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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Reviewed: Jan. 6, 2015
Tastes great, but it's much too sweet and personally it was too much soup as it doesn't really reduce. I'd cut back to 1tbsp brown sugar, 2 tbsp soy sauce, 1 cup dashi stock (used half a tbsp dashi powder for it), and it's perfect. I also pan fried the chicken pieces with some salt and white pepper for a bit more flavour. Top with some green onions and serve.
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Good Old Fashioned Pancakes

Reviewed: Oct. 28, 2012
dislike this recipe, batter doesn't seem thick enough and it turned out to have the texture of soft biscuits. cooking over med-high heat as indicated is also strange (too high!)
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Best Ever Crab Cakes

Reviewed: Jul. 2, 2012
we had to use extra crackers b/c it was too runny, but aside from that it was easy and delicious. we served with garlic aioli
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Chicken Pot Pie IX

Reviewed: Dec. 20, 2011
Increased chicken stock to 2c, milk to 1c and seasoned with garlic salt. Also used rotisserie chicken for added flavour. Cut the butter to 1/4 c and it's still quite buttery, may cut down the butter some more next time. Otherwise, excellent! Baked at 375 for 40 minutes
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Japanese Chicken Wings

Reviewed: Nov. 24, 2011
5 stars for the sauce! but omitted the deep fry, butter, egg, flour. Instead, I coated it with EVOO, S&P, and then baked it at 500 for 20 minutes (flipped in between). Then added the sauce (with an added tbsp of cornstarch), turned down the heat to 350 and baked for another 30 minutes. Finished by reducing the sauce in a pan and broiling the meat for a bit of crisp.
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