Written by James on 20 December 09
While I’m on a Japanese kick, thought I should mention a common way to combine two previous dishes: Katsu Curry. This is one of my favorite dishes, especially on a cold day, as it really fills you up and warms you from the inside out. The katsu can be made with either pork (tonkatsu) or chicken (chicken katsu). Personally, I prefer chicken, but I may be in the minority.
Written by James on 18 December 09
This is for everyone who can’t get enough Katsu, including myself. Panko battered deep fried goodness, this time with sugary soy sauce and egg base – yum! Like Tonkatsu, Katsu-don is another traditional Japanese dish that wouldn’t be out of place in a Tokyo alleyway bar or in a Four Seasons restaurant decorated with delicate bamboo. This is comfort food at its best, and is served almost everywhere in Japan.
I am not going to recap making the Katsu in this entry. That can be found here. As a hint, if you make extra Katsu the night before, this makes a great lunch the next day. Without further ado, the recipe for Katsu-Don:
Written by James on 17 December 09
This is another in my recent Japanese food kick – I’ve craved it on almost a daily basis. Deep-frying makes tasty foods, but unfortunately can often lead to a messy kitchen, especially if multiple breading steps are required. The key to this recipe is placing the different steps in assembly line fashion. Doing this minimizes movement, thus reducing cooking time and cleaning time, both positives!
Written by James on 15 December 09
I like giant pots of food. Fragrant, hearty, slow cooked: they’re great on cold winter days as well as hot summer days with a cold drink.
This is a pretty straightforward recipe. Brown the potatoes and other vegetables first for flavor, add some meats, add some curry powder, and you have a steaming pot of food. Full disclosure: I used the prepackaged stuff. I know that it’s cheating, but unfortunately I had neither the the skill or time to make the curry powder from scratch. Plus, the worst thing is to end up with a big pot of stuff you can’t eat.
Written by James on 25 November 09
When I first heard about Hanbagu, I couldn’t help but think that the Japanese had chosen poorly for once. They took cars and gave us Toyota. They took baseball and we got Ichrio and Matsui. And they took beef, and we got Kobe. Let’s be honest, they’re very good at beating America at its own game (at least until Joey Chestnut came along). But to supplant the great American hamburger – that’s just too audacious, isn’t it?
Fortunately, this dish doesn’t really complete with our great American classic. It doesn’t sit on a bun, but on a bed of rice. It’s not topped with ketchup & mustard, but instead with a tangy sauce (a Worcestershire & ketchup-based BBQ sauce). Vegetables can sit on the side, or be cooked directly into the sauce.
The Hanbagu is not better or worse than the American burger – it’s just different. But man, is it delicious!
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Posted in : Deep Fry,Japanese