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Katsudon bento – fried pork cutlet lunch box

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Katsudon bento - fried pork cutlet lunch box

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Pork, Rice

Servings: 5 to 6 people

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!
https://atelierlalune.com/2020/01/katsudon-bento-fried-pork-cutlet-lunch-box/

Crispy Chicken Burger

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Crispy Chicken Burger

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Bread & Pizza, Chicken, Cooking, Cooking Recipe, Everyday cooking

Servings: 5 to 6 persons

Crispy Chicken Burger

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into half

    For the sauce
  • 1 red onion or shallot - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • salt and pepper to taste

  • 100g katakuriko/potato starch
  • 100g cake flour/plain flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 2 hours (or even overnight) in the fridge.
  • 2. *Making Sauce :* In a bowl, add all the sauce ingredients and mix. Let is sit in the fridge until use.
  • 3. Add flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm vegetable oil in a large saucepan over medium heat. Carefully add 2 or 3 chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Toast the cut side of the burger buns lightly, and spread the sauce on the bottom half of the bun. Then place lettuce (or shredded cabbage), chicken. Add more sauce if you like. Cover with the top side bun.
https://atelierlalune.com/2019/12/crispy-chicken-burger/

Curry rice without curry roux

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Curry rice without curry roux

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice

Servings: 5 persons

Curry rice without curry roux

Ingredients

  • 2 tbsp vegetable oil
  • 4 garlic cloves - finely chopped
  • 15g fresh ginger - finely chopped
  • 500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
  • 1 carrot - small cubes
  • 1 onion - roughly chopped

  • 50g butter
  • 80g cake flour/plain flour (T45)
  • 5 tbsp curry powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika powder (not spicy)
  • 2 tbsp brown sugar

    Ingredient A
  • 1 tsp instant coffee powder
  • 1/2 tsp kosher salt
  • 1/2 tsp soy sauce
  • 1 1/2 apricot jam
  • 2 beef stock cubes (20g)
  • 2 tbsp ketchup

  • 900g water or more water if necessary

  • dash of salt

Instructions

  • 1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
  • 3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
  • 4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
  • 5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
  • 6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
  • 7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
  • 8. Serve hot with hot steamed rice!
  • (Sorry there was no picture with the rice as it was too dark to take a decent shot...)
https://atelierlalune.com/2019/12/curry-rice-without-curry-roux/

Chirashi Sushi

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Chirashi Sushi

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Rice

Servings: 3 persons

Chirashi Sushi

Ingredients

  • 2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
  • 2 rice cooker cups of water
    Ingredient A
  • 45g rice vinegar or apple cider vinegar
  • 35g white sugar
  • 8g fine salt

  • 1 tbsp white sesame

    For the garnish:
  • 2 eggs
  • 1/4 tsp fine salt
  • 1/3 tsp sugar

  • 150g smoked salmon - cut into small pieces

  • 100g crab sticks - chopped
  • 1 tbsp mayonnaise

  • 150g cooked Shrimp - cut into half

  • 15cm cucumber

  • 50g Ikura (salmon roe)

Instructions

  • 1. In a small pan, add the ingredient A. Bring to a boil. Set aside, this is the sushi vinegar.
  • 2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.
  • 3. Transfer the rice to a sushi rice mixing tub or a medium size bowl. Pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Add white sesame and mix. Let it cool down.
  • 4. Egg Whisk the eggs, add sugar and salt. Whisk to combine well. Heat a non-stick frying pan and grease it, wipe off the excess oil. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When it is cooled, roll up and cut into thin ribbons. Set aside.
  • 5. Crab sticks In a small bowl, add crab and mix with mayonnaise. Set aside.
  • 6. Arrange sushi with all the toppings you’ve prepared. Decorate your chirashi sushi as you like! (Here is was I did here : First I spreaded the shredded egg over the rice, then from edge to center crabs, shrimps, smoked salmon. Spread cucumber. Finally place ikura as you like.)
  • Enjoy!
https://atelierlalune.com/2019/12/chirashi-sushi/

Pork lettuce wraps

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Pork lettuce Wraps

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Salad

Servings: 5 persons

Pork lettuce Wraps

Ingredients

    For the seasoning
  • 1 1/2 tbsp chicken bouillon powder
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp sesame oil

  • 2 tbsp katakuriko/potato starch dissolve with 3 tbsp water

  • 1 lettuce / Iceberg lettuce - wash and drain, then leaves separated

  • 20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

  • 0.!Preparation step if you are going to add vermicelli:
  • Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.

  • 1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
  • 2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
  • 3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
  • 4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
  • Serve the pork in lettuce cups!

https://atelierlalune.com/2019/12/porc-lettuce-wraps/

japanese-style Karaage fried chicken

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Karaage (japanese-style fried chicken)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

Servings: 5 to 6 people

Karaage (japanese-style fried chicken)

Ingredients

  • 1200g chicken thigh without bone

Instructions

  • 1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
  • 2. In a small bowl add katakoriko and flour. Mix well.
  • 3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
  • 4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • Serve hot!
https://atelierlalune.com/2019/11/karaage-japanese-style-fried-chicken/