Preheat oven to 220 degree C.
For the pizza dough, please refer to:
https://chewbaccascook.wordpress.com/2016/10/24/easy-thin-pizza/
Chop ham into small pieces. In a bowl, add in ham bits and Mushroom. Pour in a little olive oil, a little salt. Mix well.
Poke pizza dough with a folk several times. Brush pizza dough with tomato sauce.
Sprinkle cheese over it.
Then spread ham & cheese over cheese.
Top with another layer of cheese. Sprinkle a little black pepper.
Bake for 15-20 mins.
Yummy!
When my husband and I were in Hokkaido, we went to Hokkaido Historical Village. We had a great time exploring that place and we had a taste of potato cake in the canteen there.
Both of us loved it. Soft, seeet and smells so so good.
After we came back, I searched recipe online. And found this:
https://www.bbcgoodfood.com/recipes/11907/japanese-potato-cake
1. I chose 4 medium potatoes. Clean and peel them. Then cut into medium chunks. Boil to soft. Mash them.
2. Add 10 tablespoons corn starch into mashed potato. Mix very well without any lumps.
3. Heat 20 g butter in the pan. When melted, put potato cake into it and fry till both side golden brown. ( I rinse my hand first, and put one spoonful potato dough in my palm. It won’t be sticky since my hands are wet. Make the dough into round and flatter one, then put into pan.)
4. Make the sauce: heat a saucepan. Add in 60 ml water, 2 tbsp brown sugar and 2 tbsp light soy sauce. Turn to high heat and reduce to thick and condensed sauce. Pour over potato cakes.
Taste really like the ones we had in Hokkaido. My husband loves them very much.
My husband loves onsen tamago. I tried many times before but failed. I used thermometer this time and finally I succeeded.
Take eggs out from refrigerator and let them to be room temperature.
In a deep pot, pour into enough water that should covers eggs.
When the water temperature reaches 60 degree C, put the eggs into water gently.
Make sure temperature between 60 – 70 degree C. And boil for 30-40 mins. I boiled 37 mins. If the temperature gets higher than 70 degree C, add in a little cold water. You can also put in ice cube. Turn to the low heat or lowest heat of stove, so the temperature can be easily controlled.
When the time is up, soak eggs into cold icing water for a while.
Beautiful homemade onsen tamago.
1. Clean potato with water. Then dry them with kitten towel.
2. Preheat oven to 190 degree C.
3. Coat potato with olive oil. Bake for 1 hour. My potatoes are in medium size. After being baked for 1 hour, they are completely cooked.
4. Cut potato into halves. Sprinkle a little salt and black pepper. Also place one small piece of butter on them.
5. Bake for another 10 mins.
6. Sprinkle cheese. And bake till cheese melts.
I tried this dish with cereal prawn mix bought from supermarket.
1. Clean Prawns.
2. Melt some margarine in the pan. Fry Prawns till both sides turn golden brown. Then set aside.
3. Put some more margarine in the pan. When melted, add in chopped garlic, green chili and curry leaves. Stir fry a bit.
4. Add in cereal mix. Stir fry till aromatic.
5. Put Prawns back in the pan. Stir fry evenly. Ready to serve.
http://www.cdkitchen.com/recipes/recs/283/Japanese_Chicken_Drumsticks54652.shtml
Ingredients:
1 cup water
1/4 cup vinegar
1/4 cup soy sauce
2 tsp sugar
1 clove garlic
White sesame
Put all ingredients in the pan. Mix well. Put chicken drumstick in the pan too.
Turn to high heat and bring to boil.
Then turn to low heat. Simmer for 30 mins.
Turn up the heat to reduce the liquid, till sticky glaze.
Take chicken drumstick out in the plate. Pour over glaze and sprinkle white sesame.
When my husband and I were in Hokkaido several days ago, we tried a famous local dish – soup curry.
A really nice dish that surprised us.
I wanted to try this dish at home.
1. Prepare vegetables you like.
I chose pumpkin, cabbage, potato, carrot, eggplant, shiitake and cauliflower. Add in a little olive oil, toss a bit.
Preheat oven to 190 degree C and bake for 30 mins.
2. While vegetables are in the oven, prepare curry chicken. Heat a little olive oil in the pan. Add in chopped onion, garlic and ginger. Stir fry till aromatic.
3. Add in 1 tsp cinnamon powder, 1/2 tsp nutmeg powder, bay leaf, 1 tsp paprika powder and 1 small curry cube ( I’m out of curry powder). Stir fry a bit.
4. Pour in 1 tsp mirin, 1 tsp light soy sauce, 1 tsp tomato sauce, 1 box of chicken stock and 1/2 cup water. Mix them all well.
5. Put chicken in the pan. Cover it with lid and simmer for 30 mins.
When the vegetables are done, check whether they are cooked.
Potato and carrot are a bit hard. Put them in the pan and simmer with curry chicken.
I also add in peeled tomato.
In a big bowl, put chicken at the bottom, then lay the vegetables above. Pour the soup over it.
Serve with half-boiled egg and rice. Sprinkle a little black pepper.
Mine tastes lighter. And my soup is much less. Next time, I should try with curry powder and improve.
1. Cut one whole chicken breast into two halves.
2. Use knife’s blunt edge to beat each side of chicken breast. Sprinkle salt and black pepper powder.
3. Pat chicken breast with corn starch. Shake off the extra.
4. Heat a little butter in a pan.
5. Put chicken breast in and fry each side till slightly golden brown. Then put them in a plate.
6. For the sauce, you can use the one you like. I put 2 tsp HP sauce, 1 tsp light soy sauce, 1 tsp sugar, 2 tsp water and 1/2 black pepper granule. Mix them in saucepan on the stove till condensed. Pour over chicken breast.
Clean chicken wings ( I used 4 ). Use a toothpick to poke several times and put them in a plastic bag.
Prepare sauce:
1 tsp salt
1 tsp black pepper powder
1/2 tsp dark soy sauce
1 tsp light soy sauce
2 tsp HP Sauce
3 chopped garlic cloves
Mix them well. Then pour into bag.
Rub the bag to let the chicken be coated with sauce for a little while.
Let the chicken be marinated for at least 3 hours.
Preheat oven to 200 degree C.
Roast for 20 mins. Flip over halfway.
My husband loved them.
Here I used one boneless chicken leg.
1. Heat a pan on stove. Add in a little oil. Add in 1 tsp dark soy sauce, 3 tsp light soy sauce, and 1 tsp sesame oil. Mix them well.
2. Put chicken into the pan. Flip it to let it be coasted with sauce.
3. Cover the pan with lid. Turn to low heat. Flip the chicken occasionally.
Cook for around 15 mins. Poke the chicken with a toothpick to see if the chicken is done.
If the toothpick comes out clean and no blood comes out, then it’s ok.
4. Add in a little Gigi we shreds and chopped garlic. Turn back to medium heat. Cook for 2 mins.
5. Take the chicken out.
Cut into slices.
Pour the sauce over chicken.
I put some lecttuce under chicken. With sauce, the lettuce also tastes very nice.
Cooking For Fun 