my first commission in a long time ;u;
now its a hoodie for Demu >u< (not making this)
a hoodie design im gonna make hopefully in June but i cant decide which color scheme i should go with ;___;
Yaki Gyoza (fried dumplings)
Osaka curry rice (with half boiled egg)
Outside Lands Festival Dog
Festival Dogs belong to Katie <3333
a super random silly manga for PKs birthday
![oyakodon (chicken and egg bowl) remake[[MORE]]
ingredients —
1-1/2 oz dashi stock1 tbsp soy sauce1/2 tbsp sake or cooking wine1/2 tbsp mirin (rice wine)1/2 tbsp sugar1/4 medium onion3 oz boneless chicken2 lightly beaten eggsrice
1. cut the onion into slices, and the chicken into small pieces2. add the dashi stock, the soy sauce, the sake, the mirin, and the sugar to a small pan and mix well, then bring the mixture to a boil3. add the onion and the chicken to the mixture, and cook the chicken pieces on both sides until they are completely cooked, covering the pan with a lid while cooking4. pour the lightly beaten eggs over the mixture, cover the pan with a lid, and cook for about 30 seconds or until the eggs are about three quarters cooked5. pour the mixture over the rice served in a bowl, and garnish with chopped spring onion
serves 1 person](http://25.media.tumblr.com/8f71d7a2cba5c02da9cac52f8baf0c2e/tumblr_mjw50oAdT91r3uneqo1_500.jpg)
![katsudon (fried chicken bowl)[[MORE]]
ingredients —
4 oz chicken filletsalt and pepper1/4 cup flour1/4 beaten egg1/2 cup bread crumbsoil1 tbsp dashi stock1 tbsp soy sauce1/2 tbsp sake or cooking wine1/2 tbsp mirin (rice wine)1/2 tbsp sugar1/4 medium sized onion1 lightly beaten eggrice
1. add the oil to a pan or a pot, and preheat it to about 340 degrees Fahrenheit2. make shallow cuts along the chicken fillet to prevent it from curling during frying, beat it lightly, and season it with salt and pepper3. coat the chicken fillet with flour, dusting off the excess flour, then coat it with the beaten egg, followed by the bread crumbs4. making sure to dust off the excess bread crumbs, fry the chicken fillet on both sides till they become golden brown, then remove it from the oil and place it on a paper towel over a cooling rack to drain the oil5. once the chicken fillet has cooled enough, cut it into 1 inch pieces, and set aside
6. cut the onion into slices7. add the dashi stock, the soy sauce, the sake, the mirin, and the sugar to a small pan and mix well8. bring the mixture to a boil, and add the onion to the mixture9. place the chicken fillet over the onions, pour the lightly beaten egg over the mixture, and cook for about 10 seconds10. pour the mixture over the rice served in a bowl, and garnish with chopped spring onion
serves 1 person](http://25.media.tumblr.com/cd535abeeca08eda22948d6e1939faa0/tumblr_mjssqqDCLO1r3uneqo1_500.jpg)
![agedashi tofu[[MORE]]
ingredients —
10 oz silken tofupotato starchoil5 oz dashi stock2 tbsp soy sauce2 tbsp mirin (rice wine)
1. drain the tofu and wrap it with a paper towel to absorb the water, then set it aside in the refrigerator for about 1 hour2. add the dashi stock, the soy sauce, and the mirin to a pan and heat the mixture until the alcohol has evaporated3. add the oil to a pan or a pot, and preheat it to about 340 degrees Fahrenheit4. remove the tofu from the refrigerator, and cut it into 6 cubes5. dry each tofu cube with a paper towel before coating them with potato starch, making sure to dust off the excess potato starch6. fry the tofu cubes for about 1 minute or until they become crispy and very lightly browned7. place 3 tofu cubes in a small bowl, pour half of the heated dashi stock mixture into the bowl, and serve garnished with chopped spring onion and grated white radish
serves 2 person](http://25.media.tumblr.com/b4976296b0185120073d5aea12f764c9/tumblr_mjsqh724kU1r3uneqo1_500.jpg)
