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| Gomoku Gohan and onion soup |
I'll give you the family's verdict following each recipe, but no one was unhappy with the meal today.
Benihana Knock-Off Onion Soup (original recipe from Titi601)
You will need:
5 cups water
1 white onion
1/2 cup carrots, chopped
1/2 celery stick, chopped
1 white onion
1/2 cup carrots, chopped
1/2 celery stick, chopped
2 tsp chicken bouillon
seasoning
2 tsp salt
1 cup vegetable oil~3/4 cup of all-purpose white flour
1/3 cup soy milk (you can use any kind of milk, but Bug is dairy-free)
3-4 mushrooms, thinly sliced
a bunch of green onions, chopped
Mix together the water, salt, and bouillon in a medium/large crock pot. Add the chopped carrots and celery to the broth. Chop one half of the onion and add to broth. Cover the crock pot and let it cook for 2 hours on
high and then 2 hours on low.
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| This is what it will look like after cooking for 2 hours. |
Slice the second half of the
onion into thin slices and set aside for later. When there is about 15 minutes of cooking time left on the soup, dip the onions in the milk and then toss in the flour until coated.
Heat some oil in a frying pan. Once oil is hot, put onion in and fry until they are golden brown, stirring frequently.
While the onions slightly cool, strain the veggies out of the broth, leaving a yellowish, but clear broth, or dashi.
Next, serve soup in a bowl, and add thinly sliced mushrooms, green onions, and add a few fried onions.
Heat some oil in a frying pan. Once oil is hot, put onion in and fry until they are golden brown, stirring frequently.
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| Sorry for the crappy picture. I was taking it with my phone and one hand. |
Next, serve soup in a bowl, and add thinly sliced mushrooms, green onions, and add a few fried onions.
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| Onion soup |
Gomoku Gohan (original recipe by Marc Matsumoto on PBS's Fresh Taste blog).
You will need:
1 ounce of shiitake mushrooms (I used fresh but the original recipe called for dried)
2 cups of water
5 oz of chicken thigh, cut into 1/3 inch pieces
1 TBSP soy sauce
1 TBSP mirin
4 oz sliced water chestnuts
2 oz carrots, diced
2 oz of shimeji mushrooms, separated
1 tsp oil
2 cups of brown rice
1/2 tsp salt
1 green onion, thinly sliced
Rinse shiitake mushrooms, cutting off the ends of the stems and any spots that look bad, and soak them in 2 cups of boiling water for 30 minutes. While soaking, mix the soy sauce and mirin and add chicken, coating all the pieces. Allow to marinate for 20 minutes.
Once the shiitake mushrooms have finished soaking, drain them, but KEEP the soaking liquid. Put the rice into a large pot with a tight fitting lid. Add 1 3/4 cups of the soaking liquid to the rice, and let it soak for an hour.
While the rice is soaking, take out your shimeji mushrooms. If you are like me, you have never heard of shimeji mushrooms, much less seen them! Gently separate the stems from each other, chopping off the root part. Rinse them lightly and set aside.
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| Shimeji mushroom |
Once the chicken and veggies are brown and at risk of drying out, gently dump them over the rice, being careful not to disturb the rice. DO NOT STIR!! Bring the water in the pot to a boil over high heat, then cover with a lid and turn the heat down to medium low for 15 minutes. Do not open the lid while the rice is cooking! After the 15 minutes, turn off the heat, but leave the lid on and let the rice steam for another 15 minutes.
When the rice is completely done, mix the rice, veggies, and chicken and serve, garnishing with the sliced green onions.
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| Gomoku Gohan |
For dessert, we (well, 4 of us) enjoyed the Sopapilla cheesecake we'd made yesterday, but didn't get a chance to eat! The recipe is listed in yesterday's post.
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