Meatballs with Soy-Ginger Glaze

I’m still playing catch-up on here. This recipe was one I made back in March, but to be honest, it’s kind of nice. I can look back and be reminded of recipes I want to make again. This was an easy recipe and you could follow the original recipe to do ground turkey, but we prefer ground beef.

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Chicken Teriyaki

Sometimes I bookmark recipes and forget about them. This was one of those. You scroll past “chicken teriyaki” thinking, well, I’ve already made versions of that before so why would I make a different one? But I decided to click on it anyway and sure enough, it needed to be made. It was both simple, and slightly different since you cook the sauce and meat separately. It isn’t the usual method but I decided to see how it would work. We ended up loving the sauce. K said he wanted it on everything. It was sweet without being too sweet, and it had a bit of salt to it, but nothing too crazy. When I used beef teriyaki sauce on chicken it seemed too strong. This sauce is perfect for chicken!

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Thai Basil Beef with Coconut Rice

The other day I went to make the rice part of this recipe and was so sad when I realized I couldn’t find my copy of the recipe. Luckily I tracked it down, and made it differently this time. The first time, I followed the recipe exactly but then the second time I decided to try doubling the rice and keeping the coconut milk the same. It was still creamy and a nice coconut flavor, but allowed us to have more of the rice since that was our favorite part. The beef is also good, don’t get me wrong, but cooking the rice with coconut milk was aaaaaaamazing.

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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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