のインスタグラム(cheeserland) - 5月16日 14時19分

Today's #cheesiemade: Super low carb low calorie lunch (testing menu for the danna) - vermicular 棒棒鶏.
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☆Chicken
8pcs of chicken fillets, cooked at low heat in #vermicular with cooking sake, green part of negi and sliced ginger for 8 minutes. Turn off heat and let it steam for 15 minutes. Turned out super soft and juicy!
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☆Sauce:
Chopped negi (white part), 2tbs of white vinegar, 1tbs of sesame sauce, salt (I replaced shoyu with salt since shoyu is high in carbohydrate). A little bit of chili oil.
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☆Shiokoji Egg
Finally i found a way to get 90% success for nicely peeled boiled eggs after so many trial-and-errors! Adding salt/cracking it slightly before boiling didn't work for me. What did work was simple: using room temperature eggs! Thank you guys for tips!

Egg was cooked at 7minutes (now it is a little too solid for my liking ?), marinated with shiokoji to preserve a pretty white color instead of the uneven brown stain with tsuyu. Tastes like combini umami egg!!!??????
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☆Cucumber
I just found out that cucumber is the world worst vegetable in terms of nutritional value (it has close to nothing lol), followed with lettuce, egg plant and beansprout. Make better choice when you do grocery next!!
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❤︎Sakura's lunch
I used the chicken juice left in the pot to make chicken rice for Sakura. Add shredded chicken and cucumber and cook for 2 minutes ??. Photo at @cheesiepetit.

#lazymamacookinghack

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