Tag: Japanese
Stir Fried Shishito Peppers
Stir Fried Shishito Peppers
I was just introduced to these peppers a couple of weeks ago. Shishito peppers are indigenous to East Asia. They are typically used in stir fry, stews, and can be grilled or eaten raw. What is unique about the peppers is that 1 out of every 10 is spicy. But not really that spicy. They have a taste similar to a green pepper, but kind of remind of a green bean or sugar snap pea. The ones that I just purchased were grown in Mexico.This stir fry is really simple and takes only 10 minutes to make. You leaves the stems on if you’d like and pull them off while eating or take them off before cooking like I did. I happened to have a small chunk of leftover pork loin; so I diced it up and added it to this dish. Bacon or shrimp would be great protein substitutes. Omit the protein to make this side dish vegan.
Ingredients
- 2 tbsp vegetable oil
- 16 oz Shishito peppers stems removed
- 4 oz pork loin julienned
- 2 shallots diced
- 4 garlic cloves minced
- 1 tsp salt
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- cracked black pepper
Instructions
- Heat cooking oil in a large sauté pan or wok over medium high heat. Add in the peppers, pork, shallots, garlic, and salt. Sauté for 5 minutes.
- Add in the soy sauce. Cook for 4 minutes.
- Stir in the sesame oil and sesame seeds. Cook for 1 minute, then turn off the heat. Crack black pepper to you taste.
Yakiudon
Yakiudon
Yakiudon are stir fried thick white noodles made of flour, salt, and water with your choice of protein and vegetables. Beef, pork, chicken, or shrimp are all great proteins to use in this recipe. The stir fry is then seasoned with soy sauce and white pepper at the end. Simple enough. Udon noodles can be found fresh, dried, or frozen at any Asian market for relatively cheap. The best part of making this recipe is that you can make a inexpensive and healthy meal in under 15 minutes.
Equipment
- Wok or large sauté pan
Ingredients
- 16 oz udon noodles
- 3/4 lb. boneless skinless chicken thighs diced
- 1 small carrot sliced thin
- 1/2 small onion sliced thin
- 1 cup shredded cabbage
- 2 tbsp soy sauce
- 1/2 tsp white pepper
- 2 tbsp cooking oil
Instructions
- Prepare the noodles as directed on the package. The ones I purchased have to be boiled for just 5 minutes to soften up. Drain and set aside.
- In a large sauté pan, heat up cooking oil over medium high heat. Sauté the onions and chicken thigh for 3 minutes.
- Stir in the cabbage, carrots, and green onion. Cook for another 3-4 minutes.
- Stir in udon noodles. Add soy sauce and white pepper. Cook for 2-3 minutes.
Japanese Curry with Pork Tonkatsu
Japanese Curry with Pork Tonkatsu
Have you ever gone grocery shopping and walked down the international aisle and have seen a box on the top shelf that says “Golden Curry”? Up until a couple of months ago, I had no idea what it was. I was google mapping in L.A. looking for restaurants to eat at and I stumbled across one that specializes in Japanese curry. I had never heard of Japanese eating curry before, so I went and gave it a try. This place was hoppin. They had what seemed to be an endless combination of how to eat this curry gravy; over rice, udon noodles, with every type of meat you can think of. I saw one on the menu with pork tonkatsu and an omelette over rice covered in the curry gravy. So that’s what I ordered. It was brought out to me on a very large plate. It was definitely enough for 2+ people. It was so tasty, I just had to learn how to make it. So I did some research in to how to make this curry. It just so happens that Japanese curry is extremely popular in Japan and is typically eaten with sticky white rice. Reading further on, most people buy Golden Curry roux cubes. So that’s what that box was that I’ve been seeing my whole life, not knowing what the hell it was. The first time I made Japanese curry, I bought a box of Golden Curry, medium heat. It was really good, but a little too salty. It is very addicting. Has a great pepperiness to it. I looked into making the curry roux homemade. Possibly the easiest thing to make. No reason to ever buy the remade curry roux cubes again. It turned out amazing. Less salty but really flavorful. You can adjust the heat with cayenne. I recently made this again with chunks of bone in Japanese fried chicken thighs. After eating this, you will make sure that you always have garam masala and curry powder in your cupboard.
Servings: 2
Ingredients
Pork Tonkatsu
- 2 pork cutlets (sirloin or loin) 6-8 oz each
- 1/2 cup flour
- 1 large egg beaten
- salt and pepper
- 1 cup panko bread crumbs
- vegetable or canola oil for frying
Japanese Curry
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2-1 tsp cayenne
- 4 cups water
- salt to taste
- rice for serving
Omelette
- 2 large eggs beaten
Instructions
Pork Tonkatsu
- If needed, hammer down your pork cutlets to 1/2″ thickness. Season both sides with salt and pepper.
- Prep your flour, egg, and panko bread crumbs. Dredge your pork cutlet in flour on both sides first. Then into the egg on both sides. Then finally the panko bread crumbs. Shake off any excess.
- In a large sauté pan, adda 1/4 cup of cooking oil and tea over medium high heat. Add the pork cutlets. Fry for 5-6 minutes on the first side.
- Flip the cutlet. Cook for another 5-6 minutes. Let rest on a paper towel.
Japanese Curry
- In a large sauté pan on medium heat, melt the butter. Add in the flour and cook for 2 minutes.
- Stir in the garam masala, curry powder, and cayenne. Cook for 1 minute.
- Whisk in 4 cups of water.
- Let the curry simmer for 12-15 minutes on medium low until it thickens to a gravy consistency.
- Cook the beaten egg in a pan into an omelette. Put the omelette on top of rice. Put the cutlet next to that. Ladle over the Japanese curry over everything.
