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Best food
I'm working on becoming a chef when I get out of highschool, and I want to learn French and Japanese type food. So I was wondering if i could have some of your favorite Japanese recipes.
Thank you _Kayame_ |
I personally dont have any but I do know a site that you can look at that has some for you!
Welcome to FUNiGIRLS that should do it,i think, I havent gone there myself, so....hope it works!!! |
Thank you very much ^.^
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I personally really like to cook or bake stuff, and I do have a lot of Japanese recipes from desserts, side dishes to main dishes that I've collected from my Japanese friends over past years. If you can tell me what kind of food you would be more interested in, I am happy to choose some recipes for you. :)
Meifen |
Hmmmm, I would like to see what there is on the main dishes if that is ok.
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:) My recipes are mostly handwritten, mixed with English, Chinese and Japanese characters. Let me translate the recipe into readable English before I show it to you. Coming very soon. :)
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I don't understand how that fish continues to move when it is already open and cooked on the plate ready to be served. Maybe the nerves didn't die out yet ....
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Katsu Don
Katsu Don - One of the first Japanese recipes that I've learned from a friend's mom. I'm not sure if it should be called 'main dish', but I kinda consider it is. I believe it's a very common dish in Japanese food culture.
Ingredients: For Deep fried Pork Chop 1 piece --------------- Pork Chop (around 1 - 1.5 cm thick) 2 tablespoons -------- Flour 1 piece ------------- Egg (well beaten) 1 Panko* ---------------- enough to cover the pork chop Oil -------------------- enough for deep frying For Onion-Egg sauce Water ----------- 120ml Hodashi* ---------1/2 teaspoon Mirin* ------------- 1 tablespoon Shoyu* ---------- 1.5 - 2 tablespoon Sugar -----------1.5 tablespoon Onion (thinly sliced) -----1/2 pieces Egg (beaten) --------- 2-3 eggs Garnish: Green onion (finely sliced) optional ----- 2 teaspoons Steamed rice (served hot) ----- 2 cups (Note: it has to be Japanese rice, do not substitute.) Steps: 1) Wash pork chop and dry it completely with kitchen towel. Add enough oil into a deep-fry pan or any pan/pot whose size is big enough to accommodate the pork chop. Bring oil to high-heat. 2) Coat pork chop with flour, and get rid of the excess flour that doesn't stick to the pork chop. Then coat pork chop with egg. Coat pork chop with panko. 3) Place coated pork chop into the hot oil. Lower heat to medium-high or medium. Deep fry it until pork chop is cooked, about 8-10 minutes, and at this point the panko should turn golden color. Set aside the chop pork on a rack (or kitchen towel to drain oil). 4) For onion-egg sauce: In a seperate pan (small saucepan should work), add water, hodashi, mirin, shoyu, sugar. Bring to a boil. Add onion. Bring to a boil again and then lower the heat to medium until onion is soften, about 6-7 minutes. Pour beaten eggs evenly to the onion sauce, turn heat to medium high and continue to cook it until eggs are just cooked (Do not overcook). Add green onion and turns off the heat. 5) Place steamed rice in a bowl. With a sharp knife, cut pork chop into 5-6 strips. Place pork chop on top of the rice. Tilt the pan and carefully slide the onion-egg topping onto the rice and pork chop. I have an image below in case you are not familiar with some of the ingredients. *Images of Japanese ingredients I had fun compiling this recipe. Hope you enjoy cooking. Please ask if there are any questions. :) |
o.O scare fishy.......
And way, that one dish sounds great ^.^ Meifen. I'm going to try it. |
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