Hellos! I’m back with a recipe post and it’s the easiest yet flavorful teriyaki chicken. Teriyaki chicken/salmon menus can be found in most Japanese food stalls in Singapore but the taste of each stall’s teriyaki sauce varies. Some are too watery while some are too starchy. 😐
Few years back I found the best teriyaki sauce on a youtube video, and from then on, I seldom order teriyaki chicken/salmon set meals from the Japanese food stalls in Singapore. 😀 click to see the recipe!
I just found the BEST recipe ever to eat udon in a new way – Creamy Mentaiko Udon.
click to see the recipe
Hellossss!! 🙂 How is your day? It’s soooooo cold the past few days because it was snowing all over Kanto on the 4th. The snow outside my apartment accumulates to about 5cm within an hour. I wanted to go out and play in the snow but I’m shy so I just hid myself inside the kotatsu. (._.)
Okies, it’s been some time since I last wrote a recipe post, so here I am, sharing this Matcha (Green tea) Choco Cookie recipe. 😀
click to see the ingredients
Hello! I realized my last recipe post was in early August. *sweats*
So today I’m going to share with you the recipe on making a Buta Don (豚丼 – pork rice bowl).
Ingredients (Serves 2):
- Pork loin / belly slices – 150g ~ 180g
- Onion – ½ of regular size
- (A) Shoyu – 3 tablespoons
- (A) Sugar – 2 tablespoons
- (A) Sake – 2 tablespoons
- (A) Mirin – 1 tablespoon
- Corn starch dissolved in water – just enough to thicken the gravy
- Shredded cabbage – own preference
- Cooked rice – 2 servings
- Mix (A) together.
- Slice the onions.
- In a fry-pan, heat 1 tablespoon of vegetable oil (medium-low heat) and add in the sliced onions.
- Stir-fry the onions until it turns translucent.
- Add in the pork slices.
- Once the red meat of the pork slices are cooked, lower the heat to low and add in (A).
- Let it simmer for 1 – 2 minutes.
- Slowly add in the corn starch dissolved in water into 7 and stir well.
- Scoop the cooked rice into a rice bowl, layer the shredded cabbage and serve the pork slices on top.
I like the gravy a lot to the extend that almost every month I will serve it for dinner. If you like to enjoy the gravy, I would recommend to not add in the corn starch. It’ll be watery but once poured over the rice, the rice will soak up the gravy and it’ll definitely taste good!
Also, I experimented using frozen onion. I will let it defrost in normal temperature and then slice it. A lot of water came out from the onions and it’s has a different texture. By doing this, the onions will absorb the seasoning better than usual. 😀
In Singapore, it’s quite hard to get sliced pork in the supermarket. It’s okay to use those pork slices meant for shabu shabu. Do remember to defrost it totally before cooking. 🙂
Hope you’ll try this out for your meal time. 😀
Hello! Hope you’ve enjoyed your weekends and have shake off the Monday blues. 😀 As promised, this will be a recipe post for you. Do try it out for dinner this week! 🙂
Ingredients (Serves 2):
- Chicken breast meat – 1 piece (approx. 250g)
- (A) Sake – ½ tablespoon
- (A) Sugar – 1½ pinch
- (A) Black grounded pepper – a few shakes
- Corn starch – 2 tablespoons
- (B) Shoyu – 1½ tablespoons
- (B) Sake – 1½ tablespoons
- (B) Sugar – 1 tablespoon
- (B) Mayonnaise – ½ tablespoon
- Cooking oil – 1 tablespoon
- Lettuce – 2 ~ 3 leaves
- Cut chicken breast meat into bite-size pieces and marinate with (A) for 15 minutes.
- Lightly coat Step 1 with corn starch.
- Mix (B) together.
- In a fry-pan, heat the oil in Medium heat and add in the chicken meat in Step 2.
- Pan-fry the meat until there’s some browning on outside. Lower the heat to Medium-low.
- Add in (B) and allow it to simmer for a few minutes. Or until the sauce thickens a bit.
- Shred the lettuce into smaller pieces and arrange it on a plate. Serve the chicken meat on top of it.
For the mayonnaise used in this dish, try to use the Japanese one (Kewpie or Ajinomoto brand) because it has more egg yolk contents than normal ‘white’ mayonnaise and also more vinegar-ish. It’s recommended to have a bottle at home because it goes well with anything! 🙂
P/S: I always add 1 ~ 1½ tablespoons of mayonnaise to my omelette mixture to make it fluffy. :p