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Wednesday 27 May 2026 19:10:37 GMT

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2026-05-27 19:17:15

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Japanese Potato Salad at homeeeee!! Ingredients 3 medium potatoes 4 eggs An additional egg, for topping Pork belly, about 4-6 oz, chopped 2 cucumbers Sauce 6 tbsp Kewpie mayo 1-11/2 tsp Dijon mustard 1 tbsp milk Black pepper, to taste Instructions 1. Cook the potatoes. Peel and cut the potatoes into chunks, then boil until completely fork-tender. Drain well and lightly mash them while they're still warm. You can leave some small chunks for texture. 2. Cook the eggs. Boil 4 eggs to your preferred doneness, peel, and add them to the potatoes. Roughly break them up and mix them in. 3. Prep the cucumber. Thinly slice the cucumber and season with salt and sugar. Let it sit for about 10-15 minutes so it releases water, then squeeze out as much excess liquid as possible. 4. Cook the pork belly. Chop the pork belly into small pieces and cook over medium heat until deeply browned and crispy. Let some of the fat render out, then remove from the pan. 5. Make the dressing. Mix together the Kewpie mayo, Dijon mustard, milk, and black pepper. Start with 1 tablespoon of milk and add more if you want the dressing slightly looser. 6. Combine. Add the cucumber, crispy pork belly, and dressing to the potato and egg mixture. Fold everything together until creamy and evenly coated. 7. Finish. Add the extra egg on top at the end and roughly break it apart or slice it for presentation. Add a little more black pepper if you want. #Foodie #cooking #easymeals #potatosalad

Japanese Potato Salad at homeeeee!! Ingredients 3 medium potatoes 4 eggs An additional egg, for topping Pork belly, about 4-6 oz, chopped 2 cucumbers Sauce 6 tbsp Kewpie mayo 1-11/2 tsp Dijon mustard 1 tbsp milk Black pepper, to taste Instructions 1. Cook the potatoes. Peel and cut the potatoes into chunks, then boil until completely fork-tender. Drain well and lightly mash them while they're still warm. You can leave some small chunks for texture. 2. Cook the eggs. Boil 4 eggs to your preferred doneness, peel, and add them to the potatoes. Roughly break them up and mix them in. 3. Prep the cucumber. Thinly slice the cucumber and season with salt and sugar. Let it sit for about 10-15 minutes so it releases water, then squeeze out as much excess liquid as possible. 4. Cook the pork belly. Chop the pork belly into small pieces and cook over medium heat until deeply browned and crispy. Let some of the fat render out, then remove from the pan. 5. Make the dressing. Mix together the Kewpie mayo, Dijon mustard, milk, and black pepper. Start with 1 tablespoon of milk and add more if you want the dressing slightly looser. 6. Combine. Add the cucumber, crispy pork belly, and dressing to the potato and egg mixture. Fold everything together until creamy and evenly coated. 7. Finish. Add the extra egg on top at the end and roughly break it apart or slice it for presentation. Add a little more black pepper if you want. #Foodie #cooking #easymeals #potatosalad

Tender pressure-cooked Korean-inspired beef arm roast with gochujang-pear glaze. Serve as low-carb lettuce wraps for adults and over rice for kids. Meal-prep friendly with high protein per serving. Ingredients: - 3 lb beef arm roast, trimmed - 2 tbsp gochujang (Korean chili paste) - 1/4 cup low-sodium soy sauce - 2 tbsp rice vinegar - 2 tbsp honey - 1/4 cup grated Asian pear or unsweetened apple puree - 4 cloves garlic, minced (about 1 tbsp) - 1 tbsp fresh ginger, grated - 1 tbsp sesame oil - 1/2 cup beef broth or water - 1 small yellow onion, quartered - 2 tbsp vegetable oil (for searing) - Salt and black pepper to taste - 1 head butter or romaine lettuce, separated and washed (for adult wraps) - 4 cups cooked short-grain rice (for kids) - 1 cup kimchi, chopped (for serving) - 4 scallions, thinly sliced (for garnish) - 1 tbsp toasted sesame seeds (optional) - Gochujang or sriracha (optional extra for kids/adults) Instructions: 1. Pat the beef roast dry and season lightly with salt and pepper 2. Set the Instant Pot to Sauté and add vegetable oil; sear the roast on all sides until browned, about 3-4 minutes per side, then remove and set aside ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Tender pressure-cooked Korean-inspired beef arm roast with gochujang-pear glaze. Serve as low-carb lettuce wraps for adults and over rice for kids. Meal-prep friendly with high protein per serving. Ingredients: - 3 lb beef arm roast, trimmed - 2 tbsp gochujang (Korean chili paste) - 1/4 cup low-sodium soy sauce - 2 tbsp rice vinegar - 2 tbsp honey - 1/4 cup grated Asian pear or unsweetened apple puree - 4 cloves garlic, minced (about 1 tbsp) - 1 tbsp fresh ginger, grated - 1 tbsp sesame oil - 1/2 cup beef broth or water - 1 small yellow onion, quartered - 2 tbsp vegetable oil (for searing) - Salt and black pepper to taste - 1 head butter or romaine lettuce, separated and washed (for adult wraps) - 4 cups cooked short-grain rice (for kids) - 1 cup kimchi, chopped (for serving) - 4 scallions, thinly sliced (for garnish) - 1 tbsp toasted sesame seeds (optional) - Gochujang or sriracha (optional extra for kids/adults) Instructions: 1. Pat the beef roast dry and season lightly with salt and pepper 2. Set the Instant Pot to Sauté and add vegetable oil; sear the roast on all sides until browned, about 3-4 minutes per side, then remove and set aside ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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Thế mà cười nãy h đó @Zariel | Glow up

Thế mà cười nãy h đó @Zariel | Glow up

Maid adalah satu satunya orang yang dia punya 🤧 #orewaseikankokkanoakutokuryoushu #animeedite #marganca #sad

Maid adalah satu satunya orang yang dia punya 🤧 #orewaseikankokkanoakutokuryoushu #animeedite #marganca #sad

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