Mixed Bag Mondays: Doughy Issues

Working with dough can be very hit or miss for me. Sometimes I get great results, and most times I feel like I have failures. It’s hard to tell how much is me and how much is a fault of the recipes. Regardless, I keep looking for and trying new recipes because I hope to improve my own skills. I had never made grilled pizza before, although I have made scallion pancakes.

I need to pull out my old recipe for the pancakes, because, well, let’s start there…

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Recipe Remix: Green Onion Vinaigrette

Clearly I like the idea of a green onion vinaigrette. I made the same vinaigrette from the same blog twice, and did it two slightly different ways. The first way you can find here, and today I am sharing how I made it a slightly different way.

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Making Dashi and Ramen Eggs

Look at me, I am sharing a recipe, and it is something out of my comfort zone! Let me start by saying I had some difficulty with dashi. Initially, I was going to buy dashi, but I couldn’t find one that wasn’t listing MSG as a first or second ingredient. I even went to an Asian store where I can usually find what we need. So, I decided to make it. But then I had a little issue of finding the ingredients for it. I think what I made was ok, at least for us.

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Katsudon (Japanese Chicken and Egg Rice Bowl)

One of the reasons I really wanted to make the Chicken Katsu recipe was to make this recipe. I like the idea of leftovers redone. What’s also awesome is this recipe comes together in about 10-15 minutes, including the time to pull everything out and chop the onions. Very simple and fast, but still something “new” for your leftovers.

 

This is something you normally serve with rice, but on the day I took these pictures, we had leftover tater tots from earlier that I served it with for K. Even with cooking the chicken in broth, the egg makes it less soupy and more omelette-like.

 

Directions for Katsudon

Adapted from Serious Eats 

  • 1/3 cup chicken broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons mirin
  • 1 leftover Japanese fried chicken cutlet (they say to cut into strips, but I forgot)
  • 2 eggs
  • 2 green onions, chopped
  • Steamed rice for serving

In a small-medium saucepan, large enough to fit your cutlet, add the chicken broth, soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat. Meanwhile, beat together the eggs and green onions (not the green parts) in a small bowl. Add the chicken cutlet to the saucepan and let it simmer for 1 minute. Pour the egg mixture around the chicken, into the broth.

It is okay if some of the mixture gets onto the chicken as well. Cover and cook until the eggs are as set as you would like (1-3 minutes). Pour carefully onto a bowl of rice, sprinkle with the green parts of the chopped green onion and serve.

Directions for Katsudon (without pictures)

Adapted from Serious Eats 

  • 1/3 cup chicken broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons mirin
  • 1 leftover Japanese fried chicken cutlet (they say to cut into strips, but I forgot)
  • 2 eggs
  • 2 green onions, chopped
  • Steamed rice for serving

In a small-medium saucepan, large enough to fit your cutlet, add the chicken broth, soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat. Meanwhile, beat together the eggs and green onions (not the green parts) in a small bowl. Add the chicken cutlet to the saucepan and let it simmer for 1 minute. Pour the egg mixture around the chicken, into the broth. It is okay if some of the mixture gets onto the chicken as well. Cover and cook until the eggs are as set as you would like (1-3 minutes). Pour carefully onto a bowl of rice, sprinkle with the green parts of the chopped green onion and serve.

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Chicken Katsu (Japanese Breaded Chicken)

Here is a first! I have never made fried chicken before. It has always made me nervous. Worries about greasy meat, dried out insides, the coating not staying as I fry it, not cooking the chicken all the way through and yet burning the coating…it just seemed too difficult. Then I came across a recipe which takes fried chicken leftovers and remakes it, embracing the way the coating gets a bit soggy in leftover form, and it keeps the leftover chicken from being dry. Since K doesn’t always enjoy leftovers, I figured this was a way of making one thing, and then being able to enjoy it a different way that was still fairly simple. Plus, he loves fried chicken and rice.

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Chicken and Green Bean Stir Fry

I’m here to share a relatively simple recipe that I’ve been making many iterations of recently. To start, you could change the meat and/or vegetable. You could also change the ingredients and amounts…this is a working recipe you can follow strictly, but it is best if you experiment. Sometimes I need more or less of an ingredient (or cooking time) depending on how everything is cooking.

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Slow-Cooker Chinese Barbecued Pork (Char Siu)

Hold the phone. Hold your horses. Hold your babies. I cooked pork willingly. I ate it willingly. And I liked it! Also amazingly, the Fudgelet ate it and liked it, too! I was very happy to find a recipe we could all love.

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