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Cooking with Dog http://cookingwithdog.com It's not what you think... Sun, 19 Mar 2017 14:41:14 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.3 http://cookingwithdog.com/wp-content/uploads/2016/10/cropped-francis_logo_notext-32x32.png Cooking with Dog http://cookingwithdog.com 32 32 Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe) http://cookingwithdog.com/recipe/mixed-rice-with-pork-and-chestnuts/ http://cookingwithdog.com/recipe/mixed-rice-with-pork-and-chestnuts/#respond Fri, 17 Mar 2017 12:58:13 +0000 http://cookingwithdog.com/?post_type=recipe&p=1998/ Continue reading Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)]]> Chuka Okowa is a Chinese-style mixed sweet rice dish. The savory aroma of the meat and the sweetness of the chestnuts compliment each other well, making the dish more delicious!
Chuka Okowa (Chinese-style Mixed Rice with Pork and Chestnuts Recipe)
Servings2 people
Ingredients
Seasoning
Instructions
  1. Drain the rinsed sweet rice with a mesh strainer for 30 minutes. As for the dried shrimp, soak them in 2 tablespoons of lukewarm water for 30 minutes. Add the shrimp liquid to a measuring cup. Fill with water to equal 180ml (6.1 fl oz).
  2. Place the sweet rice into the inner bowl of a rice cooker. Pour in the shrimp stock. Then, cook the rice in sweet rice mode on the rice cooker. If your rice cooker doesn't have a sweet rice mode, select the white rice mode instead.
  3. Meanwhile, let's prepare the ingredients. Coarsely chop the rehydrated shrimp into smaller pieces. As for the shimeji mushrooms, remove the stem ends and tear them into individual pieces.
  4. Let's make the seasoning. Combine the soy sauce, oyster sauce, sake, sugar, pepper and water. Mix thoroughly.
  5. Cut the pork shoulder into 1cm (0.4") cubes and pour the sake and soy sauce over it. Thoroughly rub the pork with the seasoning until all the liquid is absorbed.
  6. Next, heat a small amount of vegetable oil in a pan. Place the pork in the pan. The diced pork cubes are visually appealing but you can also use ground pork. Brown the pork cubes and flip them over.
  7. When both sides of the pork turn golden brown, place onto a tray. You don't need to cook the pork completely at this stage.
  8. Clean the pan with a paper towel. Add the vegetable oil again and reheat the pan. Add the minced ginger root and rehydrated shrimp. Stir-fry the ingredients.
  9. When the aroma grows stronger, add the shimeji mushrooms. Distribute the oil and stir-fry until the mushrooms are slightly softened. Stir the seasoning and add it to the ingredients. Cook for 2 to 3 minutes.
  10. Then, add the shelled amaguri chestnuts. Now, add the pork shoulder. Continue to stir-fry and reduce the seasoning until most of the liquid is reduced.
  11. Finally, add a small amount of sesame oil and distribute. This will help to bring out the aroma and the flavor. Turn off the burner and the ingredients are ready.
  12. When the sweet rice is ready, lightly loosen up the rice with a rice paddle. Then, add the seasoned ingredients to the inner bowl. Using the steaming hot rice will make it easy to combine the ingredients.
  13. Distribute the ingredients evenly but be careful not to crush the rice grains. Close the rice cooker and let it sit for 5 minutes to even out the flavor.
  14. Now, the Chuka Okowa is ready. Place the mixed rice into a bowl. Finally, garnish with the chopped spring onion leaves to taste.
Recipe Notes
  • This recipe doesn't require soaking the sweet rice in water or steaming the rice so you can easily make Chuka Okowa.
  • This is a great bento ingredient since sweet rice is tender even when cold.
  • You can also make onigiri rice balls and keep them in the freezer on standby.

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Beef Steak Donburi (Steak Rice Bowl Recipe) http://cookingwithdog.com/recipe/beef-steak-donburi-rice-bowl/ http://cookingwithdog.com/recipe/beef-steak-donburi-rice-bowl/#respond Fri, 24 Feb 2017 14:35:26 +0000 http://cookingwithdog.com/?post_type=recipe&p=1893/ Continue reading Beef Steak Donburi (Steak Rice Bowl Recipe)]]> We are making delicious Beef Steak Donburi with a refreshing Japanese-style sauce.
Beef Steak Donburi (Steak Rice Bowl Recipe)
Servings2 people
Ingredients
Onion Ponzu Sauce
Quick Homemade Ponzu
Instructions
  1. Let’s prepare the vegetables. Use the outer layers of the onion to make the dish more presentable. Slice the onion into 1.5cm (0.6") slices and then cut them in half again.
  2. Cut the eringi mushroom or king oyster mushroom in half. Cut it lengthwise and then slice into 5mm (0.2") slices. Cut the lettuce leaves in half lengthwise and then chop them into 1.5cm (0.6") strips.
  3. And now, let’s stir-fry the vegetables. Heat the olive oil in a pan. Drop in the onion and eringi mushroom and toss to coat with the oil. Sprinkle on the salt and brown the vegetables. Finally, sprinkle on the pepper, turn off the burner and place the vegetables onto a plate.
  4. Remove the steak from the fridge 1 hour before you start cooking. On one side of the steak, sprinkle the salt and the pepper.
  5. Turn on the burner and heat the vegetable oil on medium heat. Place the steak onto the pan with the seasoned side facing down. Occasionally shake the pan to help it brown evenly.
  6. With a pair of tongs, check the under side of the steak. When it has browned thoroughly, flip the steak over.
  7. Once both sides are browned, turn off the burner and place it onto a plate with the tongs. Cover it with aluminum foil while preparing the next step. This will help keep the steak warm and contain the savory juices while preparing the next step.
  8. Let’s make the delicious onion ponzu sauce. Remove the remaining oil in the pan with a paper towel. Add the sake and allow the alcohol to evaporate.
  9. Turn on the burner and add the grated onion. Stir with a spatula and cook the onion until the pungent aroma softens.
  10. Add the citrus-based ponzu sauce, grated garlic and butter. Continue stirring with the spatula and bring the sauce to a boil. When the butter is completely melted, the sauce is ready. Pour it into a sauce boat.
  11. Let’s make the beef steak donburi. Place the chopped lettuce onto a bowl of hot steamed rice. Next, place the onion and mushroom along the edge of the bowl.
  12. Remove the aluminum foil from the plate and place the steak onto a cutting board. Slice the beef using diagonal cuts.
  13. Line up the beef slices on the lettuce, presenting the pink cut surface. Finally, garnish with the watercress on top.
  14. Just before serving, pour a generous amount of the onion ponzu sauce onto the beef, onion and mushroom. Wasabi also goes great with this recipe so try it out if you are feeling a little adventurous.
Recipe Notes
  • Cook the steak medium so that the beef is tender and the pink cuts are visually appealing.


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Chiffon Cake Recipe http://cookingwithdog.com/recipe/chiffon-cake/ http://cookingwithdog.com/recipe/chiffon-cake/#respond Thu, 23 Feb 2017 00:20:19 +0000 http://cookingwithdog.com/?post_type=recipe&p=1804/ Continue reading Chiffon Cake Recipe]]> We are making moist and fluffy Chiffon Cake. Enjoy it along with whipped cream or custard cream. They will go great with this cake. You’ll be able to make many different versions so it’ll be fun to master this basic recipe.
Chiffon Cake Recipe
Servings1 Cake (20cm/8” diameter)
Ingredients
Instructions
  1. Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well.
  2. Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.
  3. With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture.
  4. Let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.
  5. When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.
  6. Add one third of the meringue to the batter. And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.
  7. Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.
  8. Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.
  9. Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.
  10. Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.
  11. Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
  12. The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan.
  13. Flip the cake pan over and gently remove the side of the pan
  14. Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.
  15. Place the whole chiffon cake onto a plate.
  16. Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.
Recipe Notes
  • Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter.
  • Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead.

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Takoyaki and Ebiyaki Recipe http://cookingwithdog.com/recipe/takoyaki-ebiyaki/ http://cookingwithdog.com/recipe/takoyaki-ebiyaki/#respond Tue, 21 Feb 2017 10:30:01 +0000 http://cookingwithdog.com/?post_type=recipe&p=1721/ Continue reading Takoyaki and Ebiyaki Recipe]]> We will be slightly changing our previous Takoyaki recipe and also add my favorite shrimp. The savory juice of the octopus and shrimp comes out of the freshly made takoyaki. So delicious!
Takoyaki and Ebiyaki Recipe
(serves 2: approx. 37 pieces)
Servings2 people
Ingredients
Instructions
  1. Let’s make the takoyaki batter. Add the salt to the cake flour in a bowl. And thoroughly mix the powder with a balloon whisk.
  2. Gradually pour in the cold dashi stock. Mix in the flour from the center to the outside to help avoid pockets of dry flour. Using the cold dashi stock will help avoid developing the gluten and create a soft and light texture. Add the soy sauce.
  3. Thoroughly beat the egg in a bowl and add it to the batter. Mix to combine.
  4. Pour the batter into a pitcher.
  5. Let’s prepare the fillings. Cut the boiled octopus into 1cm (0.4”) pieces. Squid or scallops can also be used but then it would not be called takoyaki since tako means octopus.
  6. Cut the shrimp in half. These shrimp are already peeled and deveined. If you’re interested in how to clean shrimp, heck out our ebi chili video.
  7. Heat a takoyaki pan to about 240°C (464°F). Pour in a generous amount of oil. Make sure to distribute the oil outside of the holes too. Stir the batter and drop in a bit to check if the pan is hot enough. Then, pour the batter into the holes.
  8. Immediately place the octopus and shrimp into each hole.
  9. Sprinkle on the chopped cabbage leaves, bonito powder, spring onion leaves and the beni shoga also known as pickled ginger.
  10. When the batter around the edges of the holes begins to cook, separate each takoyaki from the pan with bamboo sticks and tilt it 90 degrees.
  11. When all the takoyaki are tilted, fill the holes with the batter again.
  12. Turn the takoyaki a little at a time and shape them into balls.
  13. Now, the takoyaki are golden brown and turn smoothly with a light flick. Place each takoyaki onto a plate as soon as it is ready.
  14. Brush them with the okonomiyaki sauce. And sprinkle on the aonori seaweed. Finally, garnish with the bonito flakes. You can also top with mayonnaise to taste.
Recipe Notes
  • You can also use mochi, cheese, kimchi, sausage, or bacon for fillings and enjoy a variety of flavors.
  • There is a much heated debate whether cabbage leaves can be used in takoyaki. If your guests are Japanese, make sure to get permission so that nobody gets upset.

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Salmon Yakizuke Recipe http://cookingwithdog.com/recipe/salmon-yakizuke/ http://cookingwithdog.com/recipe/salmon-yakizuke/#respond Mon, 20 Feb 2017 13:30:36 +0000 http://cookingwithdog.com/?post_type=recipe&p=1670/ Continue reading Salmon Yakizuke Recipe]]> We are cooking easily available frozen salmon to make Yakizuke, in which the main ingredient is grilled first and then marinated. This is a local dish in Niigata Prefecture and it was originally made at home to preserve fresh salmon which are caught in that area.
Salmon Yakizuke Recipe
Servings1 people
Ingredients
Marinade
Instructions
  1. Let’s make the marinade. In a small pot, combine the sake and the mirin. Turn on the burner. Bring it to a boil and let the alcohol evaporate until you can’t smell it anymore. Pour the mixture onto a plate.
  2. Add the vinegar, yuzu citrus juice, dashi kombu seaweed, dried red chili pepper and soy sauce. You can use any type of sour citrus juice instead of the yuzu juice. Stir to mix.
  3. Make numerous cuts along the long green onion diagonally. The small cuts will help it to absorb the flavor and also help soften the texture. Then, cut the onion into 4cm (1.6") pieces. As for the bell pepper, cut it the same size as the onion.
  4. Let’s make the Salmon Yakizuke. Add the sake to the salmon. And coat both sides evenly.
  5. Add the vegetable oil to a pan. Turn on the burner and add the long green onion and the bell pepper. Stir-fry the vegetables. You can also use asparagus, snap peas, onion or mushrooms instead.
  6. Now, the vegetables are deliciously browned. Place them into the marinade.
  7. With a paper towel, remove the moisture from the salmon. Then, using a mesh strainer, sprinkle all purpose flour on both sides. This will help to create a nicely browned surface and also absorb the marinade.
  8. Add oil again and reheat the pan. Place the salmon into the pan. Saute the top side first so that you can present a beautifully browned surface. Occasionally shake the pan to brown evenly. Cover and saute on low heat.
  9. When the bottom is golden brown, flip it over. Brown the other side. You can also grill the salmon to give the skin a crisp texture, making the dish more delicious. Now, it is ready.
  10. Place the salmon onto the plate. Spoon the marinade over the ingredients and let them sit until cool.
  11. Now, the Yakizuke has absorbed the flavor. Place the kombu seaweed and a piece of long green onion onto a plate. Then, lean the salmon against them.
  12. Garnish with the bell pepper and the long green onion. Finally, spoon the marinade over the salmon.
Recipe Notes
  • You can enjoy the dish immediately or keep it in the fridge for several hours to help it absorb more delicious flavor.
  • The kombu seaweed did an excellent job! The dish absorbed the flavor well and it goes great with steamed rice.

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Kansai-style Sukiyaki Recipe http://cookingwithdog.com/recipe/kansai-style-sukiyaki/ http://cookingwithdog.com/recipe/kansai-style-sukiyaki/#respond Sun, 19 Feb 2017 00:55:14 +0000 http://cookingwithdog.com/?post_type=recipe&p=1616/ Continue reading Kansai-style Sukiyaki Recipe]]> In my childhood, sukiyaki was often served when we had visitors during Oshogatsu, Japanese new year’s holidays. My mother prepared the ingredients and my father cooked the sukiyaki.
Kansai-style Sukiyaki Recipe
Servings2 people
Ingredients
Instructions
  1. Let’s cut the ingredients. Cut the yaki dofu, grilled firm tofu into bite-size pieces. Remove the stems of the shiitake mushrooms and cut the caps into bite-size pieces. Remove the stem ends of the enoki mushrooms. Then, tear the enoki into small pieces.
  2. Slice the white part of the spring onion leaves using diagonal cuts. Cut the green part into 5cm (2") pieces. Slice the onion perpendicular to the grain into 1.5cm (0.6") slices.
  3. Cut the ito konnyaku noodles in half. Heat a pot of water and place the konnyaku into it. Lightly simmer the ito konnyaku for about 30 seconds. This will help to remove the excess water and absorb the broth later. Remove and strain the konnyaku in a mesh strainer.
  4. Let’s cook the sukiyaki. Heat the beef fat in a pan on medium heat and coat the bottom with the oil. Reduce the heat and add the sugar.
  5. Distribute the thin beef slices. When the beef is half cooked, drizzle on the soy sauce. Then, quickly beat the egg in a bowl.
  6. Flip the beef slices over and combine the sugar and soy sauce. The meat is the most delicious state now so make sure to enjoy it. Dip the beef into the egg and enjoy the meat!
  7. Place the beef on the edges of the pan. The caramelized sugar makes the additional ingredients more delicious. Add the yaki dofu, ito konnyaku, shiitake, enoki mushrooms, onion and spring onion leaves.
  8. Add more beef slices. Adjust the heat frequently and keep it below medium heat. If the ingredients come close to burning, pour in a little sake to cool things off.
  9. Sprinkle some sugar onto each ingredient. Drizzle on the soy sauce. Pour the sake over the ingredients.
  10. Turn the heat to medium and occasionally flip the ingredients over to cook evenly. It’s ready to serve. As soon as each ingredient is cooked dip them in the egg and enjoy the sukiyaki.
  11. We will show you how to add the ingredients to the sukiyaki. For example, adding the spring onion leaves. When you place new ingredients into the sukiyaki, add the seasonings for them. Sprinkle on the sugar. And add the soy sauce. Combine the seasonings, and the spring onion leaves are ready.
  12. When you’ve fully enjoyed the vegetables, add the udon noodles at the end. Add a small amount of sake, sugar and soy sauce. Allow the udon to absorb the remaining sauce and enjoy it with the egg.
Recipe Notes
  • You might think that seasoning each ingredient with the sugar and soy sauce is a cumbersome process but it will make it easy to achieve the best flavor.
  • If you can’t use sake, reduce the heat to as low as possible and avoid adding water to keep the ingredients from getting watery.

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Valentine’s Nama Chocolate (Ganache Recipe) http://cookingwithdog.com/recipe/nama-chocolate-ganache/ http://cookingwithdog.com/recipe/nama-chocolate-ganache/#respond Fri, 17 Feb 2017 13:55:34 +0000 http://cookingwithdog.com/?post_type=recipe&p=1551/ Continue reading Valentine’s Nama Chocolate (Ganache Recipe)]]> Nama Chocolate is a perfect gift for Valentine’s Day. This is an easy and delicious sweet using regular chocolate bars. You should definitely make it for your loved ones.
Valentine's Nama Chocolate (Ganache Recipe)
Servings12 pieces
Ingredients
Instructions
  1. Gradually heat the whipping cream using a bain-marie (hot water bath).
  2. Meanwhile, break the chocolate bars into small pieces. We recommend using dark bittersweet chocolate but you can also use sweet or milk chocolate.
  3. Stir the whipping cream with a spatula 2 to 3 times. Just before it begins to boil, remove and place onto a trivet. Add the chocolate pieces to the cream.
  4. Mix thoroughly and dissolve the chocolate. We used 36% fat whipping cream for this recipe. The light whipping cream has a rich flavor and also causes less separation. Gently mix to keep it from separating.
  5. When it is smooth, add the brandy or rum and continue to mix.
  6. Remove the bowl from the bain-marie and allow it to sit to cool. When cooled, firm up the chocolate completely in the fridge or freezer.
  7. The nama chocolate is completely firm. Using a spoon, shape the chocolate into a small ball and then place it into a glassine paper candy cup.
  8. Repeat the process and now you have 4 pieces of nama chocolate. Sprinkle on the cocoa powder.
  9. Finally, place them into a truffle box.
Recipe Notes
  • Nama chocolate might separate for various reasons so we recommend making a small amount for your first time and following each step shown in the video.
  • We used 36% fat whipping cream for this recipe. The light whipping cream has a rich flavor and also causes less separation.

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Oyakodon (Chicken and Egg Bowl Recipe) http://cookingwithdog.com/recipe/oyakodon-chicken-and-egg-bowl/ http://cookingwithdog.com/recipe/oyakodon-chicken-and-egg-bowl/#respond Wed, 15 Feb 2017 20:00:50 +0000 http://cookingwithdog.com/?post_type=recipe&p=1491/ Continue reading Oyakodon (Chicken and Egg Bowl Recipe)]]> We are making quick and easy delicious Oyakodon. This is a slightly different version of our previous Oyakodon. The soft and silky egg is very delicious. The egg yolk makes it even smoother.
Oyakodon (Chicken and Egg Bowl Recipe)
Servings1 people
Ingredients
Instructions
  1. Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
  2. Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
  3. Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
  4. Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
  5. Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
  6. When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
  7. When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
  8. Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
  9. Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
Recipe Notes
  • We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
  • You can also top with sansho pepper or shredded nori seaweed to taste.

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Japanese-style Pancakes (Hotcake Recipe) http://cookingwithdog.com/recipe/pancakes-hotcakes/ http://cookingwithdog.com/recipe/pancakes-hotcakes/#respond Tue, 14 Feb 2017 10:30:45 +0000 http://cookingwithdog.com/?post_type=recipe&p=1449/ Continue reading Japanese-style Pancakes (Hotcake Recipe)]]> We are making delicious plain pancakes with an ice cream topping. We also enjoy light fluffy pancakes which are popular in Japan now, but these pancakes are filling and can be served as a light meal.
Japanese-style Pancakes (Hotcake Recipe)
Servings2 pieces
Instructions
  1. Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
  2. Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
  3. Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
  4. When the flour is completely moistened, it is ready.
  5. Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
  6. Ladle the batter into the pan. And cover.
  7. When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
  8. A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
  9. On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
  10. Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Recipe Notes
  • Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
  • When the batter is too thick, add milk a little at a time to adjust its consistency.

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Japanese-inspired Carbonara (Spaghetti Pasta Recipe) http://cookingwithdog.com/recipe/carbonara-spaghetti-pasta/ http://cookingwithdog.com/recipe/carbonara-spaghetti-pasta/#respond Mon, 13 Feb 2017 16:50:48 +0000 http://cookingwithdog.com/?post_type=recipe&p=1240/ Continue reading Japanese-inspired Carbonara (Spaghetti Pasta Recipe)]]> This Japanese-inspired Carbonara is slightly altered to fit the Japanese palate. We will be careful not to overcook the egg. The egg, cheese and bacon are spiced up with the salt and pepper.
Japanese-inspired Carbonara (Spaghetti Pasta Recipe)
Servings1 people
Ingredients
Instructions
  1. Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
  2. Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
  3. Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
  4. Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
  5. Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
  6. Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
  7. Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
  8. When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
  9. Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
Recipe Notes
  • This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
  • If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.

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