cteavin

I'm making a YouTube video this week on Oyakodon (oya = parent, ko= child, don=rice bowl) or Chicken and Egg over rice. I made (and ate) five today. As I was doing it, I wondered how I could change it to make it "American" but still keep the concept: Boiling/Poaching meat with egg and serving it over rice. I was wondering how to American-ize the flavors and wondered if any of you had any idea, humorous or serious. The dish is flavored with dashi, soy sauce, and mirin (and/or sugar and sake). Off hand I was thinking Chicken and Bacon, dashi, mirpoix or Chicken, bacon, beef broth, mirpoix. Any thoughts on what flavor profile or ingredients can "American-ize" a dish? (Your reply doesn't have to be just about this dish. I'm curious what the American flavor profile means to other people.)

This is oyakodon, chicken and egg over rice. You can make one in ten minutes or you can do some extra steps to add umami to the chicken and enrich the umami in the sauce: I make my own (strong) dashi with 30 grams kombu, 30 grams (freshly shaven) bonito, and one liter of water. I salt the chicken for twenty minutes, rinse it in the sink, sear it on both sides and then put that partly cooked chicken in the room temperature dashi to absorb the umami as chicken cools and draws the dashi into itself then put it in the fridge overnight. I use that 'sauce' in the dish and proceed as normal and it makes all the difference. My Japanese friends said it was the best oyakodon they'd ever had.

This is a savory kabocha pie, this one I seasoned with a bit of garam masala and served it alongside a medley of sautéed vegetables for a low(er) calorie dinner.

Hi, I have been cooking since I was in grade school, so making something is largely instinct for me. I have an excellent record of throwing things together for a fantabulous dish, but very few things are new under the sun and so I assume the things I've thrown together have a name and are a part of some cuisine. Recently I started a YouTube Channel and I've started posting these 'recipes' and I really don't know what to call half of the videos I'm making. What follows is an example, does anyone knows what this is called because it evolved in my kitchen: 1 recipe thick white sauce (standard butter, flour, milk with or without an enrichment of cream) 1 vegetable (fine minced broccoli or cauliflower or 1/4 of a kabocha steamed and partly mashed are my favorites) Combine the vegetable with the white sauce after it has thickened to partly cook it and pour it into a baked pastry shell, cool and serve. or Combine the vegetables with the white sauce after it has thickened and bake in hot 190C oven for 40 minutes. To that original mixture I have various flavoring combinations including herbs, bread crumbs, cheese and/or white stock but the idea is the same thick white sauce, vegetable, pastry. My favorite thing to do is make it look like dessert and serve it alongside dinner. I don't assume I've made anything original, so does anyone know what this is actually called?

I LOVE Vegemite and Marmite (I can't tell the difference). Buttered toast with Vegemite is the dream...

Just to be clear, the prejudice I'm speaking of is that British food lacks herbs and spices which results in bland, boring, brown. With the Introduction of more Indians and Pakistanis, more flavors came to the British table. I don't mean to refer to "heat" and salt levels in food are, in my experience, pretty standard globally.

How do you like that air fryer, and if you recommend it, which brand are you using? I've heard mixed reviews. The only reason I haven't purchased one is that they're so big (and I have a tny Japanese kitchen).

Perhaps today, after the introduction of more Indian spices, but I grew up during a time when British food was considered bland, boring, and brown. Now, I've been to the UK several times, and I liked the food (especially the meat pies) but I understand why people say/said that, especially as across the way is France.

Beautiful photography -- everything looks amazingly delicious. And I am so with you on the 99%. mmmmmmm.

I've never see that before, beans on toast. How did you cook the beans? British food is (in)famous for being unseasoned...

Dessert, to balance out all the potatoes this past week I was craving fruit. This is what I call Raw Apple Pie. The apples are partly candied and layered on a tart shell. Most often, I add a thick layer of pastry cream and/or an apple whip (from the juice that comes from the candying), but I was trying to cut back on the calories. The browned slices marinated in rum and vanilla over night. I like the combination.

I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I posted a photo last week and people seemed to like it, so I made a video of it (link at the bottom). Either way, here's the cream/milk version of the recipe -- and if this has a proper name, let me know. https://www.youtube.com/watch?v=muBHw8SZXwI Fried Gratinated Potatoes / Fried Scalloped Potatoes Milk/Cream version Garlic, 1 or 2 cloves (optional) Herbs: Bay leaf, Thyme, Rosemary, one or all to taste Cream and/or milk, enough to make 2 cups Potatoes, enough to fill whatever sized dish you are using Cheese, optional. Parmesan and Gruyere are good choices Salt, to taste 1. Prepare the garlic and herbs. 2. Add the milk/cream to a sauce pot with the garlic and whatever herbs you will be using. 3. Heat the milk/cream on a low heat to bring to the simmer. Cover and turn off the heat. Leave until it is room temperature then remove the garlic and herb. 4. Peel and slice enough potatoes to fit whatever pan you will. be cooking them in. (You do not need to use all of the sauce. You can keep any leftover in the refrigerator for another version later.) 5. Dip the potato slices in the milk/cream mixture and layer the potato slices in the pan, then add a layer of the sauce and cheese (if using). You can also brush butter or fat onto the each potato layer to deepen the flavor. 6. Cover and bake in a 350F or 180C oven for 1 hour or until the potatoes are done. 7. While the dish is still hot, put a sheet of wax paper over it and set upon it something heavy to weigh it down. Doing this will remove all gaps to make clean layers. This step is optional -- unless you are frying. 8. When the dish reaches room temperature, you can invert and serve or slice and fry. 9. In a pan add whatever fat you will be using and fry slices of the gratin until golden brown. Alternatively, you can broil slices with a lot less oil, be sure to base the slice to avoid burning. Here's the video if you'd like to see.

I've been all about potatoes this week. Here, I've taken slices of the loaf and fried them in rendered chicken fat. I've only ever used chicken fat to boost the flavor in a saute, it's my first time frying with chicken fat alone and the results were delicious. (Looking at the two photos side by side, it's looks like a summer vs winter body.) I served them with Japanese hambagu and a vegetable medley.

I think they're called scalloped potatoes. I sliced them and fried half in clarified butter with a bit of rosemary and garlic to get a crispy outer crust.

Wait a sec, those are soft shell crabs you're frying up? Oh, that sounds amazing. And is that tarter sauce on that bun?

I was hoping you all had some creative suggestions on what to with leftover rice. Typically, I form it into onigiri or fold in sautéed veggies (aka mazegohan). Sometimes I'll fold it into croquets. I have have a pot from dinner leftover and I'm thinking about what to do with it. Any suggestions? What do you do with your leftover rice?

You know, if your rice cooker is from Japan, there will be a function specifically for this specific style of rice. You'll see the characters 炊き込み or たきこみ in the menu or on the face of the rice cooker. Just in case you have have one, I thought I'd let you know. :)

This was a staple in university because I had no time to cook and no stomach for junk food. I would put everything in the rice cooker and have something warm to eat ready all day long. Here is a video so that you can easily understand: https://www.youtube.com/watch?v=p9UCXQcRQdU One recipe done in a slightly different order gives you two of Japan's easiest rice dishes, this one is called TAKIKOMI the other is MAZE GOHAN 3 cups Rice Shiitake Mushrooms (4 or 5) Seasonal Mushrooms (1/2 - 1 cup) 1 Carrot 1/2 cup sliced Burdock Root (Gobo -- any seasonal vegetable) 1 pack Konkyaku (has no flavor, adds texture, can omit) 2 fried tofu (abura age) (adds texture and protein, can omit) 200 grams Chicken (preferably leg meat) 2 tablespoons Soy Sauce 2 tablespoons Mirin (or 1 teaspoon sugar, 2 tablespoons sake)2 tablespoons Sake (this is said to negate any odor) Salt to taste 3 cups Dashi (note: the amount of vegetables and chicken is not precisely measured but ratio of rice to dashi is always 1 cup rice to 1 cup dashi. And, myself, I'm a bit carb-phobic, so I only use one cup rice.) 1. Wash the rice and set aside. Doing this will partly hydrate the rice which is said to improve the texture and flavor. 
2. Slice the vegetables and set aside. 
(note: some people put the sliced burdock in water to remove bitterness and/or prevent oxidation) 3. Boil the konyaku and 'fried tofu' separately. Drain, slice, and set aside.
 4. Slice the chicken, with skin, into bite sized pieces and add the soy sauce, mirin, and sake. 
 5. Prepare your dashi. 6. Now that all of your ingredients are ready, combine them either in a rice cooker or a deep sauce pan. 
 7. The rice MUST go into the pan first. Make sure it is evenly spread along the bottom.
 8. Place the rest of the ingredients into the pot in any order but do not mix.
 9. Add the dashi. 
 10. Set into your rice cooker. (Japanese rice cookers will have a special setting labeled 炊き込み.)
 11. If you are using a stovetop, without stirring the pot, bring it to a boil then cover and reduce the heat to low. Cook for 13 minutes, then turn off the heat. Do not open the pot. Let it steam for an additional 15 minutes. 
12. Stir the takikomi rice and serve. 


Yeah, that's kabocha. The "worse" one for me are individually wrapped bananas. I don't pay attention to much else but that one, and the individually wrapped cookies, get me.

Rice dishes are always a favorite in my home. Here is a takikomi with fresh bamboo and lots of different mushrooms.

This is me coming back from the supermarket a little while ago. (I'm not trying to bash any country, I'm just curious how deeply envioronmentalism is impacting the every day.)

That's funny. I'm interested in some 'sourdough' pancakes I saw online but at the same time I'm like, SOURdough PANCAKES and then wondered about AFB because it goes on for years. So what happened to that starter you were gifted?

Salut! Not all bars are closed.

The beginning of what would become a delicious Green Curry.

I made takekomi and mazekomi for dinner.