Name: Katsudon bento - fried pork cutlet lunch box
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Ingredients: For the steamed rice :; 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain; 4 or 5 rice cooker cups water; 900g boneless pork loin - cut into about 1 to 1.5cm slices; salt and pepper (for seasoning); some flour (for dusting); 2 eggs - mix with 30ml milk; some panko / breadcrumbs (as much as needed); 1/2 cabbage - cut into julienne - wash and drain well; tonkatsu sauce; mayonnaise (optional)

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Serving Size

5 to 6 people

Prep Time

40 minutes

Cook Time

1 hour

Total Time

1 hour, 40 minutes

Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
4 or 5 rice cooker cups water
900g boneless pork loin - cut into about 1 to 1.5cm slices
salt and pepper (for seasoning)
some flour (for dusting)
2 eggs - mix with 30ml milk
some panko / breadcrumbs (as much as needed)
1/2 cabbage - cut into julienne - wash and drain well
tonkatsu sauce
mayonnaise (optional)

Instructions

1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
2. Season the pork with salt and pepper and dust with flour lightly.
3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
Serve hot!

March 24, 2019

Pork katsu donburi (rice bowl)

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g pork filet - sliced
pepper and salt

Ingredient A

1 egg
2 tbsp milk
1 tbsp plain flour
about 1 cup of panko (bread crumbs)

Ingredient B

35g unsalted butter
2 tbsp worcestershire sauce
3 tbsp ketchup
150g cola or pepsi
3 tbsp tonkatsu sauce or chuno sauce

Instructions

1. In a small bowl, add all the ingredient A and mix. Set aside.
2. Dust salt and pepper on pork slices and dredge them in the mix from #1. Coat with panko.
3. Heat the oil to 170C and deep-fry until golden brown on both sides. Drain extra oil on paper towel. Set aside.
4. In a sauce pan, add all ingredients B and bring to a boil. Put the tonkatsu in it. Simmer for about 2min, turning once at least.
5. Serve rice in a Donburi bowl and place the tonkatsu on top. Serve with cabbage, eggs, salad and/or broccoli (as you prefer really) as side.

March 24, 2019

Eggplant and minced beef sauce spaghetti

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Eggplant and minced beef sauce spaghetti

Ingredients

1 eggplant (about 300g) - cut into 1cm cubes
2 garlic cloves - finely chopped
2 onion - roughly chopped
350g ground beef
100ml white wine

Ingredient A

2 tbsp tomato paste
1/2 tsp soy sauce
1 beef stock cube (10g)
2 diced tomato can (400g x 2)
2 tsp white sugar
2 tbsp ketchup
a dash of salt
1/2 tbsp maple syrup
250g mozzarella cheese (as much as you want) - cut into small chunks
1 pack of spaghetti or your preferred pasta (500g)
Olive oil to cook

Instructions

1. In a skillet (or cooking pan) add 2 tbsp olive oil and stir-fry eggplants until wilted. Transfer into a plate and set aside.
2. In the same skillet (or cooking pan), heat another 1 tbsp olive oil and fry the garlic until fregrant. Add onion and cook until the onion is wilted.
3. Add ground beef and white wine, cook until the meat is no longer pink.
4. Add the ingredients A and bring it to boil. Cover and simmer for about 30 min.
5. Uncover and and maple syrup, simmer another 10 minutes.
6. About 10 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, check for doneness a few minutes before the suggested cooking time.
7. Take the sauce off from the heat and toss in the cooked pasta. Add mozzarella cheese and lighlty mix together.
8. Sprinkle parmesan cheese over the spagettie and serve straight away.

March 22, 2018

Gastrique sauce

Persons

half cup of sauce

Ingredients

1/2 tbsp balsamic vinegar
100g sugar
25g red wine vinegar
50g water

Instructions

1. In a small cooking pot, add balsamic vinegar, sugar and wine vinegar. Bring it to boil. When the sauce is nicely caramelized and has thickened, then add water gradually and mix gently.
2. Simmer for another 2 to 3 mins. Remove from the heat. Let it cool to room temperature.
Serve with any foods, meat, fish salad, cheese even for sweets!
The gastrique sauce can be stored for about two weeks in the refrigerator.

March 4, 2018

Mushroom sauce with soy milk

Persons

Ingredients

400g brown mushroom - finely chopped
3 garlic cloves - finely chopped
1 onion - finely chopped
90g eggplant - finely chopped
1 tsp kosher salt
25g butter
130g yogurt
170g soy milk
1/2 tbsp soy sauce
1/2 tbsp worcestershire sauce
120g sour cream
1 tsp garlic powder
1 or 2 tbsp parmesan cheese
dash of pepper to taste
1 tbsp lime juice (optional)

Instructions

1. In a frying pan, heat 1 tbsp oil and fry the garlic until fragrant. Add mushroom, onion and eggplant. Stir and continue cooking until wilted.
2. Add all the ingredient "A" to season. Simmer for about 5 mins. Finally add Parmesan cheese and dash of pepper to taste.
Serve with the pasta!