Tag: East Asian
Tamago Kake Gohan
Tamago Kake Gohan
Tamago gohan literally translates to egg rice. This rice dish is a breakfast staple in Japanese households that takes less than 5 minutes to make. Hot steamed rice is whipped with a raw egg and seasonings until it is creamy and frothy. The rice is then sprinkled with furikake, a Japanese seasoning mix consisting of bonito flakes, nori flakes, sesame seeds, and other crispies and crunchies. The rice is then topped off with a raw egg yolk.Using fresh steamed rice is best, but you can definitely use day old rice. Make sure to microwave it long enough so the rice is piping hot. I wouldn’t worry about raw egg mixed in the rice. If you have the rice hot enough, it will cook the egg as you are whipping it with chopsticks. Traditionally, msg is also sprinkled on the rice, but this step can be skipped.
Servings: 1
Ingredients
- 1 cup steamed rice
- 1 large egg
- 1/2 tsp soy sauce
- 1/2 tsp mirin
- pinch salt
- pinch hondashi
- 2 tbsp furikake
- 1 egg yolk
Instructions
- Place a cup of really hot steamed rice in a bowl. Make an indentation in the center.
- Crack an egg in the center. Season with soy sauce, mirin, salt, and hondashi.
- Beat the rice and egg with a pair of chopsticks for a minute. The eggs will start to get fluffy and cook in the rice.
- Sprinkle furikake over the top of the rice. Make another indentation in the center of the rice.
Menchi Katsu
Menchi Katsu
Menchi katsu is a hybrid of a hamburger and tonkatsu. A 50/50 blend of ground beef and pork are mixed with onions, seasonings, egg, and breadcrumbs, then formed into patties. The patties are then dredged in flour, dipped in an egg wash, then breaded in panko. The patties are then fried crispy and served over shredded cabbage. The patties are then drizzled with tonkatsu sauce, which you can purchase at any Asian market.
Servings: 2
Ingredients
- 8 oz ground beef
- 8 oz ground pork
- 2 large eggs
- 1/4 medium white onion finely chopped
- 1/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- flour
- panko bread crumbs
- vegetable oil for frying
- tonkatsu sauce
- green cabbage finely shredded
Instructions
- Mix together the ground beef and pork, onion, 1 large egg, salt, pepper, nutmeg, and 1/4 cup of panko breadcrumbs. Form into 4 equal sized patties.
- Dredge the patties in flour.
- Dip the patties in 1 large beaten egg.
- Dredge the patties in panko breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the patties in the oil.
- Fry for 6 minutes a side.
Bukkake Udon
Bukkake Udon
In the Japanese culinary world, bukkake means “to splash lIquid upon.” It means the same thing in the porno world. Both will require slurping. Bukkake Udon contains thick wheat noodles served with a chilled broth made of dashi, soy sauce, mirin, and sugar. The noodles have a variety of toppings: ramen egg, pickled ginger, green onions, nori, fried garlic, bonito flakes, toasted sesame seeds, etc. The chilled broth is then poured over the noodles. You can look at it almost like a wet noodle salad. Never has bukkake been so refreshing on a hot summer day.
Servings: 1
Ingredients
- 1/2 tbsp mirin
- 1/2 tsp sugar
- 1/8 cup soy sauce
- 1/3 cup dashi stock
- 7 oz udon noodles
Bukkake Toppings
- 1 ramen egg
- pickled ginger
- green onion chopped
- nori crumbled
- toasted sesame seeds
- bonito flakes
- fried garlic bits
Instructions
- Dissolve the sugar into the mirin and soy sauce.
- Mix with the dashi and chill.
- Bring a small pot of water to boil. Boil the udon noodles for 4-5 minutes. Drain and chill under cold water.
- Add the noodles to a bowl.
