Dinning out in Adelaide is quite expensive in comparison to Sydney.
Although on average, Sydney is regarded has higher cost of living,
in recent years, I’ve gradually discovered that,
maybe Adelaide has just slightly lower,
or perhaps, almost the same cost of living in Sydney.
When I was in Sydney,
everything was so affordable, even dinning out.
And I absolutely love FLAMINGTON MARKET!
I always buy boxes of fruits and vegetables ♥♥♥
What not to love, for a hobbyist of homemade food, huh!
The only few things I feel, which is expensive, are:
3. Movie tickets
I love healthy Japanese food.
Most of my homemade food are quite influenced by Japanese cooking cultures.
Partly because my taste bud finds Japanese cooking more likeable than,
my own culture’s cooking — Chinese food.
And lately I’ve been craving for fresh seafood Japanese cuisine.
But I just didn’t want to spend too much on dinning out,
which has low quality and excessive mayonnaise!
Coincidentally, I was at HAPPY MART,
a local Korean mini market.
It sells packed fresh tuna sashimi,
which I’ve seen most sushi outlets have been using.
They sells almost everything you need to make Korean cuisine.
And goods are reasonably priced.
Some goods are slightly cheaper than China Town’s grocery stores.
WARNING: never try to buy anything from City’s Korean Grocery Stores,
they are often overpriced!
It costs only $16 for one pack,
around palm size large fresh tuna.
It is fresh and irresistible♥♥♥
PREPARATION approximately 30 mins, 1 serving
cook 1 cup of short grain rice
6 finger size thickness of tuna sashimi
roasted white sesame seeds
finely chopped spring onion
your desired amount of wasabi
1 tablespoon of Japanese soya sauce
1 teaspoon of sweet rice wine
1 fresh egg (p.s. mine had 2 egg yolks in it! AWESOME ♥♥♥)
1. Wash and cook your short grain rice. It is optional to use sushi rice, but often they are sold at higher price. I think short grain rice is just fine to do the job. It takes approximately 25 mins to cook the rice with rice cooker.
2. Roast your sesame seed at low heat, take it slow so that you don’t burnt them. It will give out nice fragrance.
3. Once the rice is done. Start to slice your tuna fish into finger thick size. Be generous! Cut it thick to enjoy the juiciness.
4. Warm the soya sauce, then add the sweet rice wine and wasabi into it. Make sure these ingredients are nicely mixed.
4. Get large serving rice and arrange the sashimi around the bowl. Make sure you have a little hole in the middle of the rice so that the fresh egg yolk can sit nicely in the middle.
5. Drip the seasoning sauce and lastly garnish with finely chopped spring onion and roasted white sesame seed.
Viola! Bon Appetite♥
Written and photo taken in Norwood, Adelaide.