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Archive for the ‘Pork’ Category

Katsudon Close-Up

Katsudon Close-Up

Just after I made the soy seasoning sauce for Chirashi-Zushi some time ago in this month, I fried pork to cook pork cutlet.

We could serve them with thinly sliced tender green cabbage with thick brown sauce. They are usually served with Japanese white rice and Miso soup and is popular dish in Japan.

Katsudon Served with Miso Soup

Katsudon Served with Miso Soup

On that day as I had some spare time, I cooked the cutlet in the following ingredients:

Ingredients of Katsudon for serves 2:

  • around 150g x 2 pork cutlet
  •  half onion – thinly sliced
  • 300ml soy seasoning – fish stock, sugar, sake, mirin
  • 4 beaten eggs
  • 50g of mangetout or green peas – boiled with a pinch of salt ( Never allow overcooked. )
  • 2 full Donburi amount of Japanese white rice cooked 

I used the soy sauce seasoning used to taste the ingredients of Chirashi Sushi on the other day, so there is some stock from Shitake mushroom and deep fried bean curd.

I actually fried the cutlet for at least 4 portions with the pork shown below, I had them simply with rice and miso soup on the next day.

However, the taste is off course better with the ones which have just been fried for a while ago.

Katsudon Ingredients

Katsudon Ingredients

Katsudon Ingredients Processed

Katsudon Ingredients Processed

1. Heat a frying pan in a medium heat and add oil, then saute onions for a half minute or so.

Sliced Onion with Soy Seasonings

Sliced Onion with Soy Seasonings

2. Add soy seasoning and put cutlet on laid onions all over the frying pan.

Katsu Pork Cutlet Put on Onions

Katsu Pork Cutlet Put on Onions

3. Add egg and put a lid, continue to cook in the medium heat for a couple of minutes.

Covered with Beaten Eggs

Covered with Beaten Eggs

4. Once the egg starts to firm, reduce the heat and add green topping – mangetout or peas and countinue to heat with lid.

5. Dish up Japanese white rice in Donburi bowls.

6. Immediate after the surface of the egg finaly starts to firm, turn off the heat and cover the rice with them.

If you like thicker seasonings, add more soy seasoning sauce to be absorbed by the white rice. You could also adjust to season the soy seasonings with more or less of sugar, Mirin and soy sauce to your preferences.

This dish is very popular in Japan as well as the set of simple pork cutlet with white rice and Miso soup.

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Gyoza

Gyoza

Usually Gyoza is served with white rice, Ramen noodles, Chahan egg fried rice or other Chinese origin dishes.

Gyoza with Bread

Gyoza with Bread

Today, as I baked a loaf of bread and served with the Gyoza kept in the freezer.

Actually, it could be a good combination, though the soy sauce for Gyoza may be changed with other vinegar based sauces.

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Pork Stock Rice Porridge with Cabbage

Pork Stock Rice Porridge with Cabbage

I made pork stock with the pork bones with fat part left over from the other night when I cooked Tonkatsu pork deep fries and have kept it in the fridge for a couple of days. 

 

Pork Stock

Pork Stock

 

 

 

Ingredients of Pork Stock for 300ml:

  • 250g of pork with bones, fat part 
  • 1.2 litre of water
  • Some vegetables in your stock, 2 spring onions, 1 onion, 3cm ginger cubical, 3 cloves of garlic, 2 leaves of cabbage, etc

1. Cook above in high heat and once it boils, reduce the heat to low and continue to cook for about 1.5 hours.

2. Turn off the heat and after leaving the pan for several hours as it is, keep the pan in the fridge for more than 1 night, up to a couple of days.

 

 

 

Pork Stock Rice Porridge with Cabbage Close-UP

Pork Stock Rice Porridge with Cabbage Close-UP

 

Ingredients of Pork Stock Rice Porridge for serves 2:

 

  • 300 ml of pork stock
  • half cup of Japanese rice
  • 300 ml of water
  • 2/3 tea spoon of salt
  • 1 cabbage leave, sliced
  • 1 beaten egg
  • 1 spring onion – sliced

1. Heat the pork stock with rice and salt at low-medium heat for 15 minutes, occasionally stirring the rice with stock.

2. When the rice absorbs a lot of water and makes the soup thicker, add 100 cc of water and continue to cook at low heat for about 5 minutes or until it becomes thicker again.

3. Repeat the process number 2. above twice.

Pork Stock Rice Porridge with Cabbage in Pan

Pork Stock Rice Porridge with Cabbage in Pan

4. Taste the porridge and adjust with salt or water. add cabbage and cook for a couple of minutes until it just becomes tender and never allow them overcooked.

Pork Stock Rice Porridge with Cabbage, Egg

Pork Stock Rice Porridge with Cabbage, Egg

5. Add beaten egg in the pan and cook in high heat, once the beaten egg starts to firm, stir well for about 10 seconds or the egg has just turned into whitish cooked colour. Do not allow them overcooked.

Pork Stock Rice Porridge

Pork Stock Rice Porridge

Serve them with the spring onion topping and enjoy. It contains a lot of colagen from the pork.

 

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I fried pork tonight as shown in photos below.

Cheese Tonkatsu Close-UP

Cheese Tonkatsu Close-UP

I have arranged Tonkatsu with sliced cheese this time, adding seasoning taste to the simple pork chops deep fried as one of the popular main dishes in Japan.

Cheese Tonkatsu - Pork with Cheese Deep Fried

Cheese Tonkatsu - Pork with Cheese Deep Fried

Seasonings are salt, white pepper, cheese and I used bread crumbs with parsley this time. You may want to soak the pork with one table spoon of Sake to make the meat softer beforehand.

Pork Chops in UK

Pork Chops in UK, Defrosted

With the cheese option, a lot of people will eat without brown sauce, or with brown sauce.

Tonkatsu Preparation

Tonkatsu Preparation

We usually put thinly sliced cabbage as salad when we dish up deep fried food in Japan. May be some of you could imagine this is like a rabbit, but actually if you try softer cabbage leaves especially in Spring, you will like eating as salad, I believe.

Tonkatsu in Shallow Fry for Small Portion

Tonkatsu in Shallow Fry for Small Portion

Cheese Tonkatsu

Cheese Tonkatsu

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I made Gyoza Chinese dumpling tonight for keeping them in the freezer.

Gyoza Chinese Dumpling

Gyoza Chinese Dumpling

Gyoza Dumpling being Kept in Freezer

Gyoza Dumpling being Kept in Freezer

I prepared raw dumpling wrapped with Gyoza rice sheets so that I can fry them direct from the frozen state in which case I do not need to take much care not to break the Gyoza wrapping while I am frying.

Ingredients of Gyoza for around 25 dumplings :

  • around 250 g of minced pork
  • half of spring green cabbage and 3 Chinese cabbage leaves, finely chopped and remove excess water by squeezing a little harder.
  • 1 spring onions, finely chopped
  • 3 cm of ginger, finely chopped 
  • 1 table spoon of soy sauce
  • 1 table spoon of sesame oil
  • 1 table spoon of sake
  • salt, white pepper
  • Gyoza wrappers – around 25 sheets in a packet
  • some potato starch
Ingredients of Gyoza Chinese Dumpling + Chinese Cabbage

Ingredients of Gyoza Chinese Dumpling + Chinese Cabbage

Chinese Cabbage Leaves

Chinese Cabbage Leaves

Excess Juice of Spring Green Cabbage Squeezed

Excess Juice of Spring Green Cabbage Squeezed

Mix the above ingredients and knead by hands for about 30 times, then wrap with the Gyoza rice wrappers, which are sealed with water.

Gyoza Dumpling being Wrapped

Gyoza Dumpling being Wrapped

Put them on containers with their bottoms covered with thinly scattered potato starch.

Gyoza Dumpling being Wrapped with Folds

Gyoza Dumpling being Wrapped with Folds

As it seemed the high season cabbage contain a lot of water, I put more cabbages today. You may want to adjust to your preferred proportions.

Put lids on or cover the container and the Gyoza can be kept in home freezer for about a month.

Fridge Freezer bought several years ago in the UK.

Fridge Freezer bought several years ago in the UK.

 The frost in the freezer bought in the UK several years ago can be used to cool down in a coming hotter day!

It was only one of the really surprising facts in the UK that when we bought the fridge freezer, there was no information regarding frost developments shown in the displays in electrical products retail shops in London several years ago. The above fridge freezer we bought cost about £400.

I remember that as fully frost free freezers are standard in Japan since more than 20 years ago in Japan, I did not even checked about frost developments.

20 years old! fully frost free freezer in Japan in 2004.

20 years old!!!!! fully frost free freezer in Japan in 2004.

Nevertheless in many houses in London I had visited, I often found rump ice frosts in their freezers, but I only thought they want to use their stuff with extra care to use as long as possible. Some tourist guide books describe this habits with respect in king of a manner that we, Japanese have improved various technologies over the past many years and nowadays we tend not to take sufficient care to our possessions.

Once I have started settled in the UK, started work, started pay energy bills with silly admin issues coming up everywhere, products and services which need not to buy in the past revealed with low quality of products and low level of services at unlawfully expensive prices.

If you imagine that you have experienced the latest high standard technology ever at far reasonable prices, and then suddenly the prices of 20 years and more behind products have been told to be the same for more than several years and we do not know when all the products and services in the UK are adequately priced for the level of the actual quality and levels in global standard.

I eagerly expect to see right pricings for most of products and services in the very near future.

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Gyoza is Chinese Dumpling fried and is popular cheap meal to be eaten with other Chinese meals such as Ramen noodles and Chahan egg fried rice or simply with steamed rice in Japan.

Gyoza Chinese Dumpling

Gyoza Chinese Dumpling

I fried Gyoza tonight, however, I had not taken procedure of making the Gyoza dumpling. I will take some photos on another occasion.

I have seen some English buy Gyoza in Japanese food shop, so I think many people who like Western meals also like Gyoza.

Here are some key points to fry in golden brown colour with juicy filling:

  • First heat the pan a little, put 2 table spoons of oil and heat the oil for around a half to 1 minute.
  • Dust some potato flour on the soles of Gyoza to get crispy texture.
  • Fry Gyoza on medium heat for a couple of minutes, until the sole of the Gyoza shows in light brown.
  • Cover with a lid and pour 20 to 30 cc of hot water from a little gap between the lid and the pan and immediately close the lid neatly.
  • Continue to fry with low heat for about 5 minutes which may vary depending on the low heat power of your cooker.
  • Open the lid and turn to high heat for a half minute to one minute to dry soles of Gyoza.
  • Dish up side down and take to the dining table.  

The sauce is made up of Ra-Yu chili oil, rice vinegar and good quality soy sauce.

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