½ medium onion
1 chicken thigh, rinsed and pat dry
1 Tbsp. olive oil
½ cup frozen mixed vegetables, defrosted
Freshly ground black pepper
1½ cups cooked Japanese rice
1 Tbsp. ketchup and more for decoration
1 tsp. soy sauce
1 large egg
1 Tbsp. milk
1 Tbsp. olive oil
3 Tbsp. sharp cheddar cheese (or any kind)
- Chop onion finely.
- Cut the chicken into ½" (1 cm) pieces.
- Heat the oil in a non-stick pan and sauté the onion until softened.
- Add the chicken and cook until no longer pink.
- Add the mixed vegetables and season with salt and pepper.
- Add the rice and break into small pieces.
- Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.
- Whisk the egg and milk together in a small bowl.
- Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).
- When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of the pan. Lower the heat when the bottom of the egg has set (but still soft on top).
- Put the cheese and the fried rice on top of the omelette.
- Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.
- Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.
- While it’s still hot, cover the omurice with a paper towel and shape it into American /Rugby football shape. Drizzle the ketchup on top for decoration.
3 pints fresh raspberries, divided
1⁄2 cup sugar, divided
1 (3-ounce) package cream cheese, softened
2 cups heavy whipping cream
1 cup sour cream
1 teaspoon vanilla extract
Garnish: fresh raspberries or strawberries
- In a medium saucepan, combine 2 pints raspberries and 1⁄4 cup sugar.
- Cook over medium heat, stirring frequently, for 8 minutes or until raspberries have softened. Press mixture through a fine-mesh sieve into a small bowl, discarding solids.
- Cover raspberry sauce, and chill thoroughly.
- In a medium bowl, beat cream cheese and remaining 1⁄4 cup sugar at medium speed with a mixer until creamy.
- Add cream, and beat until soft peaks form.
- Fold in sour cream and vanilla.
- Layer cream mixture, raspberry sauce, and remaining 1 pint fresh raspberries in 4 parfait glasses, as desired.
- Garnish with fresh raspberries, if desired.
2-3 large potatoes
1/2 onion minced
2 garlic cloves minced
1/2 zucchini diced
2 carrots minced
8-10 green beans minced
1/4 pepper (I used yellow) minced
5-7 mushrooms minced
salt and ground pepper to taste
1/2 cup panko or Japanese breadcrumbs (or more depending this is easier to eye)
1/4 cup or so of flour
- First cut everything up so it’s easy. Then you want to saute the onion and garlic until they start to become translucent about 3 minutes.
- Then add the zucchini cook for about 2-3 minutes until they get soft, make sure to add salt and pepper
- Add carrots next and again cook for 2-3 minutes.
- Add the green beans, mushrooms, and yellow pepper next and cook for about 5 minutes. Everything should be soft but not mushy. Take off the heat and put to the side. I would taste to make sure the season is right.
- Cut the potatoes up and put them into boiling water. Boil until soft this takes me about 5-10 minutes depending on how large I make the potato chunks.
- Once they are done drain and put the potatoes into a large bowl.
- Mash the potatoes until nice and smooth, if you like add a little bit of butter to help make it smoother.
- Add the vegetable mixture and mix everything together.
- Now set up your breading/egging station. You want flour first, beaten eggs next, followed by panko! I do this as my oil heats up. I used a small pot 1. because it uses less oil and therefore cheaper 2. it heats up really fast.
- Make the croquettes by forming a small scoop of the potato mixture into a cylinder rolling it in flour, dipping it into the eggs, and then rolling it into the panko. By doing flour first you’ll create a better surface for the eggs to stick on and more of the panko will stay on as you fry.Once you’ve breaded the croquette carefully dip it into the hot oil. Let it fry until golden brown. Repeat until all the croquettes are done.
Ramen from Ponyo