From 9de361d8d774b073ad34d8e5700e76cd7681a3f8 Mon Sep 17 00:00:00 2001 From: yuzu-eva Date: Tue, 21 Mar 2023 12:24:44 +0100 Subject: added more images, restyled home page --- static/recipes/oyakodon.html | 140 +++++++++++++++++++++++-------------------- 1 file changed, 74 insertions(+), 66 deletions(-) (limited to 'static/recipes/oyakodon.html') diff --git a/static/recipes/oyakodon.html b/static/recipes/oyakodon.html index b8a24c0..a3e3ba4 100644 --- a/static/recipes/oyakodon.html +++ b/static/recipes/oyakodon.html @@ -31,75 +31,83 @@

My Oyakodon Recipe

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-
-

Description

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- This is my take on Oyakodon, a japanese chicken and egg rice bowl. -

- -

Ingredients

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    -
  • 100g Chicken Thigh
    • -
  • 30g Soy Sauce
    • -
  • 30g Mirin
    • -
  • 30g Sake
    • -
  • 100g Dashi Stock
    • -
  • Half an Onion
    • -
  • 1 Spring Onion
    • -
  • Half a Bowl of Rice
    • -
  • 1 Whole Egg
    • -
  • Optional: 1 Egg Yolk
    • -
- -

Instructions

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    -
  1. -

    - Cut half an onion from tip to root into strips. - Cut the chicken thigh into bite-sized pieces. - Thinly cut the spring onion as garnish for later. -

    -
    2. -
  2. -

    - Fry the chicken over medium heat until the outside is beginning to brown. -

    -
    3. -
  3. -

    - Add the soy sauce, mirin, sake and dashi stock into the pan. - At this point, also add the cut onion. - Cover with a lid and let it simmer for 5 minutes. -

    -
    4. -
  4. -

    - Lightly mix the egg in a bowl. - Add half of the egg into the pan, cover and let it simmer for half a minute. -

    -
    5. -
  5. -

    - After half a minute, add the rest of the egg and some of the spring onion.
    - Let it simmer for an additional minute. -

    -
    6. -
  6. -

    - Pour everything in the pan over the bowl of rice. - Add the rest of the spring onion on top. - If raw eggs are safe to eat where you live, you can add an egg yolk on top. -

    -
    7. -
-
- -
- An image of oyakodon. +
+
+
+

Description

+

+ This is my take on Oyakodon, a japanese chicken and egg rice bowl. +

+ +

Ingredients

+
    +
  • 100g Chicken Thigh
    • +
  • 30g Soy Sauce
    • +
  • 30g Mirin
    • +
  • 30g Sake
    • +
  • 100g Dashi Stock
    • +
  • Half an Onion
    • +
  • 1 Spring Onion
    • +
  • Half a Bowl of Rice
    • +
  • 1 Whole Egg
    • +
  • Optional: 1 Egg Yolk
    • +
+ +

Instructions

+
    +
  1. +

    + Cut half an onion from tip to root into strips. + Cut the chicken thigh into bite-sized pieces. + Thinly cut the spring onion as garnish for later. +

    +
    2. +
  2. +

    + Fry the chicken over medium heat until the outside is beginning to brown. +

    +
    3. +
  3. +

    + Add the soy sauce, mirin, sake and dashi stock into the pan. + At this point, also add the cut onion. + Cover with a lid and let it simmer for 5 minutes. +

    +
    4. +
  4. +

    + Lightly mix the egg in a bowl. + Add half of the egg into the pan, cover and let it simmer for half a minute. +

    +
    5. +
  5. +

    + After half a minute, add the rest of the egg and some of the spring onion.
    + Let it simmer for an additional minute. +

    +
    6. +
  6. +

    + Pour everything in the pan over the bowl of rice. + Add the rest of the spring onion on top. + If raw eggs are safe to eat where you live, you can add an egg yolk on top. +

    +
    7. +
+
+ +
+ An image of oyakodon. +
+ +
+
+

Bottom Text

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+
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