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Mononoke

It’s been years since I’ve posted. I visit this account randomly to reminisce, but I came across an anime recently that I’ve enjoyed and I thought to share it with you guys. Mononoke is a very traditionaly styled anime about a chinese medicine vendor who slays monsters that have grudges. Every two episodes has its own story and to be quite honest its addictive. If you enjoy exploring new, beautiful art styles and short stories I definitely recommend this anime. It’s great to be back! 🦋 Cherrichan

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💙Wendy vs The Drunks🍺😂
Omg Poor Wendy Is So Done XD Art done by Hiro Mashima❤ Otaku Tag List❤ (Ask to be Added!) {A} :  @AkiraItuha @Anime4life20 @AnimeFreak484 @AnimeLove300 @AnbuRose @AndrewWenstad @AiLove26 @amedina0125 @AriOrtiz99 @assasingod @AmazingAshley @AdamDean {B} : @biancadanica98 @Bmondragon93 @Bobthe37 @BlackoutZJ @Bangtanss @Beanerific321 {C} : @CarlosVega006 @Cb12324245 @CrazyOtaku3 @ColtynGriffith @charlesb {D} : @djdoubl3up @Dynasty5789 @DripDrop @Dragonshaow @DestinyAgnew @davelasco87 @Destroyer123 {E} : @ErzaScarlet56 @ElaineMcgarden {F} : @FileNotSaved @FrangelicaBCaju @Franz115 @FirePrincess11 @Frosta {G} : @Gracielou0717 @GhoulGasterIRL @Gibbous1992 {H} : @HunnaBallue @hermoineNH1 @helenthelemon {I} : @IzamarPalomo @Itlulia @IdolOtaku {J} : @JanetLeonardo91 @JoshWithThumbs @jjbosy @jungshook {K} : @Kiwigirl90 @Kell13 @kouvarisb @KrisTheFreak @KarinaRaygoza @KennyMcCormick @KoizuniHime19 {L} : @Luna7 @Lilura @LeaEsterline @LCordz @Leolaring @Lisanna10 @LizStepter @LoneRose72 @LuisUmana {M} : @mithzyramirez10 @mistymaity @metaleuphoria @MelissaGarza @mymi @mayarich03 @MelissaGarza @MimmiBubble01 @MarcusCollins @MorganAlys {N} : @NeoNinjaRaiden @nimm14 @NeckoNecko @NathanielMoanan @NessaB @NatsuMasamune {O} : @OTPGaLe4eva @OtakuDemon10 {P} : @Pander @padfoot77 @PRroxx05 {Q} : @QBDaBest @quietone {R} : @rubychan19 @RogueLeigh @RandomlyWrite @RobertWhite {S} : @Sharia @SimplyAwkward @shadow3750 @Seera916 @SteveZuniga @SabrinadLoran @SAMURXAI @Sugasadamsapple {T} : @Tsuna545 @TaehyungV @thunder1254 @TakamiRen @Taylor18920 @tkdwjd0626 @tvmar @TamashiRogue @TylerCinamella @Tylor619 @TiffanyKidd {U} : @UbaldoRuiz {V} : @VanessaMcGraw {W} : @whatamooy  {X} : @xero0 @xxxkahrixxx {Y} : @Yorginsnarff @yulissab2015 @YankLugoGlez {Z} : @ZakariahForbes @ZacharyStewart @Zetsumei1 @Zeke486
How To Make Gyeran Bbang (계란빵), A Popular South Korean Egg Muffin
When I first got into Korean cooking, I had never actually eaten at a Korean restaurant. I didn't actually know what most of the dishes I was making were supposed to taste like, but as I live in a town with no real Korean restaurants, I was curious to find out more about the different foods the region had to offer. The nice thing about Korean food is, for the most part, the recipes are simple and easy to follow. The trickiest part about Korean cooking is being able to get all of the ingredients in place, which might require you to locate a nearby Asian grocery store or find a nice place to buy them online. (If that is your situation, I would recommend ordering from H-Mart's official website, one of the larger Korean grocery chains here in the US.) However, gyeran bbang - which translates to 'egg bread' - is a pretty simple Korean food to make without needing to dig that much for ingredients. In fact, you probably already have most if not all the ingredients in your refrigerator right now! Gyeran bbang is a popular street food that is often sold by vendors in South Korea. It was also made recently popular in the Korean television show "The Return of Superman" when actor Jang Hyunsung made them with his two sons. Gyeran bbang is perfect for any time of day, but is especially delicious when served warm for breakfast or on a cold winter day. An oval muffin pan is traditionally used to make the bread's shape, but a standard muffin pan works just as well. I've even seen gyeran bbang in adorable heart shapes! --------------------------------------------- Gyeran Bbang (Egg Bread) 3/4 cup flour 10 eggs 1/2 salted butter, melted 1/3 cup sugar 1/4 cup milk 3/4 teaspoon baking powder Salt, to taste 1. Preheat the oven to 350F. Whisk two eggs in a mixing bowl until they are slightly foamy. Add the sugar and continue whisking until all of it has dissolved. 2. Sift the flour and baking powder into the egg mixture. Add the melted butter and milk and mix well. Place the batter in a ziplock bag. 3. Brush the inside of the muffin pan with melted butter. Cut a 1/4" hole in one corner of the ziplock bag and squeeze 2 - 3 tablespoons worth of batter into each space. It should cover about the first 1/4". Smooth the batter with a spoon, if needed. 4. Carefully break an egg on top of each muffin. Sprinkle each egg with a generous pinch of salt, then cover each egg with the rest of the contents of the ziplock bag. (Make sure each muffin space is only 3/4 of the way full so that each muffin has room to rise.) 5. Bake the muffins for about 24 - 26 minutes or until golden brown. Turn off the oven, but leave the muffins inside for an additional five minutes to continue cooking the egg yolks. Serve warm.
How To Make Nabeyaki Udon (鍋焼きうどん), Udon Noodle Soup with Shrimp Tempura
Nabeyaki udon is one of the first Japanese dishes I really learned how to make. One of my favorite things about Japanese recipes - especially when compared to other East Asian cuisines - is how a lot of it is not only extremely simple to make, but how savory and flavorful the final result ends up being. Case in point, nabeyaki udon blends ingredients like shrimp, mushroom, and dashi broth to create a flavor so clean and full of 'umami' that it might just replace your sick day bowl of chicken noodle. In this card, I'm going to teach you not only how to make this udon soup but how to make shrimp tempura from scratch for the recipe's integral ingredient. However, I will be honest in saying that a lot of the time, I end up cheating and buying premade shrimp tempura made elsewhere. (Check Trader Joe's. Cough cough.) -------------------------------------------------------------- Nabeyaki Udon (Shrimp Tempura Udon Soup) To Make Tempura Shrimp: 2 large tiger shrimp, shelled and deveined with the tails still attached (If your shrimp are frozen, let them thaw in cold water for about 20 minutes.) Salt Potato starch Frying oil (I use soybean.) 1 3/4 cups of water 2 tablespoons tempura flour 1. In a small bowl, cover the shrimp with a little salt and enough potato starch to coat evenly. Add a little bit of water to the bowl, gently tossing the shrimp to coat them in it. 2. Rinse the shrimp in cold water, and then then dry them well with a paper towel. Make diagonal cuts into the length of the shrimp, then gently straighten the shrimp out with your fingers. 3. In a separate bowl, put cold water in a bowl and mix in the tempura flour until fully combined. 4. Sprinkle the shrimp with a bit of salt and apply a very thin coating of more tempura flour to each. Dip one shrimp into the batter and gently place the shrimp into a frying pan of oil, heated to around 350F. 5. As the shrimp fries, use a pair of cooking chopsticks to reattach stray bits of tempura back to the shrimp. Add the second shrimp, fully frying both. 6. Once the tempura becomes crisp, carefully shake off the excess oil and transfer the shrimp onto a plate or cooling rack. To Prepare Toppings: 6 fresh shiitake mushrooms, stemmed (You can use dried shiitake mushrooms as well, but you must submerge them for at least 30 - 60 minutes in a small bowl of water to prepare them for the recipe.) 1 1/4 cup water 1 1/2 tablespoon sugar 1 tablespoon soy sauce Green onion, chopped diagonally Flat parsley, chopped Kamaboko (steamed fish cake), sliced diagonally 1 egg 1. Preparing Mushrooms: On medium-high heat, place the mushrooms into a small saucepan with the 1 1/4 cups of water. As the water boils, use a spoon to skim the foam. Once boiling, cover the water with a square piece of paper towel, place the lid on, and reduce the heat to low to prevent bubbling over. Cook for 20 minutes before stirring in sugar, gently lifting and reapplying the paper towel to do so. Cook for an additional 7 minutes. Add in soy sauce, and keep the mushrooms on low heat until the water in the saucepan has almost evaporated completely. Then turn off the burner and allow the mushrooms to sit in the saucepan until cool, absorbing the remaining liquid. To Make The Broth: 1 bag of fresh (or frozen) udon noodles 1 1/2 cups water 2/3 teaspoon dashi soup base 1 1/2 tablespoons soy sauce 1 1/2 tablespoons mirin 1. Drop the udon noodles into a medium-sized saucepan of boiling water. After 25-30 seconds, separate the noodles with cooking chopsticks and drain them with a colander. Let them immediately soak in a shallow bowl of ice water, then set them aside in a dry bowl while creating the broth. 2. Add the 1 1/2 cups of water to a small saucepan or ceramic cooking pot, setting the burner to medium-high. Lightly stir in dashi base, soy sauce, and mirin. 3. Drop in the udon noodles. If you are not using a ceramic cooking pot, let the udon noodles cook in the bowl for about a minute before transferring it into a large soup bowl. 4. Add the ingredients to the bowl, keeping in mind that the pride of a bowl of Japanese udon noodles is having a beautiful presentation! Add the slices of kamaboko, the shiitake mushrooms, and chopped green onion. While still freshly hot, crack an egg into the bowl of soup and sprinkle on the flat parsley. Finally, lay the shrimp tempura across the soup. Enjoy!
Make A Fist. Then Read This Card.
So I just learned about something cool today called Kobushi Shindan. Have any of you heard about it? Kobushi Shindan (literally, 'fist analysis' in Japanese) is an ancient samurai personality test. All you need to do to take it is make a fist! So make a fist, any fist, and find out what your personal fist form says about you! Fist #1: Your thumb rests on your index finger. People with this fist shape tend to be natural leaders. You like helping others and, likewise, appreciate being leaned on for support. However, despite a strong exterior, you have the tendency to be a bit insecure. In relationships, you are extremely devoted and expect that same kind of loyalty in return. You put others before yourself, and since you're not necessarily good at words, you put that love into compassionate action. Fist #2: Your thumb rests in the middle of your fist. You're a free-spirit with a wide range of talents and plenty of friends. However, you tend to be afraid to try new things because you fear failure. And despite the fact you have a wide group of friends, the amount of friends you consider close is considerably smaller. In love, that fear of failure makes it hard for you to begin romantic relationships, but because of your kind and sociable nature, you're a pretty attractable potential mate! Fist #3: You tuck your thumb underneath fingers. You're much more introverted than the other two personality types. You're a sensitive and private person, and while you don't have a huge social network, the few friends you do have are extremely close and loyal to you. You hate conflict and tend to internalize your feelings, but your compromising nature makes you very attentive in your romantic relationships, which tends to make them pretty long-term. So which fist did you guys get? Do you think Kobushi Shindan has got you all figured out, or are there some things you disagree with?
Littleowh - Best anime store for otaku world
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I Think You Guys Should Know.. {❇LONG POST❇}
Hello My Fellow Otakus & ARMY!♥ So before I begin to pore out my feelings & stuff I just wanted to give a fair warning before I do so. What I am about to say may be triggering or offensive (idk about that one but just incase) so if you feel horrible about Suicide or Depression please do not read any further I do not wish to bother you and may you have a beautiful day :) YOU HAVE BEEN WARNED! So I'm pretty sure most of you have seen me post more these past couple of weeks (Especially of BTS) and I just wanted to say thank you to anyone who has shown amazing love for those cards I really do appreciate it! But I Dont Think I Can Continue To Post Anymore. About 4 weeks ago I was diagnosed (again) with Bell's Palsy. For Those who don't know Bell's Palsy is when Half of your face cannot move (no matter how hard you try) due to an infection that has attacked your facial nerves. Now I have gotten this before BUT this time around it basically slapped me hard because it happened on the left side which in this case is really rare & bad. I've experienced so many things this time around and honestly its the worst I've ever felt in Years. During All of this I tried to distract myself with Anime, BTS, My YouTube Channel & Making Cards Here on Vingle. It was working at first until I tried to make a video with my current face problems and I know I am not but I couldn't help but feel like I lokked like a monster. So now any videos I would love to be making right now are on hold due to my face.. So Then I Focused onto the others... At first watching Anime & BTS Videos & Singing to Music were working great until I Hated how my own family members would look at me funny because when I laugh or smile or sing becuase it just looked weird. So now I hide myself in my room so that people dont have to stare anymore. Which has now left me with my one prized possesion that I have been doing for 2 Years now. Making Cards on Vingle❤ But Now Even That Has Begun To Feel Bad. I didnt realize it then but now thanks to my doctor I learned that I have Depression. It makes sense because Only the rarest of things make me laugh or smile now. Literally the only thing that has made me actually laugh recently was the BTS Run Ep. 38 and since then I havent laughed. I love making Cards here but thanks to my depression I begin to think negatively and sadly. Like I'll go on and begin to hate other Vinglers because I feel like they are "copying me" when its not true yet my brain wont let things like that go. Or If I See Someone Post Something I was planning to post I go Ballistic to the point where I am crying! I hate feeling this way because I know its not who I Am and its not how I want to be or feel. Or I get super sad (to the point I'm crying) if I post a card and not get the amount of likes I believe the card should have. LIKE WTF I'VE NEVER CARED ABOUT THINGS LIKE THAT and now all of those things torment me and I dont think I can take it anymore you guys. And Trust If You thought this was bad Imagine my other issues in real life. I'm going to be honest with you guys because deep inside I know someone cares but I've also been contemplating about just ending it all and I dont mean just Vingle. I try so hard to think of things I should stay here for Like My love for My Family or BTS or My Love for muscis and nothing works. And it sucks because deep inside I dont want to but I just cant anymore. I try to tell myself that if I go people will be upset but then I say no they'll be happy without me. Wow honestly I know the whole idea of my card went through the trash but I feel like I just need to let these emotions come out before I do something I regret. Also for those that do care and are worried please do not be I have already warned my oldest sister, father & mother about my feeling and have been watching over me so even though I do feel all these things deep inside (which I like to call the real me) doesn't want this version of me to win. I know this card is a huge attention wanter but I just really thought that my dear followers & Vingle friends that actually like what I do here should know how I feel and wouldn't be surprised or confused if I just stopped posting. So to those who took the time to read my card thank you it means a lot and for those who actually care I love you guys and hopefully I beat this demon and return to do what I love the most❤ Thank you God Bless❤ BTS Tag List❤ (Ask to be Added!) @sugakookies95 @VeronicaArtino @MonieManhiM @StephaniePoore @animani @JazminNegrete @MelissaGarza @Airamatheah @StefaniTre @Kouvaris @Nyxxonn @ARMYaki16 @HannahLeonard @Sugasadamsapple @Byeoli @AlexRae @MidajahRodrigue @MaryTowers @AngelicaKobak @AnushkaSindhu @smthngrndm @SugaKookieV @simpsonsamantha @nykechun @Kamaya @MacariaMoose @ChristinaCovert @Emealia @ParkKyungSoon @KarenDonley @QueenPandaBunny @KpopIsPleasing @ARMY4Life @lizfranco @KsoHyunnie27 @maysaarah @B2STJYDHDK @xDisappearx @AffinityKiryu @primolin123 @parktaemi @JungMinji97 @namjoonxme @CrazyOtaku3 @FirePrincess11 Otaku Tag List❤ (Ask to be Added!) {A} :  @AkiraItuha @Anime4life20 @AnimeFreak484 @AnimeLove300 @AnbuRose @AndrewWenstad @AiLove26 @amedina0125 @AriOrtiz99 @assasingod @AmazingAshley @AdamDean {B} : @biancadanica98 @Bmondragon93 @Bobthe37 @BlackoutZJ @Bangtanss @Beanerific321 {C} : @CarlosVega006 @Cb12324245 @CrazyOtaku3 @ColtynGriffith @charlesb {D} : @djdoubl3up @Dynasty5789 @DripDrop @Dragonshaow @DestinyAgnew @davelasco87 @Destroyer123 {E} : @ErzaScarlet56 @ElaineMcgarden {F} : @FileNotSaved @FrangelicaBCaju @Franz115 @FirePrincess11 @Frosta {G} : @Gracielou0717 @GhoulGasterIRL @Gibbous1992 {H} : @HunnaBallue @hermoineNH1 @helenthelemon {I} : @IzamarPalomo @Itlulia @IdolOtaku {J} : @JanetLeonardo91 @JoshWithThumbs @jjbosy @jungshook {K} : @Kiwigirl90 @Kell13 @kouvarisb @KrisTheFreak @KarinaRaygoza @KennyMcCormick @KoizuniHime19 {L} : @Luna7 @Lilura @LeaEsterline @LCordz @Leolaring @Lisanna10 @LizStepter @LoneRose72 @LuisUmana {M} : @mithzyramirez10 @mistymaity @metaleuphoria @MelissaGarza @mymi @mayarich03 @MelissaGarza @MimmiBubble01 @MarcusCollins @MorganAlys {N} : @NeoNinjaRaiden @nimm14 @NeckoNecko @NathanielMoanan @NessaB @NatsuMasamune {O} : @OTPGaLe4eva @OtakuDemon10 {P} : @Pander @padfoot77 @PRroxx05 {Q} : @QBDaBest @quietone {R} : @rubychan19 @RogueLeigh @RandomlyWrite @RobertWhite {S} : @Sharia @SimplyAwkward @shadow3750 @Seera916 @SteveZuniga @SabrinadLoran @SAMURXAI @Sugasadamsapple {T} : @Tsuna545 @TaehyungV @thunder1254 @TakamiRen @Taylor18920 @tkdwjd0626 @tvmar @TamashiRogue @TylerCinamella @Tylor619 @TiffanyKidd {U} : @UbaldoRuiz {V} : @VanessaMcGraw {W} : @whatamooy  {X} : @xero0 @xxxkahrixxx {Y} : @Yorginsnarff @yulissab2015 @YankLugoGlez {Z} : @ZakariahForbes @ZacharyStewart @Zetsumei1 @Zeke486
How to Make Katsu Curry (カツカレー), Japan's Cutlet & Curry Dish (Vegan Option)
Every so often, this is one of those plates I get a serious craving for. I always think that katsu cutlets tend to be a little too dry and that simple curry rice plates are a little bit boring, so when I'm able to order them together, I get really excited. They really balance each other out! Traditionally, katsu curry is made with chicken, beef, or pork, but you can customize this however you would want. For example, I have seen people sub the meat out for thick breaded cuts of eggplant or Portobello mushroom for an equally satisfying vegetarian dish. Katsu Curry (Makes 4 servings) INGREDIENTS: To Make the Katsu (Meat Version) - 4 pork loin chops, chicken breast, or thin steaks (about 1" thick, no bones) Salt & pepper, to taste 1/2 cup flour 1 - 2 eggs 1 cup panko or bread crumbs Oil for deep frying To Make the Katsu (Vegan/Vegetarian Version) - 4 1" thick slices of eggplant, 4 portobello caps, or 4 store-bought seitan-based cutlets (I would recommend trying Gardein's Chick'n Scallopini - thawed - for this dish.) Salt & pepper, to taste 1/2 cup flour 1 - 2 egg replacements (Ener-G Egg Replacer woould be good for this recipe.) 1 cup panko or bread crumbs Oil for frying To Make the Curry - 2 yellow onions 2 carrots 3 potatoes 1 tablespoons oil 3 1/2 cups water 1 box curry sauce mix (approximately 4 ounces) 4 cups of cooked white rice DIRECTIONS: 1) To make the katsu, make small cuts all over your cutlet of choice with tip of knife. Sprinkle salt and pepper on both sides. Coat it with flour, dip in eggs (or egg replacement), then cover with bread crumbs. 2) Heat deep frying oil to 350 F, and deep fry crumb-covered cutlet. (You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.) 3) Fry until color turns golden brown and cutlet floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. 4) To make the curry, cut vegetables into bite size pieces. Heat oil and fry onions for 8 minutes. Add carrots and potatoes. Add water to the pot. After it boils, remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve. Let it simmer for 10 - 15 minutes (cook longer if you'd like it thicker). If you'd like to add the optional curry powder, stir it in just before serving. 5) Put about a cup of rice on each plate, then place a katsu over the rice. Finally, generously pour curry over it. Serve while still warm.