Everybody loves Katsu don. But why? There are three important things that can make your Katsu don so delicious.
One: Panko crunchiness
Two: Meat juiciness
Three: Egg smoothness
If you make these three perfect, you will have super delicious Katsu don!
Ohitashi is one of the very popular Japanese cold dish. Usually we use green leafy vegetables to make it. Combining Japanese seasonings with katsuo’s umami can make very light yet tasteful dish. This time I made Dashimaki style egg sheet to roll in. It turned out very attractive Oshitashi! It’s also suitable to pack into your bento box~! Continue reading
Zousui is one of the popular rice dish usually eaten in cold season. Add steamed rice into your favorite soup with dashi base and cook for a short time. Rice absorbs the soup, every spoon you can enjoy soothing & tasteful rice. This time I used fresh tomato to make soup. It’s rather similar to risotto but it’s much easier to make. If you happen to have any rice left over, you should definitely try this!
Okonomi yaki can be categorized as one of those what we call B級グルメ/B class gourmet. Meaning…inexpensive but delicious food. Many of these B class gourmet food include gluten ingredients such as flour. Local people also call it 粉もん. Okonomi yaki is usually made with flour mixture and lots of cabbage. But if you are on a diet, you may want to watch carbohydrates intake. You could make one with much less flour mixture or like this recipe”gluten-free” Okonomi yaki! Adding lots of tofu Instead of flour, you can make incredibly light texture Okonomiyaki with less calories!
Here’s one delicious Tamago-Yaki recipe. This idea comes from a Spanish omelet. Mix lots of vegetable into eggs and pan fry or bake them. Compare to Japanese Tamago-yaki, it doesn’t require a square fry pan. You don’t need any skill to do rolling egg sheet motion. Simply pour egg mixture into a pan and start heating. There’s only one problem. Since it doesn’t let you stir the mixture while heating, egg can burn very easily at the bottom. Don’t worry! Having potato crust at the bottom part, you can make thoroughly cooked omelet without letting it burn. Also you can enjoy hashed-brown-potato like crust at the bottom of the omelet! I used a touch of soy sauce while stir frying shimeji mushrooms. It gives wafu flavor to your omelet! You can either serve it hot or at room temperature. It has lots of color including yellow, green, red. Packing into bento box is also very suitable!