Tamago Egg Sushi

 Mom's Sushi Rice from All Recipes

3.5 cups Japanese sushi style rice

1 (4 inch) piece konbu dried kelp

4 water

1/2 cup Sushi Seasoning

toasted sesame oil for hands

1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.

2. Drain the rice in a fine strainer, then place into a saucepan along with konbu and 4 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.

3. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes. (I used my instapot rice setting low white rice for 10 minutes).

4. Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature -or it is too hot to handle. For a shinier appearance, use an electric fan to cool the rice rapidly.  Put Toasted Sesame oil on hands when handling rice so it doesn't stick to you. 

Japanese Tamago Egg

8 eggs

1/2 cup prepared dashi stock

2 T white sugar

2 tsp mirin (Japanese Sweet Wine)

1 tsp soy sauce

vegetable oil or spray to grease pan

1. Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.

2. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.( I don't have a special pan so I just used my griddle)

3. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.

4. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.

Drunken Noodles

Drunken Noodles        Fox Magazine 8/15/2016  Jet Tila

Ingredients:

1 Tbsp. mushroom soy sauce

2 Tbsp. sweet soy sauce

1 Tbsp. oyster sauce

1.5 Tbsp. fish sauce

1 Tbsp. sriracha sauce

1 Tbsp. sugar

2 tsp. garlic, minced

6-8 Thai basil leaves

3 Tbsp. canola or peanut oil

2-3 garlic cloves, minced

1-2 serrano chiles, sliced thin

2 eggs

1/3 lbs. beef, pork, or chicken, thin sliced against the grain

1/2 medium white onion, sliced

3-4 cups fresh rice noodles, separated

1/4 cup Chinese rice wine

1 cup Thai basil leaves, loosely packed

1/2 cup grape tomatoes, halved

Instructions:

Combine sauce ingredients in a small bowl and set aside.

Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.

Add eggs in and lightly scramble until barely set.

Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.

Add fresh rice noodles and sauce. Toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.

Deglaze pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!

Teriyaki Chicken Salad

2-3 chicken breasts

Teriyaki marinade

1 pkg cole slaw

1 pkg chicken flavored Ramen

1 pkg sliced almonds (1 oz.)

½ cup veg oil or water (I use a mix)

2 Tbsp vinegar

2 Tbsp sugar

1. Marinade chicken breasts in Teriyaki sauce fore 30 minutes.  Then bake, fry, grill, or broil the chicken.  Shred or chop.
2. Toss cole slaw, uncooked Ramen noodles crunched, and almonds in salad bowl.  Add Chicken
3. mix oil, water, vinegar, sugar and the flavor pkg from the Ramen.  Pour over salad and then chill.

My roommate Kari Jones

Lettuce Wraps

4 Chicken Breasts
6 T. Green onion, chopped
2 c. water chestnuts, chopped
1 1/2 c. fresh mushrooms or 1 can of mushrooms, chopped
minced garlic

Sauce:
6 T. Soy Sauce
6 T. Brown Sugar
1 1/2 t. rice vinegar (or regular vinegar)

Bring 2 T. vegetable oil to high heat in a wok or large frying pan. Saute the chicken until cooked. Cut chicken into small pieces. Add an additional 1 T. oil to the pan. Add chicken, vegetables, and sauce into the pan and saute for a few minutes. Serve in lettuce cups (lettuce head sliced in half).

I think this tastes just like PF Chang's lettuce wraps. We've also served the chicken mixture in romaine lettuce cups (they end up being more like a taco).