One of Japanese soul food that you have to learn how to cook!
- 2 slice pork loin 2 cm thick
- 1 egg
- 2 tbsp flour
- 1 tsp water
- 1 cup breadcrumb (panko in Japanese store)
- 1/4 cut onion sliced in a half moon shape
- 50 ml dashi stock (Japanese broth) please see dashi recipe
- 2 cups deep frying oil
Slice 1/4 cut of onion into a half moon shape. Thickness is 5mm to 1cm
In a medium size bowl, add 2tbsp of flour, 1 tsp of water, then add beaten egg gradually. Combine using a whisk until smooth (lumpy in the beginning)
Put breadcrumb in a tray
In a wok, add deep frying oil and start heating until oil is around 170 Celsius
Bring a pork loin in a cutting board, add small cuts in a fat area that tenderizing the fats after fry
Going back to pork loin, add pork into flour and egg batter then transfer to breadcrumb tray. Coat with breadcrumb pressing gently
Check the frying oil by adding cooking chopsticks. When you see small bubbles are coming out immediately from chopsticks
Add breaded pork loin into deep frying oil slowly
Deep frying time is total 5 to 6 minutes
First side is 2 minutes, then other side is 3 to 4 minutes.
After cutlet is done, rest it few minutes, then slice it into 1cm thick
Start cooking donburi. In a small cup, add dashi 50 cc of dashi stock, then 1 tbsp each of soy sauce and mirin. mix it well.
Beat an egg in a bowl
In a small omelet pan, add onion first, sliced cutlet, then pour dashi seasoning mixure over pork cutlet
Bring the pan to a heat, start heating up with medium heat until alcohol smell from mirin is gone
When it get boils, pour beaten egg starting from center of cutlet area. then around the edges.
Increase the heat until high and close the lid. Cook for 10 seconds for slightly runny egg.
Serve rice in a donburi bowl, slide pork cutlet with egg mixture over rice.
Options: sprinkle torn nori seaweed sheet over rice, garnish with chopped green onion
- If deep frying 2 to 3 pieces of pork loin, please do not deep fry after 1st pork. Frying oil gets super hot as well as 3rd... so panko will burn without cooking the meat inside.
- Please cook katsudon (pork, egg, and onion mixture in final step) one serving in a time.
Small tricks make simple potato salad amazing! Making your own mayo is the must!
- 1 tbsp rice vinegar
- 1/3 tsp salt
- 150 ml vegetable base oil
- 1 tsp mustard
- 2 potato, medium size and waxy
- 1/4 cut onion
- 2 piece ham
- 2 cut asparagus
- 1 boiled egg cooked in 7 minutes in a boiling water
- 1 tsp vinegar
- 1/2 tsp salt
Peel the potato and cut into a half if its big cut into quarter
Chop asparagus in an angle 3cm wide and cut hams into squire shape, slice from top to bottom boiled egg into a quarter
In a medium size pot, add water and potato
Start heating up the pot with high heat until potatoes are soft
Slice onion thinly, and cook asparagus with potato water until crunchy
In a blender, add oil, mustard, vinegar, egg yolk, and salt then blend it until creamy mayonnaise
When potatoes are soft, please check inserting toothpicks, drain hot water, then add them back into the same pan used, then start heating up again shake a bit to evaporate water in potatoes
When potato are soft, add 1tsp of vinegar and salt and mix over
And, add sliced onion
Cool potato until room temp
Add ham, asparagus, hams, egg slices
Finally 3 to 4 tbsp of mayonnaise, mix gently. Final seasonings with salt and pepper
- Drying potato. After potatoes are cooked and drain cooked water, bring the potatoes back into used pot and heat it up again to dry the potatoes. Water in potatoes evaporates, so that potato salad will be fluffy, not sticky.
- Season potatoes when potatoes are still hot: After 1 step, add vinegar and salt in hot potatoes. Hot potatoes soak up vinegar and salt.
- Mayonnaise making: Certain oil wont work making mayonnaise. Rice oil did not work. And, do not recommend using olive oil for using Japanese style potato salad.
Leave A Comment