How to Make a Tonkatsu Curry

A Few Reasons why I chose this popular dish in Japan. I made tonkatsu (not curry) for three consecutive years in the annual party of the Japan Society, the LSE Nowhere was a student. It was a great success, however, life stank fat days. I have never in 16 kg batches for many years, I decided to try and do as Standard and Poor.

I did not do well, as I did for three, so I need a little more practice to reduce the quantity. I had a curry and Japanese food for many years, so I did this and that, Because the tonkatsu was often with him ". Can you have one without the other, so I wrote recipes for both parties.

If you want both the Japanese curry and tonkatsu, curry, and then make the first takes about 30 minutes. And At The Same Time, cook Japanese rice shortgrain in a pan or rice cooker. At Some Point, finely chop cabbage to serve with tonkatsu material. I begin to prepare for tonkatsu That everything is ready to be served simultaneously.

Japanese Curry Ingredients: (for 2-3)

• 5 medium potatoes
• 2 carrots
• 1 onion
• 6 or 7 mushrooms to normal size
• 2 tablespoons Raisins
• vegetable oil
• Japanese curry sauce (Can you buy this in Japanese supermarkets in the blocks. There are many brands, including M and B and House, and they want range from mild, medium, medium-hot and hot. Middle Almost Warm taste of nothing and is not remotely The Same as a hot fluid, Indian curry!)
• Japanese offer pickled vegetables (optional, but prettier)

How to make:

Peel and chop the onion. Peel and chop the carrots and potatoes into pieces (not too small, otherwise they want will of disintegrate in the cooking process).

Because I do not support the tonkatsu curry, do not add meat, but if you do it separately, Can you add chicken, pork or beef. Cut the meat into pieces to choose the Same size as the vegetables.

Over the years, I have experience with Standard and Poor 'other ingredients apples and bananas. In recent years I have been to add the mushrooms and a small handful of Raisins, curry, both of Which have even more delicious.

Heat the vegetable oil in a large saucepan, then fry the onions, carrots and potatoes Until lightly browned. If using mushrooms and Raisins, Add Them now (if you use the meat, throw it at this stage too). Add about 2 inches of water (you Can always add more later) and bring to a boil.

Turn heat to low and simmer for about 10-15 minutes, covering Almost the lid of the pot. From time to time to Ensure That nothing sticks to the base, if Necessary, add water, a little time.

I used two small blocks of curry sauce (my package Came with 10 servings, one block per serving). Curry sauce is not particularly healthy, I do not think that watching the list of ingredients, but from time to time, I have nothing to eat something.

Continue to cook over low heat for 10 minutes, stirring occasionally, Until sauce thickens. Is ready to eat! Japanese curry tasty the next day. Just reheat in a saucepan and add water to the sauce does not stick or burn.

Tonkatsu Ingredients: (for 3)

• 350-400g of pork tenderloin (I bought mine from the online butchers Paganum)
• Panko bread crumbs
• 1 egg beaten
• Salt and pepper
• vegetable oil
• white cabbage, shredded - to serve
• Bulldog tonkatsu sauce - Service

How to make:

Beat egg, add a little salt and pepper to it. Layout of the panko crumbs on a plate. It will be rich, but more than on CD, it will benefit. Cut the pork into pieces about 7 inches long. If meat is very thick, I would say it bisects the long, otherwise it will not cook in the middle.

Blot the meat with paper towels, then dip the eggs and coat liberally. Roll both sides in breadcrumbs, making sure they are on the whole surface of the meat.

Heat oil in a skillet. I used just enough to lightly coat the base you do not like the fried meat. I do not use much oil, and I do not like is sometimes too fried tonkatsu and tastes too fatty and the meat is overcooked and dry (Note, however, since it happened, I discovered it's actually less fattening than deep fry as shallow fry with it, oil is actually absorbed into the food more than the first method, which seals effectively. So, try both methods and see what you think.)

My method takes more time, as I turned the heat down so that the meat cook slowly without burning the bread crumbs. Do not keep touching the chops and bread crumbs will fall off. frying process took about 15 minutes, I would say. Breadcrumbs should be nicely browned, not burnt parts.

Remove from pan and rest on plate lined with paper towel for several minutes before cutting into thick slices. The meat should be cooked but tender and succulent. He lay in a row on a small plate, spoon sauce Bulldog, and serve with curry, rice, shredded cabbage and cucumbers. Eat hot!

I hope you enjoy doing so at home! This recipe is long, but it's not complicated.

via worldfoodieguide

Miso Soup - Japanese Cuisine

Miso soup is one of the easiest, lightest, soup healthy and most restorative there. And it is done with one of the most healthy soybean miso. Miso is fermented, it is good for digestion and other properties in good health. Some misos are fermented from grains like barley and rice. There are many different types of miso various colors and strength of flavor. (The top three are white, yellow and red). A good rule is that the dark miso is more intensely flavored and saltier than lighter miso.

In Japanese cuisine, misos different preparations are used in various regions. You can use any variety you like in miso soup. This basic recipe uses a dashi broth and fast, we have published previously. Miso soup at its simplest consists of all squares of tofu and spring onions. Feel free to adjust the mushroom soup, vegetables, sea vegetables, seafood, meat, pasta or soba or udon. When the miso soup at all, it should not be cooked in a miso broth, because it will destroy the beneficial bacteria in the miso.

Serves 2

4 cups dashi broth

1 cup firm tofu, cut into small squares

4 tablespoons red miso, white or yellow

3 green onions, green and white parts, sliced

Bring the broth to a boil. Add tofu and any optional ingredients mentioned above. Simmer until all ingredients are tender and cooked through. Remove from heat and add the miso. Mix well and dissolve completely. Decorating a part of green onion.

Note: The use of local organic ingredients whenever possible.

via ecosalon

Nikku Udon - Japanese Recipes

 

 

Nikku Udon (Udon meat) is one of the best of Japanese cuisine like. you can try it and see. for me the way to do it.

 

Materials needed:

• 1.8 to 2 liters of water
• 2 tablespoons granulated dashi
• 2 tablespoons sugar
• 3 tablespoons light soy (or Japanese brandshoyu Kikoman)
• 1 tablespoon dark soy (using the Japanese brand)
• 2.1 tablespoons of good food
• 02.01 stalks leeks, chopped
• 150g beef

 

How to Cook:

1. Put all ingredients in saucepan and cook the soup. Pls Add beef boil. Turn to simmer for one hour. Taste. In so tasty, if not for you, add a little more dashi, sugar, light soy and a little time. Noodle: udon package fresh or dried udon / noodles soba ; Thin slices of beef (cut Shabu Shabu) 25-40 g per person ; More sliced leeks ; Some anaori (small flakes of dried nori and sprinkle wash).
2. Prepare a pot of boiling water to cook pasta. If cooking time, fresh udon is like 3-5 minutes. These dried lasts more than 6-8 min. Make sure it is cooked but not too soft.
3. flat and place in bowls. Fire breaks out in the soup, the slope of the meat into thin slices in the boiling soup 30 seconds per song. Soaking go if you want raw meat. Place on top of pasta. Pour hot soup over noodles. Sprinkle the leek and anaori.

 Soup will serve 4-5.

 

via gregwee

Kale Soba - Japanese Recipes

waw .. I'll tell you one more Japanese recipes you need to know. It is very tasty! You can add as a food supplement in the family or for special occasions. success.

 

 

Here is the recipe:

 

Sesame Kale Soba

 

Cooking Spices

• 1 large bunch of kale or black
• 1 pack 227g soba noodles (in the natural foods section of Loblaws.
• 3 tablespoons tamari
• 3 tablespoons toasted sesame oil
• 1 large clove garlic, grated
• 1 / 2 c. tsp dulse powder (health food stores)
• freshly ground black pepper
• 1 / 4 cup Aram (black sea vegetables), soaked for 5 minutes, then drained
• 3 tablespoons sesame seeds

 

how to cook

1. Place a large pot of water over high heat until boiling. Meanwhile, wash the kale, remove stems and discard, then chop the cabbage pieces size of the wick.
2. Add pasta to boiling water and cook for 4 minutes.
3. Stir in the stool, and continue to cook the pasta al dente, Drain the pasta and cabbage, and transfer to large bowl and set aside.
4. Mix tamari, oil, garlic, dulse and pepper in a small bowl, mix, then pour over the pasta and kale.
5. Toss Arama and sesame seeds and serve.

This salad offers a serving of green leafy vegetables, which should be consumed daily. Leafy vegetables are rich in calcium, iron, folic acid, vitamins C and A. The sea vegetables are an excellent source of trace elements that are very difficult to obtain elsewhere in the diet.

 

via nutritiousmeg

Shabu-Shabu - a Recipe From Japan

And more recipes and food from Japan ever felt in a Japanese restaurant. But if you know how. I will share with you. Good luck.

                                                            figure via goproductionsla

Shabu Shabu name imitates the sound of how to do it gently whisk in the hands of his pieces in strips of raw meat broth steaming. The meat cooked quickly in boiling water, very thin slices are made in seconds, so it is no secret to lose them in the broth. herbal ingredients, but generally a little longer if they wish, they are cooked according to the dropout and extraction "method nabe used in many other dishes.

Make savory sauces and spices below and let the mixture of all these will be for dinner with his immersion in the bowl. This is the fun part of eating shabu-shabu - Can we create a flavor (s) desired. Sauces - ponzu sauce of lemon and based on white toasted sesame seeds - are used separately. Spices info or spicy sauce.

Start moving your meal with appetizer, then to shabu-shabu with the pot set fire to the heater on the table. Like the first fish cooked in a pot of fish flavor development of the broth, dishes, starting with the meat. When all the meat and vegetables are ready, you can drink the broth, a little salty, with the cut. Pasta can be added to the broth in a pot and served in a hot broth to each guest. For this dish hot to drink Japanese sake, cold beer or hot green tea. If you want to drink wine, dry red box. For dessert, each offers a choice of fruit or sorbet or ice easy.

In Japan, shabu-shabu is a great party dish, served at home on real cases, partly due to the high quality beef required is expensive. But East and West, this dish is a treat that guests will long remember z. Donabe Serve in the pot or Mongolian hot pot.

Ingredients

• 2 lb (900 g), high quality, well-marbled beef or lamb
• 12 shiitake mushrooms, wiped and cut
• 6 onions Long (naganegi) or 8.10 ball
• 6 leaves Chinese cabbage
• 1 bunch of edible chrysanthemum leaves (or Kikuni shungiku), washed and chopped
• 2 cakes tofu
• 1960-1910 small pieces of wheat gluten (FU)
• 8 oz (225g) bamboo shoots
• ponzu sauce (see below)
• sesame sauce (see below)
• 1 cup grated giant white radish (daikon-oroshi)
• 1 / 2 cup finely chopped green onion
• 4 inches (10 cm) square giant kelp (kombu)

- 6 servings - 

Instructions
Meat: beef shabu-shabu zł beef, lamb or pork chops. In all cases, the meat should be well marbled, so it will be tender Pls be cooked in boiling water.

Ask your butcher cut the meat into very thin, thinner even than slices Sukiyaki. This can be difficult to do at home, even frozen meat.

You may have to reduce by half in each room, depending on size. If the various measures 8x3 inch slices (20x8 cm). It is close to a bite size. Do not simmer slices are so big and so heavy they want pieces cooked.

Shiitake: Notch decorative crosses for the caps. If very large, cut in two caps.

Long onions (or spring onions) cut into 1 1/2-inch diagonal (4 cm) long.

Chinese cabbage: Bottom Trim Chinese cabbage and separate leaves six together. (Use of the headrest in another recipe). Wash, then burn the whole list of offers for 2-4 minutes, with water in a wide saucepan. Drain, salt lightly and dry. Using the bamboo mat, roll cabbage leaves (optional) and cut into slices, or just use the leaves without looking back.

chrysanthemum edible leaves: If the branches are very long, halve the cooking Pls easy operation.

Tofu: Cut the tofu into 1 1/2-inch (4 cm) square plate is disposed Pls.

Wheat gluten (FU): soak for about 5 minutes in hot water. Squeeze moisture and land use.

Bamboo shoots: If you use canned bamboo, wash (remove the hard years of filing limelike within the ridges), burn and cut into slices about a half-moon 1 / 4 inch (7.5 mm ) thick.

Prepare sauce and spicy seasonings. The two sauces refrigerated for two or three days, then they want to be well prepared canned advance, but they want the best prepared just before serving. green onion, chopped a few cans a few hours earlier and refrigerated, but grated white radish IMMEDIATELY must be prepared before use.

To order plates: Place all ingredients about 18 inches (45cm) around plaques in a spirit of generosity to give it merit.

Place the sliced sausage attractive so that everyone can be easily answered with chopsticks or a fondue fork, mix, or defect in parts is unappetizing, and it is difficult to extract tissue slices Standard & Poor's. Arrange other vegetables on the plate in the same way, or arrange for one meat and one for vegetables only. It takes five minutes to a plate and arrange all the ingredients have been prepared.

Cooking at the table: Put a 4-inch (10 cm) square giant kelp (kombu) in a large saucepan or hoko donabe-nabe (a Mongolian hot pot). First, wipe with a damp cloth to clean and cut in several places to release the aromas. Fill donabe or hot-pot two-thirds of freshwater. (When the kelp is not available to shed light broth with Chinese cabbage, carrots, fresh mushrooms, etc.)

Bring to a boil, remove the seaweed just before the temperature reaches a boil, then simmer gently for 3-4 minutes. To do this, either on the stove, transfer the pan to the heating unit on the table at the last moment, on the table itself and heating equipment.

Each guest must chopsticks or a fondue fork. As there are two drops, you should have two bowls available for each guest. (Chances are, however, only one will be used.) Or hot spices mixed with ponzu sauce to taste, but only finely chopped green onion, sesame sauce is added. Each guest puts a piece of meat with a fork and serve it swishes back and forth, Shabu-shabuing in the hot broth until the meat is red to pink. Less frequently, the meat is delicious. May Diners meat and vegetable parts.

From time to time to keep the broth clear vision of the foam.

When the meat and vegetables were finished, serve ladle the broth into a bowl and lightly salted with a little chopped onion.

via bento

Oyako-Donburi, Japanese Cuisine

This is one of Japanese cuisine from the land that we can learn and serve the food we eat. The food is very tasty and everyone liked. Good luck.

figure via bento

 

In the 4 servings

 

Components

• 1 tablespoon vegetable oil
• 3 / 4 pounds of skin, bone - chicken breast cut into strips
• 1 / 2 onion, minced
• 1 cup chicken broth
• 6 shiitake mushrooms, soaked until soft, then cut into strips
• 1 carrot, julienned
• 2 tablespoons white sugar
• soy sauce 4 tablespoons
• 1 / 2 teaspoon salt
• 1 / 2 cup chopped green onion
• 5 eggs, beaten

Instructions

1. Heat oil in large skillet over medium-high. chicken strips and onions cooked fry chicken for about 5-7 minutes. Drain as much liquid as possible.
2. Stir chicken broth and simmer for 2 minutes. Add mushrooms and carrots and simmer for a few minutes before stirring the sugar, soy sauce and salt. Cook 3 minutes. Amid sprinkle with green onions, stirring gently. Pour the beaten eggs in a mixture of chicken and cook until cooked eggs for about 10 minutes. We serve over Japanese sticky rice.

 

via allrecipes

Know The Kinds of Sushi

Of course, this poses a problem when I returned to my favorite restaurant and ordered a piece of "that thing with the tuna on top of rice." This is certainly not the happiness of a sushi chef's!

Sushi Guide will give you the speed and save unnecessary embarrassment. Heck! You can even make an impression on friends not love sushi.

And if you think you really know what is sushi, then think again.

Maki-zushi

                                                                 figure via animeouhi

Basics of Sushi consists of rice experienced, wasabi and toasted nori. A variety of tasty morsels such as tuna and raw vegetables are wrapped in seaweed. It is divided into 6 or 8 pieces. Click this link to learn more about the different types of maki-sushi: Types of maki sushi

Nigiri-zushi

Nigiri consists of a pile in the form of seasoned rice, which is with both hands. A small piece of fish like tuna or shrimp draped over the top. Sometimes, the belt of nori (seaweed thin strip) is used to keep fish from falling.

Temaki-zushi, or hand rolls

This type of sushi consists of a piece of nori, which is an ingredient in a cone shape and filled with seasoned rice, wasabi, and many delicious.

Chirashi-zushi

                                                               figure via animeouhi

Fans of North American average sushi probably never heard of chirashizushi. Seasoned sushi rice is a place on a large plate and various toppings, such as lotus root, shredded nori, carrot and shrimp are spread on top. Neither station or cutting! This may be the easiest type of sushi to go!

Inari-zushi

                                                                 figure via animeouhi

Inari is the pocket of fried tofu stuffed with seasoned sushi rice. They are very tasty, but I find them a bit too sweet for my taste. If you want to try to do at home is that the recipe uses shiitake mushrooms and cucumber filling.

other kinds of sushi
Oshizushi (pressed sushi)

                                                                  figure via animeouhi


Narezushi (matured sushi)

                                                                  figure via animeouhi


reference via diy-sushi-recipes

Food Of Japan - Onigiri

Rice balls are called onigiri in Japanese. Rice husks are usually triangles or rounds by hand. Onigiri are often placed in Japanese Bento lunch boxes.

Ingredients

• 4 cups of rice steamed Japanese
• 8 strips, dried nori (seaweed)
• salt to taste
• * For the garnish:
• MSTP (pickled plum) / grilled salted salmon (small pieces) / kombu tsukudani

Preparation:
Cook steamed rice. Place a half cup of steamed rice in a bowl of rice. Make a hole in the center of the rice and fillings such as MSTP (pickled plum), kombu tsukudani and pieces of grilled salmon. Wet hands in water for the rice does not stick. Rub a little salt on your hands. Place rice in a bowl of rice in hand. Rice shaped circle or a triangle, pressing lightly with both hands. Wrap the rice ball with nori strip.

Makes 8 rice balls.

 

via japanesefood