This is now a cooking blog. I decided that I wanted to make my own birthday dinner and it turned out quite well, so I’m just going to link the recipes here. Also, since my parents haven’t tried anything new since the 90s, I decided to cook something other than just meat and potatoes.
White Rice
I figured this was plain enough that no one could complain. Might as well have a base to put other stuff on. It ended up kind of crunchy. Find your own recipe.
Udon Noodle Vegetable Teriyaki Stir-Fry
I guess you could just add teriyaki sauce from a bottle, but the home made sauce from this recipe was amazing and I’ll probably make it for whatever else I want teriyaki on. Basically just choose whatever vegetables (and tofu) you want, saute them, mix the sauce, add cooked noodles and sauce. Instant classic. I quadrupled this recipe to feed everyone there.
Sauce
1/4 cup soy sauce
2 tbsp water
2 tbsp rice vinegar
2 tbsp maple syrup
1 minced garlic clove
1/2 tbsp grated ginger
1 tsp corn starch
Chicken Katsu
Basically just hedging my bets. I mean, who doesn’t like fried chicken? Hit chicken breast until thin, salt and pepper, coat in flour, then beated egg, then panko break crumbs, fry in oil. Bad for you in all the best ways.
http://allrecipes.com/recipe/72068/chicken-katsu/
Kaku-ni
This is what I was most nervous about since I’ve never made anything like it before, but it ended up pretty amazing. Porkbelly is like, half fat, so in retrospect, probably didn’t need to worry. Also, done in the slow cooker, so pretty easy over all. Cut pork belly into cubes, sear on each side, put in slow cooker with the base, cook on medium-high for 90 minutes. Once it’s out, you have the option of glazing it.
Slow cooker base
Leek (cut into quarters)
Ginger (1/2 sliced knob)
1 cup dashi (water+sea weed+fish flakes, boil, drain, use broth)
4 tbsp soy sauce
2 tbsp sake
2 tbsp sugar
Glaze
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
reduce over high heat with chunks of cooked meat
kajapan.org/ka-cuisine/5-japanese-dishes-you-can-make-in-a-slow-cooker-crock-pot/
Layered Banana Pudding Trifle
Obviously, trifle bowl isn’t necessary, but makes for nice presentation. Also, super delicious. Also also, don’t make my mistake. Make sure the cream cheese is actually softened, otherwise it gets chunky. You’ll need a couple bowls for this one. First bowl, beat together instant pudding and milk. Second bowl, make whipped cream. Third bowl, beat softened cream cheese and sweetened condensed milk. Fold 2/3 of the whipped cream into cream cheese mix. Fold that mix into pudding mix. In trifle bowl (or anything, really), put layer of Nilla Wafers, bananas, pudding. repeat two more times, top with last of whipped cream. Leave it in the fridge for a while, I don’t know, like five hours.
Pudding mix
2 boxes instant French vanilla pudding
2 1/2 milk
Whipped cream
16 ounces heavy whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla extract
Cream cheese mix
1 pack cream cheese
1 can sweetened condensed milk
Other layers
7ish bananas
1 box Nilla Wafers
gingerwroot.com/layered-banana-pudding-trifle/