If you have followed my instagram, you might have seen some sneak preview of my donburi (rice bowls) scaled 1:3 miniatures recently! I have also updated with clearer photos on my facebook album too. But I will take you a tour of each items here in my blog, specially if you as the reader of my blog is not to familiar with japanese (plus one korean) foods.
First donburi miniature that I finished is the katsudon. There was one time that I have to eat this at least once a week. It's not the healthiest habit, but I cannot resist fried pork cutlets with the soft egg mixture. It is so fuwa fuwa (fluffy fluffy)~
this is how it looks like in Akira's hand (Crobidoll R Line/SD size);
chopstick was too short I know
I can NOT miss making gyudon, can I? ;)
The miniature version that I made is the one that is very famous in Singapore; or at least that's how I think. Just a simple thin beef slices with onion on top of the rice. Nowadays you can add more toppings (with additional charge). But I like the simple version like these:
Akira: "Should I eat this one instead?"
Tendon (Tempura Donburi) was probably the most time consuming miniature set that I ever made so far. One reason was the size... and the other was because there are a lot of tempura pieces that I want to fit into each bowl! I hope you can still see the rice underneath. :) The toppings are shrimp (of course), kakiage (veggie slices), eggplant, lotus root, mushroom, kabocha, sweet potato and shishito pepper.
Chirasi don is probably one of my most colorful donburi. Fresh sashimi slices are served on top of the rice, along with other garnishes.
I have told you earlier there's one korean rice bowl, right? It's bibimbap! The version that I made is not the hot stone version (usually hot stone uses raw egg yolk instead). So probably this is the 'home version' - one that I know how to cook in RL! Hehehe.
one of the fun part is mixing all the ingredients with rice before eating :)
Last one is ochazuke. I have made the small 1:12 version last time. It is not so common if you don't understand japanese food. Ochazuke often enjoyed as late night snack, it's like porridge, but not mushy rice. There are many kinds of ochazuke - but I am only going to explain the one that I like the most: rice with the topping of small rice crackers, salmon, roasted seaweed, and salmon roe, then you pour hot tea or soup, add just tiny bits of wasabi, and eat!
*this is the only set that I made; for my own collection.
I decided to post the rest in separate posts; be patient with me~ Am going to hit the bed soon!
And yeah... long time no update, I know! Been busy with RL these past few months; between day work and various visits to general doctor.... signs I'm getting old and reaping those unhealthy habits in college. XD I am hoping to post the rest of the items soon.
One thing that I almost forgot to mention; I will be joining another local doll exhibition, SGDC with Snowfern in this coming November! More info soon, I hope :D