Tag Archives: donuts

Oyako-don: Parent-Child Rice Bowl

oyakodon2

With the temperatures beginning to dip as we head into fall, it’s nice to have a steaming bowl of comfort for dinner.  Of course, for me, comfort food often involves food of my childhood, which is usually Japanese or Hawaiian.  But Oyako-don is something I never ate until I went to Japan as an adult.  Literally translated, it means “Parent” (oya) “Child” (ko) “Rice Bowl” (don or donburi).  The name refers to the chicken and egg in the dish.  It’s kind of a cute and not-so-cute image at the same time.  Regardless, this dish is so quick and easy to prepare and so tasty, it’s a nice weeknight choice for our family.  Even my son, who doesn’t usually care for mushrooms, will gobble up the shiitake mushrooms.  I use dried ones.  The hot water used to reconstitute the shiitake is delicious and can be added into the simmering sauce for a heartier flavor.

Dried shiitake mushrooms can be found in Asian or health food stores.

Dried shiitake mushrooms can be found in Asian or health food stores.

After soaking in boiling water for about 10 minutes.

After soaking in boiling water for about 10 minutes.

We are big onion eaters, so I use a lot – 2 1/2 to 3 cups of sliced onions.  But you don’t have to use that much.  Also, we like a lot of sauce so that it becomes almost soup-like at the end to eat with the rice.  That too, you can adjust to your liking.

It all comes together in about 10-15 minutes!

It all comes together in about 10-15 minutes!

See recipe below.

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princeton poster

This Saturday, we three will be at the Princeton Children’s Book Festival in Princeton, NJ.  If you are in the area, please stop by!  I will be signing TRUCK STOP with Anne Rockwell, and HUSH LITTLE MONSTER with my husband, Denis. The festival is from 11-4 at the Princeton Public Library.  There will be a HUGE array of amazing authors and illustrators (Avi, Sophie Blackall, Brett Hilquist, Roxie Munroe, Paul O. Zelinsky are among the 80 there) signing books.  Check it out here.

I’m hoping to make another batch of mini donuts.  Remember these?
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Oyako-don

4 dried shiitake mushrooms

1 chicken breast (about 10-ounces), sliced diagonally into thin strips

1 onion, sliced thinly (1 1/2 – 3 cups depending on your preference)

4 tablespoons soy sauce

3 tablespoons mirin

1 tablespoon sugar

1/4 cup water

4 eggs

hot cooked white rice

1.  Bring a kettle of water to boil.  Place dried mushrooms in a bowl and cover with hot water.  Place a smaller bowl on top to weight the mushrooms down.

2.  Meanwhile,  prep chicken and onions.

3.  Heat the soy sauce, mirin, sugar, and water in a large skillet on the stove and dissolve sugar.  Bring to a boil and add chicken and onions.  At this point, the mushrooms are probably softened.  Drain and reserve liquid.  Slice the shiitake caps into thin slices and add to skillet.  Depending on how soup-y you want your sauce, add 1/4 – 1/2 cup of the shiitake liquid to the skillet.  Turn heat down and simmer for about 3-5 minutes until chicken is cooked through and onions are softened.

4.  Beat eggs in a bowl with a fork.  Pour over skillet.  Cover and turn down to low.  Let cook a bit until the eggs are set — about 1-2 minutes.

To serve, mound piles of rice into deep bowls.  Divide the skillet contents into fourths, and top each bowl with a portion of the chicken, onion, mushroom, egg mixture.  Spoon extra sauce on top to your liking.

5.

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Filed under Books, chicken, Dinner, Eggs

BookCourt and Mini Donuts Three Ways

5 dozen Mini Muffins and 7 dozen Mini Donuts

5 dozen Mini Muffins and 7 dozen Mini Donuts

Last Saturday we had our book launch at BookCourt in Brooklyn.  We’re so lucky to have such a fantastic independent bookstore in our neighborhood!

Anne reading Truck Stop.

Anne reading Truck Stop.

Anne Rockwell, the author, came all the way from Stamford, CT to be there!  It was nice to see her again.  If I had any brain cells I would have had Denis take a picture of us in front of the store!

Talking about how I made the artwork.

Talking about how I made the artwork.

It was well attended and a lot people ended up staying a long time even after the reading was over (that’s a sign of a good bookstore!)

I made mini donuts and mini muffins for the occasion.  Luckily there were no leftovers to bring back home…  A big THANK YOU to all those who showed up!

Cinnamon sugar, chocolate, vanilla with chocolate glaze, and vanilla with sprinkles

Cinnamon sugar, chocolate, vanilla with chocolate glaze, and vanilla with sprinkles

 

Note:  I used a mini donut pan.  You could make regular sized donuts instead.  You will have to bake them for about 15 minutes and it will make about 1 dozen for each recipe.

Baked Vanilla Donuts with Vanilla and Chocolate Glaze (based on this recipe from theKitchn. I used a different method for the glaze because I wanted to make sure the glaze would be firm enough for transport)

Non-stick spray

2 teaspoons active dry yeast (one packet)

2 tablespoons warm water

2 cups all-purpose flour

1 1/4 cups sugar

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large eggs

1 cup plain yogurt

4 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

Vanilla glaze:

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

water

Drop of food coloring if you want!

sprinkles

Chocolate glaze:

2 ounces semisweet chocolate chips

1 tablespoon butter

1/2 cup powdered sugar

milk as needed (about 1-2 tablespoons)

Cinnamon Sugar:

1/4 cup sugar

1 teaspoon cinnamon

sprinkles

1.  Preheat oven to 350 F.  Spray donut pan with non-stick spray.

2.  In a small bowl, sprinkle yeast over warm water and set aside.  In a medium sized bowl, whisk together flour, sugar, baking powder, and salt.

3.  In another bowl, whisk the eggs, yogurt, melted butter, vanilla extract, and yeast mixture until combined.  Pour the liquid ingredients into the dry ingredients and stir until incorporated.

4.  Spoon batter into donut pan –just a little bit — about half way.  With the mini donut pan, you don’t need much! It will spill over and look like a muffin.

5.  Bake donuts until puffed and golden, about 8 minutes.  Remove from oven and let cool in pan for 5 minutes on rack.  Transfer donuts to rack to cool.

6.  For vanilla glaze, I just added vanilla and a bit of water a little at a time to sugar until the consistency is opaque but still wet.

7.  For chocolate glaze, melt chocolate and butter together in microwave in 30 second intervals.  Stir until smooth.  Add sugar gradually.  Add milk if it is too thick.

8.  For cinnamon sugar topping, mix sugar and cinnamon together in a bowl.

9.  To decorate, dip donuts in glazes and sprinkle with sprinkles if desired.   Dip on both sides in cinnamon sugar mixture.

Baked Chocolate Donuts (based on this recipe on Mom Advice

Non-stick spray

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

1/2 cup packed brown sugar

1 egg

4 teaspoons butter, melted

2 tablespoons coffee

1 teaspoon vanilla extract

1.  Preheat oven to 325 F.

2.  Coat donut pan with non-stick spray.

3.  Whisk flour, cocoa, baking soda, and salt.

4. In another bowl, whisk milk, sugar, egg, butter, coffee, and vanilla until smooth.

5.  Add milk mixture to flour mixture.  Whisk until fully incorporated.

6.  Fill donut pan a bit less than half-way full.  Bake for 8 minutes or until donuts spring back when touched.

7.  Cool in pan for about 5 minutes on rack.  Remove donuts to cool on rack.

8.  Dip in vanilla glaze (see above).

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Filed under Art Related, Books, Breakfast, Children, Desserts

TRUCK STOP Book Release and Baked Buttermilk Donuts

Coming soon May 2013!

I’m thrilled to announce the release of TRUCK STOP, written by Anne Rockwell and illustrated by moi!!  The official Viking pub date is this Thursday, but we are kicking off our blog tour today.  TRUCK STOP is a fun picture book for young kids that celebrates all the different trucks and their drivers who gather for breakfast every day at the young narrator’s family’s truck stop diner.

When I first was offered the manuscript in 2011, I was so excited to see it was written by Anne.  I’ve been a big fan for a long time.  She`s written over 100 children’s books for all ages, on topics ranging from boats, history, mythology, to the first day of school, bugs, to the seasons.  Go check out her collection of books here!  Needless to say, I didn’t need much time to think it over and said “yes” to my editor immediately.

Most people don’t realize it, but usually the author and illustrator don’t meet or collaborate at all on the book.  Exceptions are made, of course, if they are married, related, or perhaps have worked together in the past.  So it was such a pleasure last week when I finally had the opportunity to meet Anne in person.  We had been corresponding via Facebook  for the past year after I turned the artwork in (yes, it takes a year for a book to be printed!)

Last year, during our trip to California I did research and took a lot of a reference photos at a truck stop near my hometown.

Truck Stop in Santa Maria

Truck Stop in Santa Maria

A large portion of the story takes place in the truck stop diner. I took a lot of photos inside.

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I love that TRUCK STOP has the food component–yummy breakfasts bringing people together.   Here is the narrator (the son of the owners) helping to make breakfast and opening the truck stop diner:

making breakfast

One of their first guests is Maisie and her Milk Truck.  Maisie orders donuts and coffee for breakfast:

masey

Note plates of collaged donuts:

plate-donuts

I cut each coconut shred and sprinkle by hand!

I cut each coconut shred and sprinkle by hand!

Inspired by Maisie,  I decided to make Baked Buttermilk Donuts to celebrate the TRUCK STOP release.

Plate o' real donuts.

Plate o’ real donuts.

sprinkles close 2

Anne and I will be doing book events in the area.  If you are nearby, please stop by and get a signed copy!  We will both be at Book Court in Brooklyn at 11 am on June 1.  I will be alone at Greenlight Bookstore participating in some “Artists Battles” (I’m a little nervous since I’ll be “competing” against Sophie Blackall and Sergio Ruzzier and Melissa Guion….!) this coming weekend, May 18 at 11 am.  Come cheer me on!

In the next two weeks, Anne and I will also be doing a blog tour.  Our book will be reviewed and given away on several blogger’s sites.  I will be tweeting about it and will also be hosting a give away of a signed book here on The Hungry Artist, so stay tuned.

Here are some giveaways already going on if you want to try and win a copy!

Just A Little Creativity

Kid Focused

A Mom’s Take

The Children’s Book Review

Five Minutes for Books

Susan Heim on Parenting

Kid Lit Frenzy

For some fun free downloadable games, puzzles, and coloring sheets based on TRUCK STOP, please visit the Activity Sheets section of my website here!

Baked Buttermilk Donuts (inspired by TRUCK STOP) 

This recipe is based on this one at Heather’s French Press.  I omitted the nutmeg and used different toppings in place of the cinnamon sugar.  Also I would advise rolling dough out to 1/2″ (instead of 1/4″ as directed) and cutting out donuts with a 3″ cookie cutter or glass and holes with a 1″ cutter.  I love that these are baked instead fried!

Also, I love that you also get donut holes!

Aren;t these cute?  They look like mini profitroles.

Aren’t these cute? They look like mini profiteroles.

Toppings:

White Glaze- just pour about 1/3 – 1/2 cup powdered sugar in a bowl.  Add a little bit of milk at a time and stir.  Keep adding 1/4 teaspoon or so at a time until consistency is opaque but thin enough to pour over donuts.  Decorate with sprinkles, chopped nuts, or shredded coconut.

Chocolate Glaze – Melt chocolate chips (I used about 1/4 for two donuts) in a microwave safe bowl at 20 second intervals.  Watch closely.  Stir until smooth, the coat donuts.

For filled donut:  I used the dough scraps and made a solid donut.  I filled it with raspberry jam and dusted with powdered sugar.

sprinkles close cropped

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Filed under Art Related, Breakfast, Children, Desserts