Tag: japanese
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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 sugar but very tasty and transformational. I can only imagine how good the traditional broth is!
I often add some to my miso soup and chicken katsu udon along with mirin seasoning.
Enjoy,PK
Here are more Japanese cuisine posts and a long list of ingredients to make your dishes sing.
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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 eat these is by dipping them in soy sauce and then drinking them down with lots of beer.
Enjoy,
PK
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JAPANESE CUISINE
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Udon Noodles
Udon noodles hail from Japan and are made from wheat flour, water and a bit of salt. They are thick and have a lovely smooth texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They are very versatile and you can swap them out with soba noodles when you want something different.
Check out my Chicken Katsu Udon Soup.
Enjoy,
PK
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NOODLE DISHES
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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 (I love soba or udon the best). I then choose a selection of vegetables, meat, eggs, garnishes etc to fill up the rest of the bowl.
Note: You can make this meal vegan by using vegetable stock, tamari and stick to vegetables, mushrooms etc.
For the broth all you really need is chicken, beef or vegetable stock. You can of course build upon that basic stock.
I slowly bring 3 cups of stock up to a gentle boil. Then I add some garlic cloves, a small chunk of ginger (or galangal), several dried mushrooms and splashes of mirin seasoning and soy sauce. I find this makes enough broth for 2 bowls.
I add boiling water to a large bowl and add 2 serves of soba noodles. I let them soften over 8 minutes and then give them a good rinse.
Now this is the best bit, building the bowls. 🙂
Add noodles to each person’s serving bowl. Then pour enough broth to cover the noodles and then stack the bowls to the brim with everything else.
Serving
Now you just need to sit down with your guests and and provide lots of garnishes and condiments. I love a few dried onions and a healthy squirt of sriracha hot sauce.
Happy slurping,
PK
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Soba Noodles
Soba noodles hail from Japan and are made from Buckwheat flour and wheat flour. 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 own noodle bowls.
Enjoy,
PK
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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 Beef in Oyster Sauce stir fry.
Note: This sauce is not the same as fermented Mirin, which like Sake is rice wine but has less alcohol and is sweeter.
Dietary Info: Contains MSG
Enjoy,
PK
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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. They have a similar aroma.
I use them to make mustard pastes, spice blends and Indian curries and soups.
I have some serving suggestions for you and recipes using this spice in the links below.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Dietary Info: Is an allergen for some people.
Enjoy,
PK
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USING MUSTARD SEEDS OR POWDER
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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. 🙂
I also love how it holds its shape, allowing for a bit of flourish when serving.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains MSG
Enjoy,
PK
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USING JAPANESE MAYO
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PK’s Asian Style Crumbed Pork Loin Cutlets
Just like my Crumbed Panko Chicken Breasts these crumbed eye of pork loin cutlets are so lite and easy. Simply throw some noodles or rice at it and serve with wasabi paste, Japanese Mayonnaise and Japanese Roasted Sesame Dressing.
Your guests will be blown away!
Takes about 20 minutes of preparation and cooking not including 30 minutes of refrigerating the cutlets after crumbing them.
Steps
- Crumbing the pork eye of loin
- Shallow frying the crumbed pork
- Serving
Ingredients
- 5 pork eye of loin cutlets, each one halved
- 2 eggs, whisked
- 1 garlic clove, finely minced
- Cracked black pepper and table salt to taste
- Panko breadcrumbs, enough to coat the cutlets
- Peanut Oil, enough to cover the bottom of your fry pan
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 plate for the panko crumbs
- 1 bowl for the whisked egg
- 1 whisk or fork
- 1 tray, covered in baking paper
- 1 fry pan to shallow fry the cutlets
Preparing the pork eye of loin
- Take each cutlet and slice them to give you two thin cutlets a piece.
- Season them with a bit of cracked pepper and salt to taste.
- Whisk the 2 eggs in a bowl and then mix in the 1 tsp minced garlic.
- Add the cutlets to the egg mix and spread the panko breadcrumbs on a plate.
- Take each cutlet and roll in the panko getting a nice thick coating.
- Pop them on the the baking paper lined tray and then refrigerate for about half an hour.
Shallow frying the crumbed pork
- Heat the oil over a high heat and then shallow fry the crumbed cutlets, in batches, until they are golden brown.
Serving
Goes great on a bed of rice and vegetables and your favourite Japanese condiments. Or in my kids case, tomato ketchup. 😉
Enjoy,
PK
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MORE JAPANESE DISHES
MORE ASIAN CUISINE
PORK DISHES
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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. 🙂
Along with it’s partner in crime (Japanese Mayonnaise) it goes great with salads, meat, seafood and of course noodle and rice dishes. I think the secret is that the sesame seeds are roasted.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains Egg, Mustard, Preservatives, Sesame, Sesame Oil, Sesame Seeds, Soy, Soybean, Wheat. May also contain traces of shellfish, fish, milk, sulphites and sulfur dioxide.
Enjoy,
PK
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USING SESAME DRESSING
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