Let's cut the ingredients for Katsudon. Slice the onion into 5mm (0.2") slices. Chop the mitsuba parsley into 1.5~2cm (0.6~0.8") pieces.
Let's prepare the pork loin slice. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will prevent the pork slice from curling up when deep-fried.
Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
Dust both sides of the pork slice with the all-purpose flour.
Make sure to remove the excess flour and then dip the pork in the egg.
Coat the pork with the nama-panko, soft bread crumbs and shape with your hands.
Let's deep-fry the pork in a heavy pot. Preheat the oil to 170°C (340°F). Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice as shown to brown evenly.
Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown.
Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.
When cooled, cut the tonkatsu into 1.5~2cm (0.6"~0.8") pieces.
Let's make the katsudon sauce. Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks.
Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.
When the onion is completely cooked, place the tonkatsu into the pan.
Crack the egg into a bowl. Beat the egg lightly and distribute it onto the tonkatsu.
Cover again and cook on high heat for 20 to 30 seconds. Remove the lid. When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner.
Place the fresh steamed rice into a rice bowl. With a turner, gently place the mixture onto the rice.
A tip to making a delicious katsudon is to distribute the egg over high heat while the tonkatsu is still fresh and warm.
Avoid over-mixing the egg otherwise it will lose its rich and fluffy texture.
There is a tradition that Japanese students eat Katsudon before taking an entrance exam since Katsu also means “to win.”
We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.
Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
Look at that! The soft-boiled eggs have a jello-like texture!
Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
Add the egg-moistened bread crumbs and the chopped cabbage leaves.
Combine the ingredients again. Take half of the meat in your hand.
Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
Coat the meat with the batter.
Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
Remove and drain the excess oil.
Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
Agedashi Tofu is a simple and delicious side dish. The outside has a soft and gooey texture and the tasty broth makes it impossible for anyone to resist it. This is especially popular among Izakaya-style restaurants.
Let's prepare the firm tofu. Cut the tofu in half. Wrap each block of tofu with a paper towel and let it sit on the plate for 30 minutes in order to remove the excess water.
Let's prepare the toppings. Trim off the stem ends of the shishito peppers. Make a small cut in each shishito pepper in order to prevent it from bursting in the frying oil.
Peel the daikon radish with a peeler. Grate the daikon radish.
Scrape the ginger with a spoon. Grate the ginger with a grater. Peeling the daikon and ginger before grating will bring out the beautiful colors and make the dish more aesthetically appealing.
Let's make the broth for Agedashi Tofu. Pour the mirin in a small pot and turn on the burner. Boil down the broth until all the alcohol has evaporated. You should not be able to smell any of the alcohol. Add the dashi stock and soy sauce to the mirin. When the broth boils again, turn off the burner.
After removing the excess water, unwrap the tofu. Cut each block of the tofu into 3 pieces. Thoroughly wipe off the excess water with a paper towel.
Place the tofu on the baking sheet that is generously covered with potato starch. Dip the tofu in potato starch until it is completely coated. Remove the excess starch with a pastry brush.
Drop the potato starch in the heated oil in order to check the heat. The temperature should be around 170°C (340°F). When the potato starch floats with a sizzling sound, gently place the tofu in the deep pot.
Fry the tofu until the surface becomes crispy and lightly colored, then flip the tofu over.
When the Agedashi Tofu is cooked evenly, drain well and place the tofu on a cooling rack.
Next, deep-fry the shishito peppers. Make sure to deep fry quickly. Drain well and place them on the cooking rack.
Preheat the broth and serve the three pieces of the Agedashi Tofu in a dish. Dip the agedashi tofu in the hot broth.
Squeeze out any excess water from the grated daikon radish. Put the grated ginger on top of the tofu and finally garnish the dish with the shishito peppers. You can also sprinkle shichimi chili pepper on top of the grated daikon.
A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
This recipe is best served pipping hot, so please enjoy the agedashi tofu as soon as possible.
Let's make the Tebasaki sauce. Combine the soy sauce, sake, mirin, sugar, and the grated garlic and ginger root in a pot. Turn on the burner. Stir evenly with a spatula.
Bring it to a boil to let the alcohol evaporate. Turn the heat to low, reducing the sauce for a few minutes. Pour the sauce into a bowl. Add the vinegar and stir with the spatula.
Let's prepare the chicken wings. Place the chicken wings onto a paper towel. Cover with another paper towel and press with your hands, removing all of the excess water.
Remove the paper towels and sprinkle on the salt. Lightly pat the salt onto the chicken. Flip it over and sprinkle on the salt again, lightly patting it.
Place the chicken into a bowl. Add the sake and ginger root juice. Rub the seasonings into the chicken thoroughly. After seasoning the chicken, allow to sit for about 10 minutes.
Press the chicken with a paper towel to lightly remove the excess liquid. Put the potato starch into a food storage bag. Place the chicken wings into the bag. Shake vigorously to coat the chicken with the starch. Place the chicken wings onto a cooking tray.
Let’s deep-fry the Tebasaki chicken. Heat the vegetable oil over medium heat. Drop in a sprinkle of sesame oil for added fragrance and taste. The amount of the frying oil should be enough to almost cover the chicken wings.
Remove the excess starch from the chicken. Place them into the pot while the oil is still cold. Deep-fry the chicken without stirring until the surface is cooked. This will help hold the starch in place while cooking.
When the temperature begins to rise, ladle the hot oil over the chicken to cook thoroughly. The hot oil tends to splash so be careful not to burn yourself.
When the edges of the chicken begin to brown, flip them over. Deep-fry the chicken evenly until golden brown. Place the chicken onto a cooling rack. Turn off the burner.
When they are still hot, put the chicken wings into the bowl of Tebasaki sauce. With a paddle, toss to coat with the sauce.
Serve the Tebasaki chicken wings on a plate. With a kitchen brush, coat the chicken with the extra sauce.
Sprinkle on the toasted white sesame seeds and a generous amount of the coarsely ground black pepper. Finally, top with the sansho pepper powder and red chili powder to taste.
Be sure to drop in the chicken when the oil is still cold. This will help the chicken heat up slowly, cooking the inside with the juices while deep-frying the outside to a golden brown.
This recipe allows you to make plenty of Tebasaki chicken wings without any trouble. You should definitely try it on Thanksgiving Day.
First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
Add the anko, sweet bean paste and spread the dough around it.
Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
Slightly dampen each dango. And coat it with sesame seeds.
Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
You can also use pumpkin or sweet potato paste instead of the bean paste.
The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.