Tag: japanese
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Easy Chicken Katsu Udon
Chicken Katsu Udon is an amazingly versatile dish, perfect for snacks, sides or a main meaIs. At is simplest it consists of a bowl of noodles, vegetables and broth topped with crumbed fried chicken. It is very easy to make and friends of mine have even made it on a camping trip. This recipe will…
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Mizuna
This fancy looking asian green is a nice compliment or alternative to rocket in your green salads. It is so easy to grow and I used seeds from a mixed sprouts pack. It is also prized in Japanese dishes. Taste/Aroma: Tender texture and mildly peppery. Plant: Harvesting Months: All year Planting/Care: I planted them a…
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Junmai Sake Rice Wine
I use this Japanese style rice wine in my stir fries and sauces. It is made in Australia from Japonica rice and really packs a taste punch with a dry finish. This type of sake hasn’t had any spirits added to it and is around 13% alcohol. Depending on the recipe I might use it…
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Panko Breadcrumbs
Panko breadcrumbs are made from white bread using a technique that gives large coarse flakes. This makes them fluffy and light when used. I use them anywhere you would use regular breadcrumbs, especially when shallow frying crumbed meat and vegetables. If you haven’t used them before, drop what you are doing and go and buy…
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PK’s Asian Style Crumbed Pork Loin Cutlets
Just like my Crumbed Panko Chicken Breasts聽these crumbed eye of pork loin cutlets are so lite and easy.聽 Simply throw some noodles or rice at it and serve with wasabi paste, Japanese Mayonnaise and聽Japanese Roasted Sesame Dressing. Your guests will be blown away! Takes about 20 minutes of preparation and cooking not including 30 minutes…
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Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 馃檪 Along with it’s partner in crime (Japanese Mayonnaise) it goes…
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Japanese Mayonnaise
This rich and creamy Japanese mayonnaise is just like its best friend, Japanese Roasted Sesame Dressing, in that it goes well with almost everything. It sweet, tangy and thick. I love it with salads, crumbed meat, seafood and of course noodle and rice dishes. It is a must have when I have sushi. 馃檪 I also love…
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Black Mustard Seeds
These tiny little seeds come in a range of colours from very dark brown to yellow depending on the climate where they were grown. They taste like yellow mustard seeds but slightly more intense and aromatic. Their taste reminds me of a green pea but earthier and with a pronounced but very pleasant warmth.聽 They…
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Dried Crab Snack: Tamagogani
Tamagogani, a popular Japanese snack, are dried and seasoned little hermit crabs. You just know I had to try one when a friend of mine brought some back after being in Japan for a holiday. I found them overpowering fishy and with a curious sweet finish. I have since read that the best way to…
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Mirin Seasoning
Hailing from Japan, Mirin seasoning is basically sugar, salt and MSG. I use it when I want to add a bit of a sugar pop to my Asian styled broths and stir fries. I always add a splash to my Udon broth for example. Last night I splashed some in聽Beef in Oyster Sauce聽stir fry. Note:…
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Udon Noodles
Udon noodles hail from Japan and are made from聽wheat flour, water and a bit of salt.聽 They are thick and have a lovely smooth texture. Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They聽 are very versatile and you can swap them out with soba noodles when you want something…
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Simple Ramen Bowl: Make It Your Way
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests. I build my bowls with meat or vegetable based broth and of course noodles…
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Soba Noodles
Soba noodles hail from Japan and are made from Buckwheat flour and wheat flour.聽 They are similar in shape and thickness to spaghetti but have a coarser texture. Warm or chilled they are exceptionally tasty in salads, soups and stir fries. Recently, like the rest of the planet, I have become obsessed with making my…
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Powdered Dashi Stock
Dashi stock forms the base of many Japanese dishes, imparting a noticeable umami flavour. Traditional dashi is made from kelp and fish (bonito or anchovies) and there are many variants involving mushrooms. I am showing you Dashi no moto which is a processed modern powdered version. The flavours are often artificially enhanced with MSG and…
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