KATSUDON
KATSUDON
•Desired serving of Tonkatsu (on previous post, I blogged how to make it-- but here is a brief of ingredients for it; Boneless pork loin chops (trimmed fat if you desire), salt and pepper, potato starch or all purpose flour, egg, and panko bread crumbs) -Optional (for a more gingery and tender meat, marinate in sake and grated ginger for 10 minutes before coating) - Cool, cut thin slices, and put aside
•Broth style: 1 cup per Serving, Dashi stock (wrote on previous blog, what you need, but to make, just boil water and only leave kombu for a short few minutes, it might then bitter if left too long), soy sauce, sake, mirin, and a dash of sugar, Optional: thinly sliced onions in the broth, Toppings: Negi, Benishoga, Nori
•Thin sauce: Sautee onions until tender, then add soy sauce, sake, mirin, and a dash of sugar (measure table spoons for each liquid), and desired toppings
•Tonkatsu sauce: Worchesire sauce, ketchup, and oyster sauce
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•Desired serving of Tonkatsu (on previous post, I blogged how to make it-- but here is a brief of ingredients for it; Boneless pork loin chops (trimmed fat if you desire), salt and pepper, potato starch or all purpose flour, egg, and panko bread crumbs) -Optional (for a more gingery and tender meat, marinate in sake and grated ginger for 10 minutes before coating) - Cool, cut thin slices, and put aside
•Broth style: 1 cup per Serving, Dashi stock (wrote on previous blog, what you need, but to make, just boil water and only leave kombu for a short few minutes, it might then bitter if left too long), soy sauce, sake, mirin, and a dash of sugar, Optional: thinly sliced onions in the broth, Toppings: Negi, Benishoga, Nori
•Thin sauce: Sautee onions until tender, then add soy sauce, sake, mirin, and a dash of sugar (measure table spoons for each liquid), and desired toppings
•Tonkatsu sauce: Worchesire sauce, ketchup, and oyster sauce
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速く調理して食べると、私はラーメンに味を加えて美味しい方法を見つけました...
速く調理して食べると、私はラーメンに味を加えて美味しい方法を見つけました...
RAMEN EGG
(chinese style)
•hard boil eggs and crack only, after it cools
•In a pot add: cloves, cinnamon, star anis, chinese all spice, peppercorns, soysauce, brown sugar, and black tea (i use jasmine for the fragrance) in a cup of water and boil together
•In a safe container, store eggs in the mixture and add water if it is not covering eggs, and marinate overnight
•Peel and you get marbled tea egg
(japanese style)
•hardboil eggs and peel completely
•add soysauce, sugar, mirin, and sake
•marinate overnight in plastic bag
あなたが好きなラーメンと素晴らしい<3
RAMEN HACKS
•Cook your favorite ramen with a splash of sake, snoother and milkier taste
•Use Dashi stock instead of flavoring packet and add ginger, soysauce, and sesame oil, delicious!
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RAMEN EGG
(chinese style)
•hard boil eggs and crack only, after it cools
•In a pot add: cloves, cinnamon, star anis, chinese all spice, peppercorns, soysauce, brown sugar, and black tea (i use jasmine for the fragrance) in a cup of water and boil together
•In a safe container, store eggs in the mixture and add water if it is not covering eggs, and marinate overnight
•Peel and you get marbled tea egg
(japanese style)
•hardboil eggs and peel completely
•add soysauce, sugar, mirin, and sake
•marinate overnight in plastic bag
あなたが好きなラーメンと素晴らしい<3
RAMEN HACKS
•Cook your favorite ramen with a splash of sake, snoother and milkier taste
•Use Dashi stock instead of flavoring packet and add ginger, soysauce, and sesame oil, delicious!
#ブログ #フード
これは、おいしい大根ラーメンの私の取って、これは非常においしいと思う！
これは、おいしい大根ラーメンの私の取って、これは非常においしいと思う！
TONKATSU RAMEN
まず、火影を調理する...
•1-2 tenderized pork loin chops with trimmed off fats, but leave a little for juicier meat, wash and dry
•Season with salt and pepper, coat with either potato starch or all purpose flour
•Dip in beaten egg
•Coat in panko bread crumbs
•Fry until golden brown in deep shallow pan or deep fryer, cool, put aside, and prepare toppings
*BROTH
私はベジタリアンスタイルとポークスタイルを与えます...
DASHI SHOYU
•Dashi Stock: Kombu, Katsuboshi (Bonito flakes), Dried anchovies, and Water [take out bonito flakes and anchovies for a more vegetarian style]
•Soysauce, Sesame Oil, Crushed sesame seeds, and Sake
PORK BROTH
•Put a pound of pork bones in 6cups of water to a boil on high heat and simmer for 1 1/2- 2 hours, with green onions and ginger
•Season: Salt, Soy sauce, Sake, and Sesame Oil
* Add desired toppings after and cooked ramen noodles
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TONKATSU RAMEN
まず、火影を調理する...
•1-2 tenderized pork loin chops with trimmed off fats, but leave a little for juicier meat, wash and dry
•Season with salt and pepper, coat with either potato starch or all purpose flour
•Dip in beaten egg
•Coat in panko bread crumbs
•Fry until golden brown in deep shallow pan or deep fryer, cool, put aside, and prepare toppings
*BROTH
私はベジタリアンスタイルとポークスタイルを与えます...
DASHI SHOYU
•Dashi Stock: Kombu, Katsuboshi (Bonito flakes), Dried anchovies, and Water [take out bonito flakes and anchovies for a more vegetarian style]
•Soysauce, Sesame Oil, Crushed sesame seeds, and Sake
PORK BROTH
•Put a pound of pork bones in 6cups of water to a boil on high heat and simmer for 1 1/2- 2 hours, with green onions and ginger
•Season: Salt, Soy sauce, Sake, and Sesame Oil
* Add desired toppings after and cooked ramen noodles
#ブログ #フード