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Saturday, June 19, 2004

Japanese Recipe

Tonkatsu (Pork Cutlet)

4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick)
1 egg, beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying

1 lemon (optional)
Hot yellow mustard

Tonkatsu sauce or subsititute

Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.

Thin slices of cabbage or lettuce leaves.
To prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu.

Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.

To tonkatsu-fry seafood or other types of meat, follow the same directions. Of course, you have to peel the shells of shrimps. Oysters are our favorite choice. In Japan a bowl of miso soup usually comes with this dish. Bon Appetit!

Japanese-style salad dressings

Oil and Vinegar

1 tbs rice vinegar
2 tbs vegetable oil
1 tsp sesame oil
1 tsp soy sauce
salt and pepper

Ginger Dressing
1 tbs rice vinegar
1 tbs vegetable oil
1 tbs sesame oil
1 tbs grated fresh ginger
1 tsp soy sauce
Bon Appetit!

Beef & Pepper-itame
(Stir Fried Beef and Green Bell Pepper)

sliced beef :7oz
green bell pepper :5
(A)soysauce :1tbs + sake :1tsp + starch :1tsp
vegetabe oil :3tbs
(B)white pepper :a little , salt : a little , sugar :a little

Cut beef into strips and mix with (A).
Cut all green bell pepper into strips.
Heat oil in fried pan and stir fry meat, then green bell pepper, seasoning with (B).

Yaki-Niku (Steak BBQ in Japanese-style)

sliced beef :1 lbs
green pepper
(A)clear DASHI SAUCE :3tbs + sake :2tbs + water :1tbs + finely chopped garlic : 1/2 + finely chopped ginger : a little
cooking method:

Mix (A) to Prepare BBQ sauce.
Stir beef and vegetables into BBQ sauce(#1).
Broil and turn until beef is done and vegetables are tender.

DASHI(soup stock/sauce)

can be made of Bonito, Shiitake-mushroom, Konbu-seaweed, or Anchovy. and DASHI is one of the most important tip for cooking Japanese-FOOD.*For quick & easy and tasty cooking, we recommend to try HICHIFUKU's [clear DASHI SAUCE].*[clear DASHI SAUCE] is 100% natural, of course NO MSG !

Gyoza - Japanese style dumplings

(or 30 Gyoza)

170 mL water
200 g strong flour

200 g ground pork
Nira*: can be substituted by leek or green onion

Leek or Green onion
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.



Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.

Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

Close the gyoza. While closing it, fold the edge about 6 times.

Put the gyoza on the table

Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height.

Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.


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