Nothing too special tonight. I'm making lunch for work tomorrow.
Rice, teriyaki chicken, vegetable tempura, and tamagoyaki.
Watch as I cook, or ignore the thread entirely. Just offering you some time to kill, nothing more.
Rice just popped. Going to let it sit for a few minutes.
The vegetables I'm going to use in the tempura are cucumber, beans and red bell.
>>7812418
Are you cooking for yourself? Do you enjoy eating soggy fried food and reheated omelettes?
>>7812442
Just for myself. Won't be soggy, or reheated, meant to be eaten cold. It's not amazing food, just enough to get me through Friday. Don't expect anything great it's just a typical weekday lunch.
Tempura batter calls for 1 cup cake flour. 1 egg and 3/4 cup water. I don't have cake flour so I'm using AP flour and 1 tsp of baking soda. It will aid the batter in getting puffy.
Oil heating.
Rice done. Mixed in a little mirin to sweeten the flavor.
Carb's done. Oil is about ready for the vegetables. For fruits I'm going to add raspberries., black berries and clementines.
>>7812463
I'm talking 'bout leftovers. You're making a whole fried cucumber, whole friend zuchini, fried handful of beans, omelette, and a side of rice.
Don't think I could finish that in one sitting unless I wanted to either gorge or not eat for the first part of the day.
>>7812418
why is that saucy appliance winking at me?
>>7812558
Oh, yeah I can deal with it. It's just leftovers. Everyone eats shit like that.
Frying begins.
I said cucumber earlier. Meant zucchini.
Veg is done. Prepping chicken and teriyaki sauce.
>>7812609
dem toes doe
>it's just like my japanese animays
>>7812515
aren't you supposed to cook mirin in order to remove the alcohol? or are you deliberately intending to consume alcoholic rice?
>>7812618
Thanks babe made them myself.
Teriyaki sauce is soy sauce, water, ginger, garlic, honey and brown sugar. Cook 5 minutes then set aside.
>>7812631
You can. I don't.
Oil in pan. Chicken in pan.
Chicken done, cut up, added back to pan with sauce. Add water and cornstarch to thicken then bowl.
That's done. Work on the tamagoyaki then I'll just throw it together and fridge it for tomorrow's lunch.
2 eggs in pan on low
Add sea weed when half way cooked, then roll up
Continue cooking for another minute then remove
>>7812418
Some questions
Are you Japanese?
Are you male?
Are you looking for a marital partner?
Some background. I make teriyaki chicken for lunches and I'm leaving my wife
And there's lunch.
>>7812747
I'm calling white male weeb
>>7812747
Master race
Bubbling pot of testosterone
Single by choice
You're better off without her. Enjoy your new found freedom.
>>7812632
Shut up your parents made them
>>7812759
>male
never make another thread please
>>7812806
never post on 4chan again please
looks nice OP
>>7812819
>your thread
>your cooking
>your life
>>7812762
So is that a yes?
>>7812824
oh watch out, its the badass internet know-it-all
>>7812418
I have this rice cooker; it always burns the rice if I leave on warm for longer than 10 seconds
>>7813720
Yours must run a little hot. I've never had burning issues; rice sticking to the bottom sure, but never burning.
>>7813810
Burning might be a bit of an exaggeration, more like toasting
>>7813845
That layer of toasty rice is great though.
>>7813845
Oh that's completely normal. Some people think that's the best part of the rice. Toasted rice is actually considered a delicacy is some Asian cultures. Just roll with it, it's not that bad.
OP, I enjoyed this thread and the final product picture inspired me to try this. Can you break down the sauce for me? Like how much of each ingredient? And I've never deep fried before; about how much oil went into your frying pot?
Thanks.
Oh, and how much mirin on the rice? Do you cook your veggies at all before adding to the oil?
I'm obviously not very experienced. '
And do you let all of it sit over night in the fridge and then eat it the next day or is any of it meant to be eaten the same day?
Thankk you!
>>7813873
Teriyaki Sauce
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder
5 tbsp brown sugar
1 tbsp honey
2 tbsp corn starch (w/ water)
For oil just get a large bottle of the cheapest vegetable oil you can find. How much oil will depend on your pot size, but about 2-3 inches in depth. Mirin on rice is to taste. I used about 3 tbsp which is enough for a subtle sweetness. Veggies were not pre cooked, they cook fairly quick in the oil. Put it on about a medium temperature and let it heat fully for about 10-15 minutes before you fry your tempura.
Ideal to eat same day, but this was for lunch at work next day and held pretty well after being refrigerated overnight.
Good luck, hope to see some pics.
