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If so, you might enjoy this dish, which like me! This recipe is especially geared to those who like their meat juicy and soft.

Get your hands in there, right up to your wrists. Throw all of the hamburg ingredients into a bowl, and get in there with your fingers.

Turn up the heat on both ends. Pan-fry the patties at a high heat to sear in the flavour. Once you have some colour on one side, flip and repeat on the other.

Cover up. Reduce the heat to medium, and cover the frying pan with a lid, allowing the Hamburgs to cook through fully. Get saucy. Get Juicy. Once the hamburgs are cooked through the amount of time it will take to fork these will depend on the girth of your meat plate them and allow them to rest and cool down for a few minutes.

Spoon up a bit of the juice from the pan and add that to your tomato sauce. Get forking! Top the patty with a generous spoonful of the tomato sauce and serve with rice and a salad.

Instead of tomato sauce, you can also top the hamburg with grated daikon radish and a smattering of ponsu sauce for a Japanesier forking experience.

This recipe in Japanese. Oh the Japanese. When it comes to forking, they are known for their… unique preferences. Here is one example. Beat it — the egg, I mean, and get your thighs right in there.

When they are covered in eggy mess, dredge them in the flour and then shallow-fry in hot vegetable oil, cooking on both sides just until golden-brown.

Get those thighs steaming hot! Get Saucy — while you wait, simply mix together all of the saucy ingredients. Be tender with the pork. Season the pork with salt and pepper, and dredge in flour or cornstarch this gives the pork a nice outer coating and makes it tender.

Turn up the heat. Heat up a frying pan with a little oil, and fry the pork until you get a little colour on one side.

Flip, and add the onions. While this is cooking, mix the rest of the ingredients in a small bowl. Get fresh. Once the meat has turned colour and the onions are cooked, pour in the sauce, including the ginger.

Cover, turn the heat down to a simmer, and let it cook for 5 minutes. Serve with thinly sliced cabbage or other firm salad.

This recipe uses day-old or older rice, an egg, and whatever else is in your fridge to get you forking fast and furious.

This is quick and dirty, so get the pan wok if you have it nice and hot, and in a few tablespoons of oil, fry up the veggies and garlic until onions are soft.

Once the veggies and meat or seafood are hot, throw in the day-old rice. Give it all a good mix-up until the rice is hot, and season with salt liberally , pepper, and fish stock powder dashi.

At the last minute, throw in a couple of beaten eggs, and then mix while this cooks on the hot rice. This helps stickier rice to separate.

Once the egg is cooked through, you are ready to serve it up. Spoon the rice into a small bowl size of one serving and gently pack it in. If you have a bit of extra time, you can even stir up some greens to accompany you — we did — and look at the steamy result!

Recipe by: Hana photo credit: Trevor. What do you get when a French-style omelette meats a small mound of Japanese rice and a saucy Italian?

Oh-my… omuraisu. The amounts in this recipe are rough — you can add more or less than what is stated here, but the idea is to have a small serving of rice drowning in a warm blanket of oozing omelette and a nice, thick drizzle of sauce.

However you want to play with the ingredients is up to you. Make the sauce by sauteeing the meat and onions until onions are transluscent and meat turns colour.

Add some of the pre-prepared tomato sauce and mushrooms, and cook at a gentle simmer until meat is cooked through and mushrooms are soft.

As the sauce simmers, prepare the omelette by cracking your eggs, adding a bit of shredded cheese, diced tomato and splash of milk.

Add salt and pepper to taste. Fry the eggs in the butter, and after the bottom half is cooked, try and roll the omelette so that it keeps the soft egg encased inside.

Fry the seam shut, but keep the egg and cheese on the inside soft and moist. On a plate or shallow bowl, prepare a small mound… of Japanese rice hot.

Over this, place the omelette. If you are a real pro, at this point you can cut open the omelette, allowing the soft egg and cheese to spill over the rice.

Top with the tomato sauce and a garnish of parsley, cheese, or if you are really into omuraisu, a drizzle of heavy cream. This recipe is gonna give it to you just the way you like — literally.

Two Girls Forking Recipes to get you masticating. Only retain historical, political, geographical, scientific and other important facts when they are food-related.

Happy forking, fellow food nerds. Forking Hiatus 14 09 Yippee! The best place to retreat to when all torn up is a bed of rice. Put on the rice to cook, and then get to prepping your toppings.

Make your veg limp. Set your limp veg aside and allow it to cool. Shred a tear. Hold the hot frying pan in one hand by the handle, unless you are a glutton for punishment and pour in the egg, swirling it around so that it creates a thin, flat sheet.

Slide the crepe onto a cutting board, and cut it into 1-inch strips. If this is too much for you, just scramble the eggs instead, using chopsticks to mix up the egg as you cook, so as to create little bitty egg pieces.

Get all cut up. Create shredded nori pieces by cutting the sheet of seaweed into 1-inch strips, then cutting cross-wise like you did the egg.

Salt and vinegar your wound. Mix the vinegar, sugar and salt, and then transfer the rice into a shallow dish — the shallower, the better to allow for quick cooling.

Drizzle the vinegar mixture over it, distributing it evenly, and then cool the rice by gently turning not stirring! Do this until your fanning arm gives out and falls off or your rice is cooled, whichever comes first.

Get all mixed up inside. Add your limp and by now, cooled veg to the rice, and gently mix in. Get topped.

Indulge in your guilt. Put on a large pot of water to boil for the noodles. Meanwhile, in a medium-sized bowl big enough for 2 cups of liquid prep the cold dipping sauce by throwing in the dashi powder and sugar and a couple of tablespoons of boiling water stirring until the dashi and sugar dissolve.

If you nick the boiling from the large pot, do so before putting the noodles in it! The starch from the noodles are not desired in your sauce.

Be saucy. Put the sauce into the fridge to chill. Get your thick noodle ready. Once your water is boiling, dump in your udon noodles. Once the noodles are al dente around 5 -6 minutes, depending on girth drain them, rinse in cold water, and then dump into the ice-cold bath, shaking them around until they are nice and cold.

Present your noodle for dipping. Drain off the noodles and present each portion in a shallow serving bowl or, if you have it, a shallow woven basket this is how the Japanese like to present their thick noodles.

Get dipping. When you fish them back out, they will be dripping in cool, salty, yumminess, perked up by a little kick of ginger or wasabi.

I use cucumber, but you can use thinly sliced daikon radish, julienned carrot, etc. I used chopped shiso leaves, but you can use spinach, cilantro, butter lettuce, etc.

Ponzu, 1 Tbsp. Sesame oil, 1 tsp. Grated fresh ginger, 1 tsp. How to make Summer Somen Salad: Give your hard veg a good massage. After a good going-over with the salt, your veg will start to weep its moisture.

Leave it to weep for 10 — 15 minutes, and then drain excess water, squeezing your veg to get out a good portion of the moisture. Take out your noodle.

While your veg is weeping, boil some noodles according to package directions. While they are boiling, prepare a large bowl of cold water with plenty of ice cubes.

It sounds cruel, but once boiled, drain your noodles out in a colander, and then plunge them into the ice-water, using your hand to roughly and vigorously shake about your noodle.

This will cool it right away and stop your noodle from becoming too limp. Refresh the ice-water, and keep noodles in cold water until ready to use.

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Turn up the heat. Heat up a frying pan with a little oil, and fry the pork until you get a little colour on one side. Flip, and add the onions.

While this is cooking, mix the rest of the ingredients in a small bowl. Get fresh. Once the meat has turned colour and the onions are cooked, pour in the sauce, including the ginger.

Cover, turn the heat down to a simmer, and let it cook for 5 minutes. Serve with thinly sliced cabbage or other firm salad. This recipe uses day-old or older rice, an egg, and whatever else is in your fridge to get you forking fast and furious.

This is quick and dirty, so get the pan wok if you have it nice and hot, and in a few tablespoons of oil, fry up the veggies and garlic until onions are soft.

Once the veggies and meat or seafood are hot, throw in the day-old rice. Give it all a good mix-up until the rice is hot, and season with salt liberally , pepper, and fish stock powder dashi.

At the last minute, throw in a couple of beaten eggs, and then mix while this cooks on the hot rice. This helps stickier rice to separate.

Once the egg is cooked through, you are ready to serve it up. Spoon the rice into a small bowl size of one serving and gently pack it in. If you have a bit of extra time, you can even stir up some greens to accompany you — we did — and look at the steamy result!

Recipe by: Hana photo credit: Trevor. What do you get when a French-style omelette meats a small mound of Japanese rice and a saucy Italian?

Oh-my… omuraisu. The amounts in this recipe are rough — you can add more or less than what is stated here, but the idea is to have a small serving of rice drowning in a warm blanket of oozing omelette and a nice, thick drizzle of sauce.

However you want to play with the ingredients is up to you. Make the sauce by sauteeing the meat and onions until onions are transluscent and meat turns colour.

Add some of the pre-prepared tomato sauce and mushrooms, and cook at a gentle simmer until meat is cooked through and mushrooms are soft.

As the sauce simmers, prepare the omelette by cracking your eggs, adding a bit of shredded cheese, diced tomato and splash of milk. Add salt and pepper to taste.

Fry the eggs in the butter, and after the bottom half is cooked, try and roll the omelette so that it keeps the soft egg encased inside. Fry the seam shut, but keep the egg and cheese on the inside soft and moist.

On a plate or shallow bowl, prepare a small mound… of Japanese rice hot. Over this, place the omelette. If you are a real pro, at this point you can cut open the omelette, allowing the soft egg and cheese to spill over the rice.

Top with the tomato sauce and a garnish of parsley, cheese, or if you are really into omuraisu, a drizzle of heavy cream. This recipe is gonna give it to you just the way you like — literally.

So this pan-fried savoury pancake is customizable, and is perfect for those days when you just want to fork the way that you want to.

No need to consider your forking partner s — with okonomiyaki, you can each have it your own way and both or all end up satisfied forkers.

This is where you get it just the way you like it. Use your imagination, or use one or many of the following:. Peel off the outer leaves of the cabbage, and cut out the stems you want only the young and tender… parts of the leaves.

Slice thinly the soft leaves. Prepare the base of each pancake in separate bowls, so you can customize. Season with a dash of dashi powder and salt and pepper.

Choose your filling and throw it in at this time. Then, add just enough milk to make a thick batter, stirring just enough to introduce the ingredients to one another.

You can add milk or flour at this point to get the right consistency. Now is the time to turn up the heat — to medium-high, and add a little oil to your pan just to lubricate things a bit.

Toss in your okonomiyaki and arrange it so that it is of even thickness on the pan. Okay, the emphasis on fox is mine, and is unlikely to show up in all translations of the phrase.

Let it cook until the bottom is quite firm, and totally foxy — about 5 to 7 minutes. Flip over your foxy okonomiyaki.

Once flipped, make a few incisions with the corner of your spatula in the crusty top of your okonomiyaki. This helps the steam to escape through the top and the pancake cook through evenly.

Keep cooking until both sides are foxy and the middle is cooked right through. Dress it up in the manner of your choosing with okonomiyaki sauce, mayonnaise, bonito flakes katsuo-bushi , and ao-nori seaweed.

Or, add whatever you like to gussy up your foxy pancake. My friend Machiko prefers to spice it up with mustard — how do you like it? This recipe is for those into hot, saucy chicks.

Written by saucy chick, Masayo, the recipe calls for one large thigh, but some find that they need two thighs to get their rooster crowing.

See the end of this recipe for the link to the original Japanese. Sweeten things up with the mirin and a little sugar.

Salad: Substitute with your favourite toppings, but stay fresh and light. Summer — the season of long, hot nights, and short, short skirts.

So, give me deepest attention, put on your shallowest hemline, and join me in a series of summertime forking sessions that is sure to leave you breathless.

Earlier this summer, despite living close to the beach during a hot spell, I found I was bereft of company.

So I forked up this white wine sangria, and whaddaya know, 50 people showed up at my house to help me drink it! The result of this recipe was sweet, light, too easy to drink, and even converted some hardcore red wine sangria drinkers to the light side.

Like me, you might have your standby forking pot-luck dishes — your fruit salads, bean dips, or guacamole with chips.

Her sundried tomato and goats cheese balls. At the latest gathering, she brought out her hot balls elegantly surrounded by grapes, and before you know it, the ladies had practically licked those balls clean off the plate!

Ashlie making her balls. Two Girls Forking Recipes to get you masticating. Only retain historical, political, geographical, scientific and other important facts when they are food-related.

Happy forking, fellow food nerds. Forking Hiatus 14 09 Yippee! The best place to retreat to when all torn up is a bed of rice.

Put on the rice to cook, and then get to prepping your toppings. Make your veg limp. Set your limp veg aside and allow it to cool. Shred a tear.

Hold the hot frying pan in one hand by the handle, unless you are a glutton for punishment and pour in the egg, swirling it around so that it creates a thin, flat sheet.

Slide the crepe onto a cutting board, and cut it into 1-inch strips. If this is too much for you, just scramble the eggs instead, using chopsticks to mix up the egg as you cook, so as to create little bitty egg pieces.

Get all cut up. Create shredded nori pieces by cutting the sheet of seaweed into 1-inch strips, then cutting cross-wise like you did the egg. Salt and vinegar your wound.

Mix the vinegar, sugar and salt, and then transfer the rice into a shallow dish — the shallower, the better to allow for quick cooling. Drizzle the vinegar mixture over it, distributing it evenly, and then cool the rice by gently turning not stirring!

Do this until your fanning arm gives out and falls off or your rice is cooled, whichever comes first.

Get all mixed up inside. Add your limp and by now, cooled veg to the rice, and gently mix in. Get topped. Indulge in your guilt. Put on a large pot of water to boil for the noodles.

Meanwhile, in a medium-sized bowl big enough for 2 cups of liquid prep the cold dipping sauce by throwing in the dashi powder and sugar and a couple of tablespoons of boiling water stirring until the dashi and sugar dissolve.

If you nick the boiling from the large pot, do so before putting the noodles in it! The starch from the noodles are not desired in your sauce.

Be saucy. Put the sauce into the fridge to chill. Get your thick noodle ready. Once your water is boiling, dump in your udon noodles.

Once the noodles are al dente around 5 -6 minutes, depending on girth drain them, rinse in cold water, and then dump into the ice-cold bath, shaking them around until they are nice and cold.

Present your noodle for dipping. Drain off the noodles and present each portion in a shallow serving bowl or, if you have it, a shallow woven basket this is how the Japanese like to present their thick noodles.

Get dipping. When you fish them back out, they will be dripping in cool, salty, yumminess, perked up by a little kick of ginger or wasabi.

I use cucumber, but you can use thinly sliced daikon radish, julienned carrot, etc. I used chopped shiso leaves, but you can use spinach, cilantro, butter lettuce, etc.

Ponzu, 1 Tbsp. Sesame oil, 1 tsp.

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