Cooking Mama's Cooking Challenge #59: Rice in Omelet

I think you mean OMURICE!! This recipe seems to be the pride of japan according to the modern anime and manga scene. Like its their best comfort food and the ultimate test of a good waifumom or whatever. Personally, I feel like it has big huevitos con catsun energy which is fine by me, but I don't really get the big deal when compared to sashimi and bento and tempura and shit. Time to find out what the fuss is all about?

Break an egg!

the 3 huevitos

Beat an egg!

the beatings will continue until meal improves

Cut!

sneaky time travel again where i did this after cutting the onions and shoving them to one side because IM A BIG FAN OF NOT GETTING E-COLI again

Slice an onion!

onions time again

Slice!

ur favourite

Chop up!

put them in here BEFORE i did the eggs actually, sorry if the plot is too complicated for you

Melt the butter!

im gonna use my worse pan for this and keep my omelet pan clean and dry because we've not been having the best luck with eggs lately

Saute!

We fry onions and chicken thigh together with some sliced mushrooms (from my freezer) and season with salt

Saute!

HOPE YOU REMEMBERED TO MAKE RICE SUCKAS this is why you always read (or play) the recipe ahead! I decided to try and be authentic by using short-grain japanese rice. We add this and flavour it with... just ketchup and saute it even more. 

Pan-fry!

Hmm this omelet is coming out awfully thick and foamy... im not really sure im gonna be able to fold this well.. Also yeah obviously i had way more filling than i needed, but the ingredients are well balanced this way and you can make 2 more omelettes or just have the rice as a meal.

Draw freely!

Well ive just about somehow made it into a surprisingly OK shape. Honestly? not a good looking omelet texture. I think i might be..... a bad waifumom.

Finish!

***

Eh... its nice, but its just ok. Theres like a billion and one ways to make chickeny rice and egg that slaps ass, and this ones just like salt and ketchup flavour. Imagine if it had like, chicken stock and soy sauce, coriander or parsley, maybe even curry spice or oyster sauce or cloves...

Cooking Mama's Cooking Challenge #58: Macaroni Gratin

 Deceptively complicated as it made no sense to me to make the different parts in the order the game proposes... So we sneakily started the pasta on to boil first and the sauce last but here it is in game order anyway.

Melt the butter!

The game just recycles gameplay of using a knob of butter, but im pretty sure they want me to make a full on white sauce so I measured 50g of butter.

Mix!

Think i found another weird localisation mistake! So in the game it says "mix butter with milk" even though in the very next minigame it says "add milk".. and it just sounded really wack to me that we're making a sauce with just butter and milk?? Thats weird right? So i googled around and im pretty sure we mix BUTTER AND FLOUR so I did that. About 2 tablespoons.

Stew!

Here's where we add milk, salt and pepper. I had a bit of cream to use up as well so i tossed that in. about 500ml in total.

Peel the shrimp!

I bought cooked and peeled prawns again, but here's me separating out a decent amount of prawns, scallops and sliced mushrooms from my freezer and freezing the rest.

Saute!

So I actually sneakily fried the bacon before these as well, since i didnt want to rely on the oven to cook raw pork when everything else is cooked... then i took the bacon bits out and cooked the seafood in the bacon fat, you also add white wine and more salt & pepper. And I cooked the mushrooms as well since they were frozen.

Boil some macaroni!

Instead of using macaroni shapes, i just had to be extra and use the fideua pasta i already had in my cupboard. Purchased no doubt in a fit of whimsy.

Add toppings freely!

So, not unlike the pizzas, mama's mad pasta bake toppings are: Shredded cheese (which i opted for a GENEROUS LAYER of), bacon, scallops, prawns/shrimp, and mushrooms. I also sneakily poured the rest of the bacon&wine juice from the pan on top, be a shame to waste it.

Set the timer!

I mean, i could take a pic of the outside of my oven but heres a pic where ive just poured my barely seasoned butter, milk and flour into a dish of pasta, and im pondering if ive just made some kind of nauseating bible belt mac&cheese. TIME WILL TELL, 15 minutes to be precise.

Finish!

*****

Ohhh this is so good! Its like a cross between a macaroni cheese and a seafood linguine. Still weird to not put garlic in it (or nutmeg or mustard), but with the strong flavours of the bacon and fried mushrooms, you actually don't miss it too much. Plus ive made a nice big pasta bake to last me a while.

Cooking Mama's Cooking Challenge #57: Chicken in Cream Sauce

Seems like the cream version of the chicken in tomato sauce. Seems fine, I'll make some rice to go with it on the side, seems like the right thing to do.

Slice up!

Doing these all out of order secretly, I chopped the vegetables first so as to not get raw chicken on them, sneaky sneaky chicken tikki.

Slice up!

Gonna cut this up slightly more than the game, cause this was quite a hefty onion.

Chop up!

Good amount of carrots to match

Saute!

So I guess we just sautee the vegetables first. Cooked till they browned and then shoved them in my serving bowl temporarily.

Coat!

"Back" to the chicken which i actually chopped while sauteeing. We are to coat this in "potato starch" im using cornstarch.

Melt the butter!

Reusing the pan so the butters melting fast!

Pan-fry!

Now we fry the dusted chicken thigh. My coating-too-worn pan is not thriving, but when it came time to splash in some white wine that sorted it out a bit.

Add the ingredients!

Now for the sauce. It says we mix "whipped cream" but i call bullshit, im using single cream as-is, along with a teaspoon of wholegrain mustard, powdered "chicken bouillon" (chicken stock cube), salt and pepper.

Mix!

Here it is!

Stew!

Now its just all mixed together. Added a dash more cream because it seemed a little lacking in liquid for a "stew"(?) but whatever i prefer solid food.

Finish!

****

Very nice! Feel like it could have had an extra angle like garlic, mushrooms, thyme or something.. but it works really well as an easy recipe with tender chicken, and it did indeed go well with rice.

Cooking Mama's Cooking Challenge #56: Deep Fried Pork Kebabs

 I think this is called Kushikatsu. Just deep fried skewers of stuff. In this case: pork, leek and mushrooms.

Tenderize the meat!

i bought a pretty tender cut anyway, though i realise i meant to get a fatty cut for this instead oops oh well.

Cut!

Chopped into good stabbable cubes

Slice up!

I only managed to get a pack of mixed mushrooms that contained a few shiitake mushrooms, so im going to use some other random mushrooms as well. 

Place on the stick!

Got plenty of pork and not a lot of patience so im just gonna go hard on the pork and use any leftover veg in a stir fry or something.

Coat various foods!

Oh this is really hard tryna get all the flour and egg into these nooks and crannies of a skewer. I wonder if it'd have been so bad to coat them before we put them on the skewer really? Well this is the mama method.

Roll in the coating!

Oops i didnt buy regular panko, this should be fine though. Precision german engineered breadcrumbs. These are like, eerily uniform.

Deep fry!

Once again, we are abusing our compact deep fryer. I picked these up with tongs and flipped them halfway through so theyd cook on both ends of course.

Finish!

****

Yep im happy with these. The pork was a little tough maybe i cooked them too hard cause i was scared of undercooking pork, or maybe because i shoulda got pork belly. Didnt say what oddly specific variant of brown sauce to have these with, but I used some of that takoyaki sauce I already have and it was nice. These would be great for a party, especially if you can get guests to do some of the work for you.

Cooking Mama's Cooking Challenge #55: Japanese Steak (Grated Radish)

 So, the wiki suggests the type of steak is meant to be waygu beef but hell to the naw am i wasting video game money on these spamhands. Did you see my shrimp gyoza? Christ. Anyway I looked up what the most marbled basic bitch beef cuts are and I picked up a fatty looking ribeye from the shops.

Remove tendon!

GUYS i think i figure it out, i think i found some tendons to remove? I removed somethin'.

Add some flavouring!

Just gonna go with some simple salt and pepper seasoning, since this gets a sauce as well.

Melt the butter!

caught this butter before it melted QUICK HANDS MCRIB

Pan-fry!

After cooking the hamburg steak i guess i got into the habit and made this a bit well done, coulda gone more rare since i bought this today but whatever.

Stew!

Turns out we make the same sauce as in the japanese hanburg steak recipe! Which i'd realised then I coulda saved some. It was dashi stock (with hot water), soy sauce, mirin, sugar and cornstarch.

Grate!

The last of this spiced radish paste as well.

Arrange the plate!

For the sides im cooking some green beans and defrosting some sweetcorn.

Finish!

****

Still loving the sauce, though I think it somehow goes slightly better with the mince. Plus i kinda drowned it in the sauce so there wasnt much point buying a fancier cut of beef. The strong flavour of the daikon would have been enough really. I'd do one or the other next time.