned, moving on to California in January, we’ve decided to stay in Japan for another few months, before (as expected) returning to Munich.
This has been quite an unexpected turn, triggered by an opportunity that has come up for Simon concerning an interesting new project based in Tokyo. It was not an easy decision, though, and for a few days we had a hard time choosing between half a year of Californian lifestyle, and some more time to enjoy everything we’ve come to like about Tokyo (I admit, we’re quite spoiled having this kind of choice…).
Although I feel sorry for not going to sunny California, I am kind of relieved not having to say good-bye to Tokyo quite yet. As much as there are some things we can just shake our heads about, the city has really become a home to us. We have our group of friends, our usual places to hang out, and there’s still so much more to explore…
While I was still thinking we were to leave soon, I kept making lists in my head of everything I still needed or wanted to do before our departure (and I tell you these list was long!), and I’m glad I can now put this off for a little while. Instead, I am now enjoying a far more relaxed pre-Christmas period without the big move always in the back of my mind, and when we come back after our winter holiday break I look forward to discovering yet further gorgeous restaurants, checking out new onsens and possibly some Japanese ski resorts, more weekend strolls around Ginza, the view on Tokyo Tower from our bedroom window, cherry blossom in spring,…
In the spirit of our prolonged stay in Japan, here a Japanese classic, the egg roll, in a somewhat different appearance. In terms of seasoning, there are probably as many recipes around as people who cook this. Below is how I did it last week, to go with the “country style sushi”. My egg roll did not come out as perfectly compact as it should this time; I was a bit distracted by other things in the kitchen and missed the right point to roll the omelette, so it was getting a bit too solid and the layers did not bond as well. Anyway, the taste was nice, and I like the idea of the two different colours.
Two-Coloured Egg Roll
| for 1 roll, about 13cm long |
| 3 (small) eggs |
| 10-15ml soy sauce (to taste) |
| 20ml Japanese rice vinegar |
| 2 teaspoons fine white sugar |
| a pinch of shichimi (optional) |
| a pinch of salt |
| some oil for frying |
| a small, rectangular, non-stick frying pan |
Separate 2 of the 3 eggs into yolks and whites. Combine the whites with about 1/3 of the rice vinegar, 1/2 tablespoon of fine white sugar as well as a pinch of salt and stir well. In a separate bowl, mix the two egg yolks with the third egg and add the remaining rice vinegar and 1 1/2 teaspoons of sugar. Season to taste with soy sauce and, if you like, a pinch of shichimi, and stir until smooth.
Bring the rectangular frying pan to medium heat. Pour a dipper full of the white egg base into the pan. Wait until the egg starts getting solid at the bottom of the pan but is still liquid at the top, then cautiously roll the egg up from one far end to the other, folding it bit by bit with a flat metal turner or similar kitchen tool. After each bend leave it in its position for a few seconds before you move on so the different layers bond well.
Once the omelette is all rolled up at one end, pour some more of the egg base into the rest of the pan and wrap the omelette up again into the other direction. When the white egg base is used up, go on doing the same with the yolks. Finally let the finished roll get slightly browned from all sides before removing it from the pan. Let it cool down a little and cut it into slices.
| Suggestions to Combine |
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