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.

Classic Belgian Waffles

I got an awesome Belgian Waffle maker for Christmas, but I had a hard time finding a recipe that would rise to the top and still be light and fluffy. After a bit of investigation this is the one I settled on as being the best. It's a little involved (you have to separate the eggs and beat the egg whites), but it makes light crispy waffles. Don't use this in a regular waffle maker -only a Belgian one.

• 2 cups cake flour - OK this is 1 3/4 cups all purpose flour and 1/4 c. corn starch - give or take a few
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk

Preheat the waffle iron. In a large bowl, beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Add the dry ingredients and whisk just until blended. Do not over mix. In smaller bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! (It's easier if you add 1/4 of the egg whites and mix it in really well. This will lighten the batter and so folding in the other 3/4 of egg whites works pretty well) Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid (I can fit about 1/2 c batter in each waffle without overflowing and still having enough to rise to the top). Close and cook about 4 minutes until golden brown. Serve immediately.

Blender Quiche

In a blender blend:
1 c. Bisquick
6 eggs
1 stick melted butter (I've used less and it has been fine)
2 1/2 c. milk

Butter a 9x13 pan. Line the pan with 2 c. grated cheese. You can also put ham, mushrooms, bacon, onions or anything on top of the cheese.

Pour blended ingredients over the grated cheese. Cook for 45 - 60 minutes at 350 degrees. Check with a knife to determine doneness. Let stand for 10 minutes before cutting.

This feeds my family of 5. I've done half as much in a pyrex pie plate and it was great. That might work better for Mom & Dad.