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Recipes: Viewing Japanese Food Articles

Tonkatsu

Posted on 15 Feb, 2024
Tonkatsu

Serves 2-4

  1. Place a piece of parchment paper over one piece of pork and tenderise using a rolling pin or food mallet. Repeat to tenderise all pieces.
  2. Finely grate one brown onion into a bowl. Smother each piece of pork in this onion puree and refrigerate overnight. This injects so much flavour into the meat!
  3. Just before cooking, set up your crumbing station with 3 shallow bowls:
  • 1 bowl filled with the AP flour
  • 1 bowl filled with beaten eggs (heavily seasoned with salt & pepper and a dash of vanilla extract)
  • 1 bowl filled with panko breadcrumbs
  1. remove all the excess onion puree from each piece of pork and lightly dust them in AP flour.
  2. Slide each piece of pork (one at a time) into the bowl of beaten eggs. This egg mix will allow the crunchy coating to stick to your pork.
  3. Coat each piece of pork with panko breadcrumbs. Gently press in the crumbs with your fingers to cover the entire surface area of each piece of pork.
  4. Heat a wok, deep fryer or deep skillet to 180C (355F). Ensure that there is enough oil to fully submerge each piece of pork, leaving enough room for the oil level to rise in wok/skillet when you add in the pork pieces.
  5. Deep fry your crumbed pork pieces in batches  (no more than two at a time) turning each piece over so that all sides are golden. Because each piece of meat is thin, it doesn't take long for each piece to cook.
  6. Drain on a cooling rack lined with a sheet of paper towel. The rack helps air circulate under the tonkatsu and keeps it crunchy longer.

Use the tonkatsu as you please. Over a bowl of piping hot ramen or roll it into a sushi and pack it for a delicious lunch.

Cold Soba Noodles

Posted on 03 Jan, 2024
Cold Soba Noodles

1. Cook soba noodles according to packet

2. In a serving bowl add kombu tsuyu (a soy based seasoning liquid with a seaweed dashi base) and quality sesame oil into your serving bowl and mix. Pile on a bundle of cooked soba noodles (make sure they’re well rinsed and drained) then top with toasted sesame seeds, crushed seasoned seaweed sheets and a generous helping of sliced spring onions. 

 

p.s. You can always add a side of protein or veg to your noodles (we sometimes pair it with assorted vegetable tempura but kept it simple this time). 
 

Simple Okonomiyaki

Posted on 26 Jul, 2022
Simple Okonomiyaki

METHOD
1. Make the dashi by dissolving the dashi powder in the hot water and set aside to cool completely.

2. In a large bowl, add the batter ingredients (including cooled dashi) and mix until well combined. Let it stand for 30mins in the fridge.

3. Take out the batter from the fridge and mix in the cabbage until well combined.

4. Heat a large non-stick skillet and add 2T oil. Add half of the cabbage mix (don’t press down) and spread it around into a large disc in the pan. Cover and cook on med-low heat until the bottom is golden (about 10mins). Add in more oil to the pan if necessary then flip the pancake over and cook the other side until golden (5-10mins). Slide onto a serving plate.

5. Drizzle the tonkatsu sauce on top of your okonomiyaki. Be generous and squeeze out the sauce in a tight zig zag motion. Now drizzle Kewpie mayo across the pancake, perpendicular to tonkatsu sauce. You will end up with a lattice of two sauces.

5. Garnish with red pickled ginger, bonito flakes and spring onions.

6. Repeat to make the next okonomoyaki.

Enjoy!

Serves 2