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recipes.html
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recipes.html
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<!DOCTYPE html>
<html>
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Panda's Recipe Book</title>
<link href="/css/style.css?version=1" rel="stylesheet" type="text/css" media="all">
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<div class="main-container">
<div class="main-window">
<div class="subwindow" id="main-image-tall">
<div id="talltext">
<h1>Panda's Recipe Book</h1>
<hr>
<div class="recipe-header">
<div class="recipe-imagebox">
<img src="/img/recipes/pancakes.jpg">
</div>
<div class="recipe-ingredientbox">
<h3>Buttermilk Pancakes</h3>
<h4>Ingredients</h4>
<ul>
<li>1 cup flour</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1 cup buttermilk</li>
<li>1 tbsp melted butter</li>
<li>1 egg</li>
</ul>
</div>
</div>
<p>In a small bowl, beat egg white until it forms moist peaks.</p>
<p>In a medium bowl mix egg yolk and buttermilk until blended.</p>
<p>Mix the flour and baking soda (optionally: sift them together).
Then mix in the egg and milk. Stir until just blended.</p>
<p>Add butter, and then fold in the egg white gently.</p>
<p>Cook on a hot cast iron pan with a generous amount of oil.
A drop of batter should sizzle immediately when dropped in.
Flip approximately when the top of the batter starts and then s
tops bubbling.</p>
<hr>
<div class="recipe-header">
<div class="recipe-imagebox">
<img src="/img/recipes/katsudon.jpg">
</div>
<div class="recipe-ingredientbox">
<h3>Katsudon</h3>
<h4>Ingredients</h4>
<ul>
<li>1 onion</li>
<li>1 green onion</li>
<li>2-3 eggs</li>
<li>1 pork or chicken cutlet, sliced into thin strips</li>
<li>1 cup of rice (cooked)</li>
</ul>
<h5>Dashi soup stock</h5>
<ul>
<li>Soy sauce</li>
<li>Mirin</li>
</ul>
<h5>Garnish</h5>
<ul>
<li>Katsuobushi</li>
<li>Pickled ginger/onion</li>
</ul>
</ul>
</div>
</div>
<p><b>Making the Stock:</b></p>
<p>
Mix the dashi, soy sauce, and mirin in about equal
parts until you have about 1/2 a cup of broth. Adjust
the proportions to taste. The aim should be to have
a strong flavor that’s just on the edge of being too
salty/fishy. Also, make more than you need rather than
less, it's not a big deal if you don't use it all.
</p>
<p>
<b>Cooking the katsudon:</b>
</p>
<p>
First, lightly beat the egg. You want a broken yoke, but
the yoke and white should still be mostly separate.
</p>
<p>
Start by sauteing the onions in the pan until translucent.
Next, nestle the cutlet into the onions.
</p>
<p>
Pour the egg over the top of everything. If it feels like
the egg isn’t properly covering what you have, quickly break
the yolk of another egg and add it. Pour the broth over
everything, until the bottom of the pan is covered in about
a centimeter of liquid. Add a lid, and let everything steam
together.
</p>
<p>
Take the pan off the flame once the egg is still slightly
translucent (adjust based on how raw you are willing to eat
your eggs, but lean towards the raw side). Serve everything
over the rice, and garnish with the green onion,
katsuobushi, and pickled ginger and/or onion.
</p>
<hr>
</div>
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