Japanese Pork Chop over Rice (Katsudon)

Japanese Pork Cutlet over rice

Japanese Pork Cutlet over rice

Japanese Pork Chop over Rice (Katsudon)

  • Servings: 4-6
  • Time: 1 hr
  • Difficulty: medium
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  • 6 pork chops, choose thin type of pork chops
  • few green onions, sliced green portion only
  • 4 eggs, lightly beaten
  • cooked rice
Coating ingredients:
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 2 cups bread crumbs


  • 1 cup dashi
  • 5 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  1. 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.
  2. Prepare 3 plates.  Place flour, egg, and breadcrumbs in every plate, in this order.
  3. Take a piece of pork chop, and pat it in the plate of flour.  Gently shake off the excess flour.
  4. Dip the floured pork chop in the plate of beaten egg mixture.
  5. Transfer the pork chop and press gently into the breadcrumbs.
  6. Repeat the same procedure with the remaining pork chops.
  7. Heat frying oil in pan till hot.  Deep fry pork chops till golden brown on both sides.
  8. Remove and cut into pieces, and place over each rice-filled bowl.
  9. 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.
  10. Serve HOT and enjoy!

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Versatile Braised Pork Belly

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.

Braised Pork Belly

  • Servings: 4-6
  • Time: 2 hr
  • Difficulty: easy
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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.

Braising 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.

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Pot Stickers (Pan Fried Dumplings) 锅贴


Potstickers (Pan Fried Dumplings)

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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  • 1 lb ground pork or beef
  • 1 cup chopped green onion (white and green parts) or Chinese Chives
  • 1 cup chopped napa cabbage
  • 2 tbsp minced ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup chicken stock or water
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp sesame seed oil
  • 1 tbsp vegetable oil
1 package of store bought dumplings(about 50 wrappers)
oil for pan frying


  1. To make the filling, combine the pork or beef, green onions or Chinese Chives, and ginger in a bowl.  Using a fork, lightly mix the ingredients till combined.
  2. In a bowl, mix the remaining ingredients.  Pour these seasoning over the meat mixture, and stir to combine. 
  3. Cover the meat mixture and set aside for at least 1 hour.  Or you can prepare the filling 1 day ahead, and the filling is to be refrigerated.  Bring it to room temperature before wrapping the dumpling.
  4. Line few plates or a tray with plastic wrap and lightly dust with flour to avoid sticking. 
  5. In a small bowl, mix together 2 tbsp of cornstarch and 4 tbsp of water.  Stir well to foam a watery paste.  Place the bowl of paste on the table next to you. This paste is acting as a “glue” for wrapping the dumplings.
  6. If you are right-handed, hold the wrapper in the left hand.  For each dumpling, scoop about 1 tbsp of filling positioning slightly off center towards to upper half of the wrapper. 
  7. Use your index finger to dip into the watery paste, and spread it around the outer circumference of the wrapper.
  8.  Make the first pinch  between index finger and thumb.
  9. Fold over the front edge to form the first pleat and press it against the first pinch and the back edge.
  10. Pass the second pleat to the right hand, and press the second pleat to the back edge and the first pleat.
  11. Finish by pressing the edges together to seal well. 
  12. Repeat with the remaining wrappers till the filling is used up.  Cover the finished dumplings with dry kitchen tower or paper towel. 
  13. To pan fry the dumplings, heat about 2 tbsp of oil  in a non-stick frying pan. 
  14. Neatly arrange the dumplings touching each other. 
  15. Fry the dumplings for 2 minutes or till they are golden brown on the bottom under medium high heat. 
  16. Holding the cover lid of the frying pan, quickly pour water (about 1/4 cup of water) and cover with the lid immediately.  Note that the water will immediately splutter, so be careful. 
  17. Cover the pan tightly, and let the dumplings fry for 4 – 6 minutes (you will hear sizzling sound). 
  18. When the sizzling noise stop, you can remove the lid and transfer the dumplings to a serving plate with bottoms facing up.
  19. Serve with your favorite dipping sauce. My favorite dipping sauce:  Mix 1 tbsp of black vinegar with 1 tbsp of soya sauce in a saucer.  Place some finely sliced ginger in the sauce. 
  20. Gently dip the dumplings in the sauce, and eat it with few slices of gingers.  Yum!


Miso Marinade

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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. 

Japanese Style Seared Steak with Miso Marinade (日式牛排)

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! 


Important tips:

(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! 

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Prawn Fritters (脆皮油炸虾)

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. 

Fried Mackerel style

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

Korean Fried Chicken in Spicy Sauce (韩国辣鸡翅)aka Momo chicken

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

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: medium
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  • 1 lb of chicken wings (or chicken meat of your choice)
Marinate ingredients for chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cooking wine
  • 1 tsp cornstarch
Coating ingredients
  • 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
Sauce Ingredients
  • 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.

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