Archives for April 2011

Katsudon, Donburi, Pork Loin Recipe

katsudon

A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Variations include sauce katsudon (with Worcestershire sauce), demi katsudon (with demi-glace and often green peas, a specialty of Okayama), shio katsudon (with salt, another Okayama variety), shōyu-dare katsudon (with soy sauce, Niigata style), and miso katsudon (a favorite in Nagoya). Beef and chicken can substitute for the pork.

The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).  If you want to know more, read this page.

Served 2 people:
Rice ———————————————–1 bowl (about 7oz)/person
Katsu——————–——————–1 slice
Onion ———————————————-1/2

Sauce

Dashi ———————————————-3/4 cup (Water 3/4 cup and powder dashi 1/2tsp)
Sugar ———————————————-1 TBS
Mirin ———————————————–1 TBS
Soy sauce —————————————–3 TBS
Sake ——————————————-—-1/2TBS
Eggs ———————————————–2

Cut or slice Katsu about 6 or 7 pieces like picture below.
Slice onion like picture below so it will be easy to cook in Dashi and other ingredients.

katsudon katsudon katsudon katsudon




Make dashi in the frying pan and simmer. Add onions and cook it. If you see the skim it off.
Put in Katsu and cook on the onion until Katsu soakes up the dashi (and if these are leftover cold katsu, you should heat it up before putting in this frying pan).

katsudon katsudon

Beat the eggs but not too much.  Some people don’t like uncooked eggs, but this Japanese food has half way done eggs.  And to make this successful, you can not beat the eggs well. Put beaten eggs over the Katsu and turn the heat to low and put the lid on. Wait a minuts or two until egg is half way done.

Put it over the rice in the bowl.

katsudon

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Michelle’s home made strawberry cake

michelle's strawberry cake

This is my girl friend Michelle’s home made strawberry cake!

Strawberries are organic and picked from her garden.  It was very moisture and sweet but not too sweet, just perfect to me.  She said do not take a picture that is the edge of the cake.  I like the edge!  Yummy!!

 

michelle's strawberry cake

By the way, I just found this picture below so I decided to up on this page.

This is my uncle’s strawberry from Japan. He is a farmer and makes strawberry every year. This picture was taken couple years ago. It is humongous! If you know the size of the bottle next to the strawberry, you know how big it is. When I was living in Japan, I’ve never bought strawberries in the store. At New Year’s Day, my family and relatives have reunion party every year. My uncle usually invites us in his green house to pick some strawberries and eat them at there. It is a fun pleasure event every New Year day. It is very sweet strawberries! I am very spoiled about strawberries taste. I am very appreciating my uncle!

my uncle's strawberry




Japanese Pork Loin Recipe, Tonkatsu/Katsu

pork katsu

 

Japanese Pork loin recipe, Katsu or Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet)  invented in the late 19th century, is a popular dish in Japan. This Japanese Pork Loin recipe consists of a breaded, deep-fried pork cutlet (= Katsu, Japanese pronunciation) one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried.[1]

Katsu was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (“cutlet”) or simply katsu.[2]

Early katsuretsu was usually beef; the pork version, similar to today’s tonkatsu, is said to have been first served in 1890 in a Western-food restaurant in Ginza, Tokyo.[3] The term “tonkatsu” (“pork katsu”) was coined in the 1930s.

Tonkatsu has Japanized over the years more than other yōshoku and is today usually served with rice, miso soup and tsukemono in the style of washoku (traditional Japanese food) and eaten with chopsticks. Recently, some establishments have taken to serving tonkatsu with the more traditionally Japanese ponzu and grated daikon instead of tonkatsu sauce.

If you want to know more, read this page.

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Tonkatsu (Pork Katsu) about 15 slices

Pork loin ——————– 4 of 1/3 inch thick slice
Flour ————————amount of cover all pork loin meat

Batter
Flour ————————7oz
Egg —————————2
Milk ————————-1 1/4cip
Panko———————— amount of cover all pork loin meat  (I used about 10 sliced sandwitch bread)
Salt and Pepper

pork katsu butter pork katsu meat pork katsu pork katsu

Cut pork loin1/3 inch thickness. Use back side of the knife and pound the meat for the meat sinew.
Salt and pepper on the meat, both side.  Make a butter of flour, eggs and milk.

** I supposed to put flour to cover the meat after salt and pepper, I forgot to it.  I am sorry for no picture of that.

You should put flour on the meat before dipping in batter.  This makes the meat juicy and butter stick on the meat easily.  Dredge meat in to the flour and shake off extra flour before puttint into the batter.

pork katsu  pork katsu

Roll pork loin in Panko.   When you put meat on the panko, do not pound out panko over the meat.  You just need to cover panko over the meat.  Do not squish or smash panko over the meat.

You can use dried Panko from store, but I strongly recommend to use panko from fresh bread.  If you have food processor, use them to make fresh panko.  This way meat have more moisuture and juicy.

pork katsu fry pork katsu fry pork katsu

Heat the oil 356degreeF. Put meat in the oil for one min.
Take out the meat for a min on the cooling rack.  Put meat in the oil again and cook for one min. Put on the cooling rack  for 5 min to finish cooking before serving then serve on the plate.

Use cooling rack for Tonkatsu.  If you put on the flat plate, the panko will be less crunchy.  If you want to make crunchy deep fried food, you should use a cooling rack to drain off extra oil.

pork katsu after 1 min pork katsu after 1 min and twice fried

This light color one is after one min. cooked in oil.
Dark color one is after one minuets rest on a cooling rack and put in the oil to cook another one minuets.

This Katsu cooking method was on Japanese TV and it will actually cook very good and no mistakes.  It you over cook Katsu, meat will be tuff or dry but this way, meat is juicy.

You can see this picture, Pork is is perfectly done!

pork katsu Also, you need a Tonkatsu sauce. The sauce on this Tonkatsu is Tonkatsu sauce. You can buy this in the Asian super market, and you have to have it to eat Tonkatsu.   I will paste picture and you can buy them from Amazon.com.

pork katsu

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Rum Raison Pound Cake

rum raison pound cake

My co-worker’s mother made this. Her mother is living in Peru and when my co-worker go to business trip to South America, she stop by her mother house and bring us her mother’s famous rum raison pound cake.

When I open the wrap, I can smell very strong ram. It is very good rum raison pound cake.

I ask her to get me her mom’s recipe. She said it is expensive. I thought she will see recipe to me? No, she said the she is using expensive ram and leave the raison for years. When she uses those raisons for pound cake, she adds ram and raison more in the jar.

No wonder very strong smell of ram in this cake. Her mom told everybody, even if she gives recipe to anybody, it won’t be the same.

Hope she will give me her recipe. I would like to challenge.

rum raison pound cake

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Rusk

rusk

It is popular sweets in Japan. Recently getting more popular than when I was kid.
It is not popular sweets in U.S. and I can not find any shops and stores. I don’t think American people know about Rusk. So this is the explanation from Wikipedia.

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the UK, the name also refers to a wheat-based food additive.

Germany
German ZwiebackThe zwieback (lit. baked twice) is a form of rusk eaten in Germany.

[edit] GreeceThe term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).

[edit] India, Pakistan and South AfricaIn India, Pakistan and South Africa, rusk is a traditional biscuit (also “Khasta” in Hindi, and beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.[1] Historically, rusks evolved (along with biltong) during the latter country’s early pioneering days as a way to preserve bread in the dry climate. It was also extensively used during times of war[2] or when traveling long distances.

Traditionally baked at home, but there are now several mass-market versions available, the most famous probably being Ouma Rusks. Many bakeries, delis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and buttermilk flavours, there are aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed versions.

If you want to read more, go to this page.




French bread slice 1/3 inch —————————————–12 peaces
Butter ————————————————————-1Tbs
Sugar ————————————————————-1 1/2Tbs

Slice bread and put on the baking pan and 238F heated oven for 8 to 15 min.
While you put bread in the overn, mix butter and sugar together and put in the microwave for 20 second.
Mix well this butter and sugar. Put this butter and sugar on the baked bread – one side – and put back in the oven again for 15 min.

rusk rusk rusk rusk

After you take off from oven, put sugar on the top of the rusk bread.

rusk

rusk

rusk

By the way, this is a one of  the famous Japanese Rusk shop one.
rusk gouter de roi

It is very easy, you can easily make this! Faster than baking cookies!!

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Chicken and Cauliflower Sweet Miso Sauce

Cauliflower and chicken

This is my favorit recipe. It is sweet miso and very good with chicken and cauliflower! This is not original Japanese recipe and not popular but I really like it! So I will share with you.

For 4 people
Chicken ————————————7oz
Marinate souce
Salt —————————————pinch
Soy Sauce ————————————Tsp1
Sake —————————————Tbs1
Egg —————————————-1/3
Potato starch ——————————-1 1/2
Oil ——————————————Tbs 1

Cauliflower ———————————-whole 1
Chinese Onion ——————————1
Ginger————————————–1 (half of inch)
Garlic ————————————–Tsp1
Tenminjyan ———————————Tbs3

#Sauce#
Sugar ————————————–Tbs1
Sake —————————————Tbs1
Soy sauce ———————————Tbs2
Papper ————————————pinch
Potato starch with same amount water ———Tbs1
Chicken stock soup ————————–Tbs2

Like many Chinese recipe, you will deepfry chicken and vegetables.

chicken chicken chicken

Cut chicken about half inch and put in the marinate sauce.
Heat up the oil in the deep fryer about 320F and put chicken and take out and drain oil.

Cauliflower Cauliflower Cauliflower

Cut cauliflower about same size as chicken and put in deep fryer and fry them and take out.
Drain oil.

garlic teimenjyan plus Cauliflower and chicken Cauliflower and chicken

Put 1 Tbs oill in the frying panand put ginger, garlic and onion, cook together.
Then put tenminjyan – brown sauce and sautee it.  Add chicken and cauliflower and mix them together.
Lastly, add #Sauce# in the pan.
I usually put high heat to cook this recipe.  Chinese food is good with high heat and gas is the best.
I use electric and try not burn them.

Cauliflower

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Udo Kinpira

udo kinpira

This is kinpira made from Udo.
You can see here what is udo look like.

Aralia cordata is an upright herbaceous perennial plant growing up to 2-3 m in height, native to Japan, Korea and eastern China. It is known as Udo (Japanese: 独活) in Japanese, and also as Japanese Spikenard. It commonly is found on the slopes of wooded embankments.

Udo is often mistaken to be shishiudo (Angelica pubescens, in the family Apiaceae).
The stem can be eaten and is sometimes boiled and served in miso soup. The roots are sometimes used for herbal medicines.

If you want to read more, go to this page.

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This video use carrots and Gobo but cooking method is same.

You can not buy this vegetable all the season. It is only short time in a year.
I like this, it almost no taste but the texture of the vegetable is good. My mother made this way or eat raw. I will put recipe later.

udo kinpira