Japanese Pork Cutlet over rice
Japanese Pork Chop over Rice (Katsudon)
- 6 pork chops, choose thin type of pork chops
- few green onions, sliced green portion only
- 4 eggs, lightly beaten
- cooked rice
- 1 cup flour
- 2 eggs, lightly beaten
- 2 cups bread crumbs
- 1 cup dashi
- 5 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- Tenderize pork chops by pounding with meat mallet. Towel dry the pork chops, and marinate with little salt and pepper. Set aside for 15 minutes.
- Prepare 3 plates. Place flour, egg, and breadcrumbs in every plate, in this order.
- Take a piece of pork chop, and pat it in the plate of flour. Gently shake off the excess flour.
- Dip the floured pork chop in the plate of beaten egg mixture.
- Transfer the pork chop and press gently into the breadcrumbs.
- Repeat the same procedure with the remaining pork chops.
- Heat frying oil in pan till hot. Deep fry pork chops till golden brown on both sides.
- Remove and cut into pieces, and place over each rice-filled bowl.
- Bring sauce ingredients to boil. Add green onion and beaten eggs. When eggs are almost set (DO NOT OVERCOOKED), pour over the pork and rice.
- Serve HOT and enjoy!
Braised pork belly is fundamental to dishes, sliced and it is a topping for Japanese ramen noodle, sliced and it is sandwiched between Chinese bun for Taiwanese “Gua Bao” (Taiwanese Pork Belly Bun), or just eat as it is!
I use high pressure cooker for braising, as I don’t have to watch it closely. I throw everything in the pressure cooker, set a timer, and the tender pork belly is ready for me!
Here is the versatile recipe, that taste great and simple to execute.
Prepare 1 lb of pork belly: In a pot, bring 4 cups of water to a boil. Add 1 inch of smashed ginger, 1/2 cup of Chinese cooking wine/Sake, and pork belly. Bring to a boil, then reduce the heat; simmer uncovered for 45 minutes.
Remove pork belly and discard the liquid.
2 cups water
1 cup soy sauce
3/4 cup sugar
2 pieces of Star anises
1 tsp whole white or black peppercorns
1 cinnamon stick
1 inch thick of fresh ginger, peeled and smashed
Combine all ingredients as above in a high pressure cooker pot. Add the pork belly to the braising liquid and set the pressure cooker to high pressure for 45 minutes. Braise till the pork belly is very tender but not falling apart.
Slice according to your preference, and serve with your favorite noodle or eat as it own.
1 packet of awase miso (about 4 oz)
1/2 cup sake
1 cup mirin
1/3 cup sugar
1. Mix the ingredients together in a saucepan and let them to boil over medium heat.
2. When the liquid mixture is boiling, lower the heat to low. Continue to cook for 20 minutes or till the liquid starts to thicken.
3. Keep stirring the liquid mixture, careful not to let them burn.
4. Remove from heat, and let them cool down. They can be kept up to 1 month in the refrigerator.
I love Harumi’s cookbook! Her recipes are delicious and easy to prepare. My recent book of hers is “Everyday Harumi”. I am sharing this recipe of her “Sirloin Steak in a Miso Marinade”. Best enjoyed with a cup of my homemade soup “Leek and Potato Soup” & a bottle of red wine. I have added few important tips in this recipe, and do read the tips before cooking!
(1) Before cooking, allow steak to come to room temperature. Scrape off the excess miso marinate from the steaks using butter knife or spatula, and pat dry the steaks with paper towels.
(2) When pan frying or grilling the steak, do not touch or move the steak even if you are tempted to! This step is important to ensure good searing of the steaks.
(3) After the steaks are cooked, let them REST on a plate covered with foil for 10 minutes or so.
T-bone steak or your favorite cut of steak
4 tbsp of Miso Marinate for each steak (click here for miso marinate recipe)
(1) To prepare the steak, apply 2 tbsp of miso marinate on each side of the steaks using a spoon.
(2) Cover the steaks and let the steaks marinate for overnight in the refrigerator.
(3) Before cooking, allow steak to come to room temperature. Scrape off the excess miso marinate from the steaks using butter knife or spatula, and pat dry the steaks with paper towels.
(4) Heat a pan with 1 tbsp of olive oil. Gently add the steaks on the hot pan. It takes about 7 – 10 minutes on each side, depending on the size and thickness of the steak. When pan frying or grilling the steak, do not touch or move the steak even if you are tempted to! This step is important to ensure good searing of the steaks.
(5) After the steaks are cooked, remove them from the pan and let them REST on a plate covered with foil for 10 minutes or so.
(6) Serve and Enjoy!
Simple Chinese snacks, Deep fried prawn fritters.
20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour
(1) Peel and devein prawns.
(2) Add seasoning to prawns, and leave aside for 30 minutes.
(3) Mix the frying mix powder with water, and mix into a smooth batter.
(4) Dip the prawns in the batter to coat evenly.
(5) Heat the frying oil over high heat, and deep fry until golden.
(6) Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce.
(7) Dipping sauce: Wasabi Mayo – Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise.
Posted in Appetizer, Appetizer, Appetizers, Chinese, Japanese, Korean, Seafood, Seafood, Seafood, Singapore / Malaysia, Small dishes, Starters & Snacks, Thailand, Vietnam
- Tagged 脆皮油炸虾, Prawn Fritters
Love fish, but not the fishy taste? Try dredging in flour and shallow frying them!
3 Pike Mackerel, cleaned
2 tbsp flour
2 cup of oil for frying (adjust amount of oil according to size of frying pan)
salt and pepper for seasoning
(1) Cut each pike mackerel into 4 pieces, about 3 inches long.
(2) Dry with paper towels.
(3) Season each mackerel with little salt and black pepper.
(4) Dredge in flour and set aside.
(5) Heat the oil in a frying pan. Shallow fry the fish in the oil over high heat over one minute. Turn the heat to medium and continue to fry until crisp about 3 – 5 minutes.
(6) Serve hot and enjoy!
Other fresh fish of a similar size may be cooked in this way
I first tried this spicy fried chicken in South Korea, where my parents-in-law ordered fried chicken for home delivery. Love at first bite! Crispy fried chicken covered with sweet, sticky and super spicy chilli sauce. Addictive! I have been making this spicy fried chicken with many variations, such as toppings like freshly chopped spring onion, roasted peanuts, or sesame seeds.
Korean Fried Chicken in Spicy Sauce
Marinate ingredients for chicken
- 1 lb of chicken wings (or chicken meat of your choice)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cooking wine
- 1 tsp cornstarch
- 1 cup plain flour + 1/2 cup rice flour + 1/2 cup cornstarch (this combination of different flours create the crunchy chicken)
- little salt and pepper
- 2 tbsp Korean red pepper paste (gochujjang) adjust accordingly
- 1 tbsp sesame seed oil
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp Korean corn syrup
- 1 tbsp mayonnaise
- 1/2 onion, finely chopped
- 1 tbsp minced garlic
- dash of cooking oil
(1) Marinate chicken wings with marinating ingredients, and set aside for 1 hour or more.
(2) Combine the coating ingredients and mix well. Add to the marinated chicken wings. Combine well with hands. The texture of the batter should be thick and sticky.
(3) Heat frying oil in a deep frying pot. In a hot oil, slowly add coated chicken wings and deep fry till crispy.
(4) Repeat for the whole batch of chicken wings. Remove and drain the fried chicken wings.
(5) Reheat the frying oil, and fry the chicken wings for the SECOND TIME. DOUBLE FRY is a must!
(6) Combine all sauce ingredients in a saucepan. Heat the sauce under medium heat. Stir well.
(7) Coat each fried chicken wings in the spicy sauce, and set aside on a serving plate.
(8) Garnish with your favorite topping, for instance toasted sesame seeds.