   Tonkatsu (豚カツ)　has a long history since 100years ago. This Japanese style European cuisine is now popular as home cooking dish and can be found in most of the restaurant; â€katsu†came from katsu-retsu (cutlet) earlier, and become tonkatsu when using pork for the main ingredients.  Â
Ingredients:
      Pork Tenderloin cut into 1/4 inch slices
       2 eggs beaten
      1 cup Panko (Japanese bread crumbs)
      Flour
      Cabbage shredded
      Worcestershire sauce
Preparations:
Drain off excess water from pork with kitchen papers; make few slits in the cutlet. Sprinkle both sides of cutlet with salt and pepper, coat with flour. Dip in the beaten egg mixture, coat in panko bread crumbs. Heat oil in a wok to 350F, add in pork and deep-fry 5 to 7minutes until golden crispy on both sides. Drain on kitchen papers. Garnish with finely shredded cabbage and lemon wedges. Serve with Worcestershire sauce.
Posted in: Main Dish.
Tagged: japanese recipe · pork cutlet · tonkatsu
　
In Japan, it is very common to cook Saba (Mackerel) with japanese miso. This is because mackerel has a distinctive fishy smell and using miso can cover the smell and add in good japanese traditional flavor. Mackerel is another source that full of DHA and EPA, but, you need to consume it wisely, meaning to select the right type of mackerel to avoid from mercury contamination. Select Atlantic mackerel which is less mercury contamination and avoid King mackerel and Spanish mackerel.
Ingredients:
2 mackerels
1 tbsp sake
1/2 cup water
2 tbsp sugar
3 tbsp miso
1 ginger sliced
1 spring onion sliced
Preparations : (2 serving)
Cut the mackerel into half. Mix water, sake, sugar ,ginger slices and miso in a pan and heat to boil. Add mackerel and simmer it for 10 minutes on low heat. Slowly stir and pour the sauce over the mackerel. Add in spring onion and stir well. Stop the heat and ready to serve.
More japanese recipe
Posted in: Nimono.
Tagged: fish · japanese recipe · miso · saba
Oct 31st, 2008
by youlin.
Here is a special salad that I want to share – “Traffic Light Salad”. Looking at the name, isn’t it special? I get this cool idea when I saw 3 capsicums were arranged nicely by Green, Yellow, and Red in a vegetable stall yesterday. I can’t wait to take photo, and start to get some ingredients to make salad. To be more precise, I would called this salad as Shrimps Eggs Capsicums Salad.
For the basic japanese salad dressing, you can add 2 tbs rice wine vinegar, 1 tbs soy sauce, 1/2 tsp sugar and mix it well. Add in 6 tbs vegetable oil at last stage to prepare for serve. As for me, I would prefer to buy various flavor dressings such as japanese flavor(Wahu), Chinese flavor(CyuKa), Sesame flavor(Goma) etc.
Ingredients:
- 2 eggs hard boiled and sliced
- 100g shrimps
- 1 carrot cut into strips
- 1 japanese cucumber cut into strips
- capsicum ( green, yellow, red; 1 each), cut into strips
- nori seaweed
- Japanese salad dressing
Preparation:
Put water in a pan and bring to boil. Boil eggs for 15 minutes until cooked, then peel it. Add in shrimps to boiling water until cooked. Quickly transfer shrimps into a bowl filled with cold water. Add in the vegetables into a large bowl, topping with eggs and nori seaweed. Prepare to serve with japanese salad dressing.
More Japanese Recipe
Posted in: Salad.
Tagged: capsicums · japanese recipe · Salad · traffic light
Oct 30th, 2008
by youlin.
Hiyayakko (冷や奴) is Japanese side dish made with chilled tofu and topping. This simple and healthy dish is very popular and usually served during summer season in most of the japanese restaurants. It can be served with ordinary meals or beer. Topping is real simple with the standard combination of green onion, katsuobushi (dried skpjack tuna flakes) and soy sauce. You can add in also several toppings like perilla leaf, sliced okra and mustard if you like. I would recommend adding in some oyster sauce and you will find it “PREFECTâ€!! So, try this low calories and easy to prepare dish!
Ingredients:
- Tofu (1 package)
- Green onion (thinly sliced or chopped)
- Ginger (grated)
- Katsuobushi
- 1 tsp Oyster sauce
- 2 tsp Soy sauce
Preparations:
1. Release the tofu into fresh and cold water.
2. Cut tofu & place in a bowl.
3. Add grated ginger, sprinkle green onion and katsuobushi on top of tofu.
4. Pour the soy and oyster sauce onto it.
Link to Previous Tofu Dish : Mushroom Tofu Steak
Posted in: Japanese Food, Side Dishes.
Tagged: Japanese Cuisine · Side Dishes · tofu
Oct 29th, 2008
by youlin.
“Oyako”（親å）means “parent and children” and Don comes from the word “DonBuriâ€ï¼ˆä¸¼ï¼‰means rice bowl. Oyako Don is a Japanese dish which chicken, egg, green onion and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. It is one of easy-to-do japanese recipe and the ingredients are easy to get so I recommend this menu. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. I always like to cook this meaningful Japanese dish whenever there is a gathering party with friends and family. Let’s try enjoy this meaningful japanese recipe with your freinds and family!!
Ingredients: (for 2 serving)
-
150g chicken thighs skinned and boned and cut into bite-sized pieces
-
1 medium size onion sliced
-
150 ml dashi stock
-
2 tbsp soy sauce
-
1 tbsp sugar
-
2 eggs beaten
-
cooked rice
-
mitsuba(if possible) or nori seaweed tear into small pieces
-
nanami (Japanese seven spices, if possible) or chili pepper
Preparations:
1. Cut onion and chicken.
2. Pour dashi stock, soy sauce and sugar into a flying pan (If you have, add little sake or very little vodka) and add chicken and onion. Heats until ingredients are cooked.
3. Slowly pour beaten eggs evenly over the whole dish.
4. When eggs are half cooked then stop heating.
5. Slide the topping from the pan onto hot cooked rice served in an oversized bowl.
6. Sprinkle nori seaweed and nanami onto it.
Japanese Recipe – Oyako Don
Posted in: DonBuri Dish, Japanese Food.
Tagged: Donburi · eggs and chicken · japanese recipe · rice
Oct 28th, 2008
by youlin.
Japanese Fried Rice – ãƒãƒ£ãƒ¼ãƒãƒ³
This is another free & easy recipe to share. Japanese fried rice or “CyaHan” is the dish that I love very much. Every time, when there is leftover rice available, I won’t miss the chance to cook a plate of CyaHan. From the very beginning experience to cook a simple fried rice, I really had hard time to satisfy myself. I used the freshly steamed rise to stir in the pan and started to create my own version of fried rice. The rice was too wet & sticky, even though I stirred it quickly. But, it won’t stop me to keep trying. Soon, I realised that leftover rice is more suitable. Another point is to use high heat and the movement to stir the rice needs to be fast to avoid overheating or turn black. Eventually, my cooking skill improved from failures.
Ingredients: (2 servings)
-
2 cups of cooked Japanese rice (* left-over rice preferred)
-
2 eggs
-
50g diced pork
-
2 tsp salad oil
-
1 tsp chicken bouillon
-
10cm onion, 10cm carrot, coarsely chopped
-
1/2 tsp garlic salt
-
2 tbsp soy sauce
-
2 tsp oyster sauce
-
1 tsp sesame oil
Preparation:
Put the pan on high heat with salad oil. Add in pork with vegetables, cook until soft. Put eggs into heated pan and scramble it quickly. Add rice and stir well. Turn heat to medium; stir in chicken bouillon, garlic salt, soy sauce, and oyster sauce. Lastly, add in sesame oil and serve.
Point: Always use high heat to fry.
Posted in: Japanese Food.
Tagged: cooking · Japanese · leftover rice · Recipes · rice
