#Ebichiri

[xyberscene]

I FOUND OLD MEME PICS FROM 2022

WHY WAS I MAKING THESE????

#my art #doodle #ebichiranald #ebichiri #ranald #mabinogi #milletian #oc

[bumblebeeappletree]

I wanna share with you 6 amazing & easy bento box ideas! If you are thinking that making Japanese bento is hard, please try these recipes! You can make both main dish and side dish very quickly with this!

【CHAPTER】

00:00 Ponze Butter Salmon Bento

2:55 Teriyaki Chicken Bento

5:42 Chicken Fingers Bento

8:11 Flavored Ground Chicken (3-Color Bowl) Bento

10:07 Pork Cutlet (Tonkatsu) Bento

12:54 Sweet Chili Shrimp (Ebichiri) Bento

#Bento #LunchBox #EasyJapaneseCooking

Recipe: https://misosoup.site/6-easy-20-minut...

BGM: MusMus

1. Ponze Butter Salmon Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Ponzu butter salmon

・2.8 oz (80g) Salmon

・1 tsp Butter

・1-2 tsp Ponzu sauce

Rolled omelette

・2 Egg

・Salt and pepper

・1/2 tsp Oil

Snap peas

・1.4 oz (40g) Snap peas

・Salt and pepper

・1/2 tsp Olive oil

Honey mustard carrot

・0.3 oz (10g) Carrot

・Salt and pepper

・1/2 tsp Grain mustard

・1/2 tsp Honey

Topping

・Pickled plum

・Shiso leaves

・Cherry tomato

======================

2. Teriyaki Chicken Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Teriyaki chicken

・5 oz (140g) Chicken thigh

・Salt and pepper

・1 tbsp Potato starch or Corn starch

・1 tsp Oil

Teriyaki sauce

・1 tbsp Sake

・1 tbsp Mirin

・1 tbsp Soy sauce

・1 tsp Sugar

Soy butter spinach

・1.7 oz (50g) Spinach

・2 tsp Corn

・Salt and pepper

・1/2 tsp Soy sauce

・1/3 tsp Butter

Miso carrot

・0.7 oz (20g) Carrot

・Salt and pepper

・1/2 tsp Miso paste

・1/2 tsp Mirin

Topping

・Lettuce

・Boiled egg

======================

3. Chicken Fingers Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Chicken fingers

・5 oz (140g) Chicken tender

・Salt and pepper

・2-3 tbsp Flour

・1 tbsp Parmesan cheese

・1-2 tbsp Water

・3 tbsp Panko (Bread crumbs)

・Oil for deep-frying

Broccoli salad

・1 oz (30g) Broccoli

・2 tsp Dried bonito shavings

・1/2 tsp Soy sauce

Topping

・Lettuce

・Cherry tomato

・Worcestershire sauce (for chicken fingers)

======================

4. Flavored Ground Chicken (3-Color Bowl) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Flavored ground chicken

・3.5 oz (100g) Ground chicken

・1/2 tsp Grated ginger

・1 tbsp Soy sauce

・1 tbsp Sugar

・1/2 tbsp Sake

・1/2 tbsp Mirin

Snap peas

・1.4 oz (40g) Snap peas

・A pinch of Salt

・1/2 tsp Sesame oil

Scrambled egg

・1 Egg

・Salt and pepper

Topping

・Red pickled ginger (Beni-shoga)

======================

5. Pork Cutlet (Tonkatsu) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Pork cutlet

・2.8 oz (80g) Pork loin

・Salt and pepper

・1-2 tsp Flour

・1 tbsp Beaten egg

・2 tbsp Panko (Bread crumbs)

・Oil for deep-frying

Cabbage and carrot pickles

・0.7 oz (20g) Cabbage

・0.7 oz (20g) Cabbage

・A pinch of Salt

・1 tsp Rice vinegar

・1/2 tsp Soy sauce

・A pinch of Sugar

Topping

・Lettuce

・Mini rolled omelette (use the rest of beaten egg)

・Worcestershire sauce (for pork cutlet)

======================

6. Sweet Chili Shrimp (Ebichiri) Bento

Ingredients [for 1 serving]

・6 oz (170g) Steamed rice

Sweet chili shrimp

・3.5 oz (100g) Shrimp

・2/3 tsp Potato starch or Corn starch

Sweet chili sauce

・1.5-2 tbsp Ketchup

・1/2 tsp Rice vinegar

・1/2 tsp Sake

・1/2 tsp Soy sauce

・1/2 tsp Sugar

・1/2 tsp Stock powder (chicken or any other kind)

・1/3 tsp Doubanjiang*

・1/3 tsp Grated ginger

・1/3 tsp Grated garlic

・1 tsp Minced green onion

*If you don't have Doubanjiang, please use miso paste and a pinch of chili pepper.

Thin omelette

・1 Egg

・A pinch of Salt

Carrot salad

・0.7 oz (20g) Carrot

・1/2 tsp Sesame oil

・1/2 tsp Soy sauce

・1/2 tsp White sesame seeds

・A pinch of Salt

Topping

・Broccoli

#100% pure japan #solarpunk #cooking #how to #how to cook #food #japanese food #lunch #lunch box #japanese bento #bento box #Ponze Butter Salmon #Teriyaki Chicken #Chicken Fingers #Flavored Ground Chicken #3-Color Bowl #Pork Cutlet #Tonkatsu #Sweet Chili Shrimp #Ebichiri #Youtube

[vectorimpact]

(crack)

#shitpost #my art #doodle #mabinogi #ebichiri #milletian #ranald #cecilia #mina #keane

[saizwong]

#dinner #ebichiri https://www.instagram.com/p/CDYoOqCjJu6/?igshid=lpqlkrnwmf3w

#dinner #ebichiri

[utagejp]

車海老のチリソース🍤 今朝は活車海老の頭、殻、背わたを取り、酒で洗い、溶き卵、片栗粉をまぶしサラダ油で揚げる。シシトウを炒め、エビとチリソース(ニンニク、ショウガを炒め、豆板醤、ケチャップ、鶏ガラスープ、黒酢、砂糖、塩コショウを煮込む)を和える〰️😋◇車海老/三宅水産◇彩り野菜/農人たち 美味しく健康に、自然の恵みに感謝して頂きます(合掌)。 #エビチリ #車海老 #三宅水産 #農人たち #大地の宴 #ebichiri #prawn #daichinoutage #utage_jp #tokyo #japan (大地の宴 ダイチノウタゲ) https://www.instagram.com/p/CZDFge6hP5L/?utm_medium=tumblr

#エビチリ #車海老 #三宅水産 #農人たち #大地の宴 #ebichiri #prawn #daichinoutage #utage_jp #tokyo #japan

[yoshiyuki1962]

#晩御飯 #ワカメ #白木耳 #オクラ #ローストビーフ #mctoilマヨ ➕ #亜麻仁油 ローストビーフは、表面を焼いた後、ジップロックに入れて空気を抜いて茹でただけ。ちょっと熱が入り過ぎ。 #エビチリ #サルサソース #ハバネロソース #エリステビア #酢 #キサンタンガム #茗荷の甘酢漬け (エリステビア使用) #掛川深蒸し茶 #緑茶 #低糖質 #dinner #lowcarb #wakame #fungus #gumbo #roastedbeef #ebichiri #erythritol #stevia #salsa #habanerosauce #xanthangum #japaneseginger #greentea

#サルサソース #茗荷の甘酢漬け #晩御飯 #白木耳 #salsa #greentea #低糖質 #キサンタンガム #erythritol #wakame #ハバネロソース #habanerosauce #酢 #亜麻仁油 #ワカメ #オクラ #ebichiri #ローストビーフ #gumbo #mctoilマヨ #lowcarb #fungus #dinner #掛川深蒸し茶 #japaneseginger #xanthangum #エリステビア #stevia #roastedbeef #緑茶

[surfingogo-blog]

台湾食堂🍲 2⃣✌️ #台湾 #食堂 #小籠包 #麻婆豆腐 #えびちり #担々麺 #taiwan #shokudo #shorompo #mabodofu #ebichiri #shurimp #🍤 #tantanmen https://www.instagram.com/p/B5Jqiz5FSWp/?igshid=4vywhk89ra4u

#台湾 #食堂 #小籠包 #麻婆豆腐 #えびちり #担々麺 #taiwan #shokudo #shorompo #mabodofu #ebichiri #shurimp #🍤 #tantanmen

[yukimaru02]

お昼にエビチリ食べました。

#illustration #photoshop #lunch #ebichiri #イラスト好きな人と繋がりたい

[ribbonstrawberrysurprise]

In honor of the announcement of the new TMM anime, I’ve decided to address one of the biggest remaining mysteries in TMM history. 

That’s right, the question on everyone’s mind: What food was Buling’s family eating in chapter 18* of the manga?

(I was looking this up for my own purposes, so I thought I might as well make a post out of it. That’s where most of my meta posts come from, actually...)

*Tokyopop numbers it differently, but...... they’re wrong. Just plain wrong. I might do another post on this...

First of all, they’re eating dim sum. Dim sum is a style of Chinese cuisine where you eat a lot of small dishes served on their own plates/baskets, generally with tea. In Japan, dim sum is called tenshin (点心) or yamucha (飲茶). Unlike American dim sum restaurants, Japanese ones tend to be more cafe-like,  and generally serve Japanese-style “Chinese food”, or chuukaryouri (中華料理). Basically, sort of like American Chinese food has been altered to fit American tastes, chuuka has been changed to fit Japanese tastes. 

---

More on chuuka: 

https://en.wikipedia.org/wiki/Japanese_Chinese_cuisine

http://www.flavorandfortune.com/dataaccess/article.php?ID=42

More on dim sum in Japan: 

https://gurunavi.com/en/japanfoodie/2018/03/dim-sum.html

---

Detailed analysis under cut!

First of all, it’s the fish that was explicitly mentioned! (At least I’m pretty sure that one on the bottom left is fish. I don’t think dumplings would have the eye dots...) Pretty sure this isn’t a type of chuuka, but in fact yakizakana, a purely Japanese dish. That term basically refers to any fish that’s grilled and then served whole. There’s not enough detail to guess on the specific kind of fish...

Next up is rice! You know what rice is.

These are harumaki (春巻き), or spring rolls. Their original Chinese name is chun juan (春卷). They’re basically the equivalent of the egg rolls you’d find at American Chinese takeout places: meat (usually pork) and vegetables (cabbage, onion, carrot, mushrooms) rolled in a wrapper and then fried.

These are nikuman (肉饅 or 肉まん), or pork buns. Their original Chinese name is baozi (包子), although that term can refer to all types of steamed buns, not just meat-filled ones.

This is might be another type of bao called a nai huang bao (奶黄包). (That second character is the one meaning yellow that’s Buling’s surname! Also, I could not hit on the right katakana...) It’s filled with egg custard. It might also be a sesame bao, since it looks like it has sesame seeds as decoration on top. It would be totally out of place in this meal, but the sesame seeds on top makes it look a lot like an anpan, which is a type of bread filled with sweet red bean paste.

These are shuumai (焼売, usually written as シューマイ). That’s a pretty straightforward transliteration of the original Chinese shumai (烧卖). Japanese shuumai are filled mostly with pork.

These are shoronpo (ショロンポ), a transliteration of the Chinese xiao long bao (小笼包), i.e., soup dumplings.

These are gyouza (餃子, usually written ギョーザ) from the Chinese jiaozi (餃子). (Okay, so its actually from the Jilu Mandarin pronunciation, giǎoze. Long story short, Chinese has many dialects which pronounce characters very differently.) They’re usually filled with cabbage, mushrooms, and pork or chicken. Gyouza are more garlicy and have a thicker wrapper than jiaozi.

These are goma dango (胡麻団子 or ごま団子), or sesame dumplings/sesame balls. The original Chinese name is jian dui (煎堆). Jian dui are usually filled with lotus seed paste, while goma dango are filled with red bean paste.

It’s not quite as clear, but I think these are supposed to be ebi chili/ebichiri (エビチリ), which is derived from Szechuan cuisine. It’s basically shrimp in chili sauce. They might also be something fried, like karaage (basically fried chicken), but it really looks like there are tails curling in.

These are too vague to say for sure. The first definitely looks like something circular and breaded based on the bumpy outline, so they might be croquettes/kurokke (コロッケ). It could really be anything fried, or some type of bun... The one in the middle looks like some kind of stir fry, so it might be twice-cooked pork/hoikourou (回鍋肉). No idea about that last one. Not even sure if Mia Ikumi knew when she drew it...

#Meta #Tokyo Mew Mew #Buling Huang

[suzyandgeolck]

エビチリにはバナメイエビで十分だと思った件

いきなりですが私はエビチリが好きです。毎晩でも食べたいくらい好き。

しかしデパ地下なんかで買うと100グラム300円くらいします。現在絶賛節約中のわたしには気軽に買えません。破産しないにしても腹いっぱい食べるにはちょっとキビシイ。

そこで最近自炊力習得に努めているわたしは思いました。手作りしたら安く、腹いっぱい食べれるのでは？

エビチリってなんか難しそうやけど、つくってみたら意外にイケるかも。。。それにお弁当に入れておいて仕事の合間のお昼休憩でエビチリが食べれたらそんな贅沢なことなくない？しかも食べたい分だけ。ということでさっそくググるとクックパッドのレシピが大量に出てきました。だいたいクックパッドで一番人気の（つくれぽが多い）レシピがグーグルトップに出てくるので、あんまり有料版にしてまでランキングを見ようと思わないんだなあ。

数件チェックしてみると、あれ、案外簡単そう？エビ洗う→炒める→ソースと絡めるこんな感じ。ふむ。こだわるともっといろいろ手順があるんだろうけど、自分でもできちゃうかも。

というわけで早速スーパーに。問題はエビがどれだけ高級なのか。。。ライフでまずチェック。私でも知ってるブラックタイガー、200グラム（10尾）800円ほど。うーんやはり高い、、これは玉出もチェックするべきだな。ちなみに私の近所には玉出とライフがチャリで5分くらいのところにありどちらも深夜まで（玉出に至っては24時間営業）してるので非常に便利です。ただ玉出は安いけど品揃えが悪いのがたまにキズです。アルミホイルとジップロックが置いてないのにはショックを受けました。。

それはさておき肝心の玉出エビの価格ですがそこはさすが、同じブラックタイガー200グラムが500円ちょい。どうせなら20尾くらい（いや20尾以上）はたべたいので3パックは買うとして、ライフより900円くらいお得です。

しかしわたしはエビを調理したことがないので、このブラックタイガーと言う高級感のあるエビをエビチリに使っても良いのだろうか？

なんとかもう少し安いエビで作れたりしないのか。と、周りを見渡すと剥きえび（めちゃくちゃ小ぶり）やバナメイエビが目に入りました。

ん？バナメイエビてなんや？

お値段はブラックタイガーよりもだいたい100グラムにつき200円くらい安いです。しかし色が薄くて若干小ぶり。グーグルにはエビチリに向いていると書かれています。

しかしじゃあなんでブラックタイガーはこんなに高いんや？見た目がいいから？でもそれだけちゃうやろ、たぶんお値段の分それなりにおいしいんじゃ・・？最高のエビチリを食べるためしばし悩むこと10分。時は金なり、そんな悩んでる時間のほうがもったいないという意見も理解しますがここで大量にそれなりに値段のするエビを買い時間をかけて作ったのにあんまりおいしくない、なんで買うときもっとちゃんと調べなかったんだもう一種類のエビで作ってたらおいしかったかもしれないのに。こんな失敗何度も繰り返してきてるはずなのになんで学ばへんねん、こんなに作ってしもうてエビにも申し訳ないやっぱりエビチリはデパ地下で買うもんやったんや--という超ネガティブ思考に陥った結果やけ食いに走ってしまうということもありえるので結構この時間は重要なのです。

さてじゃあ両方で作ってみておいしかったほうをまた次作る時買えばいいんじゃない？ということでブラック1パックバナメイ2パック購入。計1200円。ソースのために豆板醤とケチャップも購入。エビの背わた取りという思わぬ試練に1時間苦戦しつつも（なんせ23尾も居る）、トータル1時間半ほどで完成！しかもまあまあうまい。笑かなりの量が出来て5日間くらい、平日の仕事の日毎日エビチリを楽しむという贅沢が出来たのでした。

さてじゃあどちらのエビがおいしかったのか？というと、しょうみどっちでもいい。笑

どっちもおいしかったということですね。エビチリのソースがけっこう強いので違いがあまりわかりませんでした。とりあえずエビチリのときはバナメイで十分。ただ尾は取っておいたほうがオフィスなんかでお弁当で食べる時汚くならなくてラク。経験者は語る。 というわけでエビチリの話でした。

スズ

#エビチリ #EBICHIRI #chiliprawn #ebi

[sevenstarbb-blog]

#chinese #restaurant #shrimp #osyou #ebichiri

[xyberscene]

doodle

#my art #doodle #oc #mabinogi #ebichiri #milletian #ranald #ebichiranald #cooking

[sarapyon]

[Translation] Cover Voice 10: Furukawa Makoto’s third interview “‘Another world’ to feel the tension & challenge”

“KIKI MONTHLY COVER VOICE” 3rd interview, in the middle of sunset and rain, we visited a Dining Bar where we can play table tennis in Nakameguro. As Furukawa Makoto reminiscing the sunset, along with the memories on his first step to aim as a voice actor. And that’s when he also heard the story about his appearance in ‘ONE PIECE’ anime!

Furukawa Makoto - born on September 29 | Kumamoto Prefecture | Space Craft Entertainment Agency | Major appearances are Shoukoku no Altair (Zaganos), Fate/Apocrypha (Aka no Rider), TSUKIPRO THE ANIMATION (Kagurazaka Soushi), One Punch Man (Saitama) and more.

Photographer: Yamaguchi Hiroyuki Styling: Takayama Yoshiaki Hair make-up: Kitahara Yuri (e-mu) Writer: Gakeden Haruyo Photography Collaboration: Nakame Table Tennis Lounge

I don’t want the aspiration to end, to this serious world

“When I went to Hong Kong for an event, the time I came was a little bit early so they took me to see the dusk scenery...... But the sunset steadily slowed down, and the city lights followed, the appearance changed from dusk to a night scenery was beautiful. In the end, I haven’t seen the night scenery of a million dollars (lol), but that sunset remains in my heart.”

“When I was a 3rd year high school student, there wasn’t club activities and I played games all the time. At that time, I could say that I approached the world I am in now because I decided to study voice acting, I tried various games, for example in “FATE”, I removed the voice of Sugiyama Noriaki-san and Suwabe Junichi-san and I tried to speak the words on my own.”

“I strike to study at a seiyuu department branch because Midorikawa Hikaru-san attended as a lecturer. I felt Midorikawa-san’s aspiration, that I also want to do various kinds of plays to make me improve myself, it’s like I was playing as I expand the (voice) range.”

The good side of cooking

“If work ends, I’ll go eat a meal if I have a voice. If I have a day off the next day, I can afford to hang out late but basically, the procedure isn’t good, if I’m not ready, I’ll end up panicking. I think I have limits for my own capacity whenever I talk to others.”

“I will cook if I have spare time. Recently, my specialty dish is ‘nabe (pot stew)’ (lol). After knowing the taste and how easy it is to make, it’s always been pot stew. But making Chinese food is much better, you can make ebichiri (stir-fried shrimp in chili sauce), chinjaorousu (stir-fry green peppers and meat), hoikoro (twice cooked pork), mabodoufu (Sichuan style bean curd), mabonasu (Sichuan style eggplants). Because it’s a dish that can be done somehow...... if there’s a cook pad (lol).”

I want to cherish myself with a sense of ‘a way’

“When I decided to appear on ‘ONE PIECE’ I felt that I was half-pleased and half-pressured. It’s because it's a work that I was watching when I was a kid...... Until then, although I’m working as a seiyuu, I thought to myself that I wouldn’t get involved, because ‘ONE PIECE’ is like from another world when you talk about it. That’s why I have an impatient memory as to whether if there was some kind of mistake as I wonder how I got an appearance in it.”

“When I got to record for the first time, I was extremely nervous. But it was a very relaxing scene. I did my role for three times, but after the second time, I'm really relax to record it. So far, I think it was the power of the people (like the staff & the regular seiyuu cast of the series) who inherited ‘ONE PIECE’, I was really happy that I could feel it with my skin.”

“I played the role of Zappa, a character that acts faithfully to his desire. For a role with a high tension, I try to put myself on Zappa, and then a play will flow as long as the first tension is placed right. After that, once I got it, the flow of everyone’s tension helped a lot. It was a nerve-wracking work, but I’m glad I was able to participate with a character called Zappa.”

“With both ‘ONE PIECE’ and ‘FAIRY TAIL’ team completed, there was a unique sense of tension since I participated as one of the villains. Even though some of my senpai welcomed me, I feel like I must have a sense of a way in myself. I think that it’s a good thing to try communicating as a friend who creates the same work as a seiyuu, but when I head to the workplace, I try to think on how should I take care the feeling of being a hostile character.”

★Finally done translating Makonyan’s 3rd interview!! I can really see that he’s a down-to-earth person >w< Now time to translate his last interview.

#seiyuu #furukawa makoto #seiyuu trans #kiki voice #fandom post #sarapyontranslation #Japanese #voice actor #I also resized the photos because I did pay to read this interview

[vectorimpact]

Another one. (You may recognize the song used)

#shitpost #my art #doodle #mabinogi #ranald #eirawen #ebichiri #milletian

[cooterie]

(via Aldnoah.Zero: Slaine Troyard (Ebichiri Tissue) Figure Review - Cooterie)

#aldnoah.zero #slaine troyard

[yoshiyuki1962]

#晩御飯 海老、イカのチリソース炒め風 (エリステビア、ハインツサルサソース、酢、キサンタンガム) ワカメ、カラムーチョサラダチキン、茹で卵 緑茶 寒いので、辛い物で。 サラダは、和風食材だろうがなんだろうが、常にマヨネーズの一択です🐻 #dinner #lowcarb #カラムーチョサラダチキン #ファミリーマート #erythritol #stevia #Xanthangum #Ebichiri #greentea

#晩御飯 #カラムーチョサラダチキン #greentea #lowcarb #ebichiri #erythritol #xanthangum #ファミリーマート #stevia #dinner