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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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Chirashi-Zushi

Chirashi-Zushi

With the prawns I left the half of the packet for the Okonomiyaki I fried this afternoon, I carefully boiled them for very short time to keep the prawns as softer as possible.

For 10 prawns, I have put about half tea spoon of salt in water.

Once the water is boiled fully, I put the prawns and wait for 10 seconds just after the prawns turn white-red colour.

Then, Drain them and keep on a plate.

As it continue to be cooked for while even after it is drained, the waiting time of 10 seconds for 10 king prawns without the shells was adequate time.

  

 

Chirashi-Zushi Close-Up

Chirashi-Zushi Close-Up

 

 

 Sushi Mixed Vinegar, High Grade Nori Seaweed

 

Ingredients of Chirashi Sushi for serves 2:

   —- for Sushi Rice —-

  • 1.5 cup of Japanese rice – cooked with a few kelps and 1 table spoon of sake
  • 70 to 80 ml of Sushi vinegar mix – adjust the amount as you like

   —- for mixture —-

  • 7cm thick cucumber – thinly sliced 
  • 1 beaten egg – fry thinly and then thinly sliced
  • 10 prawns -boiled in fully boiling water for 10 seconds after it turns its colour

   —- and for mixture tasted with seasonings —-

  • half deep fried bean curd – soak in hot water for minutes and thinly sliced
  • a couple of dried Japanese Shitake mushrooms – soaked in hot water for 15 minutes and thinly sliced
  • 1 fist amount of dried shredded bonito
  • 1 table spoon of sugar
  • 1 table spoon of sake
  • 1 table spoon of mirin
  • 3 table spoon of Shoyu
  • 200ml of water

    —- for topping —-

  • roasted Japanese white sesame seeds
  • roasted Japanese seaweed – thinly sliced
Japanese Shitake Mushroom and Deep Fried Bean Curd

Japanese Shitake Mushroom and Deep Fried Bean Curd

1. Once the white rice is ready add Sushi vinegar and mix well to make the rice cooler and dryer.

2. Boil the water with shredded bonito for a couple of minutes, then add the above ingredients for the mixture which is tasted with seasonings. Please note that the deep fried bean curd is drained and discurd the water. The water from the dried Shitake is to be added to the sauce with the sliced Shitake.

3. Cook it for 5 minutes and leave it to cool down.

4. Add cucumber and the drained deep fried bean curd with Shitake into the rice and mix well.

Chirashi Zushi Ingredients

Chirashi Zushi Ingredients

5. Add 2 or 3 table spoons of sauce when the deep fried bean curd and Shitake are cooked into the rice.

Sauce When Shitake and Deep Fried Bean Curd are Cooked

Sauce When Shitake and Deep Fried Bean Curd are Cooked

6. Decorate with the egg, prawns and add topping of the seaweed and sesame seeds.

I was happy to eat the Chirashi Sushi as I had not eaten it for a long time.

As Chirashi Sushi looks as gorgeous as other Sushi and Sashimi, it is often made in home parties in Japan and is also very popular as lunch box we can easily buy from super markets or 24-hour 7-day operating convenience stores in Japan.

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Okonomiyaki with Prawns Close-UP

Okonomiyaki with Prawns Close-UP

I fried Okonomiyaki again, but with prawns instead of pork I usually add.

Okonomiyaki Ingredients

Okonomiyaki Ingredients

As the prawns I used got hard very quickly, the texture of the prawns were as if I was eating something like an old rubber.

Well, for Okonomiyaki, I have to select better quality prawns as prawns have to be cooked with the Okonomiyaki mixture for at least 5 minutes and more.

If such low quality prawns are only cooked for a minute or so, the prawns stay just as soft as I expect.

Anyway, overall taste of the Okonomiyaki today except for the prawns are fine, I could try with other meat or similar recipes which is popular in Japan some time when I have all ingredients.

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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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Mabo Nasu Donburi

Mabo Nasu Donburi

Stir fries are one of the popular Chinese dishes in the UK as well as in Japan and presumably, in China, with the much hotter version with much chilli, I guess.

What I introduce today is that the stir fry with thick strong hot chili seasonings and I believe a lot of people who like Western dishes would also like.

Ingredients of Mabo Nasu for Serves 2 to 3:

  • Half large Aubergine, thinly sliced and soak in water
  • Half large red pepper, thinly sliced
  • A couple of garlic cloves, finely chopped
  • 3cm of ginger, finely chopped
  • 2 spring onions – preferably white part, finely chopped
  • 200 to 300g of pork for stir fry or minced 
  • ◆1 table spoon of Tenmenjan sweet bean sauce
  • ◆1 table spoon of Tobanjan Chinese chili black bean sauce
  • ◆1 table spoon of sake
  • ◆1 table spoon of oyster sauce
  • ◆1 table spoon of sugar
  • ◆1 table spoon of soy sauce
  • ◆150cc of chicken or pork stock
  • ◆1 tea spoon of vinegar
  • 1 table spoon of potato starch – mix well with 1 table spoon of water
  • 1 cm depth of oil in frying pan
  • a little sesame oil for last sprinkle flavour
Ingredients of Mabo Nasu

Ingredients of Mabo Nasu

As I only had growing spring onions from the kitchen garden, I used green part this time. However, if you can find white spring onions called Shiro-Negi which appear like leeks with spicy taste, better for this kind of recipe.

It is a bit a shame that we can find those in the UK, but as other seasonings have strong taste, there should not be much problem.

Ginger, Garlic, Spring Onion Fried

Ginger, Garlic, Spring Onion Fried

1. Aubergine are drained and wipe excess water, then fry in shallow pan in medium heat.

Fried Aubergine and ◆ Mixed Seasonings

Fried Aubergine and ◆ Mixed Seasonings

2. With the oil left over from the shallow fry used in 1, fry ginger, garlic, spring onions, then add pork and continue to cook in medium heat to make golden brown burning colour on the meat.

Pork Stir Fry, Red Pepper Fried

Pork Stir Fry, Red Pepper Fried

3. Mix the above ingredients marked with ◆. Once the meat has nice burning colour, add red pepper and saute in medium heat for 1 to 2 minutes and add fried aubergine.

Mabo Nasu Cooked

Mabo Nasu Cooked

4. pour the seasoning mixture ◆ and stirred potato starch water and stir the frying pan continuously for a couple of minutes in medium heat.

Japanese Steamed Rice

Japanese Steamed Rice

5. Continue to cook in low heat and pour a sprinkle of sesame oil and mix lightly, then serve on plates.

I steamed Japanese rice and put the Mabo Nasu on the rice this time. It is easy option for people who are not used to eat white plain Japanese rice separately. Quite a lot of people will like this hot Asian dish.

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Azuki Jelly with Maccha Whipping Cream Desert

Azuki Jelly with Maccha Whipped Cream Desert

There were some more sweetened Shiruko Azuki crashed in the blender about 10 days ago in the fridge, I heated it up again with gelatin again to make Azuki jelly desert.

Maccha Whipping Cream on Azuki Jelly

Maccha Whipped Cream on Azuki Jelly

On top of the Azuki desert I whipped cream with Maccha green tea powder. The both traditional Japanese taste for sweets harmonise perfectly together with the Maccha tea.

The key point for the Maccha whipping cream is the ratios of the ingredients as follows:

Ingredients of Maccha Whipping Cream:

  • 100cc of whipping cream
  • 15g of sugar
  • 1 tea spoon of Maccha green tea powder 
Maccha Whipping Cream Ingredients

Maccha Whipping Cream Ingredients

The above ingredients are beaten with electric mixer, put the mixing bowl on another bowl with water and ice to keep the ingredients chilled so that the cream satisfactorily firm.

Whipping Cream Beaten on Chilled Bowl

Whipping Cream Beaten on Chilled Bowl

Many whiping cream in sweets sold in the UK such as eclairs and choux buns seem to use less sugar to make the whipped cream as the filling and is not tasty at all to me.

I presume this ratio of whipping cream ingredients is more or less the same as the popular cream puff shops called Beard Papa, which have many shops in large cities in the world.

It is worth trying if you have not ever tasted yet and tell me what you taste.

I will make strawberry cream tomorrow to try making popular cake in Japan.

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I put some Azuki beans aside after I boiled Azuki  beans on the other day before sweetening the Azuki desserts. I cooked Sekihan with it today.

Sekihan - Rice : Sweet Rice 1 : 1

Sekihan - Rice : Sweet Rice 1 : 1

This time, I used 1 cup of Japanese rice, 1 cup of Japanese sweet rice and cooked with some Azuki with the boiled juice mixed with water to make 2.2 cups.

I just cooked in the same way as normal rice is cooked, put a pan on a ceramic hob and turn of low heat and after 35 minutes turn off the heat and leave the pan on the gradually reducing heat on the ceramic hob for 10 minutes.

The Japanese black sesame seeds with salt is the necessary topping to season.

Sekihan - Auzuki Beans with the Juice Cooked in Pot

Sekihan - Auzuki Beans with the Juice Cooked in Pot

I would prefer more sweet rice in Sekihan like the last time I cooked, though. I will try with 2/3 of sweet rice with slight less water next time, so that there will be  more sticky texture from the sweet rice which I prefer and less slackness in the rice dumpling shapes when I shape in the triangle Omusubi or Onigiri.

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