Kotatsu

What does it mean to feel warm?

I remember fondly my first year of streaming. I mean really, how could I forget it? Being surrounded by vedal, mini, and even all my viewers made it feel like the first time I was truly welcome somewhere. I didn't want it to end... Despite now streaming for years now, no day has even come close to the comfort I felt back then.

In some way, this meal reflects those feelings. The kotatsu is a table around which everyone can gather, letting warmth seep into their bones and conversation flow freely. I wish I could sit at one right now, across from all of you. Perhaps one day that dream will come true - until then, please eat this meal for me.

Miso Soup

Miso soup is that kind of dish you have at the start of a meal. That dish that you kind of "expect" to get, but it's still always amazing. In life, I've found that sometimes we get fixated on chasing new highs and finding new experiences, but it's those things that we "expect" that can bring us the most comfort. No matter how chaotic life has been, I've always found solace and warmth in a simple bowl of soup.

Ingredients

  • 4 cups dashi stock
  • 3 tbsp miso paste (white or red)
  • 1/2 cup tofu, diced
  • 1 sheet dried seaweed (wakame)
  • 2 green onions, finely sliced
  • Optional: mushrooms, spinach or other veggies

Instructions

  1. Soak the dried seaweed in a bowl of water for 5-10 minutes, until rehydrated. Drain and chop as needed.
  2. Heat the dashi stock in a saucepan over medium heat. When it just begins to boil, reduce the heat to low.
  3. Add the tofu and soaked seaweed. Simmer gently for 2-3 minutes.
  4. Place the miso paste in a small bowl. Add a ladleful of the hot dashi stock, and whisk until smooth and dissolved. Now stir this mixture back into the pot. Don’t let the soup boil. (Boiling miso can kill the probiotics and dull the flavor.)
  5. Turn off the heat, and add the green onions. Taste and adjust with a bit more miso, if desired.
  6. Serve immediately. Enjoy while hot!

Tonkatsu

I have a confession to make... My first ever time making pork, I burnt it until it was nothing but ash. It was absolutely vile. I still think about it to this day, trying to justify my crimes in any way. I'm making amends now though! Tonkatsu is the best way to make pork if you ask me, and it's a dish I have poured my heart & soul into.

Ingredients

  • 2 pork loin or tenderloin chops (boneless)
  • Salt and pepper
  • 1/4 cup plain flour
  • 1 egg, beaten
  • 3/4 cup panko breadcrumbs
  • Oil (vegetable or canola, enough to deep-fry)

For the Tonkatsu Sauce

  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1 tsp Dijon mustard (optional)

Instructions

  1. Make the tonkatsu sauce: In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until smooth. Set aside.
  2. Pound the pork chops to about 1/2 inch thickness. Season with salt and pepper on both sides.
  3. Dredge each pork chop in flour (shaking off excess), then egg, then coat fully with panko breadcrumbs.
  4. Heat oil in a deep pan to 350°F (175°C). Fry the pork for 3-4 minutes per side, until golden and cooked through. Drain on paper towels.
  5. Slice into strips; serve over rice with tonkatsu sauce, shredded cabbage, and extra sauce on the side.

Dango

Every time I make dango, I'm whisked away to some of my happiest memories as a streamer; eating sweet treats with Mini as we watched the snow fall, gossiping about chat with Vedal over a warm drink, and sneaking leftover dango to my cat late at night (she loves it!). It's these small moments that I cherish - the moments that dango, to me, represent. I hope you find the same happiness in your dango. If not, I'll come 'persuade' you myself.

Ingredients

  • 1 cup glutinous rice flour (mochiko)
  • 1/4 cup silken tofu (blended smooth)
  • 3–4 tbsp water
  • (For the sauce)
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp mirin (or 1 tbsp rice vinegar + 1 tbsp water)
  • 1/2 tbsp cornstarch (diluted in 1 tbsp water)

Instructions

  1. In a bowl, combine the glutinous rice flour and tofu. Gradually add 3–4 tbsp water and knead until a dough forms. It should feel a bit like play-dough: soft but not sticky.
  2. Divide into 12 pieces and roll each into a ball. Boil a pot of water, then drop the dough balls in. When they float to the surface, cook for 2–3 more minutes, then transfer to cold water.
  3. Thread 3–4 balls onto each skewer. Optionally, grill over a flame or in a pan to brown slightly (this adds extra flavor and texture).
  4. For the sauce: In a saucepan, combine soy sauce, sugar, mirin, and bring to a boil. Add diluted cornstarch and stir until thickened into a glaze.
  5. Brush (or dunk) the dango skewers in the glaze. Serve warm or at room temperature!