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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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When we are used to the artificial taste of instant stock cubicalor powders in busy life, our tongues are less likely to demand in every details.

Farfalle Pasta in Chicken Soup Close-UP

Farfalle Pasta in Chicken Soup Close-UP

When I have time to spend for better food life, my tongue starts to require a lot of picky sensitive demands.

Farfalle Pasta in Chicken Soup

Farfalle Pasta in Chicken Soup

On the other day, the simple pasta in home made chicken stock satisfied my tongue, in addition to the Japanese cream puff with delicate ratios of use of selected fresh ingredients – vanilla beans, fresh cream, sensitive portion of sugar, handmade custard cream with sensitive portion of butter, sugar and other ingredients, we have at last been able to buy in London since a couple years ago.

Beard Papa Cream Puff Choux Bun

Beard Papa Cream Puff Choux Bun

I think tasters and decision makers of supermarkets in the UK need even more food sophistication business trips to other countries in the world. However, I admire the fantastic improvement of taste of food sold in supermarkets in the UK over the past a couple of years.

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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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The photos below are Italian croquettes I have learned from Sicilian people.

 

Italian Croquettes Close-Up

Italian Croquettes Close-Up

 

Ingredients of Italian Croquettes for serves 3 to 4:

  • 4 large potatoes
  • A pinch of salt
  • 2 slices of soft cheese
  • Handful of parsley leaves – finely chopped
  • 4 finely chopped garlic cloves – fried with olive oil in low heat
  • 1 egg york
  • 50g of flour
  • 1 beaten egg
  • 100g of bread crumbs
  • Some frying oil for shallow or deep fry
  • A little oil to shape the soft croquette mixture
Potato Mashed

Potato Mashed

1. Boil potatoes in a large pan with water for about 30 to 40 minutes until it becomes tender.

2. Mash the potatoes once it is drained and peeled the rind, add salt, cheese, garlic cloves with fried olive oil and mix well.

3. Once the mashed potatoes are cooled down a little, add an egg york and parsley and mix well.

Raw Italian Croquettes

Raw Italian Croquettes

4. Shape the mixture into preferred form by rubbing oil in your hands to prevent getting in sticky mixture trouble.

Raw Italian Croquettes being Breaded

Raw Italian Croquettes being Breaded

5. Dust the raw croquettes with flour thinly, put in beaten egg bowl and cover with bread crumbs.

Raw Italian Croquettes being Fried

Raw Italian Croquettes being Fried

6. Once the bread crumbs around the raw croquettes get moisturised, start frying in a shallow frying pan or deep frying pan at around 160°c for a couple of minutes.

Italian Croquettes

Italian Croquettes

7. Serve with salad or whatever you like.

Please be aware that this contains a lot of fat from the oil. I often get eruptions on my face if I eat more than 3 at once. It is easy as you do not need to make sure that it is cooked into inside, as all the ingredients of the raw croquettes are already cooked or OK to be eaten in raw.

However, the taste is very nice Italian and it is worth trying as another repartoire of your croquettte recipe for a change.

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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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Smoked Salmon Cream Spaghetti

Smoked Salmon Cream Spaghetti

In Japan, we can not really find smoked salmon at reasonable prices as far as I know, but in the UK, we can easily find good quality smoked salmon.

Salmon Cream Spaghetti Close-UP

Salmon Cream Spaghetti Close-UP

We often cook spaghetti sauce with cream, which may be known well in the UK, but as it is not really familiar in Japan, I post this recipe.

Ingredients of Salmon Cream Spaghetti for serves 2:

  • 200g of spaghetti being cooked in boiling water with 1 table spoons of salt
  • 100g of smoked salmon
  • 100cc of cooking white wine
  • 200 to 300 ml of single cream
  • 2 cloves of garlic
  • 3 table spoons of olive oil
  • 5 parsley leaves – finely chopped
Smoked Salmon Kept Frozen and Ingredients of Salmon Spagetti

Smoked Salmon Kept Frozen and Ingredients of Salmon Spaghetti

1. Start to bring water for spaghetti to boil.

2. Heat a pan with olive oil and fry garlic and smoked salmon in low heat.

Smoked Salmon and Garlic Fried in Olive Oil

Smoked Salmon and Garlic Fried in Olive Oil

3. When the salmon is just cooked, add white wine and evaporate it in medium heat and turn off the heat.

4. Once the water is boiled, add salt and spaghetti and cook for about 10 minutes, which depends on the maker of the spaghetti.

Spaghetti Boiled in Narrow Pot and Smoked Salmon Fried

Spaghetti Boiled in Narrow Pot and Smoked Salmon Fried

5. About 3 to 4 minutes before the spaghetti is boiled, add single cream and heat the pan in medium to low heat.

6. Mix with drained spaghetti and dish up, sprinkle black pepper and parsley.

Spaghetti Boiled in Narrow Pot, Drained

Spaghetti Boiled in Narrow Pot, Drained

I bought the spaghetti boiling pot about 2 weeks ago from the Harvey Nichols on bargain, but actually the diameter of the pot is not wide enough, I found just after I cooked spaghetti for the first time with the pot.

18cm Diameter Pasta Pot GBP31.50 on Bargain in July 09

18cm Diameter Pasta Pot GBP31.50 on Bargain in July 09

The shop keeper did not give me proper advice. He said the mini pasta pot is for pasta up to 4 portions. If I would have bought it from Harrods, the shop assistants would give me relevant informative advice by having friendly conversation to find the right products and I would not have bought the too small diameter pot.

The uninformative shop assistants used to typically be found in many retail shops in the UK. Nowadays in the middle of the recession, competitions are fully open to all over the world and I found at Summer bargains this year that Harrods, John Lewis in Oxford street ( but not the one in Kingston ) and an agent of Villeloy & Boch bath showroom in South London gave me at last, good informative, relevant, reliable and high standard advice on products including technical information in equipment installation which almost never be explained by staff in most of retail shops in the UK before.

The next step is to cancel out the excessive inflation of more than 30% to 50% in some cases overvalued on prices of products and services in the UK imminently to keep well-balanced economy in the UK and the world.

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