Any Home Bakers Here?

[BigBlueHen53]

Sorry for the burst of posts. My elevation is about 800'.

 

[ValerieJ]

Oops, @valerie says 40 to 45 min. I will start w 40!

That's on the stove, not in the microwave. I've never tried making rice in the MW. I don't cook in the MW at all. Just use it to heat something up.

 

[jnicholes]

Authentic Japanese Katsudon:

Courtesy of my dad serving a Church mission in Japan many years ago.

For two servings, you will need:

100ml dashi

2 tbsp soy sauce

2 tbsp Mirin

2 tsp sugar

1 tsp grated ginger

1 medium onion, thinly sliced.

2 eggs, beaten (for cooking)

2 pork chops, boneless

all purpose flour

1 egg, beaten (for breading)

Panko

Green onion, or furikake

Start by flattening the pork chops between two layers of kitchen wrap by pounding it with a mallet or rolling pin. Dredge the chops in flour, followed by a coating of egg, then a coating of panko. set aside.

Combine the dashi, soy sauce, mirin, and sugar in a small bowl or measuring cup and then mix until the sugar is dissolved. set aside.

Heat a few inches of oil in a pot to about 350F. you can test the oil by putting in a chopstick. if it starts to bubble from the bottom of the pot, you are good to go. Carefully place the pork cutlets into the oil and cook until golden brown on both sides. This should only take a couple minutes since the cutlets are thin. When they are done, drain on a rack or on some kitchen paper then set aside.

In a 10 inch skillet on medium high heat,add the sliced onions and just enough of the sauce mixture to cover the bottom of the pan. squeeze in the juice of half of the grated ginger and let simmer until the onions start to turn soft

slice the cutlets into bite sized strips and using a spatula, lay a cutlet carefully onto the simmering sauce and onions. immediately pour on half a beaten egg and cover, letting simmer for about a minute. Take off the cover and pour on the remaining egg, letting set for about 30 seconds.

Carefully contents of the pan onto a bowl of freshly steamed rice. top with fresh green onion or furikake.

Now grab a pair of chopsticks and enjoy!

 

[BigBlueHen53]

That's on the stove, not in the microwave. I've never tried making rice in the MW. I don't cook in the MW at all. Just use it to heat something up.

Hmmm. Well then I will start with 30, as per the directions on the cooker, and experiment in 5 minute increments until I'm happy with it.

 

[jnicholes]

I decided to try and contribute more recipes to this thread.

 

[ValerieJ]

Authentic Japanese Katsudon:

Courtesy of my dad serving a Church mission in Japan many years ago.

For two servings, you will need:

100ml dashi

2 tbsp soy sauce

2 tbsp Mirin

2 tsp sugar

1 tsp grated ginger

1 medium onion, thinly sliced.

2 eggs, beaten (for cooking)

2 pork chops, boneless

all purpose flour

1 egg, beaten (for breading)

Panko

Green onion, or furikake

Start by flattening the pork chops between two layers of kitchen wrap by pounding it with a mallet or rolling pin. Dredge the chops in flour, followed by a coating of egg, then a coating of panko. set aside.

Combine the dashi, soy sauce, mirin, and sugar in a small bowl or measuring cup and then mix until the sugar is dissolved. set aside.

Heat a few inches of oil in a pot to about 350F. you can test the oil by putting in a chopstick. if it starts to bubble from the bottom of the pot, you are good to go. Carefully place the pork cutlets into the oil and cook until golden brown on both sides. This should only take a couple minutes since the cutlets are thin. When they are done, drain on a rack or on some kitchen paper then set aside.

In a 10 inch skillet on medium high heat,add the sliced onions and just enough of the sauce mixture to cover the bottom of the pan. squeeze in the juice of half of the grated ginger and let simmer until the onions start to turn soft

slice the cutlets into bite sized strips and using a spatula, lay a cutlet carefully onto the simmering sauce and onions. immediately pour on half a beaten egg and cover, letting simmer for about a minute. Take off the cover and pour on the remaining egg, letting set for about 30 seconds.

Carefully contents of the pan onto a bowl of freshly steamed rice. top with fresh green onion or furikake.

Now grab a pair of chopsticks and enjoy!

Thanks for the recipe! Looks good!

 

[wyoDreamer]

Thanks for the recipe @jnicholes . It sounds good. Off to google dashi & mirin ...

 

[jnicholes]

Thanks for the recipe @jnicholes . It sounds good. Off to google dashi & mirin ...

Dashi is like a fish stock. Mirin is in the picture.

 

[Aria]

Please tell me what I am doing wrong with my short grain brown rice! How much water to 1 c rice should I be using? I used to cook this years ago and loved it, and now I can't cook it at all! I tried 1 c rice to 2 of water, then 1 to 3, and it just stays crunchy, help!

I do 1 cup brown rice and 2 cups chicken broth or water and cook
come to a boil and then lower heat....watch it after 30 minutes.
It usually is done 45 minutes.

 

[pennyJo1960]

Jared love the recipe off to look for a Christmas tree