One quiet night, a few weeks ago, I was packing up my apartment alone. This was a frequent occurance since graduation with a roomate-less apartment, one that I was starting to really tire of. And when I'm stressed or needing relaxation, I cook. Craving Japanese food and not wanting to dish out the money for my beloved Hokkaido, I decided to make a dish inspired by the little joint, but with my own twist. With my Japanese white sauce nestled safely in my refrigerator door, an exact replica of the restaurant's shrimp sauce, I started chopping. I tossed green and red pepper,mushrooms and carrots in a pan with some water and simmered up, the shrimp boiling in another pot alongside. Without any idea what my mind was planning, I poured in orange juice and soy sauce, sprinkled in ginger (without the fresh root on hand) and a bit of flour to thicken it up a bit. Less than 10 minutes after pouring in the ingredients and adding the shrimp, I had a thick, aromatic concoction. Cous-cous, as you might know, is a very simple procedure, but I sprinkled in pepper, Greek seasoning and more ginger for that flavor. Drizzled with the Japanese white sauce (which you can find in many grocery stores with the Asian products), I was very surprised how much I enjoyed it. My mother would have been proud! I didn't have many people around that night, but I definitely had good wine and good food.
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