食べ物 Chicken Katsudon

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This chicken katsudon I made isn’t exactly traditional but it was really good!

Instead of frying I baked the chicken.

Chicken

1 pack of chicken tenderloins
Panko
Flour
Egg
Salt
Pepper
Powder ginger
Olive oil

Heat oven to 350F. Lightly grease pan with olive oil. Set out in separate bowls/plates beaten egg, flour, and Panko mixed with desired amount of salt, pepper, and powdered ginger. Lightly coat chicken in flour, then egg and cover with panko. Place an pan and drizzle olive oil on top of chicken. Bake till lightly brown and cooked through.

Sauce

1 2/3 cups dashi (I didn’t have dashi so I did half chicken stock and half water)
1 2/3 oz mirin
1 Tbsp sugar
4 Tbsp soy sauce

Place mirin in pan, bring to a boil, add dashi(or chicken stock/water), sugar, and soy sauce, and bring back to a boil.

Vegetables and putting it together

1 pack cut exotic mushrooms
2 or 3 green onions
1 cup soy beans (I used gmo free soy beans)
1 large carrot or 4 small sweet carrots
3 or 4 eggs
Chicken katsu cut into slices
Sauce

Wash mushrooms. Wash and cut green onion into thin slices. Wash and cut carrot into thin matchsticks. Have sauce still on pan and add mushrooms and cook half way, add carrots and continue to cook till liquid is half the starting amount. Add green onions, soy beans, and sliced chicken katsu. When chicken is reheated add pre-beaten eggs and stir till half cooked. Serve over individual bowls of rice(I used jasmine rice). Enjoy!

えび Shrimp with a Japanese flair recipe

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So for lunch today I made a salad with shrimp. I’m going to share this tasty shrimp recipe.

Ingredients:

1 pound of fresh uncooked shrimp peeled
1 tbsp Soy sauce
1 tbsp cooking sake or white wine
1/2 tsp thyme
1/4 tsp pepper
1/2 tsp paprika
1/2 tsp ginger powder
1/4 celery salt
1/2 tsp black sesame seeds
Just a small drizzle of Sesame oil
Olive oil to lightly coat
Lemon after cooked

Put all ingredients except lemon in a bowl with shrimp an mix well. Fry on medium heat till cooked. Afterward squeeze fresh lemon on top and place on your favorite salad ingredients.

ちゃわんむし Egg Custard

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Yesterday my fiancé and I decided to make chawanmushi since it’s one of my favorite dishes. Only problem was we didn’t have a steamer so we made a ghetto rigged one. We put a pizza pan that has the holes in it on top of a pot of boiling water then covered the top with tin foil. It took much longer then it should have taken but still tasted good. Also when we took them out they deflated making them look funny.

I only added the shiitake and carrot since that’s what was in my refrigerator but traditionally you can also add shrimp, chicken, ginkgo nuts and a couple others which have slipped my mind.

Recipe:
4 eggs
1 can chicken broth (2 cups)
Tbsp mirin
Tbsp soy sauce
1/2 tbsp dashi
4 small Shiitake mushrooms
4 slices of carrot

First start the boiling water. While the water heats lightly mix the eggs so they can mix without bubbling. Then add the broth, mirin, soy sauce, dashi and mix. place a shiitake and carrot slice in each of the 4 ramekins. Add the mixture to each ramekin then cover each one with tin foil and place in covered steamer for about 20mins or till toothpick comes out clean. Finally let cool since it will be super hot and enjoy!

かぼちゃ と みそ For lunch today, boiled kabocha and miso soup

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So I finally made my own boiled kabocha and to accompany it I also made a hearty miso soup. It turned out really well so I thought I would share it.

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So here how I made it!

Kabocha Ingredients:

1 kabocha
3 cups water
3 tbsp sugar
1 tsp salt
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce

Wash and cut kobacha in half. Be carful since it’s super hard to cut. A good sharp knife is needed.

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Take all the seeds out and peel off as much skin as you like. I left some for color (and plus I was lazy). Then cut them into about 1inch pieces.

Get a medium size pot and add water, sugar, salt, sake, mirin, soy sauce and give it a good stir. Add kabocha, boil and cover for 5mins. Leave the lid on and simmer for another 15 to 20 minutes so that they are tender but not falling apart. (I cooked them a little too long and they became a little too soft.)

Now they are ready to serve! You can add a little of the juice to the serving plate so they stay moist and flavorful.

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Hearty white miso soup ingredients:

8 cups water
2 tbsp dashi no moto
1 pack of small assorted potatoes
Half a pack of enoki mushrooms
1 carrot
2 green onions
6 tbsp white miso paste

Add dashi and water to a medium to large pot and bring to a boil to dissolve dashi.

Cut small potatoes in half but leave skin on then add to the boiling water. When potatoes are tender add carrots, enoki and green onions. Boil for 4 mins.

Add miso by adding small amounts in a ladle with some dashi mixer in pot and use fork to stir till miso is dissolved. Continue this till all miso is added. (I do this to keep chunks from forming in the pot.)

Now it’s ready to serve!

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