You can make the eel sauce on your own - just cook down some soy sauce and sugar (white or brown) in a pot and let it thicken and reduce. Make sure it’s sweet. Let it cool and drizzle!
When it comes out firm it’s probably because the butter is hardening, but all good! It happens to me sometimes and my cookies come out fine. Glad you enjoyed it!
I made Sushi Bake a few months ago from a different channel…your recipe has the same base, only differences was the panko & Avocado ….hers had salmon. Delicious! I like crunchy so thank you for the tip on the panko. Also have you ever added shrimp? Last time I made it, it was to much for just my husband and I so I invited my son & daughter in law….she wanted the recipe…so filling and yummy. I call it sushi crack😂
Wtf is this? That's NOT "sushi". I understand that, even over here in Japan, we can get "strange" sushi (like hamburger meat on sushi) but what you made, no matter how great it tastes, ISN'T SUSHI. The closest I can come you with its that you might be able to call it a "onigiri" or "rice ball" (but that's a stretch). Maybe in Japan, we would call it "American rice with random stuff in it"? Still, I might make you "baked American-style style Japanese rice with random Asian ingredients" for my Japanese girlfriend to try. We too, like to create "fusion" food. As a Brit living in Japan, I've made "Cornish (sic) Pasties with gyoza meat, Japanese sweet potatoes and satoimo" and "Gyoza Lasagna" (which my French friend's Japanese wife, who used to live in Japan) recommended.
Wow thanks so much for making it and enjoying it! I love my LKK chicken powder. I add it to a lot of dishes, add it to your soups, stir frys, veggies, stews, etc.
So glad you are back and that you are feeling better! This year has been so hard. I want to make this cake for my birthday. Also, I made the carrot cake this weekend, and that browned butter cream cheese frosting is amazing. But you are right, the frosting is a little loose. I might add some more powdered sugar to stiffen it up a little.
Hi Amy it's so nice to hear from you! 😊 Ok, I'm glad you had a similar experience with the runny CC icing. I'll add more powdered sugar too next time. Is the carrot cake worth trying? I'm considering it now knowing how good the frosting is 😏
@@yourgirljanet oh my gosh, yes! My family raved about it. I honestly think it was the best cake I’ve ever made. I would make extra frosting next time. Also, you have to cool down the browned butter, which I did over an ice bath so then there were some little bits of butter that were cold and didn’t get incorporated into the frosting. So next time I’ll give it more time just to cool to room temp. I hope you try it.
the mini cakes are so cute!!! and yesssss not spending extra is always good. I forgot the other thing I wanted to say D: oh right confectioner's sugar is the devil. also yaaay you're back
Hello and nice to hear from you 😊 cake pans are another expense with limited usage and a lot of clutter to me. Thank you so much for commenting and watching 🥰
That CC frosting be bussin' 😩😩😩lmao. Even though the cake flour was omitted, your version still came out great! What was the ratio of AP flour to cornstarch? 1 cup of flour to 1 tablespoon of starch? Love these videos, keep up the awesome work, Janet (:
LOL that CC frosting was a headache in the end but it tasted way too good to be mad. Substitute 1 tbsp cornstarch with 1 tbsp of flour for every cup AP flour if I remember correctly. Thank you for watching and commenting N2 😊
