• buffalo wings
• pancakes
• Ottogi jjajang bap
• Omurice
• Hambagu
• Mac and cheese
• TKG
• Baked chicken thighs: marinade with lots of brown sugar, honey, and soy sauce, 375 for 40 minutes with bones, 30 min without bones, serve with rice
• Oyakodon
• Salad: mache, tomato, avocado, canned corn, tuna with olive oil, beetroot and fresh mozzarella optional, add basalmic vinegar and more olive oil if u want
• Braised pork belly
• Twice-cooked pork
• Cabbage pork belly stirfry
• Crabmeat Yvonne
• Eggplant agebitashi
• Japanese scotch eggs
• menchi-katsu
• napoleon cake

New Yorker Omurice Serves 1-2

Demi-glace Sauce

(This is a very simple, weeknight-dinner-after-work recipe; I’d also highly, highly recommend the Just One Cookbook demi-glace, which takes a few hours but is absolutely worth it)

Ingredients

1 Tbsp. Worcestershire sauce (preferably a Japanese brand)2 Tbsp. ketchup2 Tbsp. tonkatsu sauce1 Tbsp. honey

Instructions

• In a small saucepan, mix together all the ingredients.
• Over a medium heat, bring sauce to a simmer, then immediately decrease heat. The texture should be just thinner than a gravy. Keep warm until ready to pour over omurice.

Ketchup Rice

Ingredients

⅓ cup boneless chicken thighs, sliced into half-inch pieces1 Tbsp. soy sauce (plus more for additional seasoning)1 Tbsp. vegetable oil ½ onion, diced1 ½ cups cooked short-grain rice2 Tbsp. ketchup

Instructions

• In a medium bowl, pour soy sauce over chicken to marinate as you prep your other ingredients.
• Heat oil in a frying pan until shimmering. Add onions and cook until they’re transparent.
• Add chicken and cook through.
• Add rice and mix with chicken and onions.
• Season the mixture with ketchup and additional soy sauce, to taste, beginning with one tablespoon.
• Remove pan from heat and set to the side while preparing the omelette.

Omelette

Ingredients

3 large eggs2 Tbsp. whole milk2 Tbsp. vegetable or olive oil1-2 slices Cheddar cheese, torn into pieces (optional)

Instructions

• In a small bowl, beat together eggs and milk.
• In a sauté pan, heat two tablespoons of oil over medium heat.
• Add the egg mixture to the pan, lowering the heat when the bottom of the mixture starts to set. (The top of the eggs should remain loose.)
• In the pan, add the ketchup rice on top of the omelette. (If you are using cheese, add it now.)
• Using a spatula, slowly guide the outer edges of the omelette toward the middle of the pan, to fold over the rice.
• Carefully flip the contents of the pan onto a plate. (Watch out for spillage; you might not get this exactly right the first time, but eventually you won’t even think about it.)
• On the plate, shape the omelette into something like an oval, then drizzle with the demi-glace sauce.

Queer Eye recipes lol

• Gruyere grilled cheese with brioche, mayo and buttered leeks
• Healthier Guacamole: Avocado, salt, acid from lime juice, cilantro, Greek yogurt. Mash it up. Add little scoop of tangy Greek yogurt instead of sour cream. Eat it with some Scoops tortilla chips. + garlic, tomatoes, something spicy
• One hot dog featured pickled carrots, cut into matchsticks, accompanied by a sauce of three parts Dijon mustard to one part honey. The other was topped with mayonnaise mixed with the sauce from chipotle peppers in adobo sauce (an actual staple in my cabinet) and then crushed potato chips. Cut the hot dogs almost in half and then grilled both the hot dogs and the buns for two minutes on each side. I couldn't find pre-pickled carrots, so I bought some julienne carrots and let them sit in a mixture of white vinegar, apple cider vinegar, a little salt, and just a little bit of brown sugar for a few hours. I also used a cast iron grill pan instead of an actual grill since I'm a millennial in a grill-less apartment, but it still gave me those all-important grill marks and worked just fine.

From other people

• From Atair: Eggplant (fried) hummus, honey, poached egg and paprika
• From Tessa: Coconut curry lentilles: drained canned lentilles, coconut milk, curry paste, cayenne, chili powder and parsley if you have it. Top over rice, Top w roasted vegetables (I normally do potatoes and carrots)
• Soft boiled egg recipe from march lion: Take medium eggs out of fridge, Make small hole in bottom of egg (flat part), can use thumbtack, to prevent cracking, 8 minutes into boiling water, lightly roll them around with chopsticks for first 2 minutes, Cool in cold water
• At dawn, my grandfather would wake up and make his way downstairs. Invariably, there were two staples waiting for him each weekend morning: leftover espresso and leftover bread. Knowing what the morning would call for, he would have made espresso the night before in an old stove-top espresso percolator, which now sits in my cupboard.

In the morning, Grandpa Vito would pour the espresso into a small pan, and heat it over a medium flame; in a separate pot, he heated the milk. The exact amounts have been lost to the ages, since I was too short to actually see the top of the stove. While the espresso and milk were heating, he cracked and separated eggs and put an egg yolk into each serving cup. He then beat the egg yolks with sugar (a generous amount, since we were kids), toasted the leftover bread slices (Italian, of course), and liberally buttered them. When the espresso was hot, he added a bit to the eggs to temper them slowly while stirring; he then poured about a third of a cup of espresso into each serving cup (depending on your age; it could be more, or less). Grandpa Vito then topped the espresso/egg/sugar mixture with the hot, nearly-scalded milk. Breakfast on those mornings consisted of dipping the buttered toast in this very thin, exquisitely simple custard, resulting in a wonderful confluence of flavors born out of basic leftover ingredients.

I follow this method, but I usually substitute fresh bread, and brew a fresh pot of espresso. I don’t know how to describe it for a modern espresso machine, but I suggest preparing a latte and then tempering the sugared egg yolk with the latte. There really is no precise measurement, which allows for a lot of personal preference.