Tag: Japanese
Pickled Shishito Peppers
Pickled Shishito Peppers
These shishito peppers are a great pickled condiment that has multiple uses. Use them in salads, on sandwiches, as an accompaniment to meat, a garnish, or eat them as is. You can leave these whole or slice them while they are pickling. The peppers will be ready for consumption in a day, but will taste best in a week.
Ingredients
- 16 oz shishito peppers
- 2 1/2 cups cider vinegar
- 1 1/2 cups water
- 3 tbsp sugar
- 3 tsp salt
- 2 tbsp coriander seed
- 2 tbsp black and white peppercorns
- 4 garlic cloves thinly sliced
Instructions
- Mix all of the brine ingredients together. Bring to a boil.
- Equally distribute the brine between 2 – 16oz mason jars packed with shishito peppers. Screw the lid on tight. Let sit until it comes to room temperature. Store in the refrigerator.
Tonteki
Tonteki
Tonteki is a sautéed pork loin chop served over shredded cabbage covered with a garlicky brown sauce gravy. This recipe couldn’t get any easier. It is recommended that you use at least 1” thick pork chops. If you use thinner, it is easier for the pork chops to dry out. With 1” thick chops, cooking for 4 minutes a side will result a perfect medium before you slice into them. Drizzling the remaining sizzling brown sauce over the slices will finish cooking them a little more.
Equipment
- Spice grinder
Ingredients
Pork Chops
- 3 boneless pork loin chops 1” thick, 8-10oz each
- 1 tsp salt
- 1/2 tsp white peppercorns
- 1/2 tsp black
- 1 tbsp olive oil
Sauce
- 2 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp water
- 2 tsp sugar
Garnish
- 3 garlic cloves sliced thin
- 1 cup shredded cabbage
Instructions
- Score both sides of the pork chops with a knife. Put the salt, black and white peppercorns in a spice blender. GRIND! Rub both sides of the pork chops generously with the salt and pepper mix. Let sit for 10 minutes at room temp.
- While the pork chops are marinating, mix together all of the sauce ingredients. Set aside.
- Heat up olive oil in a large sauté pan over medium heat. Add in the garlic. Cook until it is brown, but not burnt, 3-4 minutes. Remove from the pan and set aside.
- Turn up the heat to medium high. Add in the pork chops.
- Cook for 4 minutes a side.
- Add in the sauce. Coat the pork chops in the sauce. Cook for 1 more minute. Remove the pork chops from the pan.
- Continue to cook the sauce for 1 more minute of until it slightly thickens.
- Slice the chops into 1/2”thick slices. Fan out on a bed of shredded cabbage. Spoon the sauce over the pork chops. Garnish with the fried garlic.
Curry Udon with Omelette
Curry Udon with Omelette
Another continuation of my addiction to Japanese curry, this time with udon noodles with an omelette over the top. Easiest recipe ever.
Servings: 2
Ingredients
- 16 oz udon noodles
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- salt to taste
- 4 cups water
- 2 beaten eggs
- green onion chopped
Instructions
- Soft up the udon noodles in boiling water for 2 minutes. Drain and set aside.
- In a large sauce pan over medium heat, melt the butter. Add in the flour and cook for a minute, constantly stirring.
- Stir in the curry powder, garam masala, and cayenne pepper. Cook for 1 minute.
- Stir in the water. Whisk until all of the lumps have been broken up. Adjust salt to taste. Simmer for about 10 minutes until the sauce thickens.
- Add in the udon noodles. Simmer for another 3-4 minutes.
- Grease a small egg skillet over medium heat. Agg the beaten eggs. Cook for 3-4 minutes until the eggs are almost cooked.
- Flip that sum'bitch and cook for 1 more minute.
- Bowl up the curry udon noodles. Roll up the omelette and place over the top of the noodles. Garnish with green onion.
